Chowhounds are elbow-deep in rich, spicy seafood at The Boil, which brought the Gulf Coast–by-way-of-California Cajun-Asian crab shack to Manhattan early this year. A hot mess of crawfish, shrimp, lobster, or other marine critters comes seasoned and boiled in plastic bags. Bibs and gloves are offered. You should use them.

Photo of the Boil's shrimp (with Cajun sauce and garlic butter) by Mark Hokoda

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