Before you big tailed purists pile on me, I had to do it do to extreme circumstances. I work retail and all that it entails, meaning, working until 12 midnight the day before Thanksgiving, back at 2 AM Friday morning for an 11 hour shift. I was in need of serious comfort food Friday afternoon, it was Mardi Gras Bar and Grill. We fed, not ate, fed on crawfish, fried oysters, and oysters poached in a wine butter sauce. The crawfish were medium, some small, only a couple pee wees, and two dead ones. The seasoning at Mardi Gras was its usual great, in my opinion, but I understand this is a highly personal thing, please ask for Heather or Cherie. As for size of the crawfish, I believe that early season smaller bugs offer just as good a value as later season. Although there are bigger tails later in the season, I have to wonder about the head to tail ratio, a little more "work" yields the same results. Anyway, check out Mardi Gras, and please let me know if you can find a better fried oyster, as I am on a never ending pusuit of the perfect fried oyster.