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Chasin' Tails Open This Week in East Falls Church
No, it’s not a strip club—it’s a seafood restaurant serving up crawfish, crabs, lobsters, and more. By Anna Spiegel
At Chasin' Tails in East Falls Church, it's all about crustaceans and cocktails. Photograph by Jeff Martin
Comments () | Published April 3, 2012

When we first heard that a Cajun restaurant by the name Chasin' Tails was opening in East Falls Church, we thought it might be one of two things: a cousin to the Box, or the first catch-your-own-crawfish restaurant. Rest assured, the latest ode to low-country cookery is neither of those.

Set to officially open on Friday, the 150-seat, seafood-centric spot is the kind of place to roll up ol' shirtsleeves and get your hands dirty cracking crawfish, crabs, lobster, shrimp, mussels, and clams--there's even a sink in the main dining room, dubbed the "Bayou Trough," to wash off mid-meal. The seafood can be ordered naked, as in simply boiled with lemon and spices, or tossed in a hot wok with sauces such as spicy Voodoo, lemon pepper, garlic butter, or a mix of all three. The saucy seafood is then delivered to the table in metal pails; diners dump them out onto butcher paper and go at it. For daintier eaters, platters of fried soft-shell crabs, oysters, and catfish are available, along with jambalaya and other Louisiana specialties. 

Hurricanes and Hand Grenades on the cocktail menu are a nod to Bourbon Street--though the latter is made with 100-proof Smirnoff (the traditional grain alcohol is illegal in Virginia). There are also cold brews on draft.

Chasin' Tails will open first for dinner, and eventually for lunch and brunch with po' boys, "swamp salads," and more afternoon-friendly fare that won't require a napkin around the neck and a trip to the trough.

Chasin' Tails. 2200 N. Westmoreland St., East Falls Church; 703-538-2565. Open Sunday through Thursday 3 to 10, and Friday and Saturday 3 to 11.

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  • ks

    The service sucks. We walked out after the waitress went by our table three times without even looking at us or saying a word. "I will be right with you" would have sufficed.

  • Twi

    This is Cajun cuisine, not Lowcountry cuisine - which is from South Carolina/Georgia.
    Also, the bar hours are later.

  • Drewpbalzac

    actually it seems like more of a mashup . . .lobster is not Cajun - niether are mussels

  • Twilight

    That stuff is additional/on the side, obviously, to add more seafood options that are more regional/local - and considering the local clientele who may not be used to the main event. There are always burgers and chicken sandwiches on New Orleans restaurant menus too.

    The primary focus is boiled crawfish, shipped live from Louisiana (and off season, frozen Louisiana crawfish tails). If there's any doubt, check the name of the place. However, since they serve their fresh-boiled crawfish in plastic bags, which I've seen as more of an Asian thing...you could say it's Cajun-Asian. But that would be too confusing for most people - as there is a huge Vietnamese population in Louisiana and East Texas. I'll tell you what it's not - Lowcountry.

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Posted at 12:55 PM/ET, 04/03/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs