His barbecue shrimp, po’boys and pork cutlet dishes — the latter of which restaurant reviewer, Ron Bechtol called “thin, tender and beautifully crusty” in a — quickly became fan favorites.

Source: https://www.sacurrent.com/food-drink/san-antonio-chef-pieter-sypesteyn-revives-cookhouse-concept-for-three-night-dinner-series-33126444

Located in northern Louisiana, close to the Tangipahoa River, the shack also offers a variety of seafood sandwiches, po’boys, and seafood plates, based on fish and shellfish including flounder, catfish, and crab.

Source: https://247wallst.com/special-report/2023/10/20/best-seafood-shacks-america/