Onizim's sautés its barbecued shrimp, left, in garlic, butter and butter thickened with bread crumbs. The crab cakes, which include crawfish, are served with a remoulade.
Onizim's sautés its barbecued shrimp, left, in garlic, butter and butter thickened with bread crumbs. The crab cakes, which include crawfish, are served with a remoulade. Mark Ashley
Onizim's sautés its barbecued shrimp, left, in garlic, butter and butter thickened with bread crumbs. The crab cakes, which include crawfish, are served with a remoulade. Mark Ashley

Some of Onizim's Cajun-Creole creations fall short of expectations

April 28, 2011 9:08 AM

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