Lion’s Choice Attacks the Labor Battle Head On

What’s unfolding in St. Louis is an all too familiar tale for restaurants. Since 2015, the city and its surrounding markets witnessed an increase in restaurant units of 30 percent.

Three Tidbits: Restaurant concept at a full boil, shoot beers/set a record, testy about tough beef

Over the past decade or so, the popularity of Cajun seafood boil–type restaurants has soared across the nation. The best seller is typically a bag or bucket of seasoned seafood—shrimp, crab, crawfish, mussels, lobster, or a combination—plus potatoes, corn on the cob, and sometimes sausage and hard-boiled eggs, which gets dumped directly onto the table, New Orleans-style.

modern lions choice interior

The Best Fast Food in Every State

The ritual will be repeated, time and again, countless times by countless numbers of California-bound travelers.