It’s safe to say that, for the most part, Torontonians aren’t too familiar with Louisiana-style seafood boils. Imagine this: a backyard party centred around a gigantic pot bursting with fresh seafood and a troop of people ravenously indulging at tables spread with newspaper. And lots of beer. 

As the first restaurant to bring seafood boils to the city, the Captain’s Boil is a real game changer. The uptown eatery is a seafood lover’s paradise, boasting a menu that fuses southern state–style shellfish cooking with Asian sauces and condiments. Queues have snaked from the front door since day one, so be warned.

Choose your catch
The first step to enjoying a proper seafood boil is to pick your proteins. Here the MO is the more the merrier, so arrive with three friends in tandem, which will allow you to sample everything on the menu.  

Popular menu picks include the Dungeness crab ($29.95/lb), lobster hailing from the Maritimes ($28.95/lb), king crab ($34.95/lb) and shrimp ($11.95/lb). Mussels and clams are two of the top items on the menu, and the crawfish is guaranteed to sell out, so order it if you can. Keep your eyes peeled for rotating seasonal options.  

Pick a flavour
Once you’ve sussed out what you’re going to eat, decide how you want your shellfish flavoured. All seafood is boiled before being marinated in a sauce of your choosing. Patrons pick from four different options: Louisiana-style Cajun Cajun, lemon-pepper, garlic or their namesake sauce, a combo of all three. Try clams in lemon-pepper, Dungeness crab in the house sauce and shrimp in Cajun Cajun. 

The marinated shellfish arrives at the table in plastic bags. Tie on your bib, roll up your sleeves, tear the bags open and dive in. Gloves are supplied if you want to keep your fingers clear of spicy sauce. 

Sides and more
Side-wise, classics like corn on the cob and spicy Cajun fries are served. The best side to pair with your boil is the rice. Order a few helpings, pouring the leftover sauce and bits from the boil onto the rice, infusing it with flavour. 

In addition to the boil menu, there are also Asian snacks served on hot plates, such as shrimp teriyaki with either rice or udon noodles. As for those who’ve somehow ended up at the Captain’s Boil but hate seafood, the fried chicken wings are fantastic.

The Captain’s Boil, 5313 Yonge St., 647-348-7808