After four years on the westside, San Francisco-born Cutting Board Filipino Gastropub has shuttered for good, but left behind chef Gloria Escobar and a group of former staffers to debut a Cajun and Creole seafood restaurant in its place.
Filling a spacious 5,918 square feet on Rock Springs Drive, close to Lake Mead Boulevard, the new restaurant encourages diners to “get your hands dirty” and enjoy Cajun seafood prepared in a bag, a serving style very popular in Chinatown and along Spring Mountain Road.
Cutting Board had previously used the large interior, separate bar, and seven 60-inch TVs for hosting live events, but for now, Crab Island is concentrating on its menu from “Mama Glo.”
Among the appetizers, garlic popcorn cheese, crab cakes, calamari, and beef dumplings, plus po’boy sandwiches, a lobster roll, and portions of fried cod, tilapia, oysters, and shrimp.
Customers can order a pound of snow crab legs for $35.97, served with corn, potato, eggs, and sausages, or substitute with a pound of crawfish, clams, shrimp, and mussels.
Combination deals can add up to three different seafood choices, seasoned from mild to extra hot and cooked with garlic butter, lemon pepper, butter, or Crab Island’s own house flavor.