With cuisine ranging from beignets to Boudin balls, the family-owned market and restaurant is at 4233 Highway 87, five and a half miles north of Navarre Parkway on the west side.
New delicious dishes have been added to Where Y’at’s menu such as Oyster Almondine, fried oysters drizzled with garlic butter and toasted almonds on top.
“It’s probably the best way I’ve eaten oysters in my life,” said owner T-Paul Ruiz.
They have also added Tomato Jam BLT, Garlic Shrimp Pasta and Fried Pork Rinds to their repertoire.
Where Y’at now has a bar inside the restaurant, where you can get beer and wine. Another addition is the large covered outdoor area that can be used for parties and live music.
If you are interested in having a party, event or wedding rehearsal dinner at the new event space, call 833-332-8328 and press option 3 for catering. Stay tuned to the restaurant’s Facebook for their upcoming events and live music.
Kelly Schell and his son Kyle visited the New Orleans-style restaurant for the first time last week and ordered the Fish of the Day and blackened shrimp.
“We’ve wanted to stop by for a while,” Kelly said. “It was great! The best seafood in Navarre. We won’t go anywhere else now.”
Crawfish season is in full swing at Where Y’at, where they’re serving crawfish hot and ready, imported straight from Louisiana.
Originally from New Orleans, Ruiz is a 26-year veteran of the United States Air Force who retired as a Chief Master Sergeant. He values both military personnel and Cajun food.
Ruiz noted that he offers a free meal to anyone coming back from a deployment and will throw a party for a group coming back from a deployment.
He grew up in New Orleans, where he learned to cook at an early age.
His sons, Courtney and Will Lumpkin, help manage the business, which features a seafood market and a restaurant with an outside covered eating area.
Plenty of fresh seafood items are available in the market including snapper and grouper as well as other popular fish caught locally in the Gulf of Mexico. You’ll also find lobster and shrimp in the market.
In addition, Where Y’at offers catering for anyone in need of some delicious Cajun cuisine in bulk for crawfish or shrimp boils.
Ruiz plans to expand his hours to 9 p.m. on the weekend.
“After a shortage of employees, we’re finally recovering and look to expand our hours soon,” he said.
Where Y’at is the place to be for the best in New Orleans style cooking right here in Navarre.
