Wu’s Cajun Sea Food names an executive chef, plans to open this summer in the former Nan and Byron’s spot
A familiar face will be leading the kitchen at Wu’s Cajun Sea Food when it opens in South End.
Bottle Cap Group announced Troy Gagliardo has been named executive chef of the new Cajun-Asian restaurant, which is projected to open this summer in the former Nan and Byron’s spot at 1714 South Blvd. Gagliardo has hosted a live cooking show, “Troy’s Everyday Eats,” on WCCB for 10 years and has more than 20 years of experience as a chef and owner.
Wu’s is the latest restaurant from Bottle Cap Group, which also owns Whiskey Warehouse, All American Pub, Brazwells, Ink N Ivy and Hot Taco.
Gagliardo has spent the past several months working on the menu at Wu’s, which a press release describes as “Louisiana low country meets Asian sweet and sexy.” (I’m not really sure what makes Asian food “sexy,” but I’m simultaneously intrigued and weirded out by that description.)
Wu’s menu centers around seafood boils that you’ll eat by hand (maybe not the best first date option?) but will also feature “gumbo ramen, Kung pao cauliflower, Cajun sushi, and a fried oyster po’ mi,” according to Bottle Cap Group President and CEO Britton McCorkle.
“As soon as they shared their vision for this space my mind was going a mile a minute with ideas for the menu,” Gagliardo said in a release. “I can’t wait for folks to try it. Heck, I can’t wait to cook it and share it with everyone.”
In addition to his work at Wu’s, Gagliardo will be Executive Chef of Green Room and Sip Whiskey & Wine Bar in Greenville and will also help update the Brazwells menu.
“I have had a relationship with the folks at Bottle Cap for years, they have such a great energy and vibe goign on, and I wanted to be a part of that,” Gagliardo said.
I’m still not sure how I feel about this Cajun-Asian concept, but Bottle Cap seems to be going all in on it — from the menu to the alligators hanging on the wall. I’d expect nothing less from this group.
Photos: Courtesy of Bottle Cap Group; Richard Rudisill
This story was originally published April 5, 2017 at 12:18 AM with the headline "Wu’s Cajun Sea Food names an executive chef, plans to open this summer in the former Nan and Byron’s spot."