Located in a historic 1915 church in Dilworth, newly opened restaurant Leluia Hall is the sixth concept from owners and husband-wife team Jeff Tonidandel and Jamie Brown. The kitchen, led by Executive Chef Chris Rogienski, offers an array of prime steaks, seafood options and unique sides to complete the "steak and surf" menu. One such dish is the Crab Louie Board, a fun, interactive way to start the meal, allowing the whole table to get involved with a build-your-own-bite vibe. The board has that certain "wow" factor with its bright colors and large size, making it the perfect platter to kick off dinner.
THE INSPIRATION
"I love a traditional Crab Louie salad with all the fresh ingredients, but we wanted to do our own take on it so it could be easily shareable at the table," says Leluia Hall owner Jamie Brown. "For us, this nibble board has all the crunch and health of a fresh crudité platter but with lump crab as a playful, luxe ingredient."
THE DIPPERS
When enjoying the Crab Louie Board, guests are encouraged to customize each bite to their liking. Try filling a lettuce cup with watermelon radish, lump crab and jalapeño. Stack a cucumber, cherry tomato and red onion for a mix of textures. Grab a piece of asparagus and dive right into the sauce. And if you're an egg fan, don't skip these jammy delights: they're excellent on their own or paired with a dab of...
THE SAUCE
Vibrant, crunchy veggies are always begging for a little something extra. Leluia Hall's Crab Louie Board comes with an impeccable accompaniment: a housemade Island Dressing created by Chef Chris. The creamy sauce has a moderate but flavorful kick with its Worcestershire, smoked paprika and ají amarillo. You'll be begging for a bottle of it by the end of the night.