Jason Seither PictureIn 2004, Seither’s was born out of my deep passion for cooking and local seafood. When I first started, I wanted to have a seafood market and boil crawfish the way people do it at home.  I like to put a lot of different ingredients in a crawfish boil, not just crawfish like other places.  My boils are reminiscent of my childhood family boils featuring all kind of veggies.  People liked my crawfish from the beginning and within my first six months of business, I had enough money to expand my business opening an adjacent restaurant.  The restaurant business was tuff at first, but little by little I’ve added to the menu and after nine years of being in business, we have made it big time.  In 2012, we were rated top roast beef Po-Boy and won the Oak Street Po-Boy festival with the stuffed artichoke Po-Boy.  In 2013, we were rated one of the top seafood places to eat at during leant by the unknown food critic along side GW Fins, Rio Mar and Harbor.  We were rated one of the top three places to eat crawfish in the city this year by Tom Fitzmorris.  We had a great article written about us in February from the Gambit Weekly that praised our new oyster bar, crawfish quality and creativity in the kitchen.  I’ve become a big foodie and love to experiment with new ingredients and flavors.  One thing I’ve learned over the past years is it’s all about having fun in the kitchen and being happy to make others happy.