OUR STORY
Cap't Loui wasn’t born from a lifelong dream or a perfect plan. Like many good things, our story started unexpectedly — by working hard in a kitchen, learning the ropes, and discovering joy in the craft, in the people, and in the small moments that make this work meaningful.
Cap’t Loui was built on a simple belief: work should be more than survival — it should be a place where people grow, where care shows up in every detail, and where something as simple as a meal can leave a lasting impression. We’re not just here to serve seafood.
We’re here to make people feel seen, welcomed, and valued. Whether it’s a thoughtful gesture, a perfectly timed smile, or a moment of surprise that makes someone say “WOW,” we believe that kind of care is what sets us apart — and what keeps people coming back.
Our goal isn’t to be the biggest. It’s to be the most meaningful. To create space where both guests and team members feel safe, inspired, and proud of what they’re part of.
WHAT MAKES CAP'T LOUI THE REAL DEAL
BOLD CAJUN FLAVOR
Crafted with our signature Louisiana spice blend, every boil is packed with mouthwatering heat and buttery depth.
TOP-TIER INGREDIENTS
We source the freshest seafood and highest quality produce, because flavor starts with the best.
ENDLESS COMBINATIONS
From spice level to seasoning style, you call the shots. One boil, endless ways to make it yours.
OUR JOURNEY
2016: Where It All Began
Cap't Loui opens in Stoneham, MA — bringing bold Cajun flavor to New England.
2017-2018: Growing Locally
Expands across Massachusetts and into New Jersey, building buzz and loyal fans.
2019-2021: Going National
Launches in New York, Georgia, and California — bringing the boil coast to coast.
2022-PRESENT: Still Boiling Strong
New locations in Nevada, Alabama, and Rhode Island — and we’re just getting started.
QUALITY STARTS HERE
At Cap’t Loui, every boil starts with the freshest seafood. We work with trusted suppliers and prep everything daily to make sure what you get is never frozen, always flavorful. From sweet crab legs to tender shrimp, freshness isn’t a feature — it’s the foundation.