Angry Crab Shack brings bold flavors to East Valley
Staff Reports | Digital Free Press
Angry Crab Shack is announcing it will open its 16th Arizona restaurant in Tempe in early November.
Started in 2013, the Angry Crab Shack brand is owned and operated by former NFL player Ron Lou, according to a press release.
The new restaurant will host a grand opening celebration complete with a ceremonial ribbon cutting attended by local officials, a hot wing eating competition between Tempe’s police and fire departments, raffle prizes, a spin-to-win wheel and free activities for children to enjoy, the release states.
The 7,800-square-foot restaurant, which is at 660 W. Warner Road, will feature an outdoor patio with a misting system, eight 65-68-inch television screens indoors, and a dedicated to-go order pickup area.
“Tempe residents can expect our consistently high-quality seafood and friendly service in their own community,” said Andy Diamond, Angry Crab Shack president, in a prepared statement. “We’re excited to connect with our new neighbors and become a place for friends and families to gather, roll up their sleeves and enjoy flavorful food.”
In recent years, Angry Crab Shack has grown beyond its Arizona roots with its national expansions into Alabama, Georgia, Nevada, Texas and Washington, representatives the brand report. The seafood restaurant will continue to open locations across the country to meet its goal of operating 100 restaurants nationwide by 2025. It’s ownership also announced plans this fall for potential development in the United Kingdom.
“Offering seafood at family-friendly pricing is a pillar of Angry Crab Shack’s mission to be an active community participant and positive force wherever we open,” said Mr. Lou. “We look forward to discovering charitable opportunities and collaborating with likeminded Tempe organizations.”
The concept’s newest location will feature Angry Crab Shack’s signature seafood boil with bold “Asian-Cajun” flavors, customizable with seven different sauces and six spice levels. Additionally, the restaurant serves seafood-focused appetizers, sandwiches, soups and salads with its interactive, all hands-on deck dining experience where butcher paper covers tables, no plates are used and hands serve as utensils with cutlery available upon request.
