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 Remember old Phoenix, before the freeways and chain restaurants? When every kid wanted a Ladmo Bag and the desert was just next door. Well, the valley has changed, but you can still get the same fish and chips at Lazy Lou's. The same fish and chips Lazy Lou's has been serving since 1947 down on East Washington Street where people would wait over an hour for their food. Today, and for the last 35 years, Roy Breen and his family have been carrying on the tradition. The fish and shrimp are all still hand prepared in their special crackermeal breading, cooked to order and served with their special cocktail sauce made fresh daily. All the cod is imported from Iceland off the Ma'naberg o'f 42 trawler where it is frozen at sea for freshness. The catfish is farm raised and breaded in a spicy cornmeal breading and the shrimp is imported from Mexico and Southeast Asia. People often ask where the name Lazy Lou's came from. As the story goes, Lou was an employee at the original store down on East Washington Street who had a habit of falling asleep on the job or just taking off work and going fishing. Thus, he became known as lazy Lou and so did the restaurant. Generations have grown up on Lazy Lou's. If you like the way food used to be in a casual, friendly family owned restaurant, give Lazy Lou's a try. |
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