Restaurateur Frank Randol has closed the doors on his restaurant and seafood processing business. Photo: Ed Lallo/Lallo Photography
by Ed Lallo/Gulf Seafood News
For more than 50-years Lafayette locals joined tourists from around the globe to dine on plates of Cajun crawfish and crabs, then dance off the dinner to the sounds of Acadiana music. That era has ended. Restaurateur Frank Randol has closed the doors on his restaurant and associated seafood processing business.
On his way to Costco Randall saw a double rainbow. In Hawaii a double rainbow means ‘the gods appear to favor what is happening or what is being planned.” Photo: Frank Randol
Randol’s Restaurant has been a stalwart known for the promotion of Louisiana seafood and culture. Currently a board member of the Gulf Seafood Foundation, Randol has also served terms on the boards of the Gulf Seafood Institute, Louisiana Seafood Promotion and Marketing Board and the Louisiana Crawfish Alliance.
According to Randol the offer to buy the land upon which the restaurant sits came out of the blue. On Monday last he was on his way to Costco when he saw a double rainbow, a sign that means both catastrophe and good fortune.
“In Hawaii a double rainbow can mean catastrophe or ‘the gods appear to favor what is happening or what is being planned,’” explained the 75-year-old seafood expert. “The day kept getting better and better, topped off with the offer to buy the land. It was hard for me to see the restaurant go, but it was the best for my family.”
For Randol it was never been about the building, but the people who occupied it.
“You might show up a stranger, but you’ll leave a friend,” shared the owner of Randol’s Restaurant & Seafood Processing. “One of my fondest memories is watching four generations of a family passing a good time on the dance floor. There’s nothing better than seeing our Cajun heritage on full display and playing a role in handing it down to younger generations.”
During the course of his career Randol has been involved heavily in politics. His face was well known in both Baton Rouge and the Halls of Congress.
He was instrumental in helping pass legislation resulting in is stiff financial fines against Chinese processors dumping crawfish in the U.S., and testified in Congress before the U.S. Senate Small Business and Entrepreneurship Committee in support of the Gulf seafood industry. He was active in ensuring a reliable flow of guest workers from Mexico for Gulf seafood through the H2B Guest Worker Program.
Randol testified in Congress before the U.S. Senate Small Business and Entrepreneurship Committee. Photo: Frank Randol
“There were once more than 100 crawfish processors in Louisiana before Chinese crawfish hit the market,” explained Randol. “Today there are fewer than 40. Those processors, as well as almost every other Gulf seafood processor, depend upon a reliable guest worker program for their business.”
“Both he and the restaurant will be missed,” said Lt. Governor Billy Nungesser, a friend and whose office oversees the Louisiana Seafood Promotion and Marketing Board. “He has done so much for the seafood industry, as well as for tourism. Customers would talk about the way they were treated; they left feeling they were special, a part of the family.”
The renowned seafood restaurant in the heart of Louisiana’s Cajun Country has been a must see tourist stop for visitors world-over. Before the pandemic buses would line the parking lot after dropping off Chinese, German, French, or Japanese guests.
Dr. Sanjay Gupta of CBS 60 Minutes with Kathy and Frank Randol at their restaurant. Photo: CBS
The restaurant has seen more than its share of time in the limelight. It has hosted numerous political celebrities, including President George Bush. In addition it has made the national news on numerous occasions, most recently when a CBS 60 Minutes film crew led by anchor Dr. Sanjay Gupta stopped by for a story on southern Louisiana’s culture and the McIlhenny Company, makers of TABASCO brand hot sauce.
While boots, heels and bare feet of all ages danced to the Cajun music, Gupta interviewed Randol, whose crawfish and crab are boiled in TABASCO based mash. “I’ve been to Louisiana many times over the years,” said Gupta, after the interview. “I haven’t spent as much time in Lafayette, but it’s been great.”
The restaurant has been a symbol of a way of life unique to southern Louisiana. Photo Ed Lallo/Lallo Photography
The restaurant has been a symbol of a way of life unique to southern Louisiana. “Sadly Randol’s Restaurant is gone, but I’m excited because the new owners bring a “fresh approach” to a vibrant/dynamic area of South Louisiana.”
“People will always remember Randol’s. So many wonderful events took place there over the last 50 years,” said Terry Huval of the Jambalaya Cajun Band. “His vision has left a great cultural legacy, bolstering our Cajun culture in a huge way.”
Although the restaurant might be gone, Randol is not ready to be set out to pasture.
“I have no idea what I am going to do next, but I know I am not through,” he said. “This came upon me so fast I have not had time to think about where I go next. I just know I am not done.”
Over the past 50-years Randol’s Restaurant has served as an icon of Acadiana culture and food, with Randol and his wife Kathy serving as ambassadors to visitors worldwide.
“I have been a volunteer ambassador for Louisiana food and culture for most of my life, maybe it should be my next paid career,” he said jokingly. ” I’m available. Laissez les bons temps rouler!”
“What they may not realize is the importance of the seafood business he built to support the restaurant and the time he’s invested in our seafood industry,” said Ewell Smith, a member of the Gulf Seafood Foundation. Photo Ed Lallo/Lallo Photography
“Many may know Frank for his iconic restaurant, what they may not realize is the importance of the seafood business he built to support the restaurant and the time he’s invested in our seafood industry,” said Ewell Smith, a member of the Gulf Seafood Foundation. “To say Frank left an impact would be a gross understatement. We’re fortunate he is still fighting to preserve our culture and our seafood.”
Randol says he will continue to stay involved with Louisiana seafood. He has reached out to Louisiana Sea Grant at LSU to find possibilities for his processing equipment to help others learn the craft. He will also continue to serve on the boards of the Louisiana Crawfish Alliance and Gulf Seafood Foundation.
“It great to see my successful old friend move on to his next phase of his life,” said Jim Gossen, a fellow member of the Gulf Seafood Foundation from Lafayette. “He has been instrumental in the promotion of the Louisiana and Cajun culture, as well as a constant force in protecting and enhancing our seafood industry. To put it simply, our industry is better because of him.”
Thank you Frank Randol for 50 years of the best seafood in South Louisiana
Thank you Frank Randol For the best seafood in south Louisiana
My hearts just broken. Randols has been my happy place for close to 30 years. I pray someone opens it and continues the Cajun culture. May Mr.randol enjoy his retirement..
Always sad to see places that represent our Cajun culture close,
Especially dance halls.
No better feeling in the world than to be gliding to a waltz or tearing it up to a two-step. Forget all your troubles. There is always “the dance” to look forward to.
Best of luck to you and your future. Thanks for the memories
Congratulations on your successes!
We are so proud of you and yours for making Randol’s such s great icon for our community!
Enjoy your so well deserved retirement….until your next project
Chuck and Carol Hebert
Loved the music.Congrats on 50 yrs and a new venture!
Thank you for always having a place to come home to! As a large family from Lafayette, our gathering place when family visited was always Randol’s. Old Multe’s (Pont Breaux’s) in Breaux Bridge is for sale, maybe that should be the next venture :)
Thank you for all the great memories!