In the 11 years since the very first Boiling Crab restaurant opened in Southern California, customers and friends of the owners have offered many suggestions for how to expand the menu — but owners Sinh Nguyen and Dada Ngo like to stick to what they do best: Southern-style seafood.

“We’ve had customers and close friends suggesting, ‘You should add this or you should add that,'” Boiling Crab Marketing Manager Winnie Vu told Seafood International. “But the owners know seafood, that’s what they’re good at, so they kind of want to keep with that.”

It’s that kind of tenacity that has grown the experimental restaurant in Orange County into 14 units across Northern and Southern California, plus one location each in Las Vegas and Dallas.