Now there's room for even more friends and more of his artwork.
"I think that helps make it much more intimate setting and you feel like you're in my living room," Clayton said.
As for the cuisine, there's a story behind that as well.
"I was born in Trinidad and I have the Caribbean influence to have this restaurant, he said.
The most popular dish at lunch is the Catfish Po-Boy, which involves a special spice mix. The recipe is below.
Learn more about the restaurant at www.alvinandfriendsrestaurant.com.
RECIPE
Catfish po-boy
For remoulade:
Directions: mix all ingredients together and keep chilled in refrigerator for at least an hour before using
For fish:
For spice mix: 3TBLS paprika, 1TBLS dried cilantro, 1 pinch garlic powder,1 pinch onion powder, 1 pinch cayenne, 1TBLS pinch brown sugar (all mixed together)
Directions: Lightly salt and pepper each filet, then rub in spice mix. Combine buttermilk and hot sauce in bowl, and quickly run each filet through this mixture and then dredge in the cornmeal. Place each filet in deep fryer (or in enough oil to barely cover each filet). When lightly brown, remove from oil and drain. Meanwhile, you can warm the croissant. Place the fried fish on each croissant, top with remoulade sauce. serve with side of salad.
