After a decade in the industry, Shane Thornton has built more than just a menu—he’s built a movement. As the driving force behind Harp & Hound in Ellisville, and Cafe La Fleur and Blue Crab Grill in Laurel, Shane isn’t your traditional chef. He didn’t come up through Michelin kitchens or culinary schools. Instead, he dove in headfirst with a fire for good food, a YouTube degree in hustle, and a cast iron will to figure it out as he went.
“I didn’t apprentice under a world-famous chef,” he says. “I just jumped in, armed with Google, a few burned pans, and a stomach full of ambition.”
That grit has shaped a culinary identity that’s as bold and unpretentious as the man himself: a celebration of Southern comfort, local pride, and food that’s meant to be eaten, not overanalyzed. Whether it’s the cult-favorite Firecracker Shrimp or the ‘80s soundtrack pulsing through prep, Shane’s kitchen runs on heart, humor, and a relentless drive to make people feel at home—one plate at a time.
What drew you to this restaurant, and how would you describe its culinary identity in your own words?
“What drew me to this restaurant? Honestly an unhealthy obsession with good food and an even more unhealthy addiction to taking on challenges I have no business attempting. I didn’t go to culinary school, I didn’t apprentice under a world-famous chef, I just jumped in headfirst, armed with Google, a few burned pans, and a stomach full of ambition.
I've always believed in learning from the greats, whether they're Michelin-starred legends or my grandma with a cast iron skillet older than me. I’m never too proud to ask questions or steal a trick or two from someone who knows their way around a spatula.
As for our culinary identity? I’d say it’s like a perfectly cooked steak: bold, a little rustic, not afraid to sizzle, and always full of flavor. We don’t do fussy, we do tasty. It’s comfort food that went to the gym, found some flair, and now throws a party on your plate.”
Tell me about a dish on the menu that really captures the spirit of this place. What’s the story behind it?
“If there’s one dish that captures the spirit of this place, it’s the Firecracker Shrimp at Blue Crab Grill. It’s been a staple since day one. So good, we’ve even had some hometown competition try to swipe the recipe. I kept it locked in the vault (aka my heart) for years, but I’ve since passed it on to a few trusted folks who know not to mess it up.
We start with Gulf shrimp—has to be local, has to be fresh. Then it’s deep-fried just right: crispy enough that the batter hugs the shrimp like it owes it money. Then comes the magic: our firecracker sauce. Sweet, spicy, a little dangerous—basically everything I aspire to be.
Funny enough, the ranch pairing came from one of our servers just messing around, and now everyone acts like it was always part of the plan. But hey, that’s the beauty of this place, it’s bold, it’s fun, and sometimes the best ideas come from the most unexpected places.”
What influences—cultural, regional, or personal—do you bring into the kitchen here?
“I bring a mix of personal taste, regional pride, and a whole lot of stubbornness into the kitchen. Personally, I just love food,but I’ll admit it: I'm not a seafood guy. So whenever we do seafood, I challenge myself to make it so flavorful that even a land-lover like me would dive in. If I can enjoy it, I know others will too.
Regionally, we’re all about keeping it local. Gulf shrimp is a must, and we’ve always made it a priority to serve wild-caught fish and most importantly, Mississippi farm-raised catfish. Nothing more, nothing less, and definitely not that imported stuff. We’ve got amazing farms and companies right here at home, so why go anywhere else?
So yeah, whether it’s personal bias or Southern roots, the kitchen has always got a little bit of both.”
Can you walk me through a typical day in this kitchen? What’s the energy like during prep, during service?
“A typical day in our kitchen? Starts with 80s music blasting over the speakers loud, proud, and borderline karaoke. I was born in ‘88, but I’m convinced the 80s nailed music perfection. You’ll catch us dancing while dicing and singing while searing. It sets the tone: high energy, good vibes, and lots of laughs.
Mornings are full of catching up, joking around, and hyping each other up. We’re a team first, always. But when that rush hits it’s go time. We flip the switch from playful to precise. Everyone locks in, totally engaged, pushing out plates with care and speed. And yeah, we’ll still sneak in a dad joke or two because balance is everything.”
At the end of the day, my goal has always been to lift people up and put out food that makes folks happy. I’m lucky to have a crew that lifts me up, too. In a world that can feel heavy, we keep it light, we keep it fun and we serve up darn good food while we’re at it.
What do you think keeps guests coming back? Is it a dish, a feeling, a tradition?
“I think it’s a mix of things that keeps folks coming back. First and foremost, we’ve been consistent over the years serving up good food and good service time and time again. Now don’t get me wrong, we’re not perfect and never claimed to be, but we show up every day with a goal: to be better than we were yesterday.
I think people feel that. They know when they walk in, they’re going to get quality food made with care. And beyond that, we’ve got some unique dishes that hit home for people with comfort food that brings a little joy, maybe even a memory or two.
At the end of the day, it’s all about southern comfort on the plate and in the atmosphere. Good food, good folks, and a place that feels like home. That’s what we’ve always strived for, and I think that’s what keeps them coming back.”
How does the menu reflect what’s seasonal or local? Are there ingredients you get especially excited about working with?
“Our menu definitely reflects what’s seasonal and what’s local, especially when it comes to seafood. Shrimp season, crab season, crawfish season, they each have their time to shine, and we try to let them take the spotlight when they’re at their best. That said, we always do our best to keep them on the menu year-round in some way, shape, or delicious form.
If I had to pick a favorite ingredient to work with, it’s hands-down shrimp. It’s our go-to, versatile, packed with flavor, and honestly pretty dang healthy if you don’t deep fry it in glorious beef tallow like we do (no regrets). Whether we're sautéing it, grilling it, steaming it, or going full crispy mode, shrimp just plays well with everything. It’s like the MVP of the kitchen—always reliable, always a crowd-pleaser.”
What’s a recent challenge the kitchen has faced, whether it’s a menu overhaul, a busy holiday, or something unexpected and how did your team handle it?
“Running a restaurant is the challenge. People ask me all the time about opening one, and I usually try to talk them out of it. If they still want in after hearing the hard truth, then maybe they’ve got what it takes.
We’ve dealt with it all—staffing issues, rising food costs, unteachable attitudes, equipment breakdowns, you name it. Since COVID, the industry’s been flipped on its head. Prices are unpredictable, margins are tighter, and just keeping the lights on takes hustle.
The only reason we’re still standing is because we’ve built a killer management team that lets me focus on what matters: menus, vendor relationships, and making sure we can pay our people well without cutting corners on quality.
Every storm has sharpened us. We’ve taken the hits, learned the lessons, and refused to back down. That’s why we’re still here. And we don’t plan on going anywhere.”
When someone takes their first bite of your food here, what do you hope they taste, feel, or remember?
“When someone takes that first bite, I want them to taste more than just food. I want them to taste the journey. A 24-year-old kid with no formal training, no roadmap, just a dream to feed people and do it right. I hope they taste the freshness of real Gulf shrimp, the richness of Alaskan crab, and flavors that remind them what real food is supposed to be.
But more than that, I hope they feel something—welcomed, seen, and comfortable. We’ve never cared about where you’re from, what you look like, or what’s in your wallet. Everyone’s welcome here.
And if, for just a moment, our food and our atmosphere help you forget the chaos of life, if you can laugh, eat, and feel like you’re part of something then we’ve done our job. That’s southern hospitality. That’s what this place is about.”
Shane Thornton didn’t follow the rules—he rewrote them, one firecracker shrimp at a time. In Laurel and Jones County, he’s not just feeding the crowd—he’s winning them over, bite by unapologetic bite.
