Mike Linnig’s, a Louisville seafood staple, now open for 98th season

REPORT:ER IT IS A SEAFOOD STAPLE EVERYBODY LOOKS FORWDAR TO, THIS IS THE 98TH SEASON. WE HAVE WILL — BILL, WHAT DOES FITEEL LIKE? >> WE ARE GLAD TO BE BACK. I WENT TO GO BACK TO WORK. I HAVE GOT SOME FROG LEGS, FISH IT DOWN AND OUR HUSH PUPPIE WSE ARE FINISHING UP OVER THERE. I WILL PUT SOME MORE ONION RINGS DOWN. REPORTER: THIS IS JUST ETH START. THIS IS A TUB OF HUSHPUPPY BETTER — BATTER. >> I HAVE GOT 10 OF THO.SE REPORTER: YOU GUYS DHAO T DELAY THE OPENI.NG >> WE WANTED COVIDO T BE ON A DOWNWARD SLIDE. REPORTER: WHAIST THIS OPENING DAY FILLED WITH FOR YOU GUYS? >> WE ARE READY TO GO BACK TO WORK. CLEANING AND REPAIRING, IT IS READ Y TO GO. IT IS GO TIME. REPORTER: WHAT IS ITIKE L FOR YOU TO SHARE THIS PIECEF O YOUR FAMILY WITH PEOPLE? >> WE GET PEOPLE TCOMEO IN WHO SAY I REMEMBER BEINTHG ERE 40 YEARS AGO. IT IS PART OF THE TRADITION NOW. REPORTER: SHOW MEHI TS FOOD AGN.AI IS THERE ANYTHING NEW TO THE MENU? >> NOTHING RLLYEA N ANDEW SOMETHING WE HAD TO CUT BACK ON BECAUSPRE ICES ARE CRAZYIKE L CRAB LEGS AND SEAKS SO WE WILL TEMPORARYIL NOT HAVE THOSEND A WAIT FOR THE PRICES TO DROP. OUR FISHRI PCE HAS GONUPE 25% TO 35%. REPOER:RT I AM SURE YOU HEAV BEEN THROUGH A LOT

Mike Linnig’s Restaurant is now open for its 98th season.The popular seafood spot is on Cane Run Road in Southwest Louisville.The restaurant is known for serving big portions of fried fish, shrimp, oysters, hush puppies and more.Doors opened to customers on Thursday at 11 a.m. after it was delayed about a week as a precaution to the recent COVID-19 surge.The restaurant closes each year for a few months. Third-generation owner Bill Linnig said he’s happy to be back.”You know, after a while, the first month is nice but then you feel like you gotta get back, get back to doing something,” said Linnig. “I’m like an old plow horse trying to get back underneath a harness or something. But once we start, it’s a grind for nine, 10 months straight.”Linnig said people always line up outside the building to get in the minute it opens.”They put it on their calendar,” said Linnig. “We’re kind of like Groundhog Day. They know when we open back up, spring is not too far behind.”The last couple of seasons have not come without challenges due to the pandemic.Linnig said they are still struggling to get supplies and hire staff. “So my sisters and I worked 75 to 80 hours a week sometimes, ” said Linnig. “It’s just been crazy but you gotta do what you gotta do. This COVID wasn’t going to get us, we’ve been through bad stuff before.”Linnig said his team is ready for a great year ahead.The restaurant is open for lunch and dinner, Tuesday through Saturday.For more information, click here.

Mike Linnig’s Restaurant is now open for its 98th season.

The popular seafood spot is on Cane Run Road in Southwest Louisville.

The restaurant is known for serving big portions of fried fish, shrimp, oysters, hush puppies and more.

Doors opened to customers on Thursday at 11 a.m. after it was delayed about a week as a precaution to the recent COVID-19 surge.

The restaurant closes each year for a few months. Third-generation owner Bill Linnig said he’s happy to be back.

“You know, after a while, the first month is nice but then you feel like you gotta get back, get back to doing something,” said Linnig. “I’m like an old plow horse trying to get back underneath a harness or something. But once we start, it’s a grind for nine, 10 months straight.”

Linnig said people always line up outside the building to get in the minute it opens.

“They put it on their calendar,” said Linnig. “We’re kind of like Groundhog Day. They know when we open back up, spring is not too far behind.”

The last couple of seasons have not come without challenges due to the pandemic.

Linnig said they are still struggling to get supplies and hire staff.

“So my sisters and I worked 75 to 80 hours a week sometimes, ” said Linnig. “It’s just been crazy but you gotta do what you gotta do. This COVID wasn’t going to get us, we’ve been through bad stuff before.”

Linnig said his team is ready for a great year ahead.

The restaurant is open for lunch and dinner, Tuesday through Saturday.

For more information, click here.