Pictured: Two smash burger meals with slightly different toppings both show off the unfathomable size of the meal.

Though the term “trap house” does not exactly have connotations of good citizenship and community building, it does, more recently, at least allow some flexibility to describe a place where the proverbial party is at. And Trap House Seafood and BBQ, which opened up shop recently (where Roadside Rib Shack used to be at 2045 Bahia Vista Street) is most certainly where the party is at.

Owner-operator Chef Yamani, a former cook in the military, opened the seafood joint to explore all manner of grilled meats, crustacean boils and deep-fried goodness, and at Trap House, the operating model is predicated on “more is better” and “because fried chicken wings go with everything.” 

A smash burger comes with two griddle-smashed all-beef patties cooked to order. A choice of cheese, sauce and toppings provide accents, though not much room is left for toppings anyway. The toasted buns can hardly contain the volume of juices flowing through and from the patties and cheese, and that’s before getting to the Cajun-seasoned fries. On their own, the burger and fries would make Guy Fieri drool through his pillow in a happy Flavortown dream. But, again, Trap House is in many ways a party and parties are meant for excess and revelry and starting the next day at noon.

To that end, the burger comes with three fried chicken wings as a side. Yes, a side. And these aren’t wings from an underfunded farm that cannot afford to feed its chickens well—these wings are from what must be a Cross Fit chicken farm, so hefty and dense are the fibers of their flappers. Breaded in your choice of seasoned breading, it’s hard to believe this much flavor is even legal. 

Pictured: Two smash burger meals with slightly different toppings both show off the unfathomable size of the meal.