New Orleans: DTB

DTB, which stands for Down the Bayou, is New Orleans’ hot new restaurant and bar focusing on reinterpreted coastal Cajun cuisine and a vibrant cocktail scene.

The playful restaurant concept, which tips a hat to the Cajun roots of Co-Owners Jacob Naquin and Chef Carl Schaubhut – both proud Louisiana natives –  features modern Louisiana cuisine rooted in inventiveness and approachability. Chef Schaubhut and Chef de Cuisine Jacob Hammel break down some of the region’s antiquated dishes and recreate them with refined technique and a lighter, more creative twist.

Diners can expect to see plenty of Gulf seafood, Cajun flavors and fresh seasonal produce. Cocktails created by award-winning cocktail maven Cocktail Director Lu Brow, showcase house infusions and Louisiana ingredients.  Designed by Valerie Legras and architect Brooks Graham, DTB brings the old bayou country to the city, combining rustic and natural elements with modern, polished décor.

What to Order:

Mushroom Boudin Balls
smoked mayo, collard pickles
Charbroiled Oyster Gratin
smoked oysters, parmesan béchamel, gremolata
Crab Boiled Potatoes
popcorn crème fraiche, pickled lemon
Cobia Crudo
grapefruit, jicama, roasted cayenne, lemon mint
Cauliflower Rillettes
whipped brie, fennel-raisin preserve, focaccia
Pickled Shrimp
white bean hummus, radish, pork rinds
Burrata + Eggplant
creole tomato vadouvan, charred green onion relish, pickled watermelon rind
Andouille Pate
pickled quail egg, cucumber, creole mustard, black garlic toast
Fried Cornbread
ham hock marmalade, goat cheese, jalapeño
Frog Legs Confit
green tomato pipian, coconut-parsnip puree
LA blue crab. collard greens, crab fat potato salad
Crispy Gulf Oysters
pork rillette, delicata squash, catelvetrano olives, brown butter
Hand Cut Fries
jalapeno, dill, za’atar ranch
Louisiana Rice Bowl
blue crab, shrimp, pork belly, mirliton, tasso XO, egg yolk
Crispy Oyster Croque Madame
tasso, bechamel, brioche, sunny side egg, mirliton slaw
Brown Butter Old Fashioned
brown butter infused bourbon, orange, cherry + bitters

Getting In:

Reservations a must