The Bayou

He said:

It’s a little strange to think that a food from my own country can seem exotic and foreign to me, but I’ve never been to Louisiana, and I have little experience with Cajun cuisine. To me, foods like alligator and crawfish still seem unusual. Yes, the Bayou has alligator on the menu. No, Kathy wouldn’t let me order it. She’s not that adventurous. It only showed up once on the menu, in the Appetizers section as a cheesecake made with alligator sausage. That’s intriguing to me. The alligator, of course, but also a cheesecake that isn’t a dessert. The waiter said there’s only a little bit of the sausage in it and the cheesecake has a quiche-like quality to it. But for Kathy’s sake, I ordered the Chips and Salsa instead. We both enjoyed the white corn chips with plenty of the mild house salsa.

We arrived just as the restaurant opened, but it didn’t take long for a robust crowd to form. The Bayou is licensed as a bar. Their website explains that their substantial beer menu—with over 350 available beers—necessitates licensing as a bar instead of a restaurant. Nonetheless, their food service makes it a fine restaurant. For those interested in the beers, you may want to download their app, which provides a real-time view of all their beer offerings, with sorting and filtering capabilities.

I ordered the Roasted Pork Tenderloin and added a bowl of gumbo. I’m not sure I’d had gumbo before. I was surprised that it wasn’t spicy, although the waiter offered to bring some hot sauce. Instead, it was rich with flavor, a little bit earthy and quite enjoyable. The sausage was small-diced, and the chicken cooked down to small pieces. A disc of seasoned rice floated in the middle. Several slices of a soft baguette accompanied the stew. My first gumbo left a good impression with me.

My entrée came with steamed vegetables, mostly cauliflower, with zucchini, broccoli, and red peppers. Some of the zucchini was a little mushy, but the rest held up well. The mashed potatoes with caramelized shallots were a little runny, but no less serviceable. The pork, though well seasoned, was a tad overcooked. Not too much, as it remained tender, but it wasn’t as juicy as it could have been. I enjoyed it with the accompanying fruit chutney, which was mild and sweet.

The Bayou had a pleasant, happy atmosphere. Still, I thought it could have used a bit of Cajun music, with foot-stomping accordion and fiddle. Nonetheless, it was a great place to enjoy Cajun food and mingle with friends.

She said:

The Bayou is where family and friends can go relax in a pretty laid-back, fun kind of atmosphere. The brick walls, exposed ceiling, wooden beams, scuffed-up wood floors, bourbon-colored wooden tables, burgundy vinyl chairs and booth benches all speak to the place being a popular neighborhood watering hole. Also, the Mardi Gras bead necklaces dangling from the ceiling paid homage to Louisiana and the Cajun culture. The Cajuns of New Orleans are my people. Acadians settled down there after winding their way from “La Nouvelle Acadie” found in Nova Scotia and New Brunswick. I’m fiercely proud of my heritage, but those lovely Cajuns who embrace such a terrific joie de vivre add way too much spice to their cuisine.

Foregoing all the heat on the menu, I chose the Ahi Tuna tacos. It was a great choice. The tuna was tender in my mouth, and the salsa, guacamole, and cumin sour cream were excellent accompaniments. I’m really glad that I chose the tacos. They were delicious and filling.

Gravitating from my diet cola, I ordered the NA Moscow Mule. Being an establishment expert in libations, they naturally served a wonderful drink. The ginger beer, lime juice, simple syrup, and soda water were perfectly blended, offering up a bit of a kick with the ginger. I enjoyed slowly sipping from the hammered copper mug it was served in.

As for the alligator cheesecake Brian was really pushing for, I had to give him an emphatic “No.” I’m simply not that adventurous and I was relieved that he ordered the tasty chips and salsa instead.

Conclusion:

The Bayou offers Cajun cuisine and lots of beer choices in a cheerful, fun-loving environment. Although a respectable restaurant, it is technically licensed as a bar, so you must be at least 21 years old to enter.