DTB

Location

Uptown
8201 Oak Street
Suite 1 New Orleans, LA 70118

Contact

Phone:
(504) 518-6889

Website

www.dtbnola.com

Hours

Dinner
Sunday – Thursday
5:00pm – 9:00pm

Friday & Saturday
5:00pm – 11:00pm

Lunch
Friday
11:30am – 4:00pm

Brunch
Saturday & Sunday
10:30am – 2:30pm

Cuisine

Creole/Cajun Southern

About

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 John Hill 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 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.


Menus

Restaurant Week New Orleans September 9-15, 2019


Brunch


First Course

Choose One

Fried Cornbread
ham hock marmalade, goat cheese, jalapeño

Gumbo
chicken, andouille, white rice

Hand Cut Fries
jalapeño dill, buttermilk ranch, spicy mayo

 

Second Course

Choose One

“Steak & Eggs”
wagyu short rib, hash, crystal hollandaise

Gulf Shrimp + Grits
oyster mushrooms, sauce piquant, cheesy grits

 

Third Course

Choose One

Beignets
bouille pastry cream

Pecan Waffle
salted caramel, praline cream, candied pecans, cane syrup

$32

Price does not include beverage, tax or gratuity.

 


Lunch


First Course

Choose One

Gumbo
chicken, andouille, white rice

Hand Cut Fries
jalapeño dill, buttermilk ranch, spicy mayo

 

Second Course

Choose One

Roasted Beet Salad
montchevre, citrus, barbecued pecans

Local Greens
seasonal greens, gorgonzola dolce, compressed apples, cane syrup vinaigrette

 

Third Course

Choose One

Pasta Du Jour
chef’s seasonally inspired house-made pasta

Corn Fried Catfish
jumbo lump crab, potato salad, red cabbage slaw

$20

Price does not include beverage, tax or gratuity.

 


Dinner


First Course

Choose One

Fried Cornbread
ham hock marmalade, goat cheese, jalapeño

Mushroom Boudin Balls
smoked mayo, pickled collards

 

Second Course

Choose One

Crispy Duck Confit
charred cabbage, citrus, sweet potato, pecan vinaigrette

24 Hour Wagyu Short Rib
tomatoes, stone ground grits, fermented pepper jelly jus

 

Third Course

Choose One

Warm Chocolate Brownie
chicory ganache, carmelized white chocolate ice cream, mocha crumble

Strawberries & Cream
elderflower cake, macerated berries, aerated white chocolate, sugar cookie

$39

Price does not include beverage, tax or gratuity.


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