Bayou Bakery, Coffee Bar & Eatery
The 2010-opened resto may serve pillowy beignets and slow-cooked jambalaya, but its soul-satisfying offerings (braised-pork-shoulder sausage infused with cayenne, anyone?) plumb the depths of Louisiana’s complex cuisine. “New Orleans is another country—and it goes way beyond Cajun or Creole,” says Chef Guas. “With Bayou, I’m saying, ‘This is what we really eat in my hometown. I hope you enjoy it.’” We can’t imagine you won’t.