- Dress code: Casual
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Bayou Bakery Restaurant Review: David Guas, the lad from New Orleans, has finally opened his long-awaited bakery. If you enjoy nothing else here, stand in line for the beignets, cooked to order, and coming to you hot and dusted with confectioners sugar. But Guas’ staff can come up with plenty of other Louisianan and New Orleans dishes, from boudin with Creole mustard to his take on the muffuletta (here, muff-a-lotta) with salami, mortadella, smoked ham and provolone cheese. Because Guas has made his reputation on his bakery treats, be sure to order brownies and cupcakes to go, plus pralines and something he calls “heavenly hash,” which is fudge, marshmallows and roasted pecans all melted together. Stop by for breakfast: buttermilk biscuit (with or without meat), croissant, pain du chocolat and muffins make for a treat but the health-conscious can pick up granola, Trickling Springs yogurt, and oatmeal.