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Bayou Bakery Restaurant Review: At his bakery in Virginia, David Guas, the lad from New Orleans, offers the likes of cooked-to-order beignets coming to you hot and dusted with confectioners sugar. But Guas’ staff can come up with plenty of other Louisianan dishes, from boudin with Creole mustard to his take on the muffuletta (here, “muff-a-lotta”) with salami, mortadella, smoked ham and provolone. Because Guas 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 Creamery yogurt and oatmeal. Also located at 901 Pennsylvania Ave. SE, Washington, D.C., 202-664-5307.