The Bywater Awards

The Bywater Restaurant Review:

This small, casual New Orleans-inspired enclave is from famed chef David Kinch (of since-closed Manresa). Start with a clarified Ramos gin fizz, which looks more like a glass of sparkling with a lemon peel, or a French 75 with gin or Cognac. Standout dishes include the chicken liver mousse with a refreshing crust of tomatillo jam, served with toasted Manresa bread. Shrimp and avocado rémoulade is zestily replete with horseradish and topped with fried onions, while hearty chunks of fried green tomatoes are served with boiled egg and a dressing with just a smack of anchovy. Satisfying Gumbo Ya Ya comes with crab leg, unpeeled shrimp and a hot link in a smoky rich roux --- vegetarians might opt for Gumbo Z’Herbes. Po' boys are enormous and beg to be shared. Beignets have good flavor but are a tad heavy. Great selection of French bubbles, along with a strong collection of European whites and reds. Brunch on weekends features Orchard Milk Punch and Creole Bloody Marys.