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8201 Oak St., Ste. 1 (S. Carrollton Ave.) Send to Phone
DTB (Down the Bayou) offers Cajun cuisine gone contemporary in a sleek space.


Dinner nightly, Brunch Fri.-Mon.

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DTB, New Orleans, LA

Even as cities re-open select businesses, some restaurants may remain temporarily closed due to COVID-19. In some cases, dine-in, takeout or delivery may be available. Be sure to contact the restaurant to find out its operational status.

DTB Restaurant Review

About the restaurant & décor: DTB is the brainchild of co-owners Jacob Naquin and chef Carl Schaubhut. Cajun has gone contemporary in this sleek, brightly lit restaurant, with lots of natural wood, high-gloss concrete floors and an open kitchen.

Food & Drinks: Schaubhut spent a number of years working for the renowned Commander’s Palace and Cafe Adelaide, and it shows. The kitchen turns out dishes that have always been favorites in Cajun circles, but now with a modern pop. As is the case at any good Cajun eatery, alligator is on the menu, but here it’s served as an appetizer paired with chorizo, ricotta cheese and olives and dabbed with sauce piquant. For Schaubhut, it’s not enough to turn out a crispy catfish dish; it must be surrounded by baked fingerling potatoes and a tongue-tingling olive salad. The Louisiana rice bowl is jam-packed with soft shell crab, shrimp and even pork belly. Craft cocktails are plentiful and include the “Fire on the Bayou” combining vodka, pepper jelly, Lillet and citrus. A serviceable wine list is not lengthy but it covers all the bases, especially the respectable assortment of whites that pair so well with much of the cuisine. On a busy night, this is a sociable, fun place to dine, so stay for dessert. We would walk a mile for DTB’s warm chocolate cake with buttermilk, caramel, cherry, orange and bourbon ice cream. But save the walking for after dinner. You’re going to need the exercise.

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