The Bayou Southern Kitchen & Bar

THE CUISINE

Classic Southern fare – fried chicken, po’ boys, hush puppies, beignets – is humble and comforting by nature. Executive Chef Tyler Baxter, however, elevates widely assorted shareable small plates, sandwiches and main dishes with a modern edge, accenting dishes with vibrant house-made veg-and-fruit pickles and sauces. Baxter keeps his scratch kitchen tied to local terroir by sourcing proteins and produce from the Rodale Institute Organic Farm.

THE PATIO

A secluded veranda, dappled with sunlight by day and sparkling with Mason jar lights at night, embraces the South’s languid, sit-and-talk-a-spell culture. Mellow blues and jazz tunes fill the air as guests savor soulful cuisine and lift glasses of craft beer or heady cocktails. Classics like the Sazerac and Jalapeño Margarita teach tradition new tricks, and original concoctions are laced with moonshine, bourbon and juicy fruits.