The Bayou Southern Kitchen & Bar

In the Kitchen

Rows of colorful containers packed with premise-made condiments – from shallot marmalade and pickled fennel to spicy tomato butter and smoky onion puree – line the shelves of the kitchen’s walk-in cooler, ready to add vibrant bursts of flavor to nearly every dish. There’s Tabasco aioli to complement the Bayou Burger, jalapeño relish to accent Charred Shrimp, and Cucumber Kimchi to partner with Pork Belly Confit. “A little acidity, even a squeeze of lime juice, cleanses the palate,” says Chef Tyler Baxter. “It makes your mouth water and maybe lets you eat more than you normally would.”

With the Chef

Chef Baxter’s affinity for the comforting flavors of Southern cuisine was intensified during a 2012 internship at Emeril Lagasse’s three New Orleans restaurants.

On the Table

On a menu steeped in old-school traditions, Buttermilk Fried Chicken clearly reigns as the quintessential taste of the South. Four golden-brown pieces of leg, thigh and breast meat get an eye-popping presentation on a rustic cutting board. Sides of tangy bread-and-butter pickles and mashed sweet potatoes offer a balanced counterpoint to the rich crispness of the chicken, which is slow-brined for extra moisture. After a quick soak in buttermilk, the chicken is freshly prepared to order with a flour breading that gets a gentle kick from cayenne.