On The Bayou

Born and raised quite literally on the bayou in South Louisiana, Kevin Ruttley and his family are serving the same recipes with the same kinds of ingredients that theyve been cooking and eating all their lives. Atlanta might have its fair share of eateries that lay claim to being the authentic Cajun and Creole restaurant, but the ones who actually... know their way around a softshell crab? Well, lets just say there arent too many of em. But one things for sure: the imitators could certainly learn a thing or two from the folks at On The Bayou. That means no puny frozen shrimp from Thailand or thick, heavy Italian loafs masquerading as poboy bread. Few things will make a hungry Louisianians ears perk up like the mention of a true poboy made with the much-revered Leidenheimer bread. On The Bayou wouldnt do it any other way. With a pantry full of that fresh New Orleans bread and seafood straight out of the Gulf, the kitchen here is doing Creole and Cajun food the way its supposed to be done and staying true to its roots, from the homemade roux all the way up to the Abita beer. Even the patio, decked out with hanging ferns and finished with wrought-iron by Kevin himself, feels a little reminiscent of Cafe du Monde, and its the perfect spot to spend an evening trying out the refined dinner recipes the kitchen has been perfecting. So between the Leidenheimer and the sweet music of Louisiana accents back in the kitchen, On The Bayou is among the few and the proud who can call themselves legit.[/vc_column_text][/vc_column][/vc_row]Read More