Bayou Bakery Review

I stopped by Bayou Bakery last week to satisfying a craving for Cajun food that had been hounding me for a while. Good Cajun restaurants are few and far between in this city and many of them are bad knock-offs of the real thing. But I am happy to report that Bayou Bakery did not disappoint, and I left full and very content.

If you have never been there, the mood of the place is easy going and dare I say… chill. It’s pretty unpretentious considering it is owned and operated by a James Beard Award finalist and a man who was selected by the U.S. State Department to participate in its Diplomatic Culinary Initiative Partnership. Despite his many accolades, the atmosphere of Chef David Gaus’ restaurant is humble… but the flavors were quite bold (and authentic). Part coffee shop, part bakery and part Cajun eatery, Bayou Bakery is a hidden gem in Arlington.

When the Crawfish Étouffée arrived, and I saw how the dark the roux was, I knew I was in for something special. I came to find out after the meal that Chef Gaus learned to make roux at an early age from his Aunt Boo. He said that “Slow and low, slow and low” is her mantra” and she taught him how to get the color right by showing him the back of her “well-used wooden spoon”. Though the étoufée is his own recipe, his Aunt Boo was a major influence in his culinary career. She definitely taught him well because the flavors of the dish were rich and delicious and there was a nice bit of heat to it, and no shortage of crawfish. The étoufée is served with a big slice of garlic bread which was crispy on the outside and chewing on the inside- no doubt showing off the skills of the bakery side of the business. If you want to heat things up, a big bottle of Crystal Hot Sauce sits on every table which is a product of Louisiana, just like Chef Gaus.

I had the Beignets next and they came out perfect. The texture was crispy on the outside, light and doughy on the inside, but what else would you expect from a guy who was named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington. They are fried to order and come out hot, very hot. A heavy dusting of powdered sugar rested gracefully on each beignet. Chef said that “The key is to not overcrowd them after you’ve dropped them in the oil to fry, otherwise the oil will cool down and the beignets will soak up the oil and become greasy instead of crispy.” If you are interested, you can pick up a copy his critically acclaimed cookbook at the restaurant DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style.

Bayou Bakery is a “home-away-from-home for a whole slew of New Orleans transplants in the area” seeking the tastes of an authentic Cajun meal. They proudly hang a LSU and a New Orleans Saints flag in the in the back of the restaurant in an area with leather couches and two flat screen TVs. It is a great place to grab an Abita beer, or a cocktail and watch a football game. Apparently their house-made Muff-a-lotta sandwich earned a spot on Food & Wine’s 2012 list as one of the 20 “Best Sandwiches in the U.S.” I will definitely be trying that on my next visit. Bayou Bakery is located in the Courthouse neighborhood in Arlington at 1515 N. Courthouse Rd. For more information you can check out http://www.bayoubakeryva.com/.

The post Bayou Bakery Review appeared first on ClotureClub.com.