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DTB offers creative modern Coastal Cajun cuisine and craft cocktails in a lively and bustling setting.

 

DTB, which stands for Down the Bayou, is New Orleans’ hot new restaurant and bar focusing on reinterpreted coastal Cajun cuisine and a vibrant cocktail scene.  The playful restaurant concept, which tips a hat to the Cajun roots of Co-Owners Jacob Naquin and Chef Carl Schaubhut – both proud Louisiana natives –  features modern Louisiana cuisine rooted in inventiveness and approachability. Chef Schaubhut and Chef de Cuisine Jacob Hammel break down some of the region’s antiquated dishes and recreate them with refined technique and a lighter, more creative twist.

Diners can expect to see plenty of Gulf seafood, Cajun flavors and fresh seasonal produce. Cocktails created by award-winning cocktail maven Cocktail Director Lu Brow, showcase house infusions and Louisiana ingredients.  Designed by Valerie Legras and architect Brooks Graham, DTB brings the old bayou country to the city, combining rustic and natural elements with modern, polished décor.

 

Phone

(504) 518-6889

Location

8201 Oak Street, Suite 1
New Orleans, LA 70118

Hours

BRUNCH:

FRI, SAT, MON 10:30AM-2PM

SUN 10:30AM-4PM

DINNER:

MON- THURS 5PM-10PM

FRI & SAT  5PM-11PM

HAPPY HOUR 3PM-6PM at bar and bar tables MON-FRI

Make a Reservation

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Chef/Owner, Carl Schaubhut

Carl Schaubhut, Chef/Owner of DTB (Down the Bayou) and a New Orleans native is one of the region’s most talented toques. After graduating from Louisiana State University, Schaubhut had to decide if he wanted to attend LSU Law School or follow his dream to cook. After a conversation with one of his mentors, he decided on the latter and began his culinary career cooking in several mom and pop restaurants throughout New Orleans before assisting in the opening of Fire on Annunciation Street where he was a sous chef. In 2006, shortly after Hurricane Katrina hit, Schaubhut relocated to Fire on Annunciation Street’s Santa Rosa Beach, Florida location where he acted as Executive Chef and was responsible for helming the kitchen and overseeing culinary operations for four years.

In 2011 he returned to his hometown of New Orleans where he accepted the position of sous chef at the critically-acclaimed Commander’s Palace. In 2013, The Commander’s Family of Restaurants chose Schaubhut for the position of Executive Chef for Café Adelaide & The Swizzle Stick Bar located in the French Quarter. Two years later Schaubhut and his former co-worker, Jean-Pierre Guidry, joined together and opened their dream restaurant, bacobar, in Covington, Louisiana. bacobar has been revered for its international street food with a Louisiana twist.

In 2017, Schaubhut decided to pursue his dreams even further and make his mark once again on the New Orleans culinary scene with the opening of his latest concept DTB. The new restaurant and bar located on Oak Street features a menu with modern interpretations of Southern Louisiana’s coastal cuisine and reflects the spirit of a shared dining experience. The beverage program focuses on creative libations using locally sourced ingredients. Schaubhut resides in New Orleans with his wife and his two young children. He is vested in the community, participating in local festivities and organizations.

Chef de Cuisine, Jacob Hammel

Jacob Hammel (32), born and raised in Kenner, Louisiana, was influenced by the strong culinary culture of New Orleans. Hammel began cooking at a very young age with his mother and grandmother, and decided to attend Chef John Folse Culinary Institute in 2004 to pursue his passion. While studying, he interned at Café Adelaide where he perfected his kitchen craft over the course of four years. After his internship, Hammel worked at the legendary Commanders Palace from 2009 to 2011, where he met future DTB (Down the Bayou) chef/owner Carl Schaubhut.

Looking for a change of scenery and to expand his Southern cooking skills, Hammel migrated to Nashville, Tennessee in 2009 where he continued to hone his skills as Sous Chef at Park Café. In 2014, after three years in Nashville, Hammel decided to continue his culinary journey – this time to South Florida, where he served as Chef de Cuisine at Max’s Harvest under the direction of Executive Chef Eric Baker.

In 2017, Hammel decided to return to his roots in Louisiana, transitioning to Chef de Cuisine at Carl Schaubhut’s latest concept DTB. At the new restaurant and bar located on Oak St., Hammel cooks up Southern Louisiana favorites combined with global flavors to create modern coastal Cajun cuisine. Hammel resides in New Orleans with his fiancé and growing family.

Cocktail Director, Lu Brow

Lu Brow, Cocktail Director at DTB (Down the Bayou), is an expert of historic cocktails. Brow has extensive experience as a mixologist, having studied with Ted “Dr. Cocktail” Haigh, author of Vintage Spirits and Forgotten Cocktails and Dale DeGroff, known as “The King of Cocktails” and founder of the Museum of the American Cocktail. She has undergone an intensive Beverage Alcohol Resource program in New York, for which she was awarded a scholarship by the Museum of the American Cocktail, Tales of the Cocktail, and the New Orleans Culinary and Preservation Society.

Brow began her career serving as General Manager at Bella Fresca, a fine-dining restaurant in Shreveport, Louisiana. After losing everything in Hurricane Katrina, she decided to pursue bartending and discovered a love for the art of craft cocktails. In 2005, Brow moved on to serve as Bar Chef at Café Adelaide & The Swizzle Stick Bar in the French Quarter, part of the Commander’s Palace Family of Restaurants in New Orleans. 

During her time at Café Adelaide & The Swizzle Stick Bar, she introduced the “Bar Chef Table,” a concept modeled after the chef’s table. Each dish on the menu is paired with unique cocktails served in tasting-sized glasses, next to your special table in the corner of the Swizzle Stick Bar. Her talent has since been recognized in Santé Magazine’s 2006 Spirits Hospitality Award, which honors restaurants that exhibit a high level of professional standard in spirits, service and hospitality. Brow also created cocktails for the opening reception at Aspen Food & Wine in 2012 and was featured in the Times-Picayune for home bars in 2012 and also in the cookbook Treme: Stories and Recipes from the Heart of New Orleans. In 2014, she migrated to the recently reopened Brennan’s to create their beverage program.

As Cocktail Director for the new, modern Southern Louisiana concept DTB, Brow continues to utilize her talent and ingenuity in the development of DTB’s cocktail program by focusing on creative libations using locally sourced ingredients.

Beverage Director, Ashleigh Ruedinger

Growing up in the hospitality industry, Wine Director of DTB (Down the Bayou), Ashleigh Ruedinger, was bred for the business. Her passion started at a very young age when she would tag along with both parents to work in various restaurants and hotels throughout the U.S., ultimately landing in South Florida.

While attending the Art Institute of Fort Lauderdale studying photography, Ruedinger realized she missed the action of the hospitality realm and took a position as beverage attendant at the prestigious Boca Raton Resort & Club. There, she quickly rose through the ranks to Assistant General Manager in Private Dining and Floating F&B Manager, where she was responsible for coordinating special events and private dinners, while overseeing day-to- day operations in all of the resort’s food & beverage outlets. It was during her time at the resort, that Ruedinger discovered her passion for wines and pairing menus and spent her free time sitting in on chef/sommelier meetings. At around the same time, her parents moved to the wine region of Northern Virginia and Ruedinger’s family visits helped to expand her knowledge from vine to wine.

In 2011, Ruedinger accepted a position to help open Racks Fish House & Oyster Bar in Delray Beach, Florida. There she was tasked with overseeing servers and creating and implementing a training program at the restaurant. With her managerial skillset and beverage knowledge, she was offered a job at Max’s Harvest in Delray Beach, where she served as Assistant General Manager and Beverage Director for over 3 years, under the direction of Peter Stampone.

A job offer lured Ashleigh and her Chef fiancé Jacob Hammel to New Orleans in early 2017 to open Commander’s Palace alumnus Chef Carl Schaubhut’s new modern Cajun eatery, DTB. At DTB, Ashleigh oversees the beverage program and FOH operations, alongside with General Manager, David Laitano.

CONTACT US

ADDRESS

8201 Oak Street, Suite 1

New Orleans, LA 70118

HOURS

BRUNCH:

FRI, SAT, MON 10:30AM-2PM

SUN 10:30AM-4PM

DINNER:

MON- THURS 5PM-10PM

FRI & SAT  5PM-11PM

HAPPY HOUR 3PM-6PM at bar and bar tables MON-FRI

TELEPHONE

(504) 518-6889

EMAIL

dtbnola8201@gmail.com

Looking for a place to host your next event or large party? Email us at the above email to get more information