DTB's chef John Hill and pastry chef Jessica Shoemaker won the 'Best of Show Sweet' award for their cane syrup blackberry trifle in the 2018 New Orleans Wine and Food Experience's Fleur de Lis Culinary competition.

DTB's chef John Hill and pastry chef Jessica Shoemaker won the 'Best of Show Sweet' award for their cane syrup blackberry trifle in the 2018 New Orleans Wine and Food Experience's Fleur de Lis Culinary competition.

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 John Hill 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 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:

SATURDAY - SUNDAY 10:30AM-2:30PM

LUNCH:

FRIDAY 11:30AM-4:00PM

DINNER:

SUNDAY - THURSDAY 5PM-TILL

FRIDAY - SATURDAY  5PM-11PM

HAPPY HOUR:

MONDAY-FRIDAY

4PM-7PM at bar and bar tables 

 

Make a Reservation

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Call (504) 518-6889 or book online with OpenTable.

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.

 

CONTACT US

ADDRESS

8201 Oak Street, Suite 1

New Orleans, LA 70118

HOURS

LUNCH:

Friday 11:30AM-4PM

BRUNCH:

SAT & SUN 10:30AM-2PM

DINNER:

SUN-THURS 5PM-TILL

FRI & SAT  5PM-11PM

HAPPY HOUR:

MON-FRI 4PM-7PM

Bar and Bar Tables Only

TELEPHONE

(504) 518-6889

EMAIL

dtbnola8201@gmail.com

 


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