Whether he was wowing patrons on the North Shore with Louisiana-touched international street food at bacobar in Covington or dazzling diners at Café Adelaide & The Swizzle Stick Bar in the French Quarter, Chef Carl Schaubhut has remained one of the region’s most talented chefs. The spring 2017 opening of DTB at 1801 Oak Street will signal Schaubhut’s return to the New Orleans culinary scene, ensuring diners will have something special to savor this season.
“I’m thrilled to be back on this side of the lake and excited to unveil DTB,” says Schaubhut. “It will truly be something unique in this market and while we know visitors will love it, it’s designed with locals in mind.”
Schaubhut is a New Orleans native who began his culinary career at Fire on Annunciation Street in New Orleans, where he served until the restaurant relocated to 30-A, Florida after Hurricane Katrina. There Schaubhut was responsible for helming the kitchen and overseeing culinary operations for four years, until he returned to New Orleans in 2010 and accepted a job offer as sous chef at the critically-acclaimed Commander’s Palace. After two years in the kitchen of one of New Orleans’ most famous restaurants, Commander’s co-proprietor Ti Martin tapped Schaubhut to be Executive Chef at Café Adelaide & The Swizzle Stick Bar in the French Quarter, where he earned rave reviews and accolades. In 2014, Schaubhut opened bacobar in Covington, Louisiana with Chef Jean-Pierre Guidry; the restaurant is revered for its international street food with a Louisiana twist.
In spring 2017 Schaubhut will open DTB, which stands for Down the Bayou, on historic Oak Street in Uptown New Orleans’ Carrolton neighborhood. Home to NOLA music institution Maple Leaf Bar and award-winning Jacque-Imo’s restaurant, the Oak Street corridor is at once a neighborhood community and a tourism destination. The opening of several new markets, eateries and bars are evidence of a resurgence of this district, and Schaubhut is excited to be a part of it.
The menu, still in development, is inspired by Schaubhut’s Cajun roots and childhood in Des Allemands, Louisiana, known as the “catfish capital of the universe,” and will focus on modern interpretations of Southern Louisiana’s coastal cuisine and the spirit of shareable dining. Schaubhut and Chef de Cuisine Jacob Hammel, also a Commander’s alum, will 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.
Crawfish Boiled Chips is a playful version of a crawfish boil featuring seasoned tempura fried red bliss potato slices with lemon marmalade, popcorn crema and herb salad. Mushroom Boudin Balls, which just happen to be vegan, are a doppelganger of the classic but utilize three types of mushrooms, charred eggplant, and Louisiana jasmine rice, served with a smoked tofu mayo. Crawfish Bread, a light and airy twist on the Jazz Fest favorite, will feature pate a choux mini-loaves stuffed with Louisiana crawfish tails and green chili fonduta, accompanied by pickled seasonal chow-chow.
The cocktail program at DTB will share the spotlight with the cuisine, focusing on creative concoctions using Louisiana ingredients. According to Beverage Director Lu Brow, the award-winning cocktail maven who served as Executive Bar Chef for the Commander’s Palace family of restaurants and who created the beverage program at recently reopened Brennan’s, “In the same manner that Chefs Carl and Jacob want guests to taste Louisiana in their food, I want the same for our beverages. The cocktail program will celebrate all that is best in our state and surrounding areas. Think of it as my love letter to Louisiana.” Libations will include Brown Butter Old Fashioned—brown butter washed bourbon, bitters, satsuma and damn good cherries; Louisiana Cocktail—sassafras infused rye whiskey, barrel aged Peychaud’s bitters, amaro and a pecan oil drizzle; and Fire on the Bayou—Baton Rouge-based Magnolia vodka, Lillet, fresh squeezed citrus and house made pepper jelly, served as a ‘shot’ alongside a pony beer to lessen the heat.
Designed by Valerie Legras and architect Brooks Graham, DTB will bring the old bayou country to the city, combining rustic and natural elements with modern, polished décor. Upon entering, guests are greeted by a corrugated rusted tin bar seating 10, offset with a white quartz countertop, mother of pearl oyster shell backdrop and floating white shelves, which will house everything from reserved bourbons to old Dixie beer cans. Two communal white oak tables will offer the perfect place to perch and socialize—a tenant of the restaurant’s mission. In the dining area, white quartz and metal tables with deep green alligator upholstered banquettes are backed by burned cypress panels. A sleek stainless steel open kitchen will allow diners to take in the action, while Spanish moss accents and lighting, inspired by the steel wheels used to reel in fishing nets hung across the bayous, reminds us of the ingenuity the bayou communities had using the
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.