Bayou Bakery is informal and unpretentious. Diners bus their own dishes; signs remind that “this ain’t yo’ mama’s house.” But prices are low and the food is excellent. The bright red “crawdads” are heaped in an aromatic mound. Corn on the cob is redolent with spices. The boiled potatoes are fresh and hot. Chef/owner David Guas’ authentic crawfish boil is available every Saturday through June from 5 to 7 p.m. at Bayou in Arlington.
Guas brought the flavors of his native New Orleans to the Potomac, with gumbo, rich with chicken and vegetables; andouille sausage; a daily traditional special for dinner; and “dirty rice,” colored by the spices of the makings.
| If you go |
| Bayou Bakery & Eatery |
| Where: 1515 N. Courthouse Road, Arlington |
| Info: 703-243-2410 |
| Hours: Monday to Friday 7 a.m. to 9 p.m. Saturday 8 a.m. to 9 p.m. Sunday 8 a.m. to 4 p.m. |
Classic New Orleans sandwiches abound: muffeleta, a version of the Italian hero; roast beef po’boy (here called “arm drip”) slathered in gravy with grilled onions and cheese; and a pimento cheese sandwich served on Texas toast, which would be even better with thinner bread.
Guas, formerly pastry chef at Acadiana in Washington, offers red-velvet cupcakes; individual fruit pies; luscious heavenly hash; and beignets. The beignets, available throughout the day, come three to an order, piping hot and served under a blizzard of powdered sugar. Pecan-studded house-made pralines are superb, rich and buttery.
Wine and beer, including the New Orleans Abita label, as well as soft drinks and good coffee are available. New Orleans unique sno-balls (shaved ice, syrup and condensed milk) keep the summer cool.
Decor is simple, mainly featuring New Orleans memorabilia. The rest rooms are papered with recipes from the Big Easy, so take paper and pencil.
Bayou is a good stop for coffee and beignets on the way home from the Saturday morning Arlington farmers market a block away.
