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“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 19, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 19, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 19 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Heart of the House

Oct 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Houmas House Presents…

Oct 19 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Jazz in the Park

Oct 19 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

Oct 19 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The Historic New…

Oct 19 - 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
Join us for an unforgettable evening ..Paris, Montmare, Cabaret, Can Can, and… more

Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 20 - 20, 2017
The Historic New Orleans Collection's popular outdoor music series Concerts in… more

Golden State Warriors…

Oct 20 - 20, 2017
Come experience NBA basketball at its best as the Pelicans take on the NBA's… more

Magazine St. Art…

Oct 20, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Oktoberfest NOLA

Oct 20 - 21, 2017
Cost $8 - children 12 and under free - tickets available at gate … more

Saenger Theatre…

Oct 20 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Fountain Lounge…

Oct 20 - Dec 29, 2017
Join us for Sam Kuslanr at the Fountain Lounge in the Roosevelt Hotel. While… more

“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Commander's Palace Alum Chef Carl Schaubhut Opens DTB Kitchen & Bar in New Orleans

FOR IMMEDIATE RELEASE

Media Contacts:
Lauren Busch/Marel Hinners
Brustman Carrino Public Relations
nola@brustmancarrinopr.com
305.573.0658

NEW ORLEANS - One of the season's most highly anticipated new restaurants, DTB, in New Orleans' Carrolton neighborhood, officially opened to the public on Wednesday, March 29, 2017 at 1801 Oak Street. DTB, which stands for Down the Bayou, is poised to become the neighborhood's new hotspot for reinterpreted coastal Cajun cuisine and a vibrant bar scene. The playful restaurant concept, which tips a hat to the Cajun roots of Co-Owners Jacob Naquin and Chef Carl Schaubhut -who grew up on Bayou Dularge and Des Allemands, Louisiana, respectively - features a menu rooted in inventiveness and approachability, served up in a relaxed and convivial setting.

A veteran of the Commander's Palace family of restaurants, Schaubhut is a New Orleans native who began his culinary career at Fire on Annunciation Street in New Orleans, and later served 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 Central Business District (CBD), 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.

Developed by Schaubhut and Chef de Cuisine Jacob Hammel, also a Commander's alum, the menu at DTB focuses on modern interpretations of Southern Louisiana's coastal cuisine, recreating the region's antiquated dishes with refined technique and a lighter, more creative twist.

Menu categories are divided into Sociables, T-Plates, Beaucoupe Plates and Lagniappe. All offerings are designed to be shared, mix n' matched. Sociables ($6-14) are the perfect starters and include Crawfish Fry Bread with Louisiana crawfish tails and green chili fonduta, accompanied by pickled okra chow-chow; St. Louis Ribs with sugarcane caramel, peanuts and slaw; and Crab Boiled Chips - a playful version of a crawfish boil featuring seasoned tempura fried red bliss potato slices with popcorn crème fraiche and pickled lemon. 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 and collard pickles. T-Plates ($8-14) include Stuffed Squash Blossoms with alligator chorizo, ricotta, olives and a sauce piquant and Cacio e Pepe - a play on the Italian classic with house made cayenne spaghetti, tossed a la minute in crab fat butter and garnished with pecorino Romano and trout roe. Beaucoupe Plates ($15-26) are the heartiest on the menu and feature dishes such as Crispy Duck Confit with charred cabbage, citrus, sweet potato and pecan vinaigrette; 24 Hour Short Rib with marinated tomatoes, fermented pepper jelly and baked grits; and Barbecued Local Fish with andouille, fried pickles, corn, tomatoes and chermoula. Lagniappe ($5-7) round out the meal with Roasted Cauliflower with brown butter, lemon and almonds; Hand Cut Fries with jalapeño, dill and za'atar ranch; and more.

Diners can end the night on a sweet note with innovative Nightcaps ($6-9) featuring Banana Toffee Cake with banana pudding, meringue, peanuts and sesame; Ice Cream Sandwich with gateau de sirop, creole cream cheese ice cream and pecans; and Seasonal Hand Pie with bouillie custard and candied jalapeño.

DTB libations - created by award-winning Beverage Director Lu Brow - complement the Chefs' savory menu and focus on creative concoctions using Louisiana ingredients. Cocktails ($8-10) 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 brings 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 resources available.

DTB is located at 8201 Oak Street, Suite 1 in New Orleans. The restaurant serves dinner Monday through Saturday from 5PM - 10PM. Ample street parking available. For reservations or further information, please call (504) 518-6899 or visit www.dtbnola.com 

Social media:
Facebook: http://www.facebook.com/dtbnola 
Instagram: http://instagram.com/dtbnola 

Images and interviews are available upon request.

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