Cheap Eats 2016: Bayou Bakery

Cap off the holiday weekend with Bayou Bakery's superb beignets. Photograph by Scott Suchman.
Good Drinks

Some chefs credit their Michelin-starred mentors for shaping their culinary vision and style. David Guas gives biggest props to his 69-year-old aunt Boo, a cooking-school teacher who hails from Abbeville, Louisiana. Her Cajun-country influence is the reason he keeps his zesty jambalaya extra-moist—unorthodox trick: a little tomato purée—and his crawfish étouffée stays on the mild side (dress it up with hot sauce if you like). Not everything nods toward Louisiana: A BLT with roasted tomatoes is simply a really terrific BLT, and a kale Caesar has nudged its way onto the menu. Guas spent most of his career as a pastry chef, so the sweets cases at these homespun cafes—holding fabulous cookies (try the salt-topped chocolate Doppios or the Oreo-like Dat-os) and pralines—are as much of a draw as the savory stuff.

Also good: Muffuletta; gumbo; shrimp roll; biscuits with cream cheese and pepper jelly.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.