DTB (8201 Oak St, New Orleans), Chef Carl Schaubhut’s new “Cajun coastal kitchen” on Oak Street, officially opened its doors today.
“Schaubhut is a longtime local chef with family ties literally down the bayou, in his case Bayou Des Allemands, just outside the city,” reports Ian McNulty. The menu, created with chef de cuisine Jacob Hammel, presents a modern rethinking of Cajun cuisine, with a deep respect for its roots and traditions. McNulty says,
To get there, he and chef de cuisine Jacob Hammel broke down familiar dishes to their core elements and rebuilt them with a modern perspective and a broader arsenal of supporting ingredients. The result sees pickled shrimp paired with white bean hummus and pork rinds and barbecue black drum with chermoula, a garlicky, herbaceous Moroccan sauce that works like a smooth pesto.
Schaubhut first made his name as sous chef at Commander’s Palace and executive chef at Cafe Adelaide. He left to open Bacobar with fellow Commander’s alumn Jean Pierre Guidry in 2015. The idea for DTB had been tossed around in Schaubhut’s head for for years though. Lu Brow, “a veteran of the modern New Orleans cocktail scene who worked with Schaubhut during their days at Commander’s Palace and Café Adelaide” is responsible for the creative cocktail menu, which features a glorious brown-butter washed bourbon old fashioned. [ADVOCATE]
8201 Oak St., 504-518-6889
Dinner Mon.-Sat., from 5:30 p.m.; bar open from 3 p.m.