Design Market: Four Gorgeous New Orleans Restaurants


DTB Interior 3

At the recently opened DTB (which stands for Down the Bayou), Designer Valerie Legras and Architect Brooks Graham sought to bring the old Louisiana coastal country to New Orleans’ Carrolton neighborhood by combining rustic and natural elements with a modern, polished decor.

DTB Decor Photo Credit Max Cusimano

Legras spent time down the bayou with Chef/Owner Carl Schaubhut, gathering inspiration and elements to bring to the restaurant’s interior, including burned cypress, white oak, steel wheels and Spanish moss. Upon entering, guests are greeted by an array of gold-lacquered fish heads protruding from the wall, inspired by the fish found in the beaks of egrets along the bayou. 


Ahead, a corrugated rusted tin bar seating 10, offset with a white quartz countertop, mother-of-pearl oyster shell backdrop and floating white shelves, houses everything from reserved bourbons to vintage Dixie beer cans (all still full and all donated by Schaubhut’s father). 

DTB Interior 4

Two communal white oak tables offer the perfect place to perch and socialize, while in the main dining area, quartz and metal tables with deep green alligator-skin upholstered banquettes are backed by burned cypress panels. A sleek stainless-steel open kitchen allows diners to take in the action.

DTB Interior 2

In the kitchen, Schaubhut delivers modern interpretations of Southern Louisiana’s coastal cuisine, recreating the region’s antiquated dishes with refined technique and a lighter, more creative twist in the form of dishes like crawfish fry bread with green chile fonduta, mushroom boudin balls and Cacio e Pepe, a Cajun play on the Italian classic with house-made cayenne spaghetti tossed in crab-fat butter and garnished with trout roe. Cocktails are created by award-winning libations maven Lu Brow. Photos courtesy of DTB

Current Issue

rdd July August 2018 cvr