On The Bayou

On the Bayou also serves up two types of gumbo, gumbo ya ya and chicken andouille.
On the Bayou’s owner Kevin Ruttley is a NOLA native who takes his food seriously. Rutley only uses for fresh crab for the restaurant’s signature corn and crabmeat soup. It was always his dream to open a restaurant that featured the flavors of his hometown.
Ruttley ships in bread from the world famous Leidenheimer Baking Company in New Orleans.
“The whole concept is based on this bread and using fresh Gulf Coast ingredients,” he said. Rutley’s goal was to create a neighborhood restaurant like the ones he loved in New Orleans.