DTB, which stands for Down the Bayou, is a smartly conceived salute to coastal Cajun cuisine, presented with a healthy dash of creative interpretation. Chef/owner Carl Schaubhut and chef de cuisine Jacob Hammel riff off of the region's traditional dishes, refining them with lighter ingredients and plenty of attention to detail. The rustic-meets-modern restaurant is lovely, hung with faux Spanish moss and warmed by burnished light wood and textured art. Expect wonderful Gulf seafood and fresh seasonal produce along with a fab cocktail program from award-winning cocktail maven Lu Brow. Try the earthy swine-free mushroom "boudin" balls, fried cornbread bites with bacon marmalade and the succulent 48-hour short rib served with butter braised turnips, baked grits, fermented pepper jelly jus. Brunch is a great option, thanks to savories like brisket debris Benedict and cornmeal waffles. Booze it up with bottomless mimosas for $15 and half-off local draft, wine and champagne.