Mardi Gras, Left Coast Style

With all the Super Bowl fuss, everyone in the Bay Area is forgetting all about Mardi Gras. (Make a note: it’s the Tuesday after That Game.) Just in time for New Orleans’ big day, celeb chef David Kinch has opened his second restaurant, the Bywater, in Los Gatos, just three blocks north from his original place, Manresa. But where Manresa is all white tablecloths and elaborate tasting menus ($235 a pop) and Michelin stars (three, the max, at last count), the Bywater is about good times and good food, which means, of course, the Big Easy. (Which you really should’ve guessed from the name—the Bywater neighborhood being NOLA’s Williamsburg.) So, no set menus, no astronomical prices, no tablecloths. Just po’boys and Sazeracs and “rich man’s red beans and rice”…priced at a princely $16. Expect crazy long lines, there being only 15 tables, and—rumor has it—crawfish boils starting soon.

The Bywater. Bar 3 cropped
The Bywater.Pot Creme .CREDIT Joyce Oudkerk Pool

TheBywater.ShrimpRemoulade.CREDIT Joyce Oudkerk Pool


All photos courtesy of The Bywater