The rumors are true: David Kinch (chef-owner of Manresa) and partner Andrew Burnham are set to debut The Bywater, a New Orleans-flavored casual restaurant and bar, this fall. And as suspected, the new spot will be an homage to Kinch's New Orleans upbringing and the city where he got his start in the culinary world.
Chef David Morgan (formerly of John Besh's flagship Restaurant August in New Orleans and Cyrus in Healdsburg) will collaborate with Kinch on the menu, which will focus on classic French and New Orleans dishes like po'boys, fried green tomatoes and a raw bar with oysters, clams and crabs— all with a Northern California twist, using the best ingredients the region has to offer.
On the cocktail side, Chad Arnholt and Claire Sprouse (Tin Roof Drinking Community) have curated a list of classic New Orleans drinks like Sazeracs, gin fizz and bourbon milk punch. And in a possible ode to the candy-colored frozen drinks of Bourbon Street, The Bywater will have its own swirling, boozy machine full of daiquiris, as well as cocktails on tap that are available in single servings or larger format for groups. There'll also be beer, wine, spritzers and low ABV options for the less aggressive drinkers, though that's not exactly in the spirit of the Crescent City.
The 30-seat restaurant's design (from Eaton Hall Architecture and Robert Van Horne) will also reflect the New Orleans neighborhood for which it is named, featuring shutters, vintage neon signs and some of the bright, creative color palette that makes the Bywater unique. And true to form, there'll also be a 10-person bar and an outside patio for relaxing Big Easy-style. Entertainment is also part of the plan, with the goal of offering jazz, and music from funk and brass bands at night.
The Bywater plans to open for lunch and dinner seven days a week, plus weekend brunch. We'll keep you updated as hours, menu and more become available.