Fans of David Kinch’s cooking have a reason to celebrate: the owner/chef of Michelin-starred restaurant Manresa is opening New Orleans-inspired The Bywater this fall.
This is the first casual bar and eatery for Kinch, who is opening The Bywater with partner Andrew Burnham. Located minutes from Manresa, the space is named for The Bywater neighborhood of New Orleans, the city where Kinch grew up and got his start in the culinary industry. Chef David Morgan, formerly of August in New Orleans and Cyrus in Healdsburg, will serve as Chef de Cuisine. Burnham worked with Morgan at Cyrus.
The Bywater will pay tribute to the city where Kinch fell in love with cooking. “The Bywater is the kind of place where I would want to go after work or hang out on my day off,” said Kinch. “It’s casual, eclectic, and brings a bit of the food, drink, and atmosphere of New Orleans to this part of Northern California– music and all.”
The menu will showcases classic French and New Orleans-inspired dishes as well as Southern staples including fried green tomatoes. Kinch promises “Louisiana classics prepared with Manresa and California sensibilities.” Also, there will be a centerpiece raw bar offering a rotating selection of oysters, clams, and crabs.
Kinch visited New Orleans this summer to tape his appearance on PBS’ “The Mind of a Chef”(which debuts in a few days, incidentally). While there, he spent some time with his friend and fellow chef John Besh—I noticed he Tweeted about learning about gumbos with Besh, so I asked Kinch if the visit included any specific menu planning. “Having grown up in New Orleans, a lot of the dishes on the menu are inspired from my time there,” replied Kinch. “However, when I was in New Orleans recently filming, I met up with John. We don’t want to let the cat out of the bag, but John and I did cook some dishes that may end up on The Bywater menu.”
Members of The Bywater’s cocktail team have experience from venues including Trick Dog, Kin Khao, Rickhouse and ABV. The drink menu will include New Orleans cocktails such as the Sazerac, Gin Fizz, and Milk Punch. There will be a full menu of spirits with a special emphasis on American whiskey, bourbon, and rye with some French brandies in the mix. There will also be a frozen daiquiri machine and a selection of cocktails on tap. In addition, beer and wine will be served.
Visitors to The Bywater can choose from a variety of seating options including a 10-seat bar, a 30-seat dining room, and an outdoor patio in the rear. The atmosphere will feature New Orleans design accents such as shutters and vintage neon signs.
The Bywater’s future details:
532 N. Santa Cruz Ave., Los Gatos, open daily for lunch and dinner & open on Sat-Sun for brunch
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