About The Bayou

1986 was the year The Bayou first brought to Long Island the freewheeling spirit of New Orleans. Trimmed in holiday lights and bearing the colors of purple, yellow, and green, the restaurant abides by their own motto to "laissez les bon temps roulez," or to let the good times roll, with potent cajun and creole food and live NOLA-style music. Here's a sampling of what you'll find on the menu of an eatery that Newsday describes as "always on-point."

• Entree: Cajun maque choux catfish, or chicken sautéed with sweetcorn, onion, and peppers
• Sides: You can't get more NOLA than a bowl of hot gumbo
• Beverage: Cool the palate with a Louisiana-brewed beer from Abita