Opened a little over two years ago, DTB or “Down the Bayou” is a restaurant in the Carrollton neighborhood described as offering “reinterpreted coastal Cajun cuisine.” Created by talented local chef Carl Schaubhut and run by his chef de cuisine John Hill, this intriguing, corner restaurant has been going strong, enticing diners with their dishes of fried cornbread with ham hock marmalade and goat cheese mousse, LA-1 Gumbo with blue crab and collard greens, and blackened redfish with succotash risotto.
