It sounds as though the guys and Dale had a nice relaxing visit to Bayou Bakery. It makes me want to stretch out and take a little nap myself.
I read that David Gaus was the runner-up "Best New Chef for the Mid-Atlantic Region" this year in Food & Wine's annual contest. Sometimes being second means that you try harder. So, on our recent trip to DC, we wanted to check out his partnership in the form of Bayou Bakery in Arlington, VA.
|Order Line and Counter Space at Bayou Bakery|
|BLT Daily Special|
the freshness of the breads. Eric especially liked the homemade mayonnaise on the BLT, and he doesn't even like mayonnaise. I've had better muffuletta sandwiches, but this was a pared down version I found satisfying (not exactly muff-a lotta, as suggested).
|Coconut Cream Cupcake|
|Lounge Area at Bayou Bakery|
So, now we come to the quandary of whether the pastry chef aptly deserved the runner-up status. I have mixed feelings on this. He's cute and full of down-home personality, so I really want to like him and his bakery. I just expected more from someone who has received some of the highest awards and accolades in the country. In all fairness, we liked almost everything except the cupcakes. On the other hand, he's a top pastry chef and because they weren't memorable we, unfortunately, don't have a good enough reason to return when we visit DC again.