Just beyond the French Quarter sits a lively spot in the Carrollton Historic District that’s putting a healthy spin on coastal Cajun classics. Down the Bayou, or “DTB” as it’s known, is the creation of a longtime New Orleans chef and former professional poker player. Odds are, you’ll love this gorgeous gathering spot inspired by the Louisiana marshlands. Fresh vegetables make up the “meat” of their dishes like crispy boudin balls re-imagined as a vegan dish with portabella mushrooms. You can indulge without the guilt with small plates like the chicken tartine with a luscious ladle of sausage gravy.