Drew’s Bayshore Bistro has become the region’s go-to place for great food inspired by Gulf Coast and Low Country cuisines.  Each year Chef Drew Celebrates Mardis Gras a week early at Taste & Technique with some of his favorite Creole and Cajun dishes.
Menu
Crawfish ‘Jambalaya’ Strata
crawfish, andouille sausage, trinity veg, cheddar-jack cheese, eggs, creole tomato sauce, micro greens
Nashville via Nola Hot Chicken & Waffles
fried chix thighs, sweet potato waffle, Steens
Pork Grillades & Grits
braised cajun pork, cheese grits
Carbomb Blondie
bailey’s blondie, guiness ice cream, jameson caramel