BLUFF CITY BAYOU
Memphis, Tennessee

BLUFF CITY BAYOU BRINGS A TASTE OF "THE BIG EASY" TO BBQ COUNTRY

Sometimes you just snatch victory right out of the jaws of defeat. That is truly the case with Bluff City Bayou, a tasty new dining option in Memphis, TN. Located along the city’s Madison Avenue trolley line, the Bayou is housed in the exact same space that once thrived as the Leach Family Restaurant. Leach’s was regionally renowned for its soulful home cooking, yet the drawn out trolley-related construction activity spelled doom for the long-standing Memphis landmark. But before I could fully complete the mourning process, Les Carloss came along to help my spirits rise from the ashes.

Carloss, along with his culinary partner Jeff Corrigan, recently moved the BCB from its original suburban East Memphis location. They now find themselves catering to a mix of medical professionals, attorneys, and tourists drifting over from historic Sun Studio (which is a few short steps away on Union Avenue). The BCB has certainly struck a tuneful chord with Memphians – reviews have been glowing and lunch time crowds brisk. I must tell you that this is not Carloss’ first venture in the restaurant biz … the Memphis area native ran eateries in San Diego, New Orleans and elsewhere before returning to conquer his hometown.

The atmosphere here is quite casual with a decidedly Crescent City vibe. Prints of Louisiana scenes, Mardi Gras beads, and other New Orleans décor fill this rather cozy, clean urban dining room. You place your order at the register and pay before grabbing a seat. Be warned: The BCB is no secret anymore and the service is not exactly lightning fast. But hey, this IS a true “Big Easy” state of mind. If you want fast food you’re better off moving along to Popeye’s, Boudreaux!

We have started each visit with a savory cup of homemade soup. The gumbo is exceedingly popular (it’s first rate – rich and savory) but the other daily specials are worthy as well. I love the crab and asparagus soup … it is super-creamy and packed with big chunks of flaky white crab meat. Other soups include crawfish and corn chowder, Cajun chili, and an unusual oyster Rockefeller concoction (can’t wait to sip on that one). You can take home a quart or a gallon of any soup … but get your order in early before it’s all slurped up!

Menu standbys are pretty much all your New Orleans faves --- jambalaya, red beans and rice (servings are enormous; plenty of good crunchy French bread served on the side), muffalettas, etc. The po-boys here are the real deal … I especially enjoyed the smoked turkey variety slathered with a Creole mustard & garlic mayo sauce. I’ve heard the Cajun hot roast beef po-boy is also worth sinking your teeth into. My wife tried the Fried Crawfish Salad and found it to be quite good (it’s offered with a not too spicy remoulade dressing).

Daily lunch specials at BCB are: Monday: Lagniappe Chicken Salad; Tuesday: Etoufee (shrimp or crab); Wednesday: Mardi Gras Meat Loaf (a mix of ground chuck & andouille sausage bathed in BBQ sauce); Thursday: Creole Cordon Bleu (strips of blackened chicken with a parmesan & tasso cream sauce over white rice); Friday: Shrimp & Oyster po-boy (compliment yours with some tasty Cajun cole slaw and a small bag of crunchy Zapp’s potato chips).

For dessert we urge you to save some room for Les Carloss’ incredible Cajun Velvet pie. It is a light as a puffy cloud treat (well, at least in texture, friends!) quite similar to a more traditional peanut butter pie. We gar-ron-tee you will fall in love with this sweet finish to an always fine mid-day meal at Bluff City Bayou. Bluff City Bayou is open from 11-6 Monday thru Friday. Prices are quite affordable and Visa and Master Card are accepted. Catering is offered and carryout orders are cheerfully filled. Please give them a try … and tell them DixieDining.Com sent you in their DIE-WRECK-SHON!

Bluff City’s Cajun Velvet Pie

• 4 cups finely ground Vanilla Wafer cookies
• 8 oz. melted butter
• 3 tablespoons granulated sugar
• ½ cup smooth peanut butter
• 8 oz. softened cream cheese
• 7 oz. condensed milk
• ½ cup confectioner’s sugar
• 12 oz. non-dairy “Cool Whip”
• ½ cup semi sweet chocolate shavings
• ½ cup chopped unsalted peanuts

-- Combine cookie crumbs, butter and granulated sugar

-- Firmly pat a 1/4” layer of crumb mix into the bottom of two 9” pie pans

-- Bake the two pie crusts at 350 degrees for 12-15 minutes; set aside to cool

-- Combine the peanut butter, cream cheese, and milk in a mixing bowl; blend well

-- Fold in 10 oz. Cool Whip until smooth

-- Fill pie shells and place pies in freezer for 20 minutes

-- Top pies with remaining whipped topping; follow with chopped nuts and chocolate syrup or shavings

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