Gambit Review: Bacobar

A spot for creative bao — steamed buns with international fillings — in Covington

Gambit Review: Bacobar

Bacobar bills itself as an international street food concept that draws influences from Asian, Latin, Creole and Cajun cuisines. Commander's Palace alums Jean Pierre Guidry and Carl Schaubhut opened the restaurant in Covington in February and serve dishes that are creative, colorful and fun.

Asian influences are strongest, with dishes pulling from Korean, Japanese, Vietnamese, Chinese and Thai cuisines. Lime wedges accompany almost everything and there's plenty of Sriracha, lemon grass, soy and ginger, though never to the point of overkill.

Restaurant concepts such as this often cast too wide a net, emphasizing quantity of ingredients over quality of craft. The kitchen here doesn't fall into that trap, and dishes are executed with a delicate hand, taking care not to confuse too many flavors, rather layering them carefully, playing textures and ingredients off of each other.

Country Roads Magazine July/2016 Issue

CRM profiles Chef Jean and Chef Carl

Country Roads Magazine July/2016 Issue

Country Roads is proud to profile the four outstanding chefs who won the 2016 Small Town Chefs Awards. Made possible through a special collaboration with the Louisiana Culinary Institute, the chefs were honored at a five-course dinner at the Tin Roof Brewery on June 26, 2016.

It was the Emperor of all Maladies that bonded them. In 2014, Carl Schaubhut, then executive chef of Café Adelaide in New Orleans and father to two young children, was diagnosed with advanced stomach cancer. Now cancer free, Schaubhut found momentum in battling the illness. He reached out to his old co-worker, Jean-Pierre Guidry, who was working at Lüke at the time, and asked him to make a change. “You never know what’s around the corner,” explained Schaubhut, now 34, in a recent interview. “It’s now or never.” Guidry joined Schaubhut in opening their long-dreamed-of restaurant, Bacobar, in Covington earlier this year.

Stuffed Praline Pork Rinds

Edible New Orleans Likes Our Style

Stuffed Praline Pork Rinds

Recipe by Carl Schaubhut, former executive chef at Cafe Adelaide. Accompanied with pickled Louisiana plums and creamy cheese, these pork rinds offer the perfect mix of spicy, sweet, and tart with a crunch.

Country Roads Small Town Chefs

Announcing Our 2016 Small Town Chefs

Country Roads Small Town Chefs

With temperatures on the rise and school doors closing, we hope your summer plans are shaping up admirably. Are you headed to the beach? Did you book that Airbnb? And most importantly, will you be joining us for supper on June 26?

If two months seems like inordinate lead time for your appetite, let us tease out a few details from our third annual Small Town Chefs Awards. It’s the first Sunday of the summer, set at the Tin Roof Brewery in Baton Rouge, with a four-course meal presented by our four 2016 Small Town Chef honorees, whose hard-won position was the result of a statewide search, pared down to ten finalists, and finally the winning four.

Where To Grab A Frozen Drink in New Orleans Right Now

NOLA Eater Maps It Out For You

Where To Grab A Frozen Drink in New Orleans Right Now

With the temperatures starting to reach into the oppressively hot category, the news is all abuzz this week with frozen drink hotspots and new wine slushies.

So have no fear, here is a vital update to the daiquiri map. These frozen drinks cover everything from drive through to fine dining.

Also huge for daiq lovers— Catahoula should be debuting its outdoor blender bar in the very near future as well, so do stay tuned for updates.

The Best Restaurants in New Orleans Right Now

Recomendation from thrillist.com

The Best Restaurants in New Orleans Right Now

Across Lake Pontchartrain, the Northshore is starting to up its culinary game. Chefs Carl Schaubhut and Jean Pierre Guidry, formerly of the kitchens of Cafe Adelaide and Commander's Palace, have brought an Asian-Latin fusion to Covington that has locals lining up out the door, and inspiring waves of New Orleanians to take that trip across the Causeway. The eponymous "bacos" are Asian-inspired tacos served in bao, and that's just the start of the tasty crossovers on this menu. Plus, the cocktail list, created by Lu Brow of Brennan’s (and formerly Cafe Adelaide), is well worth checking out.

6 facts about Bacobar, Asian-Latin fusion restaurant open now in Covington

NOLA.com has observations regarding Bacobar

6 facts about Bacobar, Asian-Latin fusion restaurant open now in Covington

Jean-Pierre Guidry and Carl Schaubhut, the former executive chef at Cafe Adelaide, met when they both cooked at Commander's Palace. They teamed up again to create Bäcobar in Covington. The Asian-Latin fusion restaurant opened Feb. 15. Here are six things to know about the new north shore restaurant:

 1. Bäcobar playfully mixes Asian and Latin flavors with local ingredients. Everything but the bread and cheese is made from scratch.
2. "It's two chefs running a restaurant and wanting to step back and have some fun," Schaubhut said. "We wanted to do what everybody expected us not to."
3. The menu includes kimchi debris fries ($8), shrimp and bacon pad Thai ($17), a burrito with popcorn rice, black beans and kimchi salsa ($12) and "bacos," steamed buns served like tacos (two for $8). (See a PDF of the full menu)

Latin-American Hotspot Bäcobar Lands on Northshore

Write up from New Orleans Eater

Latin-American Hotspot Bäcobar Lands on Northshore

COVINGTON— Todd Price reports that Bäcobar is now officially open on the Northshore. The highly-anticipated restaurant is a collaboration of former Commander's Palace chefs Jean-Pierre Guidry and Carl Schaubhut, with a menu focused on locally-sourced Latin and Asian inspired street food including kimchi debris fries, crawfish rangoon gratin, bacos (steamed bun tacos) and more.

The restaurant serves numerous frozen daiquiris including a French 75, Plantation Punch, and a Seasonal Lemonade (check out the Insta love below).  A full bar also includes local beers, wine and a specialty cocktail menu created by New Orleans bar legend Lu Brow.

At BacoBar,

two Commander's Palace vets bringing international street food to Covington

At BacoBar,

Chefs Carl Schaubhut and Jean-Pierre Guidry met and became friends when they worked together at Commander's Palace. Schaubhut went on to be the executive chef at Cafe Adelaide, which is owned by Commander's Palace. Guidry most recently worked at John Besh's Lüke.

"We've always been friends, and we said if the opportunity came up to work together we would," Schaubhut said.

Now, the two will pair up to open their own place, Bacobar in Covington.

 

Coming Attractions

Bacobar International Street Food Concept Comes to Covington

Coming Attractions

Commanders Palace vets team up to bring fun, chef-driven food to the Northshore.

Chefs Carl Schaubhut and Jean-Pierre Guidry are in the process of opening a laid back, family-friendly restaurant in Covington which will focus on menu items like the "baco" a cross between the Asian style bao and the Latin American style taco. Todd Price reports.

Schaubhut recently made a full recovery from cancer and is looking to get back into the kitchen. He told Price:

"It's food that we like to eat as chefs,"Schaubhut said. "I know that's said a lot, but we're taking a step back from fine dining and having fun."