The Bywater

"Chef/owner David Kinch writes a love letter to the city where he first learned to cook) at this New Orleans-inspired restaurant that feels a bit like a weekend party in the Big Easy. With its zinc bar, pressed ceilings, and open kitchen stacked with bottles of hot sauce, it might just fool you into thinking you’re in the heart of Louisiana—right down to the zydeco and jazz tunes on the stereo.This is a spot so beloved that locals (some even with kids in tow) know to arrive early to sample the special and spicy andouille-flecked gumbo z’herbes; oyster po’boys with white chile sauce; golden-brown hushpuppies; and other Cajun and Creole classics. Dessert pundits will delight in the rich and aromatic chocolate-pecan chess pie." - Michelin Inspector

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"The Bywater brings a taste of New Orleans to California with its inventive takes on classic Creole and Cajun dishes." - Ty Gaskins

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"Manresa’s David Kinch turns to Creole and Cajun flavors at this Los Gatos restaurant." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

SAN JOSE CITY GUIDE

"A taste of the Big Easy in the Bay Area. Founded by Andrew Burnham and David Kinch, chef of the three-Michelin star Manresa Restaurant, The Bywater celebrates the city where Kinch first learned how to cook. The menu features classic dishes and cocktails using quality, local California ingredients. From po’boys to BBQ, sazeracs and hurricanes, take a trip to New Orleans without the flight."

James Beard Award-Winning Chef David Kinch Is Leaving His Three-Michelin-Star Restaurant Manresa in Silicon Valley - Eater SF

"Kinch will shift his focus to his more casual projects including New Orleans-inspired the Bywater." - Lauren Saria