About Us
A word from the founder
Born and raised in Wisconsin, I’ve also had the opportunity to live in southern Florida and New Orleans, immersing myself in the vibrant culture of the South—especially its food, drinks, and music. Though I call Wisconsin home, I travel south as often as I can, always inspired by its unique energy. That passion led me to create North of the Bayou, a place where I could bring a taste of the South to Wisconsin.
Our food and drinks are true Southern staples, crafted with authenticity and care. Our beer is brewed on-site in small, one-barrel batches, available exclusively here—never distributed. As you step inside, you’ll notice decor, artwork, and photos straight from New Orleans, including our iconic ten-foot jester, an original piece from the renowned Kern Studios, whose creations have traveled the world.
Our food and cocktail recipes come directly from the South, inspired by local chefs and mixologists. The passion behind everything we do is reflected in the many awards, articles, and interviews proudly displayed in our entryway. But beyond the accolades, it’s our amazing staff who bring these experiences to life, sharing stories and Southern hospitality with every guest.
Step inside the South—right here at North of the Bayou.
Bringing the world together through
Food • Music • Laughter
We support mental illness awareness
At North of the Bayou, we are committed to supporting mental illness awareness and advocacy. Mental health is just as important as physical health, and we believe in doing our part to help break the stigma and provide support for those in need. By fostering a welcoming and inclusive environment, we hope to encourage open conversations and bring awareness to the challenges many individuals face.
As part of our commitment, a percentage of sales from our event nights is donated to IOCDF.org and NAMI Wisconsin, organizations dedicated to supporting individuals affected by mental health conditions. NAMI Wisconsin, located at 414 Atlas Ave., Madison, WI 53714, provides essential education, advocacy, and support programs to improve lives across the state. By dining and celebrating with us, you’re not just enjoying great food and drinks—you’re also contributing to a meaningful cause that makes a difference in our community.
awards & mentions
Wisconsin State Journal 77 Square Feature
by Samara Kalk Derby | Wisconsin State Journal
North of the Bayou brings Creole specialties and more to a part of town lacking access to food from the Big Easy. Apparently, I was one of only a few people who appreciated Lagartos, the South American and Mexican restaurant that opened and closed last year in a prominent East Side restaurant location.
Owner Dale Beck closed Lagartos in the old Talula space in January after about six months and replaced it with a restaurant called North of the Bayou, Place for Food and Brewery. It’s a reincarnation of the Downtown Bayou restaurant that he owned for seven years and closed in 2016. The original Bayou and Lagartos both benefited from having Fredy Carcano as the chef, and now North of the Bayou does, too. Where Lagartos had few customers when I visited in September, a recent weeknight visit to North of the Bayou found nearly every table occupied…
Capital Times Feature Restaurant Review
by Lindsay Christians| The Capital Times
North of the Bayou on Atlas Avenue is a reincarnation of The Bayou downtown. Easter has come and gone, but it’s always Mardi Gras at North of the Bayou.
The newest restaurant in the Pepto Bismol-colored building off Cottage Grove Road looks like a French Quarter tourist shop exploded. Neon lights, plastic cat’s-eye masks, and beads dangle from wrought iron chandeliers, while a gator skull with glowing red eyes sits under a plush Mardi Gras crown. Amid the vibrant decor, the menu features Cajun-inspired dishes like a crunchy crawfish po’boy ($12.99) and a hearty seafood gumbo ($8.99 at lunch), bringing a taste of New Orleans to Madison…
Wisconsin State Journal Feature Meet the Chef
Fredy Carcano is the chef at The Bayou New Orleans Style Tavern. He has been instrumental in bringing authentic New Orleans flavors to the establishment’s menu. His culinary expertise and dedication have significantly contributed to the restaurant’s reputation for serving genuine New Orleans-style cuisine…
Isthmus Magazine Feature
by Isthmus Staff March | Isthmus.com
North of the Bayou has opened at 802 Atlas Ave., in the space that was home to the short-lived Lagartos and before that, Talula. The new eatery is itself a re-launch of the former Bayou, which was located on South Butler Street…
Madison Magazine Feature Cheap Eats
With its faux Bourbon Street décor, the ‘s always up for a party. But there’s no thriftier time to go Monday through Thursday from 4 to 7 p.m. (3 to 7 p.m. on Fridays) when it features half-price rails, domestic beer (cans and bottles) and selected taps. On Monday, a special treat: free red beans and rice to go along with your drink! Stay for dinner and many New Orleans–style appetizers, sandwiches and specialties are less than a tenner…
Madison Magazine : Best of Madison 2023 Winners
Edited by Andrea Behling Sep 14, 2023 | Madison Magazine
his year’s Best of Madison readers’ poll winners are groovy. They’re totally tubular. They’re da bomb.
Phrases, fads and certainly fashion trends come and go across the decades, but there’s something that feels more lasting about each year’s Best of Madison list. It’s like building a time capsule of what readers decide is the best right now, forever locking a vision of the city into collective memory…
Fun facts about North of the Bayou
Fresh House-Made Seasonings Crafted
Our signature house seasoning blend is a carefully crafted mix of onion, garlic, rosemary, thyme, oregano, and a touch of black and white pepper. This aromatic blend enhances every dish with a rich, earthy, and savory flavor, finished with a subtle peppery kick. Designed to elevate meats, seafood, and vegetables, our unique seasoning is what sets our food apart. Whether you’re craving bold Southern flavors or a perfectly balanced spice profile, our house blend delivers a taste you won’t find anywhere else.
House-Ground Fresh Burger Made On-Site | Premium Handcrafted Flavor
Our house-ground burger is made from premium, high-quality beef, expertly seasoned with our signature blend of house spices for an unforgettable rich and savory flavor. Each hand-formed patty is crafted for the perfect balance of tenderness and juiciness, delivering a mouthwatering bite every time. Infused with our unique seasoning, this one-of-a-kind gourmet burger sets the standard for bold, delicious flavor that keeps customers coming back for more. Experience the best handcrafted burger near you!
Authentic Leidenheimer’s Bread – New Orleans’ Famous French Bread
Leidenheimer’s bread is a traditional French bread renowned for its light, airy texture and crisp, flaky crust. Baked fresh in New Orleans, this iconic bread is famous for being the perfect choice for po’boy sandwiches. Featuring a soft, pillowy interior and a delicate, thin crust, Leidenheimer’s bread effortlessly holds up to hearty fillings while retaining its signature lightness. A true staple of Southern cuisine, we proudly ship this authentic New Orleans bread directly to you, so you can enjoy the best po’boys right at home.
Authentic Gumbo Made with Traditional Roux Base
Our authentic roux is a simple yet essential blend of butter and flour, slowly cooked to perfection to create the rich, velvety base for classic Cajun and Creole dishes. This time-honored technique is key to thickening sauces, soups, and stews, delivering deep, nutty flavors that enhance every bite. The longer it cooks, the darker and more complex its flavor becomes, adding an unmistakable depth to Louisiana favorites like gumbo and étouffée. Whether you’re crafting a homemade Southern feast or simply exploring the bold tastes of the French Quarter, a well-made roux is the foundation of unforgettable flavor.