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Down Da By-Ya / Website Prototype

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Reserve a table
A warmly lit waterfront dining room at golden hour: diners and a server at set tables, large windows onto a Louisiana river with a shrimp boat at sunset.

Down Da By-Ya · South Louisiana

Come hungry.Leave talkingabout it.

From down the bayou, dressed up for dinner.

Reserve a tableSee what’s cookin’

Tonight

Dinner 5–10Bar ’til 11Where we at

From Our Table

A little familiar.A little dressed up.

Cajun classics, Gulf seafood, and seasonal ingredients prepared with care and served with genuine Louisiana hospitality.

See what’s cookin’
  • A bowl of dark-roux gumbo with Gulf shrimp, andouille and rice in blue-and-white ceramic on a waterfront table, with beignets and a shrimp boat at sunset beyond.
    House FavoriteDark-Roux GumboGulf shrimp · andouille · rice
  • A blackened catfish fillet with crawfish maque choux and a charred lemon half on a blue-and-white plate, a sweet tea and the marina at sunset behind.
    From the BayouBlackened CatfishCrawfish maque choux · brown butter
  • Golden crab and corn beignets with a lemon wedge and a small dish of remoulade on a blue-and-white plate, the marina glowing at sunset behind.
    Good for the TableCrab & Corn BeignetsLouisiana blue crab · sweet corn · remoulade

Hungry yet?

There’s plenty morewhere that came from.

  • Start with somethingCrab & Corn Beignets
  • From the potDark-Roux Gumbo
  • From the GulfBlackened Catfish
  • Save roomBread Pudding
See what’s cookin’
Friends sharing a table and a drink in a warm dining room, a Louisiana waterfront glowing at sunset behind them.

Pass a Good Time

Dinner ain’tsupposed to be quiet.

Good food. Cold drinks. Familiar faces. Whether it’s a date night, a celebration, or just because—it’s always a good time down by the water.

  • Stay foranother round
  • Bring thewhole table
  • Celebratingsomething?
Plan your visit

How We Got Here

The bayou taught ushow to feed people.

Down Da By-Ya grew from the kind of Louisiana tables where the pot was always big enough for one more person. Gulf seafood, dark roux, rice, spice, long conversations, and recipes that changed a little depending on whose kitchen you were standing in.

The restaurant takes those traditions seriously without treating them like museum pieces.

Read our story
Archival Louisiana family photographs, handwritten recipes for gumbo and crawfish étouffée, and kitchen keepsakes on a table overlooking the bayou at sunset.
ThenPassed down. Carried forward.
Chef preparing Louisiana seafood in a skillet over an open flame in the Down Da By-Ya kitchen, with fresh herbs and citrus in the foreground and cooks working behind.
Now

Chef Lucien “Lou” BoudreauxExecutive ChefKeeping the roux dark and the table full.

From the Bar

Something coldwhile you decidewhat’s next.

See the cocktails
Signature Down Da By-Ya cocktail with mint overlooking the Louisiana marina at sunset.

Where We At

Down by the water.Right where weoughta be.

124 Bayou LandingGrantham, Louisiana
Get directions
Down Da By-Ya restaurant entrance and illuminated signage overlooking the marina at sunset.

Take a Lil’ Something Home

Good times travel.

House seasonings, hot sauce, gumbo kits, glassware, and more—bring a little Down Da By-Ya home with you.

Shop now