Foundry’s contemporary dining a winner

Recipe: Turkey Pâté en croûte
November 1, 2012
Editor’s Picks for November
November 1, 2012
Recipe: Turkey Pâté en croûte
November 1, 2012
Editor’s Picks for November
November 1, 2012

A Thursday night on the town found me at The Foundry on the Bayou, a newly renovated restaurant and bar in downtown Thibodaux.

With its blackened doors, first-time visitors have no idea what awaits them on the other side. Entering the large brick building, guests are greeted by a unique downstairs space that is an interesting mix of old and new. The industrial look of The Foundry carries into the dining areas. White walls, unpainted brick and exposed ventilation give way to simple set tables with paper tablecloths.

The atmosphere of The Foundry can be described as contemporary in style with dim lighting and clean cut dining arrangements. Although the dining room only has about 20 tables, The Foundry as a whole is quite large and has different venues and bars for guests to enjoy.

The Foundry on the Bayou’s dinner selection is a smaller, chef-inspired menu that has assorted appetizers, salads, gumbo, soup of the day, steaks and a variety of interesting dishes. With its seasonal dishes, the menu is an evolving list of interesting Louisiana favorites.

On the advice of Margo, our friendly, knowledgeable server, we started the meal with Crawfish Bread ($5.50) and Bayou Buffalo Wings ($6.95).

The Crawfish Bread is comprised of four slices of toasted French bread, topped with crawfish etouffee and melted pepperjack and provolone cheeses. It was a great start to the meal. Meanwhile, the Bayou Buffalo Wings are coated in a tangy sauce and accompanied by bleu cheese or ranch dressing for dipping. We ordered the mild sauce, but enjoyed the surprising kick.

My guests dined on the Catfish Acadiana ($12.95) and Marinated Steak Pasta ($13.95), while I enjoyed a roast beef po-boy ($5.95).

The Catfish Acadiana, golden-fried catfish filet smothered in crawfish etouffee, is served with roasted potatoes and the chef’s vegetables accompany the dish.

My guest reported the catfish was fried flawlessly – crisp on the outside; tender and flaky on the inside. And the etouffee perfectly complimented the flavor and texture of the fish. The veggies included wedges of grilled, thinly-sliced potatoes, zucchini, squash and, for a splash of color, cherry tomatoes.

The Marinated Steak Pasta dish is a blend of skirt steak served over a bed of penne pasta and buttery herb cream sauce. Foccacia bread accompanies the dish.

On this night, the skirt steak was a bit tough, sadly, and the pasta and cream sauce was less than memorable. However, The Wedge ($6.95) – iceberg lettuce topped with crispy smoked applewood bacon, cherry tomatoes and crumbled bleu cheese then drizzled with an impeccable Asian dressing – was a big hit. The combination of the dressing and bacon made it an immediate hit.

The Foundry’s po-boy was loaded with a creamy serving of roast. And the crispy onion rings on the side were a nice addition to the meal.

For dessert, we split a slice of Jack Daniel’s Pecan Pie ($6). The dessert had to be thawed, which was understandable since we arrived around 7 p.m. on a Thursday. Fortunately, it was still loaded with flavor. The chocolate drizzle and milky pecans were a perfect way to end the meal.

The Foundry on the Bayou touts a diverse menu. In addition to signature dishes such as Crawfish and Andouille Pasta, Fish Tacos and Filet Mignon, guests can enjoy seafood platters and an enticing array of salads. And a unique offering – Build-Your-Own Burger, Chicken or Hot Dog – is a sure hit with adults and youngsters alike.

Guests take over the chef’s role, choosing from nine different cheeses – cream cheese, pepper jack, mozzarella, provolone, American, cheddar, Swiss, bleu and brie – and a variety of toppings – chili, bacon, onions, pickles, marinara, fried egg, jalapenos, pineapple, pepperoni, sauerkraut, guacamole, fries, sautéed mushrooms, Andouille sausage, crawfish etouffee, sautéed onions, sweet peppers, adobe peppers, peanut butter, pico de gallo, fried tomatoes, mango salsa, onion rings, demi-glace and green chilis. The possibilities are limited only by your imagination.

Next visit, I intend to burger up and give The Foundry combos a try. Meal architects are sure to love the control.

With its newly renovated space and contemporary atmosphere, The Foundry on the Bayou offers patrons a place to enjoy a unique, affordable and evolving menu of Louisiana cuisine. Entrees at The Foundry offer enough variety to satisfy anyone looking for traditional Louisiana cuisine or something a little different.

The Foundry on the Bayou is contemporary in style with dim lighting and clean-cut dining arrangements. The chef-inspired menu offers assorted appetizers, salads, gumbo, soup of the day, steaks and a variety of interesting dishes.

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