David Kinch, the chef and owner of Manresa, and his partner, Andrew Burnham, are opening a more casual restaurant this fall called THE BYWATER, just down the street from the original. The new project takes its name from a neighborhood in New Orleans, which is appropriate, since they’ll be serving food inspired by that great city. Chef David Morgan of August in New Orleans and Cyrus in Healdsburg has been brought on to run the kitchen. While Manresa is a much more formal affair, the Bywater will be much more low key, “the kind of place where I would want to go after work or hang out on my day off,” says Kinch. Eaton Hall Architecture of San Jose and San Francisco-based designer Robert van Horne are creating a comfortable space with a 10-seat bar, a dining room for 30, and a back patio. There will be plenty of accents inspired by the Big Easy, including neon lights, shutters, and a bright color palette.
As for the food, look for plenty of New Orleans, French, and classic Southern dishes, including fried green tomatoes, po’boys, and a raw bar. Chad Arnholt and Claire Sprouse have been brought on to run the bar, and they are planning to offer a selection of drinks on tap. The drink list will be heavy on the New Orleans-style beverages, including a Sazerac, gin fizz, and milk punch, along with some lower-proof selections like spritzes. 532 N. Santa Cruz Ave. at Thurston, Los Gatos.
Chef David Kinch, from his book .
