The story
The Bywater is David Kinch’s love letter to New Orleans. Kinch, chef of the three-Michelin-star Manresa, and co-founder Andrew Burnham named the restaurant after the New Orleans neighborhood where Kinch first learned to cook. Here, the soul of the Big Easy meets the bounty of California.
The menu is built on classics done right. Po’boys, gumbo, fried chicken, and barbecue share space with seasonal produce. The kitchen uses quality local ingredients to reinterpret Creole dishes — shrimp remoulade, seafood gumbo, and a BBQ brunch on weekends. The cocktail program leans just as heavily on Crescent City tradition: Sazeracs, Hurricanes, and a clarified Ramos Gin Fizz sit alongside inventive originals.
This straightforward, generous cooking earned The Bywater a Michelin Bib Gourmand — an award for good quality, good value. It’s a restaurant that doesn’t try to impress with formality; it impresses with flavor and ease. The atmosphere matches the food: warm, unfussy, with an outdoor patio and a private room for larger gatherings.
From the beignets dusted with powdered sugar to the butterscotch pot de crème, every dish feels like a genuine trip to Louisiana — without leaving Los Gatos.
Recognition
Ambience
Details
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