Bayou’Q Smokin’ Bistreaux & Bar, which offers a cross between traditional barbecue and Louisiana Cajun cuisine, is opening a second location. It’s been less than a year since the restaurant debuted. With a current location in Roswell, Bayou’Q is planning on taking over the location at 2960 Cobb Pkwy. SE, in the Vinings neighborhood. The space was previously occupied by Tilted Kilt.
Bayou’Q owner Marcus Dickman hopes to have a soft opening in about two weeks and a formal grand opening by the end of March, he said in a phone interview with What Now Atlanta on Monday. Everything internally should be ready in about a week, and staffing and training might take another week, he explained.
The new location is about 7,000 square feet, including around 3,500 square feet inside for dining, which can hold about 220 people inside, Dickman said. It’s much bigger than the original Roswell location, he added.
For the most part, the menu will be the same with a few additional items, Dickman said, because they’ll have the ability to do it at the new location. Items like a ribeye surf and turf with the Cajun BBQ butter sauce, more wing flavors, and some new desserts. The full-service restaurant will also offer 38 beers on tap, rotating craft beers, wine, and specialty drinks.
As a hybrid Cajun and BBQ restaurant, they cater to a lot of people, Dickman said.
“People love the concept of having both options,” he said. “For a lot of people, it’s their two favorite foods.”
Dickman and chef Steven Ciliberti opened the Roswell location last summer. The building was purchased and the remodel was underway when COVID-19 hit, Dickman said. That pushed them back from their original spring opening date, but it didn’t stop them, and they opened on July 22.
“We’ve been running gangbusters ever since,” Dickman said.
Dickman, a Roswell native, grew up in New Orleans and spent hours in his family’s kitchen, experiencing Louisiana culture and cuisine firsthand, the restaurant’s website explains. With more than 15 years of restaurant industry experience under his belt, he wanted to take on his own venture. Combining his childhood in the Big Easy and his professional restaurant experience, Bayou’Q Bistreaux & Bar on Canton Street was born.
As partner, Ciliberti collaborates with Dickman to develop the menu and put systems in place to ensure the kitchen runs smoothly.
They are considering expanding to more locations in the near future, Dickman confirmed.
They got through the slow period between the end of December and beginning of January, and are expecting things to really pick up in summer.
“It feels great,” Dickman said. “I feel really strong about the future.”
