Chef Brian Landry prepares a grilled pompano dish with broken romesco sauce in the kitchen at the Pontchartrain Hotel, explaining its Spanish influences. It

A new cookbook pays tribute to two New Orleans staples — ‘Rhythm & Roux’

Chef Brian Landry prepares a grilled pompano dish with broken Romesco at The Bayou Bar at the Pontchartrain Hotel before opening hours on St. Charles Avenue in New Orleans, La. on Aug. 19, 2026.

Chef Brian Landry prepares a grilled pompano dish with broken romesco sauce in the kitchen at the Pontchartrain Hotel, explaining its Spanish influences. It’s among the recipes in the cookbook Rythm & Roux. Catie Dull/NPR

Catie Dull/NPR

New Orleans — Music and food are inseparable at Bayou Bar, a dark and intimate venue along the streetcar line on St. Charles Ave. It’s where bassist Peter Harris leads a jazz combo most nights of the week,

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