News: Le Bayou Restaurant
French Quarter Oyster Bar and Restaurant, New Orleans

“When people come to the oyster bar, I like to make them feel like I would want to feel if I was out enjoying myself,” said Teddy Taylor while shucking a dozen for a table of two craving oysters on the half shell. Teddy started at Le Bayou in 2008 as a door person, but under the tutelage of a fellow employee, he learned to shuck oysters and has been shucking for the last 2 years. “You got to love what you’re doing in order to do it,” Teddy said while skillfully opening half a dozen in no time at all. “The trick to opening oysters,” Teddy says, “is a one-hand motion.” Easier said than done. We put Teddy on the spot, and asked him a few quick fire questions to learn a little more about our Le Bayou Shucker:

Q: Where are you from?
A: Born and raised here in New Orleans, living in the Bywater right now.

Q: Favorite New Orleans dish?
A: Shrimp & Grits Napoleon, the combination of the hot Creole tomato and the grits is remarkable. There’s nothing like it.

Q: What your favorite New Orleans festival?
A: I’d say Voodoo [in October], the collaboration of the different cultures of music is great.

Q: Favorite New Orleans attraction?
A: The Riverwalk is great…it has the IMAX and Aquarium, and the presence the riverfront, itself, brings.

Come chat it up with Le Bayou’s Oyster Shucker Teddy Taylor at the oyster bar next time you’re in the French Quarter! We’ll also be posting a friendly in-house Oyster Shucking Contest to see who at Le Bayou can shuck the most oysters in 1 minute next week. Stay tuned!