Located in the heart of downtown, Bayou on Bay has been dedicated to bringing to Bellingham a unique Cajun and Creole dining experience for nearly two years.

With thirty years of restaurant experience in Seattle’s Pioneer Square, Bellingham transplant Steve Crosier wanted to bring something new and unique to the downtown restaurant scene. With the help of his daughters Serena and Raquel Crosier, and the recruitment of Bellingham Technical College’s Culinary Institute’s finest chefs, Steve’s first restaurant owning endeavor became a reality in April of 2007, and has been a labor of love ever since.

From the beginning, Bayou has strived to use local products and support local and regional businesses in its everyday operations. Currently Bayou supports these local outlets: Pescaderia Seafood, Mallard Ice Cream, DeVine Gardens, Taylor Shellfish Farms, Boundary Bay Brewery, Draper Valley, Pleasant Valley, AgriBay Coffee, Great Harvest Bread Company and Misty Isle Farms. DeVine Gardens also uses Bayou’s fryer oil for bio-diesel.

On any given day you can find Bayou’s kitchen a bustle with young, local, culinary talent and the front of the house run by Jessica Harbert, and a multitude of friendly servers, host and bartenders. Steve on the other hand, enjoys staying behind the scenes—washing dishes and paying the bills. However he doesn’t shy away from leaving the dish pit and mingling with new customers and regulars alike.

Bayou would like to thank the community for all the support we’ve received since our inception and looks forward to many more years together.