House selections of preserves and condiments to elevate cheese and bread.
Tips from diners
Add a dollop to your cheese course — the preserves change seasonally.
Bottles carefully sourced by Chris Rudge from his cellar, available by the glass or bottle with reasonable pricing.
Tips from diners
Browse the cold case yourself before ordering — the hand-labeled bottles tell the story of each wine.
Marinated olives and house-made or curated pickles to complement wine and cheese.
Tips from diners
Order this with any cheese plate to balance the flavors.
Full bar cocktail program alongside the wine selection.
Tips from diners
The bartender can make any classic you ask for — come thirsty and stay for the jazz.
Select cheeses directly from the cooler and they plate with olives, pickles, toasted bread, chutney, mostarda, and seeds.
Tips from diners
Ask staff to recommend three cheeses — they know what's at peak flavor right now.
Get a plate to share, order a glass of something you don't usually drink, and move to the backyard for live music.
Founded in 2002 by sommelier Chris Rudge, Bacchanal transformed a riverfront warehouse at the end of Poland Avenue into the Bywater backyard party that never stops. Every night brings live music and a crowd grazing on cheese and wine until late — the original experience laboratory for food, music, and wine colliding in New Orleans.
Arrive by 7 pm if you want a seat in the garden — it fills fast once the live music starts at 8 pm.
No reservations — cash is preferred but they take cards. Bring a friend because the vibe is pure Bywater backyard party.
Live jazz every single night — the schedule is on their website but arrive early to secure a spot if you have a favorite band.
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