The name itself represents a strong sense of place and time where life and food are enjoyed to the fullest. Owners Gus DiMillo, Jeff Tunks and David Wizenberg of the noted restaurants DC Coast, PassionFish, and Ceiba opened, in September 2005, a new restaurant identifying the true spirit of Louisiana through a unique dining experience offering approachable, yet incomparable cuisine. It was during the late 1700s when 5,000 Acadians were transported by the Spanish from what is now Nova Scotia to southwest Louisiana, known as the bayou country or Acadiana, to establish farms and permanent residence in that region. Over the years, the Acadians established a culture and cuisine that are most distinctive and unchanging in the southwest region of Louisiana.

Chef Jeff Tunks worked in New Orleans for a number of years, growing fond of and familiar with the deep-rooted ways of Louisiana and its Gulf region. The basis of his cuisine accordingly reflects the bounty of Louisiana, both in the finest of seafood and premium meats. Tunks states, “Our new restaurant is primarily a Louisiana Fish House, blending well with our three other restaurants that focus on the finest of coastal delicacies.” The dishes represent the various cooking techniques borrowed from the Lafourche-Teche area that spans from the state’s capitol, Baton Rouge, to the western city of Opelousas, and the many other ethnic communities abounding in the state of Louisiana. What’s offered are modern interpretations of traditional and customary dishes of the region.  It’s not about spice but about rich, deep flavors.  The seasonally changing menu is based on sourcing the most authentic and freshest seafood in its peak season, predominantly from southern Louisiana and also dipping into the abundance of our neighboring Chesapeake Bay, and serving them in a casual but modern setting. In fact, the opening party and events throughout Acadiana’s first year benefitted Wetlands of America and Save the Chesapeake Bay. Like a traditional Louisiana gumbo, the wine list is being developed as a rich mixture of American, French (primarily from the Rhône and Burgundy regions) and African wines.

Acadiana is located in Penn Quarter, the still-growing and popular section of D.C., at 901 New York Avenue, NW. The triangular building, reminiscent of the Flatiron Building in New York, has become home to Acadiana, shining brightly with its granite and steel exterior and tremendous windows that surround the ground level. Outdoor seating (weather permitting) offers views of the wonderfully landscaped park that is the entranceway to the restaurant. The interior design highlights the tranquil colors of the south, from its mossy greens to its cool blues and warm whites. A Monet-like mural spans various walls so that, with a token of imagination, one could feel as if gazing out a window at the legendary swamplands of Louisiana in the soft light of dusk. Approximately 185 seats is the total capacity in addition to a bar and two banquet rooms, one seating a maximum of 45 and the other, 35.

Acadiana, a modern rendition of a Louisiana Fish House, evokes the authentic flavors of a rigorous and gracious country life loved by those who know it, and by those who seek to.