Request a Deal
Love this business? The more people who sign up, the more likely we are to get a deal.
Thanks!
People make it happen. Spread the word to request a deal!
12 signed up for this.
You are now following this business, so you'll hear first if they have great stuff to offer you.
Why stop there? Try for others you love
About this business
-
- Website
- joesokbayou.com
-
- Price
- $$$$$
-
- Hours
Sun 12:00 PM - 9:00 PMMon-Thu 11:00 AM - 9:00 PMFri 11:00 AM - 10:00 PMSat 12:00 PM - 10:00 PM - Cuisine
- Cajun, Creole, Pub Food, American, Catering
- Meals
- Breakfast, Lunch, Dinner
- Show More
Tips
Douglas S.
Verified
6 months ago
Catfish was great, lots of French fries for a side item
Camille B.
Verified
9 months ago
Go when they have live music
Christie K.
Verified
11 months ago
The Cajun popcorn is so amazing!
Tori D.
Verified
11 months ago
Great food
Lori Y.
Verified
11 months ago
Go and enjoy a relaxed environment!
David S.
Verified
a year ago
Awesome, friendly service. Very casual atmosphere.
Maureen S.
Verified
a year ago
Food was delicious! Service was great!
Damien L.
Verified
a year ago
Alligator tail is really good
gregory s.
Verified
a year ago
room/tables are full at lunch time. back room is no longer open
Joan S.
Verified
a year ago
Love the crawfish!
From Our Editors
Joe’s OK Bayou claims to be “da best Cajun,” but there’s also a humility to the enterprise—starting with the playful name and extending to decor that alludes to a low-country shack with a sheet-metal awning and rough wooden walls. Home-style cooking comes naturally to owner Joe Wheatley, whose father farmed grain and raised hogs before opening similarly rustic restaurant The Feed Mill with other members of the family in a former feed-storage building.
Since 1995, Joe and his team have striven to introduce Louisiana flavors to a northern audience, seasoning crawfish étouffée and chicken-and-sausage gumbo with spices that are bold but not painfully hot. Visiting in 2008, the Courier-Journal’s Marty Rosen found that this mission succeeded, with “bold, accessible flavors, friendly, quick service and extremely affordable prices.” He also found oysters “big and glossy with fine, firm textures—as fresh-tasting as any I've eaten along the Louisiana or Alabama coasts” on the menu’s wide selection of simply prepared coastal creatures—fried gator tails, catfish filets, and frog legs among them. Abita beers, the star of the drinks menu, hail appropriately from Louisiana, and join wines and other domestic and imported brews at the full bar.
