by J. Brooks Terry
Staff Writer
Today’s grand opening of the Bayou Cajun Restaurant on Julia Street marks a new chapter in owner Cody Wray’s life. After years of observing the market and finding a suitable location, the New Orleans native is finally able to bring “authentic cajun” cuisine to Jacksonville.
“I love downtown Jacksonville and we want to do our best to add to it and make it vibrant,” said Wray of the location. “The climate here really reminds me of New Orleans; Springfield does, too. We spent a good, long while looking for the right spot and I think we’ve found it. I’m not going to lie to you. It was a rough road, but we were determined to make it. I can honestly say this is exactly what I wanted.”
Wray says the headaches and long hours associated with starting any new business are worth it.
“In Louisiana, cooking is an act of love,” he said. “When someone comes into this restaurant, they can expect to be treated like guests in my house. Even though you may only be in here for your lunch break, we want you to feel like you can relax here.”
Following a move to Jacksonville in the the fall of 2000, Wray, a former restaurant manager, knew he was in the perfect position to bring a taste of home to people who might never know what “down home” cajun food was.
“Everything here is authentic,” said Wray, “right down to the crawfish and Gulf shrimp like we eat in Louisiana. And we prepare everything, in our kitchen, from scratch. It’s a lot harder, but you’ll definitely notice the difference.”
Other specialties include chicken and sausage gumbo and a variety of po-boys.
And despite the arrival of several new downtown eateries, including Gordo’s and the International Cafe, Wray expects to find a healthy niche in the downtown lunch market.
“I’m optimistic that we’ll do great,” he said. “We have a unique menu that you won’t find anywhere else and we’re reasonably priced. You won’t walk away hungry.”
Any worries he’ll scare away hungry people with sensitive taste buds?
“I’m not worried at all,” said Wray. “People always think that ‘cajun’ automatically means ‘hot,’ but that’s not exactly true. We don’t want your lips to burn, we want you to eat something that’s full of flavor. That’s what cajun food is all about. Some people may find it a little spicy, but you don’t come to a cajun restaurant to eat bland food.”
Currently, they only will be open during the week from 6 a.m. to 3. p.m., Wray said the Bayou’s hours of operation will, likely, expand into nights and weekends once they acquire a beer and wine license.
“It’s going to be a lot of fun,” said Wray. “It’s like our motto says, ‘Laissez Les Bon Temp Rouler.’ “
Let the good times roll.