This intimate, casually sophisticated Creole restaurant is a prime symbol of Harlem's renaissance. The room is stylish in a trend-defying way, with burnished yellow walls, big oak tables, a long mahogany bar, and dim lighting. The well-prepared food is pure New Orleans: shrimp and okra gumbo, cornmeal-fried oysters, sautéed chicken livers, and shrimp rémoulade with deviled eggs. Shrimp Creole or crawfish étouffée are both served in their own piquant sauces over rice. Farm-raised catfish is marinated and sliced thin, then deep-fried in cornmeal until the outside is perfectly crisp, while the inside stays moist and flaky. Salads are crisp and bounteous. Service is extremely attentive and professional. An affordable wine list and well-priced desserts and starters make Bayou a good value, to boot. The fine glass of Pinot Noir I had would've been $8 anywhere below 96th Street; here, it was just $6. Desserts are divine; don't pass up the bread pudding, made with fresh peaches and a scrumptious bourbon sauce.