Marlow’s Tavern has added a Cajun kick to its menu just in time for Mardi Gras. Marlow’s will be serving up a “Bayou ‘n Bourbon” menu through March 26. Diners can enjoy New Orleans style dishes like roast chicken and shrimp gumbo, crawfish fondue, po’boys, deconstructed jamabalaya, a Bourbon Street ribeye and Bayou flatbread with andouille sausage, spinach, peppers, cheese and spicy remoulade sauce. The “Bayou ‘n Bourbon” menu also features jazzed up New Orleans cocktails like Marlow’s Hurricanes, Ramo Gin Fizz and Cajun Cosmos.

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Copeland's of New Orleans throws a Fat Tuesday celebration complete with a New Orleans-style jazz band from 6 p.m. to 9 p.m. Feb. 21. Copeland's chefs will serve up Louisiana favorites and special Mardi Gras desserts like king cake.

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Smyrna's newest restaurant brings a taste of the Big Easy to the Jonquil City just in time for Mardi Gras. On the Bayou, located at 3120 South Cobb Drive next to Chick-Fil-A, features New Orleans favorites like shrimp and oyster po' boys, boudin balls and gator bites. On the Bayou also serves up two types of gumbo, gumbo ya ya and chicken andouille.

On the Bayou’s owner Kevin Rutley is a NOLA native who takes his food seriously, said Melissa Wilson, On the Bayou’s manager. Rutley only uses for fresh crab for the restaurant’s signature corn and crabmeat soup. It was always his dream to open a restaurant that featured the flavors of his hometown. Rutley ships in bread from the world famous Leidenheimer Baking Company in New Orleans.

"The whole concept is based on this bread and using fresh Gulf Coast ingredients," he said.

Rutley's goal was to create a neighborhood restaurant like the ones he loved in New Orleans.

“He’s always owned this building,” said Wilson. “It’s been a few different things, but nothing has ever really taken off. He’s always wanted to own a little neighborhood restaurant and he said now is the time to do it. It’s just one of the things on his bucket list.”

On the Bayou is open Monday through Saturday from 11 a.m. to 8 p.m., though the restaurant may extend hours soon.

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Today is the last day to get in on Atkins Park Tavern’s Oyster Festival. The festival wraps up with beads, beer and a celebration worthy of the French Quarter including a performance by Andrew Black at 9:30 p.m. Atkins Park shipped in more than 10,000 Gulf Coast oysters for the five-day affair, but they won’t last long. Oysters are served fried, raw, Rockefeller and grilled New Orleans style.