What is one thing that everyone should try? You eat my shrimp and grits, you’re going to sleep after! … Man, it was good, but the problem is that it’s a nap on a plate. … I don’t even know how I thought of it, I’ve taken the grits and I’ve completely rearranged the style and turned it into a cake, then I do a marchand de vin sauce and, oh, my God, I didn’t even know I could cook this good. I’ve done it in so many different styles. What is your favorite thing on your menu?

We’re going to do all kinds of crazy stuff. I’m going to have it all - bread pudding, beignets, and I’m going to have alligator on the menu. … By next year, we’re going to be full-on New Orleans. Jambalaya, etouffee gumbo all the staples of New Orleans that you’re going to find here.

I’m cooking plates that I grew up knowing how to cook and that I love. It’s just flavorful and savory and delicious. It’s not just Cajun food or Creole food - it can be spicy if you want it to be spicy, but it’s not. We’re unique because there’s nothing like us around. What makes North of NOLA Restaurant & Bayou Bar unique? How long has North of NOLA Restaurant & Bayou Bar been around? The Scene recently caught up with Vasquez to talk about how his first few months are going and some additional plans he has in store for the space. North of NOLA is his first restaurant as owner. That’s a passion that’s been instilled in me since I was a baby.” Following the devastation of Hurricane Katrina in 2005, Vasquez said, his family moved to Washington State for a time before ultimately returning to the Seacoast, where Cassy is from. “They work hard for their money and they deserve a great meal.

“I opened these doors because I believe in feeding people and giving them an experience that they deserve,” he said.

Vasquez, whose wife Cassy has owned and operated Ginger & Clove with her sister Angelica on Lafayette Road in Hampton since 2021, said creating North of NOLA’s concept was simple - a community space centered around delicious, home-cooked food. Just off the intersection of D Street and Ocean Boulevard, the eatery is open seven days a week for breakfast, lunch and dinner, boasting a menu of items like shrimp and grits, gumbo, jambalaya, po’ boys, burgers, scrambles and more. Bringing authentic flavors of New Orleans to Hampton Beach, North of NOLA Restaurant & Bayou Bar (3 D St., Hampton, 601-8612, find them on Facebook) features the culinary prowess of owner and chef Sonny Vasquez, himself born and raised in the Big Easy.

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