Dining at Cinclare
Cinclare Southern Bistro opened in February of 2016 to elevate the idea of “Dinner & Drinks.” Located in historic and beautiful downtown Thibodaux, Cinclare has taken a different approach to “fine dining” and the joy of imbibing. Our cuisine could be considered “Contemporary Southern,” however creativity and taste are what drives our kitchen. Chef Logan and his talented team offer preparations and dishes that range from old standards to items with far flung origins and uncommon ingredients but are familiar to the southern palate due to this region’s myriad of influences.
We are
Anchored by Our Classic Cocktails
Our Spring Menu
Our menus change each season to showcase dishes whose products and preparations match the freshness and spirit of that particular time of year.
STARTERS
STARTERS
STARTERS
STARTERS
Contemporary Southern Cuisine
Our cuisine could be considered “Contemporary Southern,” however creativity and taste are what drives our kitchen.
Cinclare’s rotating cocktail list is a mix of creative and delicious original drinks anchored by several classic cocktails, mixed exactly as they were meant to be mixed. A respectable whiskey list along with some rare bottles are another jewel in the bar’s crown. In addition, we curate a rotating small, but thoughtful wine list to match Chef’s seasonal selections.
We hope to serve you soon!
We create delicious experiences
Our Team
Chef Logan and his talented team offer preparations and dishes that range from old standards to items with far flung origins and uncommon ingredients but are familiar to the southern palate due to this region’s myriad of influences.
Our bar program is top-notch, with a well-trained staff led by Jeffery, a master in the arts of mixology.
Michael Dalmau
Born and raised in Baton Rouge, Michael and his family moved to Thibodaux from New Orleans in 2011. He truly believes that in South Lousiana good food and drink are birthrights and that all great restaurants are not only the great offerings they provide…they should be great experiences as well.
Chef Logan Boudreaux
A native of Lockport, graduate and adjunct professor at the Chef John Folse Culinary Institute, Logan brings thoughtful creativity and a love of classic technique to the kitchen. Also a graduate of the esteemed Institut Paul Bocuse in Lyon, France, his love and respect for worldly cuisine shines through a prism of three principles; sustainable local ingredients, classical cooking techniques, and most importantly, conveying his joy of cooking onto every plate.”
Jeffery Markel
Native to Fort Walton Beach, FL Jeffery moved to New Orleans in 1995 and began a career serving, tending bar, and managing several accomplished restaurants and bars across Southeast Louisiana. Since moving to Thibodaux 16 years ago Jeffery has developed a devoted following due to his dutiful observance of classic cocktail recipes, but also his creative talent to create wholly delicious libations.
