Over the past decade, the Oak Street corridor has evolved into one of the city’s most vibrant food and beverage scenes. Just over a year ago, DTB (acronym for Down the Bayou) opened its doors and added a refined dining option to the upscale watering holes Oak and Ale just down the block. Chef de Cuisine Jacob Hammel and Chef/Owner Carl Schaubhut, a native of River Ridge whose career began on the four square courts of Christian Brothers School and continued through a stint as sous chef at Comm...