Filé Gumbo Bar™ is inspired by the iconic ingredient used to thicken and flavor our gumbo. Filé, pronounced fee-lay, means thread or string in French, and refers to the dried and ground leaves of the North American sassafras tree.

This essential ingredient was introduced to the Cajuns by the Choctaw Indians in the 18th century.

The centerpiece of our menu is Tiny’s Gumbo™, inspired by the owner’s grandfather, Aubrey “Tiny” Gaines (who was anything but). Tiny had a larger-than-life presence, and believed there was nothing better than shellfish and spice.


While Gumbo is our establishment's signature dish, dining at Filé is an educational feast of the culinary subtleties of Cajun and Creole food — which are as independent as they are intertwined within a complex and rich culinary history.

Filé Gumbo Bar combines slow-cooked and flavor-rich bases with quality proteins, simmered in steam kettles in front of our guests. This approach allows each guest to customize their dish and the Kettle Chefs to interact with patrons in a way that few other restaurants achieve.

Our meats, seafood, and rice are imported daily from Louisiana. 

Chef & Owner 

Eric McCree has traveled extensively throughout the world working as an audio engineer with stage productions. During his travels, he had the privilege to explore authentic regional cuisines across the American South, which inspired his dishes and culinary vision.

While in New Orleans, Eric became enthralled with the food he sampled, but it was not until he reached Lafayette — the heart of “Cajun Country” —  that he experienced the familial celebratory soul of Louisiana cooking. 


Here, family recipes had been handed down for centuries. Every dish was prepared by hands groomed for generations. Dishes were made from scratch with fresh seasonal ingredients, and pots simmered slowly all day in preparation for family gatherings and parties.

The food he observed was not quick and easy cooking. It was bold food with cultural significance and time-honored techniques that reflected one of America’s most diverse cultures in both ritual and taste.

Beverage Director

Kevin Reid is an award-winning mixologist, bringing more than twenty years of experience to his role as Beverage Director and Mixologist at Filé Gumbo Bar. 

The beverage program at Filé is a compilation of new yet classic cocktails, wine, and beer offered to enhance and compliment the flavors and ingredients found in each dish. Drinks are an experience in and of themselves, but they offer an opportunity to heighten the dining atmosphere.  

Kevin has trained and mentored at some of the world’s finest luxury hotels, restaurants, and with James Beard recipients, he has established himself as a remarkable mixologist. He and his work have been featured in a multitude of podcasts, VIP events, and industry magazines. In 2020, he won DC’s Woodford Manhattan Experience cocktail competition.

His ultimate goal is to ensure guests have a space to settle in and enjoy because he believes the memory comes from great drinks and from experiencing impeccable bar service.


Aubrey “Tiny” Gaines