Cuisine Rouge

Gulf Coast Seafood & Tourism Bash Dine Around

2012-01-08T12:52:00.003-06:00

Say what you will about BP and the oil spill that affected the Gulf in April 2010, but it should definitely be noted in your assessment the effort put forth after the fact. As part of their very extensive and highly ambitious campaign to promote gulf seafood, BP put together the Gulf Coast Seafood and Tourism Bash, strategically held to coincide with the Allstate Sugar Bowl and BCS National Championship games, happening this week in New Orleans. The event featured gulf coast seafood at official football galas and pregame parties, as well as vacation giveaways to prime gulf coast destinations.

As a part of the overall bash, I was privileged to be a part of the Dine Around event held Friday night. A mixture of state and local officials, bloggers and media people boarded two coach buses for a culinary tour of the city. A typical New Orleans party atmosphere was present immediately upon boarding the bus with music blaring and dancing in the aisle. An NOPD police escort promptly delivered us to our first destination, Borgne restaurant.

Named for Lake Borgne, this is the latest addition to Chef John Besh’s growing arsenal of great eateries. Its focus is to celebrate the great coastal seafood of Louisiana, and that’s the only seafood you’ll find here, because thankfully, it’s all they use. Also, the restaurant features a menu with an Isleno influence, something that as a former president of the Canary Islanders Heritage Society of Louisiana means a lot to me. Borgne is located next to the Superdome in the Hyatt hotel, and welcomes you with a spacious and welcoming atmosphere. My favorite aspect of the décor are the many references to the lake and its surrounding communities, and the columns made of wire mesh filled with polished oyster shells. Of course the real highlight is the food, and as we have come to expect Besh does not disappoint. Alongside his executive chef Brian Landry, Besh offers some very tasty items. I sampled a variety of things, from the rich, decadent oyster stew, meat pies with white bbq sauce, duck poppers with jalapeno and bacon, and fried oysters amandine everything was excellent. I look forward to making a trip back there very soon.

So then back to the party bus and off to our next stop, Café NOMA. Located in City Park at the New Orleans Museum of Art, Café NOMA’s food has an artistic flare that matches its environment. We were treated to beautiful appetizers of yellowfin tuna tataki, deviled shrimp with truffled eggs, crabmeat caprese, and Citron oyster shooters. Lt. Governor Dardenne gave some remarks regarding the Louisiana seafood industry, we had more drinks, and it was off to the final destination of the tour.

We traveled back to the French Quarter and were deposited around the corner from Muriel’s Jackson Square, where a jazz band greeted us. Upstairs at Muriel’s more drinks and food were flowing. Fried oysters with remoulade, seafood beignets, mini crab cakes, and chilled jumbo gulf shrimp were just some of the tasty items being passed around.

While it was impressive to meet some big name Louisiana people like Chef Besh and Lt. Governor Dardenne, the real star of the evening was the food. Food that featured the best seafood anywhere, Louisiana seafood. I’m sure being raised eating it makes me a bit biased, but I’ve eaten lobster in New England, crabs in Maryland, and clam chowder at Fisherman’s Wharf in San Francisco, and nothing compares to fresh seafood from the gulf. And if there’s anyone out there who doesn’t think New Orleans isn’t resilient and isn’t back better than ever, you obviously weren’t there this weekend.

Chef John Besh's latest restaurant, Borgne

Quick Bite

2012-01-06T16:18:00.002-06:00

Just a quick note about a new place in Prairieville. Stopped by the Santa Fe Cattle Company NYE and had some drinks and apps. Cheap drinks and good service! Will check it out further and do a full review in the near future.

Happy New Year!

2012-01-02T13:53:00.002-06:00

Happy New Year!

We are excited about 2012 and have resolved to make this year a great one, getting back to focusing on the local food scene and keeping this blog updated. On that note, we are looking for folks who love food and have a knack for writing to keep us on track with new posts. Email us at cuisinerouge225@gmail.com if you’d like to be considered as a contributor!

Look for reviews and info coming soon on some great new restaurants in the area as well as some long standing favorites. Also, we will soon be introducing recipes and food tips to enhance your culinary experience!

Fat Cow

2011-08-24T15:30:00.000-05:00

4350 Suite B1

Highland Village Shopping Center (at the south gates of LSU)
Baton Rouge, LA
225.761.9272
http://www.fatcowburgers.com/

Cuisine Rouge Rating:

4.5 plates

Doug Hosford is a man who knows his meat. Although he lives in Natchez, he and his wife have opened a gourmet burger joint just outside the south gates of LSU called Fat Cow. The burger is always a favorite, a staple of the American diet, and Fat Cow definitely does it justice.

“It’s all about the meat”, says Doug as I talk with him after sampling his tasty fare. “Salt and pepper, that’s it. If you add anything else to the meat you’ve got meat loaf.” My sentiments exactly. Too many places serve up a burger whose flavor relies on toppings, sauces, and spreads and don’t focus on the meat, which should be the star.

Of the various burger offerings at Fat Cow, the Hundred Dollar Burger is the one that first grabbed my attention. While it doesn’t actually have a $100 price tag, the toppings of foie gras, Balsamic vinegar, parmesan cheese and truffle oil give the name credibility. Of course I had to try this, and it was excellent. The bun is slightly sweet, and the toppings enhance the flavor of the freshly ground beef, instad of masking it. The burger was cooked as I requested it, med-rare, and was very juicy and flavorful.

I must take a moment here to stand atop my soap box to discuss my feelings on burger cooking. If a place doesn't cook to order, and insists on cooking the life (and flavor) out of the meat, then don’t even tell me about it. The cow is already dead, there is no need to kill it again. "Well, what about e-coli?," you might ask. What about it? Keep in mind, I’m not wandering into a third world butcher shop with live chickens running around asking for this preparation. If you are at a reputable, clean, well-maintained restaurant with culinary professionals handling your food then there’s nothing to be concerned about. This of course doesn't ensure your safety 100 percent, but neither does getting in your car and entering the Baton Rouge traffic.

Okay, I’m done.

Back to the burgers.

My wife tried the Smokestack Burger, and it was great, although she said it was a bit on the salty side. Overall, it was wonderful, though. Smoked cheddar cheese, Benton’s apple smoked bacon, fried onion straws, and drizzled with a sweet and tangy BBQ sauce. Drizzled is an important word in that description. The burger is not coated in BBQ sauce where that’s the only flavor you taste. All of the flavors and textures come together to make this a great burger. The bacon is ridiculously smoky and really brings out the flavor of the beef. The bun also brings a bit of sweet heat as they use the same sweet bun but this time it's flecked with small pieces of jalapeno peppers. Not too spicy, but just right.

We also tried the parmesan and duck fat fries, and I can honestly say that I was not impressed. I found the fries to be overcooked, and really didn’t get anything from the exotic ingredients that I wouldn’t get from any basket of fries. My wife wondered if perhaps the dark color was due to the fact that they use real potatoes which they cut fresh daily -and that she knows potatoes can brown a bit like apples if left out for too long. She found that they were good in ketchup, but alone, they were slightly bitter with a faint burnt flavor.

They also offer a variety of salads, and serve a Sunday brunch. If you are a true burger aficionado as I am, I suggest checking it out.

Le Creole

2011-08-09T18:32:00.011-05:00

18135 E. Petroleum Dr. (off Highland Rd.)
Baton Rouge, LA 70809
225.752.7135
www.lecreolebr.com

Cuisine Rouge Rating:

4.5 plates

Le Creole's tagline includes two important words that set up very high expectations for a dining experience there. The two words are in fact the name of a city - a city whose name invokes an instant menagerie of thoughts filled with colors, sights, smells, sounds and most of all flavors. Those two words: New Orleans. And so that's where the bar was set, right there at "New Orleans" considering their website proudly announces "Where the Gulf of Mexico meets New Orleans."

Upon entering, we were greeted by the hostess and an incredible bouquet of aromas, which was indeed promising. The most overwhelming fragrance was that of fresh seafood, so, as far as we could smell at least, they were delivering on their promise of bringing the delights of the Gulf to your plate. The ambiance in the tastefully decorated dining room was wonderful. The lighting is dim and romantic, yet the overall feel is not too stuffy and a large family wouldn’t feel out of place. In fact, a family with children dined next to us. I was particularly delighted to see a piano player skillfully playing jazz and standards on a tremendous grand piano in one corner of the restaurant. Live music is always a wonderful addition to a dining experience, as long as it's not too loud or distracting. This was perfect. And again - it hearkened back to that "New Orleans" feeling I was expecting.

The waitstaff was polished and attentive, as well as and very enthusiastic about the food, which is always a great sign. Our server answered our questions accurately and was knowledgeable regarding the wine list and nightly specials.

We chose two appetizers - one that appears on the regular menu, the crawfish and warm goat cheese crepe, and a special, the crab cake.

The crawfish and warm goat cheese crepe is served with fresh herbs in a nantua sauce, which I'd never heard of. It was absolutely amazing. The flavors were very good - a hint of bell pepper, a bit of spice all rolled into in a creamy sauce that tickled the palate. The crawfish were fresh, plump and tender. The crepe was lovely and perfectly crisped. It was an amazing dish packed with flavor.

The crab cake was made completely of jumbo lump crab, no fillers to speak of, and broiled, not fried. It rested in two distinct sauces, a remoulade and another creme sauce - the name escapes me. The crab had a good fresh, sweet flavor and the sauces were delicious. However, my fourth or fifth bite in left me with a bit of shell in my mouth, which caused me to stop eating it completely. I know that it happens, and I didn't make a fuss. But once I come across anything like that in a dish - a bone, a shell, etc, I can't continue eating it because I'm immediately paranoid after each bite taken. They were very small pieces of the shell but just enough to make the dish unpleasant.

We also ordered a soup and salad - the crispy iceberg wedge and the turtle soup - just to try them out. While we waited for our second course, we were presented with a surprise from the kitchen - the chef had send out a specialty to our table - Roasted pork belly on a bed of stone ground cheese grits in a chipotle pepper sauce with a fried egg perched atop.

Wow!

Neither of us have had the pleasure of trying pork belly. We know that it's offered in several restaurants in New Orleans (there's that city again), but we've never heard of it being served here in Baton Rouge.

In a word: sumptuous.

The dish was very rich and flavorful - full of bold flavors, like the sweet heat in the chipotle pepper sauce and the sharp cheesy goodness of the grits. The egg, pork belly, grits and sauce all paired together was a real treat. Quite an interesting and delicious combo.

Our entrees arrived next. We'd almost forgotten that we'd ordered soup and salad, but were so nearly stuffed from the chef's gift to our table that we shrugged our shoulders and said "Next time. Next time we'll try them."

I chose the crispy fried chicken and sweet potato waffle. The dish is accompanied by a creole coleslaw and Jack Daniel's and Steen's Cane Syrup sauce for drizzling. So, so wonderful. It was comforting. It was complex, flavor-wise. It was just plain good. The chicken was perfectly cooked and the waffles were fluffy, yet crisp with that hint of sweet potato coming through. Although I'm not a big coleslaw fan, I did take a few bites and it was quite good.

Our other entrée was the fish special, and of the two fish offered, he chose the red snapper. You can then choose one of two methods of preparation, which basically can be described as southern and northern. The northern version features the fish roasted on a cedar plank and served with grilled asparagus, herbed potatoes, and a tomato buerre blanc. He chose the southern preparation, entitled the “Pointe Coupee”; where the fish is crusted in Bergeron pecans and fried, topped with jumbo lump crab, set atop a bed of sautéed spinach and surrounded by a sweet corn sauce. The fish was cooked perfectly and there was no greasiness to it. The crab was fresh and tasty, and the sauce had a good rich flavor. All in all it’s a very good dish, but nothing extraordinary.

Although we were near popping, we knew we had to try at least one of their signature desserts, and what screams New Orleans louder than Bananas Foster? A simple, yet incredibly delicious offering consisting of two scoops of vanilla bean ice cream and a small cast iron skillet filled with fresh chopped banana and that gooey caramel, bourbon and cinnamon combo. The chef lit our skillet and we oohed and aahed a bit before blowing it out and serving up the steaming sauce onto our ice cream. It was delicious - and the bits of burnt crunchy sugar were an added treat.

So, to sum it all up - it was a great finer dining experience with all the charm, flavor and sophistication of New Orleans plus the casual friendliness of the staff. I felt at home and pampered while in the midst of a beautiful and elegant setting eating luxurious cuisine. It's a great new addition to the Baton Rouge restaurant game and definitely a place that would serve as a great destination for a special occasion or a family evening out.

Le Creole is located on Highland Road past Blue Bayou on the right and directly across from Ruffino's.

Man Shall Not Live By Bread Alone

2011-08-08T20:42:00.007-05:00

Little Village
14241 Airline Hwy.
Baton Rouge, LA
225-751-4115
http://www.littlevillagebr.com/

Cuisine Rouge Rating:

I’m sure most of us are familiar with the origin of this review title, but in case you’re not, it’s a biblical reference. Not that I’m here to get preachy. Absolutely not. But I’d be remiss if I didn’t say that I think I’m going to get quite a few “Amens” on what I’m about to say.

Chad and I decided to visit The Little Village (Airline Hwy) location, for what we sincerely hoped would be a quiet and relatively elegant dining experience highlighted by phenomenal Italian fare. And the bread. Let’s not forget about that bread. I’d had the pleasure of experiencing this creation a few weeks back at a work function, so I knew that the bread would be a big hit that night.

We arrived on a Saturday evening, and it seemed to have a Saturday-night type of crowd, which is nothing unusual for Baton Rouge. What was unusual, to our delight, was that we didn’t have to wait. We were seated right away at a cozy table not too far from the front doors. Not necessarily the best table in the house, but it was fine for us. We placed our drink orders with a person we thought was our waitress, only before walking away she said “Your waitress will be with you shortly to take your order.”

So we examined the menu and prepared to place our order. I was thrilled to see that in the appetizer section, they offered aracine – something I have been desperate to try for a very, very long time. In fact, I’ve even pulled up the recipe a few times, but have a slight fear of frying, so I’ve always hesitated to give it a go.

According to Wikipedia, “Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragu (meat sauce), tomato sauce, mozzarella, and/or peas.” I was imagining an Italian twist on a fried boudin ball, and could not wait to try it for the first time, so I chose it as my entrée.

We made our selections, quite pleased with what we’d be feasting on, and waited for the waitress to come.

And waited.

And waited.

The drink order waitress came by after 20 minutes had passed and apologized profusely, explaining she had no idea where the “real waitress” might be. She then presented a delicious bribe – a free full loaf of their signature bread! I was pretty excited. We were going to order the half loaf, but this was a treat. And on the house, at that. It was a literal “buttering up.”

For those who haven’t experienced this bread, allow me to clue you in. It’s more than bread. It’s an experience. Italian manna. This is the kind of bread you want to be alone in a room with. It’s a very large braided rope studded with sesame seeds that’s baked to golden perfection. After baking, it’s placed in a pool of olive oil, dusted with cracked black pepper and then topped with more olive oil and a heaping portion of freshly grated Romano cheese. It’s served with a side of their signature olive tapenade. For the most part, I steer clear of olives – but I ate this tapenade. It was, in a word, amazing.

But, the bread honeymoon was short-lived. After we’d had our fill of their incredible manna and were ready to order, we found ourselves waiting and waiting yet again.

We had two unpaid for drinks and no cash to throw down on the table and just walk out. And so I began to feel almost as if I were part of a hostage crisis. I took to Facebook and Twitter to voice my complaints. And then began getting responses and comments. A friend had just waited over an hour for take-out soup and salad. She was livid. Another friend had a similar experience weeks back and vowed to never go again. Then a really big clue was delivered – Little Village had just offered a coupon on one of those websites specializing in half-off deals.

Ah!

Now it all made sense.

Was it an excuse for terrible, practically non-existent service?

No.

From what I understand, businesses use those coupon sites to increase their sales, not ruin their reputation. Apparently, this backfired on Little Village that evening. Sure enough, we saw several employees with the vouchers in their hands, looking a bit confused.

Over an hour after we had been seated, our meal arrived. I was hoping against hope that the quality of the food would redeem the bad experience. I was keeping my fingers crossed that incredible Italian flavors and artful cuisine would wipe away the sins of the wait staff (or whoever might have been to blame). But, it was not the case.

The long-anticipated aracine arrived – a large single fried rice ball – about the size of a baseball. I had expected a few, but I wasn’t sure how they are traditionally served, so I chalked that up to ignorance on my own part. It was . . . ok. Strangely I didn’t see much rice. I noticed meat. And peas. Lots of peas, which I do enjoy, but my husband does not. If we would have gotten this as our appetizer he would have been in for a rude awakening. It was in a pool of their Village red sauce. The only flavor that really dominated this dish was salt, and plenty of it. In fact, the red sauce was so salty that it seemed more like salty red gravy with very little hint of tomato.

At some point, we heard yelling towards the back of the restaurant and assumed that another disappointed diner was tired of waiting for something that clearly wasn’t worth the wait. All around us, patrons had scowls on their faces.

Chad ordered the chicken parmigiana –also served in the red sauce with a bed of spaghetti. I told him my take on it and he readily agreed. Like salty red gravy. The chicken was mediocre, at best.

And that’s what we don’t expect when we dine out: mediocrity. We don’t have the stomachs for it. And considering the bill, we shouldn’t have had to pay for mediocrity. But we did. Lesson learned.

We skipped on desert and chose to go to Latte et Miele, a place that’s fast becoming famous for being extraordinary in every way. (And was it EVER!)

And so, I hearken back to my title. Little Village, your bread is phenomenal and the best I’ve ever had. But you’re a restaurant, not a bakery. And if you want to drum up business by offering coupon deals to the public, be prepared for the first weekend after you offer it. If not, you’ll end up angering the people who didn’t come in to get a “steal of deal” but wanted a nice evening with their significant other. Not that I’m coming down on the use of those coupon sites – I use them myself and very often.

That being said, we won’t be back any time soon. But, here’s a little secret: they sell the bread unbaked with all the trimmings for a very decent price -to go! Just call ahead. Way ahead.

La Mestiza

2011-08-04T16:49:00.002-05:00

14724 Airline Hwy. Ste. 10

Prairieville, LA
225.313.4191
http://www.mestizorestaurant.com

Cuisine Rouge Rating:

3.5 plates

Not to be confused with the typical Mexican restaurant, La Mestiza and its big brother, Mestizo, are Louisiana Mexican restaurants, a point of clarity that chef/owner Jim Uridales wants people to know about. With his creative menu he has managed to incorporate our delicious seafood bounty into traditional Mexican fare, creating a fusion of cuisines that is delicious and unique.

We visited La Mestiza on a Thursday evening and found it to be moderately busy, but not overcrowded. In keeping with tradition, I felt compelled to order a margarita immediately, for professional evaluation purposes of course. For a house margarita it was pretty good, better than most that I have had. Just the fact that it wasn’t that disgusting neon green color that is so often seen was a good sign.

Mestiza Margarita

The obligatory chips and salsa were presented, and I found the salsa to be okay. Personally I like it a bit spicier; I found this one to be a little too much on the mild side. The addition of carrots was unusual, but I think it adds nice little hint of sweetness, which some extra heat would have paired with nicely.

Mestiza's salsa

The plethora of seafood dishes on the menu was instantly appealing to me. Crawfish and spinach con queso, shrimp and crab nachos, crawfish burrito, and shrimp and Portobello quesadillas to name a few. Although I would have loved to sample all of these, time and money dictated otherwise. I opted for the best combination of seafood items available, the Mendoza. This combination platter consisted of a crawfish chimichanga, shrimp and crab chili relleno, and a guacamole salad. I requested rice in the place of the salad since I’m not a big fan of guacamole, but sadly my request got lost before I received my dish.

Mestiza Combo

The highlight of the combo was easily the chili relleno. The stuffing of crab and shrimp was delicious, and was great with the pepper which was softened nicely from the frying. The chimichanga was good, not too bready as some I have had, but didn’t stand out remarkably.

My wife, who loves tamales, was quite disappointed that the masa on her tamales was a bit on the dry side.

The dessert offerings were fairly typical, and tempting, but this time around were skipped. All in all, Mestiza is a nice place to go to fill the need for Mexican food, but not be subjected to the same ordinary dishes.

Pimanyoli's Sidewalk Cafe

2010-04-07T08:40:00.003-05:00

14214 Airline Highway
Baton Rouge, LA 70817
225.751.7590
http://www.pimanyolis.com/

Cuisine Rouge Rating:

4 plates

As the temperatures rise outside, so does the appetite for good BBQ. While Baton Rouge isn’t known for being a big BBQ town like Memphis or Kansas City, there are a few places that serve up some good stuff. Recently I have found a new spot that is doing an excellent job on the pit.

Pimanyoli’s is definitely a unique name, and is the result of combining the nicknames of the two owners. “Piman” is Creole for pepper, and he’s the pit master, producing some excellent BBQ. “Yoli” is short for Yolanda, who has been working as a professional caterer for over 30 years. Both come from families that have been in the food industry for a long time.

Keeping with our melting pot of Louisiana culture, Pimanyoli’s combines the best of the country’s various BBQ techniques to create some great food. The brisket is cooked up San Antonio style, the pulled pork on bun topped with coleslaw is straight out of Memphis, and the sauce is Carolina style, vinegary and tasty, featuring 21 different ingredients.

My first visit was for a quick lunch. It was obvious upon entering the place that lunchtime is big here, as I lucked out to get an open table immediately. I saw quite a few things on the menu that I wanted to check out, but chose the brisket sandwich. Deemed the “Brisket Meltdown”, it features smoked brisket topped with grilled onions and Monterey Jack cheese. A couple of technical things about the sandwich stood out to me, one being that there is no sauce on it. Given the fact that sauce is available on the table, this is a good idea, providing the diner with the option of adding it. Also, the sandwich is toasted, which is nice so that when you do pile on the sauce you won’t end up with a soggy mess. Of course the real deal here is the meat, and it was tender with a great smoky flavor, the kind you don’t get from quickly churning out meat like some more commercial type establishments.

On my next visit, I did a more thorough BBQ analysis, trying the pulled pork, St. Louis style ribs, and chicken. The pork was great, tender and smoky with a good texture. Often I find that pulled pork can be kinda ‘stringy’ and dry, but this was done right. The chicken was also well done, and although not my favorite type of ribs, the St. Louis style served here are very good, extremely tender and juicy. Several of the sides were tasted, the potato salad was a little too “pickle-y” for my tastes, and the sweet potato was nothing out of the ordinary. The ones that stood out were the macaroni and cheese and the baked beans. Pimanyoli’s resists the urge to take the easy path and serve up the quick boxed mac and cheese variety, and rather makes theirs daily from scratch using an old school recipe handed down from the owner’s mother. It’s one of the best examples I’ve tasted in the area. The beans were very good, not too thick and not too soupy, with a nice amount of sweetness and the bonus addition of little pieces of brisket added in.

St. Louis Ribs

Three Meat Platter

Also sampled were the tamales. These are delta style tamales hailing from the Newellton area of North Louisiana, just south of Vicksburg. They are from an over eighty year old recipe and are quite tasty. Desserts are fairly straightforward, fudge brownie with ice cream, and bread pudding with rum sauce, but the standout is the “Cobbler of the Day”. This homemade offering features a rotating variety of fruit (blackberry, blueberry, apple or peach) and like everything else I sampled is truly authentic.

Of course there are many other options on the menu, including other sandwiches, burgers, fried seafood and what is definitely on my list for my next visit – Buffalo style frog legs. If you’re looking for some real delicious down home southern staples, this is a place you should visit.

Cuisine Rouge Road Trip

2010-03-25T14:01:00.001-05:00

While I focus on writing about local food and restaurants, there are just too many great festivals this time of year to pass up taking the occasional road trip. Since another of my interests is history; specifically the history of my ancestors, I decided to make my way down to St. Bernard for the annual Islenos Fiesta.

The Islenos are a group of Canary Islands descendents whose ancestors immigrated to various locations around South Louisiana as part of a military recruitment by the Spanish government in the late 18^th century.

A group of descendants in St. Bernard formed a organization to help preserve the culture and heritage of their ancestors and hold an annual Fiesta to raise money for that cause. The Fiesta features your typical array of crafts, souvenirs, and activities, but the real treat are the traditional musicians and dancers who fly in from the Canary Islands. They dress in the period costumes of when they first arrived in Louisiana and perform songs and dances which help recreate the culture of that time.

And of course there is food! Sure, there are the standard items you find at any festival; hamburgers, hot dogs, funnel cakes, etc., but the real treats are the Spanish dishes.

Bacon Wrapped Plantains

Some of the appetizer type foods sold are shown above. The plantains are excellent. A small strip of bacon is wrapped around a chunk of plantain with a toothpick and deep fried. The slight sweetness of the plantain and the saltiness of the bacon taste excellent together.

Croquettes

The croquettes are also quite tasty, filled with a spicy ham mixture.

Paella

One of the stars of the show is the paella. For those unfamiliar, paella is a rice based dish typically containing a variety of meats and/or seafood, and seasoned with saffron. Our beloved jambalaya is like the bastard son of paella, originating in the French Quarter in New Orleans. Spaniards who had come to the New World were attempting to make paella, but couldn't find saffron, due to the high cost of importing it. Tomatoes became the substitute and Creole jambalaya was born. To be honest, this wasn't one of the best versions I've had, but considering the large quantities that it is prepared in, it was pretty tasty.

Spanish Wines

New this year to the Fiesta was the welcome addition of a tapas and wine bar, sponsored by the St. Bernard Parish Tourist Commission. They had a nice selection of three Spanish wines. Sangre de Toro and Campo Viejo Crianza, are tasty red wines, well reviewed and economically priced. The Gran Feudo Rosado is a rose wine, a lighter version of the other two wines, with similar flavors but a crisper and fruitier taste.

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Tapas

The tapas selection consisted of two Spanish cheeses, Manchego and Mahón, some chorizo, and a very typical Spanish dish called tortilla de patatas. This dish is made from eggs, fried potatoes, and onions, serving as a base to which any number of things can be added. The variety of ingredients put into one of these typically depends on what region of Spain you are located in.

Grilled Oysters

I have to admit though, that my favorite thing to chow down on at the Fiesta every year are the grilled oysters. I'm a huge fan of oysters and these are plump, salty, and freshly shucked then topped with a delicious mixture of melted butter, mashed garlic, parsley, and parmesan cheese. They are grilled just long enough to absorb all those flavors and not dry out.

Flan

Of course you gotta have dessert, and they have the traditional flan, a custard based dessert topped with creme caramel sauce. Bueno!

So keep your calendar open toward the end of March next year to attend the Fiesta. It's a great mix of history, culture, and a chance to sample some tradition non-Cajun foods of Louisiana.

Lucy's Retired Surfers Bar and Restaurant

2010-03-10T17:47:00.000-06:00

151 Third St.
Baton Rouge, LA
225.361.0372
http://www.lucysretiredsurfers.com

New to the downtown area is Lucy’s Retired Surfers Bar and Restaurant. An offshoot of the New Orleans location, they occupy the renovated space formerly held by D’Agostino’s Italian restaurant. The décor and theme are almost overwhelmingly surfer related, with everything from pictures to posters and a full sized surfboard above the bar. The surfing DVD playing in a constant loop over the TVs is somewhat annoying, especially on return visits when you have already seen it.

The menu is very much in line with the theme, featuring lots of seafood and “California” type items. They do feature a full bar, and several specialty drinks that are tropical in nature and pack quite a punch. One that stood out to me is the “Da Killer Blue Whale”, a mixture of lemonade, vodka, curacao, and Everclear. Another unique drink item offered is the Bloody Mary shot. A spice-rimmed shot glass is filled with vodka that they have infused with peppers and spices, and the drink is served with a cherry tomato. They’ve deemed it the world’s fastest Bloody Mary.

Over the course of several visits, I sampled a couple of the appetizer items with mixed results. The Jamaican Jerk Chicken was great. Four grilled pieces of chicken breast seasoned with jerk spices are served with an accompanying sweet and sour sauce deemed “Pali sauce”. The chicken was cooked perfectly, with great grill flavor but not dried out. The sauce matched well with the spiciness of the chicken, and the portion was adequate for an appetizer. On another visit, I tried the pulled pork sliders, which were decent in flavor and taste, but lacked an accompanying side item. According to the menu, they were served with sweet potato fries, but I’m unable to report on those based on the fact that I never saw them.

Ordering that item uncovered an unfortunately very negative aspect of the restaurant, the service. The bartender seemed to be completely unaware of the menu, and when asked about the dish, couldn’t seem to decipher what was going on. Granted, I was seated at the bar, but I would suspect that the bartender should at least be familiar with appetizers on the menu, the items often ordered by patrons at the bar.

The entrée I tried was pretty good, a nice piece of fish crusted with ground tortillas. In a move obvious to be a play to the Baton Rouge locals, they take tortilla chips, both standard color and purple, and crust each side of the fish with these, then its fried, and served with mashed potatoes.

Lucy’s is open daily from 11AM to 10PM, and feature several specials. Happy hour is Mon-Thurs, 4PM – 7PM featuring $5 well drinks, $18 buckets, and 2 for 1 margaritas, along with free chips and salsa. Tuesdays are “Taco Tuesdays” with $1 beef tacos, $2 steak or chicken tacos, and $3 shrimp tacos.

Despite some service issues that may be corrected in time, Lucy’s is a very welcome addition to the downtown scene, and a great alternative to the standard fare. Hopefully once some of the bugs are ironed out, they can focus on more specials so that they can take better advantage of the downtown lunch business.

Valentine's Day

2010-01-14T08:07:00.000-06:00

One of the busiest nights in the restaurant industry is on Valentine’s Day. Only Mother’s Day brings more traffic through a restaurant, and despite the relatively large number of restaurants in our area, the handful of upper end places here quickly get booked up for this night.

My advice is to get your reservations made now, before the mad rush of last minute people start calling. The last thing you want to do is be stuck with takeout or fast food on Valentine’s Day. There are also a few things to consider when making reservations. One is to ask about the menu. Many places will only feature a limited menu, so you might be out of luck if you selected a place based on a favorite dish. Another question to ask is restaurant setup. In an effort to maximize patronage, many area restaurants will bring in additional seating, to fit in as many as possible. This can make for a very loud and raucous atmosphere, far from the romantic setting most are looking for.

My last piece of advice is to try something new. I know that most people are very familiar and comfortable heading over to the big, well lit corporate chain restaurants, but try something local for a change. You’ll often find better food, a better atmosphere, and ultimately a better overall experience.

Service Appreciation Day

2009-12-04T10:43:00.000-06:00

In conjunction with Johnny D's New York Pizza Restaurant, Cuisine Rouge is please to present Service Appreciation Day. This event is to show our appreciation to the fine men and women who serve our community.

All veterans, active military personnel, law enforcement, EMS, fire, and first responders are welcome to enjoy the delicious pizza buffet at Johnny D's this Monday, December 7, 2009 from 11AM - 2PM - FOR FREE!

That's right, all the free pizza that you guys can eat.

It's our way of saying thank you for the important job that you do.

Brandon's Cajun Cafe

2009-11-07T13:52:00.002-06:00

Update: Brandon's Cajun Cafe went out of business in 2010. We were sorry to see it go.

4215 S. Sherwood Forest
Baton Rouge, LA 70816
225-292-6262

Cuisine Rouge Rating:

4 plates

By: Chad

Whenever I learn about a new restaurant in town, I get excited. This is especially the case when it’s a locally owned establishment, and one that offers something different or unique. When I learned of Brandon’s Cajun Café my excitement over the newness was quickly extinguished by the word ‘Cajun’. Another Cajun restaurant in Baton Rouge isn’t what we need I thought. There are already a laundry list of places where one can get Cajun food, and as most of us know, none are as good as own grandmothers.

However I was quite pleasantly surprised by the new and interesting items on the menu. They take some standard Cajun staples and really rework them in innovative and interesting ways. For starters, the appetizer of Couyon Sushi is as tasty as it is unique. They take nori (the traditional flavorless seaweed wrap used for sushi), put boudin stuffing, crabmeat and avocado inside, then roll it up and slice it,top it with remoulade sauce, and dust it with cayenne pepper. It’s something that even people who aren’t fans of traditional sushi will enjoy.

Another great item on the menu is the boudin burger. Boudin is mixed with pepperjack cheese, formed into a pattie and grilled, then placed on a bun and topped with bacon and remoulade sauce. Very tasty. The rest of the menu is fairly straightforward Cajun eats, with items you would expect to see like fried seafood and etoufee. I sampled the etoufee and it was not that great, the gravy had a strange consistency, almost gelatinous. The flavor was good, but the rice was also a bit undercooked for my liking.

For dessert, they once again offer a little something different in the form of their red velvet bread pudding. Yep, red velvet cake is given the classic bread pudding treatment, resulting in a rather unattractive yet tasty glob of red goo, topped with vanilla ice cream. This dessert is definitely sweet and has great flavor, but could use some texture, perhaps in the form of nuts.

All in all, this restaurant impresses me with its innovative approach to Cajun cuisine. I think that with a few refinements this place can really stand out and make a name for itself. I look forward to seeing more innovative items on its menu.

Couyon Sushi

Red Velvet Bread Pudding

Mmmemories - Old School BR Restaurants

2009-11-03T20:22:00.000-06:00

by: RefChef

Thanks to reader RefChef for this submission. He does a good job outlining some of the great restaurants of Baton Rouge from the past. Enjoy.

Old Skool BR restaurants from Back in the Day located on Airline Hwy:

Europe's was one of the best restaurants in BR. The Chicken Livers Marsala was to DIE!

Another Airline Hwy restaurant was the Mirror Steakhouse. Great steaks at particularly great prices. It was the first place I ever saw a live lobster in a tank.

Jack Sabin's was a classic in many ways -- the clubby bar, the vaguely Mafia-ish atmosphere, the Distefano heritage... They invented Oysters 2-2-2 (Bienville, Rockefeller & Sabin)

The Village -- Flagship of the Distefano culinary empire. I've never eaten in a better Italian restaurant anywhere (including Italy). The cannelloni was perfect.

Other popular restaurants around town 30/40 years ago:

Two Jacks
Bob & Jake's -- inventors of the Sensation Salad
Mike & Tony's
Mickey's Gold Nugget
Giamanco's

"Novelty" restaurant that should never have closed: The Dizzy Dog! The Dizzy Dog was up on Scenic Hwy. All they served was hotdogs -- the best hotdogs ever! Footlongs and regulars. We used to go every Saturday. My personal fave was the BBQ dog with hashbrowns (BBQ sauce, mustard, onions and hashbrowns). Chicago Al ain't got nothin' on the Dizzy Dog.

Another near LSU: Uncle Ben's Fried Chicken on Nicholson Drive just outside the North gates. They had great fried chicken and wonderful milkshakes.

And let us not forget the Library Restaurant on Chimes St. (original version owned and operated by Joe Anselmo). The Library Special was the BEST roast beef poboy outside of NOLA. Other shining examples of great Library food: the BlueBoy (RB fully dressed with chunky blue cheese dressing) -- back in the 70s this was food innovation!; the Joe's Special (RB, olive mix, melted cheese on muffaletta bread); the hot sausage poboy. You know what made the Library's poboys so good? They melted the mayo into the bread. You never got a sandwich there with a smear of mayo -- not even a cold RB. All bread was spread with mayo and them stuck under the broiler until the mayo melted in to greasy goodness. All time best Library snack: sliced hot sausage, yellow mustard, saltines, & cheese on a paper plate w/ a cold draft beer in a paper cup. YUM!!

We are still looking for your mmmemories as well! Send in your favorites and you could find yourself styling a Cuisine Rouge t-shirt!

Mmmemories - Roma Deli

2009-10-20T02:13:00.001-05:00

In the spot that currently houses Taste of Asia, there was once a great little Italian deli/restaurant called Roma Deli. One might say that it would be easy to forget given the quantity of Italian restaurants in this city, but this place was special. From the cozy atmosphere to the great food, it was a favorite spot for many, especially at lunch time. I'm sure most of the food there was good, but I was never able to get past the calzone. I just couldn't seem to bring myself to order anything but that. Made to order, you could count on a bit of wait if you ordered one, but it was well worth it. You can get a tasty calzone at many spots in town, but this one still stands out to me as the best I've had.

Sadly it didn't make it, and for whatever reason closed its doors for good. If you're craving the calzone, check out DeAngelos, Johnny D's, Mellow Mushroom, or the newest addition to the restaurant scene in Prairieville, Rotollos. All offer a good experience, and for me it brings back the memories of those times at Roma waiting patiently for the kitchen to turn out my delicious homemade lunch selection.

What places do you miss? Send in your restaurant memories and you could be featured on the website, and win a cool Cuisine Rouge t-shirt! Email them to - cuisinerouge225@gmail.com

Pinetta's European Restaurant

2009-10-15T14:20:00.002-05:00

3056 Perkins Rd.
225.387.9174
no website

Cuisine Rouge Rating:

4 plates

by: Chad

As exciting and impressive as some new BR restaurants are, sometimes you just want to find a nice, quiet, cozy place where you can enjoy a simple meal. That’s what Pinetta’s is all about. Opened in 1962 by the Bubola family from Eastern Europe, this tiny inconspicuous bistro has been a favorite of many locals for many years.

From the moment you walk through the door, you get the impression that nothing has been touched since that opening day some 47 years ago. The atmosphere creates the feeling of another time and place, with old artwork adorning the walls, and a variety of beer steins and empty Chianti bottles hanging from the ceilings. To say this place is romantic would be an understatement. It has the classic “romantic Italian restaurant” theme down pat, complete with red checked tablecloths and candles on every table. It’s definitely has the appeal of a date night spot but is also suitable for families and groups of friends.

The menu is an interesting one, featuring a mixture of dishes from Italy, Turkey, and Germany. The majority of the items are Italian, and all the dishes are very simple and rustic. The menu features two Turkish dishes which we did not sample, Musaca potatoes and the Shish-Ka-Bob. The German selections are four; Sauerbraten, Thuringen Bratwurst, Schnitzel Holstein, and Weiner Schnitzel. Despite this being a very small selection, it’s the only German food you’ll find anywhere in this area.

We did order the Weiner Schnitzel, and it was okay. The breaded veal was tender but dry, and not very flavorful. The riced potatoes served as a side were over-seasoned and could not be finished. However, on a positive note, the apples in the sauerkraut were an interesting touch, and added a good flavor and texture. We tasted several of the Italian dishes, starting with the polenta appetizer. This was a bit different than polenta I have had before, it being in a more solid form, cut into slices and served with their signature red sauce. The entrée I sampled was the lasagna, also served with the same red sauce. The sauce shares the same old world, rustic quality that the whole restaurant showcases. It tastes like something your grandmother would make, very rich and hearty, with chunks of vegetables and a great flavor.

Undoubtedly the highlight of the meal was the dessert. The chocolate tiramisu was not only the best tiramisu dish that I have had, but overall one of the best desserts period. The portion was large, easily enough to share with at least two people, and the flavor and texture of it was just perfect. Not overly sweet, and with a great chocolate taste that wasn’t overly bitter or chalky.

I would highly recommend Pinetta’s to someone looking for a romantic, quiet, intimate setting for a meal. You won’t have the vast menu options of a larger restaurant, but you also won’t have the noise and chaos that often goes with it. In fact, I’ll go a step further and say that unless you are looking for a nice, relaxed meal, you shouldn’t go there. The service isn’t the fastest, and some would even say it borders on bad, but it’s part of the experience. The idea here is that you are taking your time, and I think a waiter that is running back and forth from the kitchen would take away from the atmosphere and the experience.

Polenta

Chocolate Tiramisu

Mmmemories - The Harlequin

2009-10-13T10:18:00.000-05:00

by: Ginger

I remember that day like it was yesterday. I strode confidently into La Madeleine on Jefferson Hwy., eager to get my fix. I stepped up the dessert counter and announced my choice without hesitation. "One harlequin please." The response was like a slap in the face. "We don't carry the harlequin anymore." "WHAT?!?" Much to my surprise, I shouted the word and the waitress stared at me dumbfounded. My shouting was followed by a barely audible "oh." I slowly backed away from the counter and left the restaurant devastated. My beloved dessert was gone.

For those of you who never had the pleasure of enjoying a harlequin, allow me to clue you in. The words clouds, puppies and sunshine all come to mind, but why don't I just describe it for you? The harlequin was a fabulous layered dessert akin to a parfait. It was a vision in black and white - hence the name. The bottom layer was a decadent and rich chocolate mousse. Slightly nestled in that mousse was a small piece of rum-soaked pound cake that was so moist and delicious it took your breath away. Covering the layers of chocolate mousse and moistened cake was a light, velvety layer of white chocolate mousse. The white chocolate mousse was quite fluffy and had an almost marshmallow quality to it. The dessert was topped with chocolate ganache, playfully swirled and a chocolate dipped strawberry. It was a magnificent creation. It was relatively small so it satiated you perfectly and was just enough. I loved it very much and miss it much. At one point, I even petitioned La Madeleine on its comment card to bring the dessert back but have yet to see it again. I can only hope to one day drum up the courage to try and recreate it in my own kitchen.

We are still looking for your entries! Those chosen to be featured on the site will win a stylish Cuisine Rouge t-shirt! Click on the "Be a Part of Cuisine Rouge" link at the top of the page to learn how to submit your entries!

Coyote Blues - Fresh Mexican Grill

2009-10-08T09:03:00.004-05:00

By: Chad

3014 S. Acadian Thruway
225-329-2055
http://www.coyotebluesrest.com

Cuisine Rouge Rating:

Lafayette based Coyote Blues has taken over the former spot occupied by Lone Star steakhouse off Acadian Thruway near I-10, and has done so in a huge way. The new building is quite spacious, brightly decorated and features an interesting array of menu options, starting with their selection of 300 tequilas. Everything from your typical brands you can find at any bar up to the $40 per shot varieties like Herradura Suprema and Gran Patron Platinum.

We started out with drinks, sampling the house margarita and the Cosmopolitan, both of which were on a happy hour (4-7 daily) type special, priced at only $4. One nice touch I liked about the drink selection was the addition of mocktails to the menu. This offers those who don’t partake of alcohol the opportunity to join the party with some tasty drinks. Of course we were also presented with the standard Mexican restaurant greeting of chips and salsa, with the addition of another dip, an interesting combination of creamy avocado and cilantro that was quite tasty - almost like a guacamole blended with sour cream.

The food offerings are quite interesting with the menu showing a Cajun flair applied to many dishes. One that stands out is the appetizer, Fried Oysters on the Half Chip. Oysters crusted with ground corn, served atop nacho chips with a chipotle aioli. For our visit, we opted for the exotic sounding Mayan Pyramid, a pork tamale shaped like a pyramid, sitting on a bed of two sauces, black bean puree and roasted corn sauce. It was quite tasty, but also quite rich (a little too much for an app), and quite expensive for what was a relatively small portion ($7.29).

For entrees, we tried the Chicken Chimichanga and the Nuevo Crab Enchiladas. The chimichanga was straightforward and nothing outside of what you would expect out of the dish. It was well prepared, not overly greasy, and with good flavor. The enchiladas were very good, a nice twist on the traditional enchilada, featuring roasted corn crepes in place of the typical tortilla. They were filled with a flavorful crab stuffing and topped with a mango and red pepper salsa. They were placed atop two cream sauces, a roasted Poblano, and a red pepper Ancho. This was served with the sides of Poblano rice and cheese corn grits. While this is a very good dish, to call it rich is an understatement. The cream sauces provide a nice flavor and add to the quality of the dish, but be prepared to feel stuffed.

While we were not physically able to really enjoy dessert, we ordered one for the sake of our review, and tried the Tres Leches cake. It was served in an interesting presentation, cubes of the milk-soaked cake served in a margarita glass with the milk sauce and topped with whipped cream, toasted coconut and fresh fruit. It fell in line with our other items, tasty, but over the top with creamy richness.

Coyote Blues is a fun, indulgent restaurant. On the plus side, there’s great food, good service, and a fun environment. On the down side, it is quite loud, rather expensive for Mexican fare, and the food will leave you feeling like you’ve consumed a million calories. Overall, it’s a good restaurant worth giving a shot.

Mayan Pyramid

Tres Leches

Chicken Chimichanga

Nuevo Crab Enchiladas

Mmmemories - China Express

2009-10-06T08:29:00.000-05:00

by: Chad

The original China Express was opened on Coursey Blvd nearly 30 years ago by Nelson Lew. It was the first Chinese establishment in that part of Baton Rouge, and quickly became a popular place for good, fresh Chinese cuisine. Unlike the typical Chinese buffets found everywhere, everything was made to order, nothing sat in bins over boiling water for hours. This resulted in quality and flavor unlike any other Chinese food I have found.

To give you an idea of just how good it was, there were a number of people who ate there daily. Yes, every day they would visit for a meal, sometimes even twice a day. Often, I would be dining there and see people venture back into the kitchen so that they could clean off their plates and silverware. Since it was primarily a takeout place, and prices were so cheap, food consumed in the restaurant was served on disposable tableware. However, die hard customers would actually bring in their own plates and silverware from their homes to keep there for when they visited. That’s how often they were there, and how much they loved the place. How many places can you say that about?

Sadly, as with all good things, they must come to an end and Mr. Nelson decided that he had reached an age where he needed to devote less of his time to running a busy restaurant. He sold the place and it remains open today under the same name, but unfortunately falls into the category of the picture menu based, run of the mill Chinese fare.

I would like to end this on a positive note, and tell you of another location in town where you can find Chinese as good as China Express, but I have yet to find it. While it’s true that some Chinese restaurants and buffets are better than others, I can’t find the quality or taste I experienced there. If you know of a great Chinese spot hidden somewhere in this town, please let me know, because I would love to give it a shot.

Submit your own Mmmemory and you could win a very stylish free Cuisine Rouge t-shirt, and be featured on the website. http://cuisinerouge.com/be-a-part-of-cuisine-rouge/

Worth the Drive? Roberto's River Road Restaurant

2009-10-01T03:24:00.002-05:00

River Road (3 miles south of Gardere Ln, or 1/4 mile north of Bayou Paul Ln)
Sunshine, LA 70780
225.642.5999
http://www.robertosrestaurant.net

Cuisine Rouge Rating:

5 plates

by: Chad

So you might be asking, with all the restaurants in the Baton Rouge area, why would one venture out on these deadly Louisiana highways way out to the far reaches of the parish to find dinner? After you navigate your way to St. Gabriel, you carefully watch the street signs to direct you to the river road, and once there, you arrive in the tiny town of Sunshine, home of Roberto’s River Road Restaurant. Upon parking my car in the gravel parking lot and looking over at the building, I silently asked myself again if this was a good idea.

The 150+ year old building the restaurant resides in what was once a general store, and still has that type of look to it. I remember thinking, “I’ve heard this place has great food, but is it going to be as old fashioned as its décor?” That thought would quickly disappear once the food came into play.

Looking at Roberto’s from the outside then walking in and finding the type of dishes served inside was kind of like opening the door to a truck stop bathroom and finding the Magic Kingdom. As simple as the place itself is, the food is the polar opposite. It is a very unassuming restaurant that is in no way full of itself. The staff at Roberto's priorities definitely lie within the kitchen. Don't get me wrong, this was no dive and the ambiance was fine, but the food was so unexpectedly refined that I was pretty amazed.

We started out with the eggplant crab cakes. These are an interesting twist on the traditional crab cakes, combining the slight bitterness of the eggplant with the sweetness of crab. They were served on a beurre blanc sauce and topped with a very tasty dill hollandaise.

I had the soup next, and my wife had a salad. The soup was a cream of brie with crab, and was excellent. A rich, creamy textured soup with sweet pieces of jumbo lump crabmeat swimming around. It didn’t suffer from the oiliness or chalkiness that I have sometimes found with other cream based soups. My wife described the salad as quite good, with fresh greens and a very tasty honey mustard dressing that had a nice sweetness to it.

For the entrée, my wife was interested in the pork tenderloin, however it was not available. Her second choice was the beef tenderloin filet. I too chose the filet, but in the special offered that night. My entrée was one of the most exciting, flavorful, and well prepared dishes I have eaten anywhere, not just in the Baton Rouge area.

The special was a grilled beef filet, set atop a Habanero grit cake, topped with jumbo lump crabmeat and a light blue cheese demi glace. The main element of the dish, the filet, was cooked perfectly, just as ordered, medium-rare. The grit cake was crispy on the outside with the creamy grits inside, and had a nice bit of kick from the Habanero. The jumbo lump crab was a pleasant surprise in that the portion was quite generous. There was actually so much crab that it couldn’t all be contained atop the filet. The crab had a nice sweetness to it, which balanced well with the heat of the crab cake, and the tanginess of the blue cheese demi glace.

The combination of flavors and textures were amazing. This dish was elegant and well prepared - an excellent example of combining classic ingredients in a modern way.

For desserts, we tried the two daily specials. Both had to be ordered to go and taken home to eat later, but were definitely worth ordering. My wife had the blueberry bread pudding. Rather than it being a plain bread pudding served with the addition of blueberries, it was made from blueberry flavored bread, so that flavor was present throughout. It was very well done and lived up to the expectations that most would have of bread pudding in this area. The chocolate cake was not quite as exotic, but was good, featuring candied pecans as its own little signature touch.

So is Roberto’s worth the drive? Absolutely. Take a break from the traffic nightmares of Sherwood Forest, Bluebonnet, and Siegen, and take a road trip to the country which will send your taste buds to another world.

(Note: Urbanspoon reports it to be located in Plaquemine for some reason, but that is not correct, it is on the east bank of the river in Sunshine, LA.)

Roberto's

Blueberry Bread Pudding

Roberto's Grilled Steak Special

Mmmemories - Semolina Restaurant

2009-09-29T09:37:00.000-05:00

by: Ginger

Even though I sincerely love the restaurant that has taken its place (Dingo's), I am still missing one of my old favorite pasta places - Semolina. Semolina, which was wildly popular in Baton Rouge in the 90s, closed its two locations about 2 years ago and now I'm left with a hankering for their version of eggplant parmesan which will go forever unfulfilled, sadly. (Unless of course I take a drive to Metairie to visit the only remaining location).

Semolina was the first place I'd ever tried the eggplant dish, which could be why it's my favorite. Crisply fried eggplant medallions lay on a bed of perfectly cooked angel hair pasta, smothered in their delicious marinara and topped with melted provolone. It was a magnificent dish and I ordered it regularly. They was also known for a myriad of other wonderful pasta dishes and one of my other favorites was their Chicken Enchilada Pasta - tender chicken breast sautéed with onions, green peppers and black beans in a tortilla cheese sauce tossed with penne pasta and topped with shredded cheddar cheese, jalapenos, sour cream and crunchy tortilla strips. It was a carb-lovers delight. My third favorite dish was the Marinara Quattro Formaggio which featured both alfredo and marinara sauces over penne pasta with four cheeses - parmesan, fontina, provolone and bleu. It was creamy, zesty, cheesy and wonderful. Of course they also featured the ultimate in comfort food - the macaroni and cheese cake. It was a large wedge of macaroni and cheese, served cake-style, smothered in a creamy cheese sauce. It was unbelievably good and could always cure what ailed you. Interestingly enough - Dingo's serves a similar dish as a side - a macaroni and cheese wedge that my son is in love with.

Semolina also introduced me to another Italian favorite that I'd first heard of about in the movie Sleepless in Seattle and was anxious to try - tiramisu. They started serving it in a traditional square slice format but in later years began serving it scooped into a large martini glass, the inside of which was drizzled with chocolate syrup. The moist espresso-soaked lady fingers were fabulous next to layers of sweet mascarpone cheese and of course, the classic dusting of cocoa. It was rich, decadent and the best tiramisu I think Baton Rouge had to offer.

Since saying goodbye to Semolina, I have discovered another great place to get my Italian fix that I must admit I think I like even better. That place is Monjuni's. Monjuni's has incredible Italian food and a delicious sweet marinara that I crave on a regular basis. Their meatball sub is easily the best sandwich in town. There are now two Monjuni's in Baton Rouge and I strongly suggest you give the little Italian Cafe and Grocery a try. Look for a full review, coming soon to Cuisine Rouge.

Do you have a mmmemory of a Baton Rouge eatery that you'd like to share?? We would love to hear from you. Go to the link below to find out how to submit your entries. You could be featured on our website, and win a cool t-shirt!

http://cuisinerouge.com/be-a-part-of-cuisine-rouge/

Ronnie's Ribs - Jamaican Me Crazy!

2009-09-24T10:03:00.000-05:00

5441 Jones Creek Rd.
Baton Rouge, LA 70817
225-753-5375
http://www.ronniesribs.com

For ten years now, Veronica (Ronnie) Carter has been producing the great tastes of Jamaica right here in Baton Rouge. Lured away from her native homeland by husband Jimmy Carter (no, not the peanut eating crazy ex-President) she has successfully transformed a little corner of a nondescript strip mall on Jones Creek Rd into a culinary paradise.

The main feature of the restaurant is the daily buffet, served at both lunch and dinner for the extremely affordable price of $7.95 and $8.95, respectively. Featured are a small but delicious variety of Jamaican staples, from smoked jerk chicken and pork to steamed veggies, mac & cheese, salads and soups. Along with the jerk pork and chicken on the buffet, menu items include Ronnie’s famous jerk marinated smoked ribs; tender baby back ribs that spend some quality time in her homemade marinade of Jamaican spices before being smoked over wood from the native Pimenta tree. This tree produces berries, which when dried become allspice. This wood along with the allspice flavor are essential elements to authentic Jamaican cuisine, and Ronnie adheres to that religiously, despite her geographical disadvantage.

One of my favorite dishes she offers is featured on the buffet, and is a delicious variation on a Cajun staple. Brown stew chicken is basically the chicken stew that most of us grew up on, but with the volume turned up to eleven. It’s very flavorful, seasoned well with her Jamaican spice mixture, but not spicy hot. One common misconception about Jamaican food and jerk is that it is extremely spicy. While the Scotch Bonnet pepper is used (also known as the Habanero), it is not the main spice, and it’s use is typically quite minimal. Ronnie’s offers jerk sauces on the buffet, one mild and one spicy, so you can enjoy based upon your desired degree of heat.

Besides the buffet and smoked meats, Ronnie’s also does some specialty items, including smoked and fried turkeys and rum cakes. These items are prepared with the same homemade care and quality that goes into all her food. The turkeys are injected with Ronnie’s own homemade mixture made from a combination of fresh fruit juices and spices. Her spice mixtures are also on sale at the restaurant, made from only quality whole spices and not loaded with salt. As a brief aside, if you don’t know, ingredient labels on products you buy list the ingredients in the order of quantity, meaning that the first item on the list is the one present in the largest amount in the product. This is why in most store bought spice blends you see salt as the first ingredient. While this is a very cost effective method of stretching out the more expensive spices, it isn’t the way she does things.

That same level of quality control is present throughout everything she does, and you can actually taste it when you visit her restaurant. If the food and the affordability haven’t already convinced you, her personality should seal the deal. She warmly greets everyone who enters and makes sure that you are comfortable and satisfied with your meal.

So, before you pull up to the drive thru to retrieve that burger from beneath the heat lamp, served up by the incoherent headset wearing drone that has all the enthusiasm of a root canal patient, think about visiting Ronnie’s Ribs. You’ll be glad you did.

Bistro Byronz

2009-09-22T01:40:00.002-05:00

5412 Government St.
225.218.1433
http://www.bistrobyronz.com

Cuisine Rouge Rating:

3.5 plates

by: Chad

In the restaurant world, terms used to describe an establishment are often thrown around, such as café, rotisserie, grill, or bistro. Rarely does the name truly fit the atmosphere as well as it does at Bistro Byronz. The simple, straightforward menu and quaint French style décor fit nicely together in a very casual yet refined setting.

The menu is a good one, with a great variety of choices including sandwiches, salads and lunch plates featuring everything from seared Asian style tuna to the French classic, cassoulet.

For our visit, we started out with the Bleu Cheese Chips. They make their own potato chips in house and for this dish, they pile them high and cover them with a creamy bleu cheese sauce laden with chunks of bleu cheese and topped with sliced green onions. If you like bleu cheese, this is a must have. The chips aren’t too thin, and have that kettle fried flavor. The crispy crunch of the chips combined with the tangy creaminess of the cheese make for a great combination of both texture and flavor.

My wife chose the Bistro Salad for her lunch, a tasty combination of Mandarin oranges, dried cherries and pecans on spinach with raspberry poppy seed dressing. She chose to add the chicken breast as well. When the salad arrived, she was quite pleased with her plate. First of all, the portion was very generous and could have easily served two. They absolutely did not skimp on any of the toppings. There were plenty of cubes of roasted chicken breast, toasted chopped pecans, dried cherries and mandarin orange slices. The raspberry poppy seed dressing, which she had served on the side so she could use it conservatively, was delicious. Sweet with a hint of sour which she concluded was red wine vinegar. Her one complaint was that the chicken lacked a lot of flavor and was relatively bland. Perhaps a hint of more seasoning on the chicken would have made a difference. However, she reported that the salad was pretty phenomenal on its own and was easily one of the best that Baton Rouge has to offer.

I ordered the Sesame Seared Tuna, prepared rare. Perhaps the menu item furthest from what one would consider bistro food, it had a distinct Asian quality to it. The tuna itself was very fresh, a generous 8 oz portion, crusted with sesame seeds and seared. The sesame seeds had a slightly burnt flavor, but something that is to be somewhat expected with a seared preparation. The tuna was topped with a sweet and sour glaze and drizzled with a wasabi based cream sauce, served atop a bed of thinly sliced cucumber ribbons. I found the tuna very tasty, cooked perfectly, and well seasoned. Personally I would have liked to see more of the wasabi cream sauce, but understood the need to use it sparingly to accommodate the average diner.

Typically I skip dessert these days, but the mere sight of Heavenly Hash cake on the menu quickly broke down my willpower. The base of the cake is chocolate sheet cake, topped with marshmallows and chocolate icing. It was served with a scoop of vanilla ice cream and topped with a caramel sauce. The cake was a bit on the dry side, but was very tasty.

Overall, this a great place for a nice lunch in the mid-city area. Bistro isn’t just part of the name; it’s very descriptive of what’s inside.

Bistro Salad

Sesame Seared Tuna

Another Broken Egg

2009-09-17T00:41:00.002-05:00

Update: Another Broken Egg was shut down in early 2011 due to legal issues. However, we've heard it's coming back sometime this year. So we'll keep you posted.

7655 Old Hammond Hwy
Baton Rouge, LA 70809
225-663-6468
Open Daily for Breakfast, Brunch and Lunch
7:00 am - 2:00 pm
http://www.anotherbrokenegg.com/index.php

Cuisine Rouge Rating:

4 plates

by: Ginger

On a lazy Saturday morning, Chad and I decided that we'd do brunch at Another Broken Egg, a cafe specializing in a multitude of breakfast items as well as standard brunch and lunch fare. Upon arrival, we immediately noticed that the place was bustling with activity and the parking lot was practically full. We luckily found a spot in an add-on gravel lot in the back of the restaurant. The restaurant itself gives off the air of a quaint country French inn. It's roomy inside and yet gives the visitor that "cozy" feeling. The interior is very unique for a Baton Rouge restaurant and I loved it. Our wait was a short ten minutes and then we were seated upstairs in a cozy loft-like area that looked down on the restaurant. I immediately imagined our tray of food being dropped as it was carried upstairs, but my fears were alleviated as I watched full tray after full tray being sturdily carted upstairs with little difficulty.

Our waitress came to the table promptly to take our drink orders and we ordered two cups of coffee which arrived quickly in very cute earthenware mugs with the restaurant logo on them (which I recently learned you can purchase on their website). The waitress also set a full pitcher of water with lemon on the table which she left there. I looked around and noticed that every table had it's own pitcher of water and thought that it was a really nice touch. Another cheery addition was the small vase of fresh flowers as our table centerpiece.

The menu is definitely a big one and there are an overwhelming myriad of breakfast and brunch choices including an extensive list of omelette creations that feature everything from seafood to chicken to garden fresh veggies. Although an omelette seemed like a great brunch choice, I was intrigued by the pancakes (being an enthusiastic pancake lover and always in search of the best pancakes in Baton Rouge) and decided I would order their stack of three. The single pancake is listed as "plate size" and then underneath "stack of three pancakes" is listed. I assumed they would be the standard six or so inches in diameter. I also chose to add an order of scrambled eggs and bacon because I didn't want to eat at Another Broken Egg without trying their namesake. I saw that the restaurant offered a specialty item of blackberry grits which also sounded quite interesting, so I ordered those as well. Chad ordered the Crabcakes Cavallo which the menu described as freshly made crabcakes, benedict style with two poached eggs and smothered in a hollandaise sauce that is infused with andouille sausage and a hint of scallion served with country potatoes on the side.

I don't think ten minutes had even passed before we saw a waiter ascending the staircase with our food. I was stunned at how quickly we received our food. And then came my second "stun" of the morning. A platter of three pancakes, each one larger than my head, were placed before me. My eyes nearly popped out of my skull at the sight of them. My initial thought was "What is this? Man Vs. Food? (or should I say 'Woman Vs. Food?')" I was absolutely shocked at the size of these pancakes. I was also presented with my scrambled eggs and bacon, a nice-sized portion, and my blackberry grits which consisted of a bowl of plain grits with a small ramekin of blackberries in their natural juices on the side. Chad's plate was made up of two little towers of english muffin halves, topped with crabcake, poached egg and hollandaise. The dish was garnished with diced red bellpeppers and scallions. The cakes were served in a dish that resembled a ceramic skillet that was atop a larger dish. The skillet was surrounded by their country potatoes which were cube-style hashbrowns. It was a very beautiful presentation.

I ate my salty items first. The eggs were superbly cooked, quite fluffy and flavorful. The two slices of bacon were both crisp and juicy - not overcooked and shriveled. I assumed I was supposed to stir the blackberries into the grits and did so. The blackberry grits had a very interesting flavor, although I did add a little sugar to my dish to enhance the sweetness of the berries. Finally I tackled the pancakes. I must say that I think I may have found the city's best pancakes by far. Somehow, and I don't know how they did it, the pancakes managed to have a slight "donut" flavor to them. I know it sounds wacky, but I asked Chad to taste a piece and he thought the same. They were fluffy with a great texture and absolutely delicious served with warm maple syrup. My initial complaint was that the syrup was a bit on the thin side, but then I saw how well it soaked into the pancake (which meant a less likelihood of drips onto my shirt) and I liked that aspect of it. I could barely finish one of the pancakes. They were scrumptious and I was definitely taking home a to-go box to enjoy them for Sunday morning breakfast.

Chad absolutely loved the crabcakes cavallo and announced that he is adding it to his list of the best dishes in Baton Rouge. He said it had a distinctive cajun flavor to it with a good bit of spice provided by the andouille. He also noted that there was a generous amount of crab in the crabcake (since crabcakes can often be overshadowed by a lot of "filler").

Overall, we were immensely pleased with our entire experience at Another Broken Egg. The portions were generous, the service was excellent and prompt and the atmosphere was quaint, cozy and charming. And before you think that Another Broken Egg equals "another broken diet" I did note that there were several healthy choices on the menu including Dr. Maley's Coffee, which I've been told is a very generous platter of fresh fruit served with coffee and an english muffin.

I strongly suggest that you surrender your palate to Another Broken Egg. You won't be disappointed.

Pancakes

Crab Cakes Cavallo

Hot Sauces in Louisiana

2009-09-15T01:00:00.001-05:00

by: Wesley

People often think of the Tabasco brand when talking about “Louisiana style” hot sauces. Tabasco’s popular blend of cayenne pepper (a type of red chili), vinegar, and salt is appreciated worldwide, has a tradition dating back over almost 150 years. Tabasco is privately owned by the McIlhenny family, in New Iberia. While Tabasco may be the most famous Louisiana-produced hot sauce, there are other popular producers of cayenne based hot sauces in Louisiana, notably Crystal hot sauce by Baumer Foods in New Orleans, Louisiana Gold by Bruce Foods in New Iberia, and Trappey’s Hot Sauce formerly of Trappey’s Fine Foods in New Iberia, but now of B&G Foods - imported from Columbia.

As tasty and traditional as “Louisiana style” hot sauces are, the vinegary flavor often found in them doesn’t mesh well with many dishes, and the salt content is usually very high. So what options do we have? There are a wealth of delicious choices, some milder, but most much hotter than what we might normally reach for in the pantry. Tabasco even has sauces featuring jalapeño peppers, habanero peppers, and chipotle peppers, and these sauces provide a radical taste departure from the Tabasco, and compliment different dishes than the traditional cayenne sauces. Now, let’s say we move just a little outside of Louisiana - Texas, Mexico, and Belize produce delicious sauces, and precious few of them feature cayenne as the main flavor element. Cholula hot sauce from Mexico is flavored with piquin peppers and chili arbol. Melinda’s hot sauce, based in Irving, Texas, and Marie Sharp’s, out of Belize, feature habanero peppers as the main pepper in their sauces. Instead of using vinegar like “Louisiana style” sauces, these habanero sauces use lime or carrot juice, along with garlic and other spices, to flesh out the sauce.

So there is more to hot sauce than cayenne, vinegar, and salt, but what’s the point? Well, there are other peppers out there, besides the ones commonly found in North America, like the naga jolokia (AKA the “Ghost Chili” or “King Cobra Chile”), an Indian, Scoville scale breaking, pain inducing red demon, but it’s reserved for the foolish or very brave. A naga jolokia based sauce isn’t going to be poured on your pizza anytime soon. The Scotch bonnet, on the other hand, is a variety of habanero that’s a staple in Jamaican cuisine, and is very popular in the US.

Maybe I’m jaded, or maybe I’ve just abused my tongue for too long, but I no longer get a rise out of the traditional “Louisiana style” hot sauces. They can provide a hint of heat, but to get enough to make an impression; I’ve poured too much vinegar and salt onto my food. Habanero sauces are nice, in that there is much more heat per drop, plenty of flavor, and a lot less vinegar (if any at all). If you find that you are in the same boat as me, disappointed in the salty red stuff, do you self a flavor favor and pick up a bottle of something new.

The best selection of hot sauces that I’ve found is the Beef Jerky Outlet across from the Bass Pro in Denham Springs, LA. They have a great selection of serious and novelty sauces, along with their dried meat products. They have a cute gimmick featuring “The Source” extract (absolutely NOT a sauce), daring you to taste a drop. Do yourself a favor, and don’t do it. It might impress your other coon-ass/redneck/frat-boy friends, but to me it’s as impressive as volunteering for a swift kick in the scrotum. Their website features clips of the daring tempting fate with “The Source.” Stick to their sauces and you’ll be pleasantly surprised at the amazing variety available.

Sauces Mentioned in the Article:

http://www.tabasco.com/main.cfm

http://www.baumerfoods.com/

http://www.lagoldhotsauce.com/

http://www.bgfoods.com/brand_trappeys.asp

http://www.cholula.com/

http://www.melindas.com/

http://www.mariesharps.us

The Jerky Outlet in Denham Springs

http://www.dojerky.com/

Stroube's Chophouse - Best New Restaurant in Baton Rouge

2009-09-10T07:20:00.002-05:00

107 Third St. (downtown)
Corner of Third and North Blvd.
225-448-2830
http://www.stroubeschophouse.com

Cuisine Rouge Rating:

By: Chad

Now, as I’m sure you astute readers have noticed, another restaurant in town was deemed by my fellow contributor as best in the city, but with time comes change, and I’m confident in saying that for me, Stroube’s currently holds the title as the best BR has to offer.

Chef Justin Ferguson is good. Not just good as you might describe a good movie or good book, but good as in the way you talk about an athlete or actor. He is clearly meant to do what he’s doing, and it shows vividly in his food. He’s an avid believer in scratch cooking, baking his own bread, making his own pancetta from pork belly, and even churning his own butter. It is this kind of dedication to cuisine as an art form that truly sets Stroube’s apart in the Baton Rouge dining scene.

I had previously visited the restaurant several times for lunch, and sampled a few items from the impressive lunch menu. The wild mushroom pizza was excellent, a delicious mix of sautéed mushrooms, pancetta, and mozzarella topped with a drizzling of truffle oil. The Wagyu burger was ridiculously good, undeserving of being lumped into a food category that shares it name with fast food chains. Served with Yukon gold potatoes, it redefines what a burger and fries should be.

For my ‘official’ visit, my wife decided that this was her choice for a birthday dinner. Seeing as it was a celebration, we didn’t skimp. We started out with drinks; she opted for the Pineapple Martini, while I tried the Vanilla Manhattan. Both are made from infusions that they create, something rather popular in bars these days. Both were very good, and given the fact that they were made with premium liquors, $5 wasn’t too steep a price. We tried the baked brie as an appetizer, and it was delicious. The brie is topped with a sweet butter and honey based sauce, golden raisins, and roasted pecans; and comes served with slices of house made bread.

We then split the blue cheese wedge salad. A wedge of iceberg lettuce is topped with a creamy blue cheese dressing and bits of pancetta, with a few cherry tomatoes garnishing the plate. This was also excellent, and that should register with some gravity, given the fact that I’m basically the polar opposite of a vegetarian and rarely eat salads. The only slight complaint with it was the lack of pancetta bits. They added such a great element to the salad that it was almost torturous to see only a few.

For entrees, she got the herb marinated chicken breast, served with risotto and sautéed greens. This was a good dish, but nothing out of the ordinary. The chicken was cooked perfectly, and the risotto was tasty, although lacking a bit of exotic flair, expected due to the other items on the menu. I ordered the nine ounce filet, and it was easily one of the best steaks I have ever eaten. Now that should be framed within some context. One could make such a claim, and if the extent of their steak consumption has been Ryan’s steakhouses, then it would be laughable. However, as evident in my size, I have had many fine steaks at many fine restaurants, and this one was truly remarkable.

All of Stroube’s meat comes from Allen Brothers, a company which prides themselves on the quality of their meat. The steaks are wet-aged, hand selected and hand cut from only the finest of USDA prime meats. The filet is priced at $29 without any accompanying sides, but for the quality and flavor experienced, is worth every penny. It had a buttery taste without a sense of greasiness, and really needed no topping, although I was unable to resist the gorgonzola demi glace, one of several sauces offered. Besides being unneeded, it was also below expectations, containing a trace amount of the cheese and a watery consistency. Don’t be lured by the sauces, you won’t need them.

We also got the fresh corn and sage parmesan grits, which were awesome. Being fans of a very similar item at another restaurant, it was impossible not to draw comparisons, but these truly stood out as superior, if for nothing else than the fact that they are freshly stone ground. They had an excellent texture and flavor often sorely lacking in the afterthoughts of steakhouse side dishes.

Perhaps the biggest overall disappointment of the meal was the dessert. While both were done very well, they lacked the same thread of innovativeness present in the rest of the meal. The cheesecake was simple and basic, and the flourless chocolate cake is a common offering found nearly everywhere these days. On a previous visit, I had sampled another dessert which seemed more in line with my expectations, however tonight it was not offered.

Service and décor were as to be expected in such a high level restaurant, both impressive and without any negative aspects. Stroube’s is a welcome addition to the downtown scene, offering something that has truly been absent from the atmosphere trying to be established there. A world class restaurant with great food providing a great experience.

Specialty Stores of Baton Rouge - Red Stick Brewing

2009-09-08T03:57:00.000-05:00

4733 Jones Creek Rd. Ste. G
Ph - 225-756-1345
www.redstickhomebrew.com

by: Chad

If you’ve ever been interested in brewing your own beer, this is the place for you. Sure, you can go online and do some research, and even find some websites that allow you to order everything you need, but you won’t get a chance to meet Jesse Rodrigue. Jesse is more than just the owner and proprietor of this brew shop; he is a true lover of beer. He can give you all the basics on how to get your own brewing started up, and provide you with all the supplies and ingredients that you will need. Brewing is a science, and you need someone with experience you can consult with if you want to serious about it.

If wine is your thing, then they have you covered there as well. They stock a variety of supplies that you can use to make your own wine, something that local folks have been doing for a long time. While I’m not a brewer, I have a good friend that is, and he gets all his supplies there. I may be biased, but his hibiscus wheat beer is some of the best beer I have ever tasted, and it goes down even smoother knowing that his hobby is helping support a local business.

Rama - Big Taste in a Small Place

2009-09-03T04:59:00.001-05:00

2919 Perkins Rd.
225-387-5943

by: Chad

Thai food is one cuisine that is still yet to take on a strong foothold in the Baton Rouge area. However, it is very tasty and provides a great alternative to the typical Chinese and Japanese restaurants. In talking to several fellow foodies around town, we were told that the place for Thai was Rama. Having been frequent fans of other Thai establishments, the Cuisine Rouge team had to pay it a visit.

Rama is located in the artsy area of the Perkins Rd overpass. A great spot for experiencing some of the best entertainment the city has to offer. Describing the restaurant as small is almost an understatement. This place is so small in fact that they employ an element often seen in mobile homes to make them look larger, mirrored walls. Despite this cozy interior, once you get past the funhouse atmosphere, you get to really enjoy some great Thai flavors.

We started out with some appetizers, the golden burgers, cold spring rolls, and fried wontons. The golden burgers come in two varieties, the beef and the shrimp. We opted for the shrimp, and quickly learned that this exotic sounding item was a Thai take on the Chinese shrimp toast. That being said, they were good, and better than the often greasy Chinese equivalents. The cold spring rolls were not a very big hit, as they had a strange texture and were rather bland. The fried wontons were standard fare, tasty, but not anything special.

For entrees, we sampled the Pad Thai, Rama Duck, and the Panang Pork. All were very good. The Pad Thai was good, with lots of peanut flavor, and the typical sauce, which had good flavor but was rather light in comparison to others we have tried. While we found this dish to be well done, it didn’t stand out over the other Thai restaurants in town. The Rama Duck was the highlight of our meal, cooked perfectly, and well seasoned; this was a great dish and the first to disappear from its serving platter. The Panang Pork was tasty, with pieces of pork, mushrooms, and green beans swimming in a delicious coconut milk-curry sauce made with fresh chili peppers and basil. Unfortunately, the green beans were clearly frozen, making for a disappointment in an otherwise great dish.

The menu at Rama is large and this is a small sampling of the fare they offer. Friends who have visited have raved about some of the fish dishes, which we weren’t able to try on this visit. If you are a fan of Japanese and Chinese flavors, check out Rama. It’s a great little restaurant that will provide you with an interesting change of pace.

Pad Thai (top) and Panang Pork (bottom)

Rama Duck

Specialty Stores of Baton Rouge – LA Boilers

2009-08-31T18:01:00.000-05:00

By: Mark

2741 Oneal Ln
Baton Rouge, LA 70816-3126
(225) 752-0211

In this start of a new series, I wanted to focus on LA Boilers. Located on Oneal Lane, this small shop boils up seafood with big flavor. Upon entering the store, you will notice a long display case showcasing only Louisiana seafood. Fresh shrimp of all sizes, catfish filets, picked crab meat, and chilled boiled shrimp along with bags of boiled corn and potatoes. My order, two dozen and a half boiled crabs, was ready for pick up. They were hot and full of sweet crab meat. They were spiced perfectly, as a slow burn could be felt on my lips throughout the meal. The corn and potatoes were seasoned perfectly as well. The shrimp were large and easy to peel. They too had a wonderful spicy flavor. So if you are in the mood for spicy boiled seafood and fresh Louisiana produce, then definitely give LA Boilers a try.

[gallery]

TJ Ribs

2009-08-27T07:52:00.001-05:00

2324 South Acadian Thruway
225.383.7427

6330 Siegen Lane
225.291.8100

http://www.tjribs.com

Cuisine Rouge Rating:

4 plates

by: Chad
Since the late 1980’s it has been nearly impossible to be in Baton Rouge and think of ribs without thinking of those two letters – TJ. Thomas “T.J.” Moran, isn’t a Baton Rouge native, but adopted the city as his own, and quickly became one of its most hardcore LSU fans. When he first decided to venture into a restaurant specializing in ribs, spare ribs were the typical offering. However, TJ decided upon babyback ribs which were considered something of a novelty at that time. Today of course, this is their most well known and best selling dish.

Walking into the original location on Acadian Thruway is like stepping into an LSU museum. Tons of LSU memorabilia are displayed, the highlight of which is Billy Cannon’s 1959 Heisman trophy, a must see for any true LSU fan. I visited the new location on Siegen Lane with my family, which based on the constant flow of non-stop business at the original site, seemed to be a long time coming.

We arrived right at prime time on a Saturday night, but were seated immediately, thanks to the spaciousness of this venue. I was surprised to learn from our server that they offer a selection of thirty beers on tap. Call me crazy, but you can’t have barbecue without beer. It’s like Christmas without Santa.

Speaking of barbecue, you will get some hardcore purists that will tell you this is not true barbecue. Sure, it isn’t completely cooked over a wood fired pit for hours and hours, but you have to consider how much volume these guys do. Their cooking method is multi-dimensional using dry rubs, marinades, roasting, and then finishing by grilling.

They offer your typical fare of appetizers, spinach dip, chicken wings, stuffed mushrooms, nachos, etc. We opted for their take on chimichangas, where they fill flour tortillas with chopped barbecued beef and deep fry them. Served with their own barbecue sauce, these are tasty and a nice intro to the items to follow.

The menu offers a fairly diverse selection from which to choose. If you aren’t into pork or barbecue, there are burgers, pastas, salads, and several seafood choices including king crab legs, my choice if I ever develop an allergy to red meat or pork.

I ordered the babyback ribs with a baked potato, my wife ordered the pulled pork sandwich and the little guy got his standard, mac and cheese. The ribs were good as always, cooked perfectly and very tender, with meat coming easily off the bone. They lack a strong smoky flavor which some enjoy, but I found them to be tasty. As simple as the baked potato is, I have found some places will either not bake it long enough, or they only give you enough toppings for a few bites. This wasn’t the case here, as the potato was spot on, cooked thoroughly and loaded up with all the standard toppings. My wife enjoyed the sandwich, but said it could have used more sauce, given the dryness of the meat. Since you are provided with sauce on the table, this is a non-issue. It’s much easier to add sauce than to remove it, so the sandwich as served seemed logical to me.

The mac and cheese my son had was obviously straight out of the box, served with some smiley faced fries. Not necessarily a bad thing, since he seemed to like it just fine. The only way I would consider this offensive would have been if they offered the same food as a side on the standard menu.

There was no room for dessert, although the selections were tempting. All are fairly straightforward items, nothing exotic or unusual, but solid choices, including crème brulee, bread pudding, a brownie ice cream sandwich, cheesecake, and more.

Service was good, as I would expect, given the fact that the staff likely all got trained at the original location, where things are non-stop busy at all times. In conclusion, this is a good place to get ribs, and a great place to take an out of town friend who loves LSU sports. I wouldn’t go as far as to call it the best barbecue in town, and I dare say you can find ribs just as good at a few other spots. But if you’re craving ribs and don’t want to take chances, rely upon this Baton Rouge institution.

Local Owner Interview: Scott Duffer & Robert Raach – South of Philly

2009-08-25T09:43:00.000-05:00

By: Chad

Scott Duffer and Robert Raach are co-owners of South of Philly, an authentic, Philly cheesesteak restaurant located at 4353 S. Sherwood Forest Blvd in Baton Rouge. Both are east coast natives who after years of dabbling in the restaurant business found themselves in Baton Rouge, bringing their beloved steaks to our city. These guys were kind enough to sit down with me and answer a few questions for Cuisine Rouge.

1. How did you get started in the restaurant business?

Robert - “I managed several different restaurants while in my twenties, in various places around the east coast.” Scott – “I went to culinary school, and worked as a chef in many fine dining establishments in the Philadelphia and DC area.”

2. What or who were your influences?

Scott – “Al’s Steakhouse. A landmark cheesesteak shop in Alexandria, Virginia since 1956, they serve the best steaks. They are using only the freshest, best ingredients. I just wanted to duplicate that quality product in my own shop, which we feel that we have done.”

3. When did you know you could make it in this business?

“We are still learning. Watching things very closely and focusing on the food primarily. We are doing well, growing fast, and very focused on our success.”

4. How did you decide on this location?

Robert - “It was available. It was a good location for us because it was ready to go. We didn’t have to build out anything, we just basically moved it and setup shop. We did have to make some changes to the décor, which we are still in the process of doing, but it’s coming along nicely.”

5. What do you love about your job?

Scott - “I love it when people stop by the counter on their way out and let us know how good their experience was. Putting a smile on people’s face when they eat our food.”

6. What do you hate about your job?

Robert - “The constant building maintenance that goes with owning a restaurant. Things breaking and disrupting our flow of business.”

7. When you aren’t cooking, what do you like to do?

Robert - “We are both avid frisbee golfers, so we do that when we can. I’ve got three kids at home, so family time is also pretty busy.” Scott – “I’m a gamer, so you can often find me on the X-Box.”

8. What would you be doing if you weren’t doing this?

Robert – “I have a contract with a local telecom company, and my guys do lots of work for them, so I would be going back to doing that full-time.”

9. What is your favorite dish on the menu?

Robert - “The Smokehouse Philly – the classic Philly steak topped with bacon, green peppers, bbq sauce, onion rings, and cheese on the Amoroso bread.” Scott – “The Tiger Steak – fresh sliced ribeye with jalapenos, and our Blackened Bayou Beer sauce. It’s got a bite to it. It’s an homage to the love folks have down here for spicy foods.”

10. What would your last meal be?

Scott - “Country fried steak, smothered in gravy. I’m a big fan of anything with gravy.”

11. What is your best moment as a restaurant owner?

Scott - “My best moment was the day the guy finished the work painting our building. Seeing our real sign hung up outside, and no longer having our restaurant look like the set of Sponge Bob (it was formerly a seafood restaurant).”

12. What is your worst moment as a restaurant owner?

Robert - “When we came in to find that there was a Freon leak and our cooler was at 55 degrees. We had to throw out everything. We lost the entire cooler, which was fully stocked with all our meats, produce, etc. Not a good day.”

13. Anything new for the future?

Robert - “We are looking at getting a mobile concession stand to be able to serve our same products out at different places, like sporting events, fairs, stuff like that. We are also looking for possible future locations in other surrounding areas.”

14. Other than what you make, what other foods do you enjoy?

“We both love trying new foods, and we love seafood. Seafood down here is whole different animal than it is up north. We love crabs, crawfish, oysters, all of it.”

15. If a person is only visiting your place once, what dish should they get?

Scott - “The classic Philly steak, prepared the classic way, with the provolone or the Cheese Whiz. Some folks kinda worry about having the Whiz on there, but I promise you, you can’t go wrong with it.”

Cuisine Rouge would like to thank Scott and Robert for taking the time to answer our questions. Best of luck to these guys and South of Philly in the future!

On The Half Shell

2009-08-19T20:12:00.001-05:00

37390 Perkins Rd. Ste. ABC
Prairieville, LA
225-673-1951

9828 Bluebonnet Blvd.
Baton Rouge, LA
225-767-3667

http://www.onthehalfshell.biz

by: Chad

Author Jonathan Swift is quoted as having said, “He was a bold man that first ate an oyster”. That may be true, but here in south Louisiana, bold men and women eat them up in large quantities. Whether you like them freshly shucked, roasted, fried, or baked in a dish, On The Half Shell has you covered.

This restaurant started out in Prairieville, and now has a location on Bluebonnet near Burbank amidst the rapid growth of that area. This new location offers a more spacious environment than the original, which started out as one parcel of a strip mall and has now, expanded to three. Live music is featured every Thursday through Saturday night, which adds to the atmosphere and helps to promote the local entertainment scene. Usually there’s someone doing an acoustic set, which means you can enjoy your meal without being blasted with sound (unlike some other places).

On my visit, as with nearly every visit, I have to start out with their specialty, Gold Band brand oysters. These are the oysters served, and they are always excellent. Gold Band uses a revolutionary process called HPP to pasteurize their oysters, utilizing high pressure instead of other methods. This results in all bacteria being eliminated to non-detectable levels while causing absolutely no change to taste or texture. This process has led them to win the American Culinary Institute’s award for best tasting raw oysters three years in a row. And to top it off, these guys are from just down the bayou in Houma.

While I will almost never pass up a freshly shucked raw oyster, on this visit I needed to maximize my review potential, so I opted for the Guidry’s dozen, a mixture of the four types of grilled oysters served with garlic French bread. This first type in the sampler is the Rockefeller, perhaps the most well known, a topping of creamy cheese and spinach, topped with breadcrumbs, very tasty. As good as I have had the dish anywhere. Next was the Bienville, my personal favorite; cheese, shrimp and mushrooms, placed atop the oyster and finished with bread crumbs, also very delicious.

The other two varieties are quite interesting. The Piccante di Fromaggio topping is made of asiago cheese, parmesan cheese, bacon bits, and jalapeno peppers. The Casso (the namesake of the restaurant’s owner) features oysters that are brushed with olive oil, then topped with balsamic vinegar, cane syrup, sun-dried tomatoes, and a touch of oregano. While both of these offerings are tasty, I felt the flavors overwhelmed the natural oyster flavor. Aside from texture, there really could have been anything underneath the toppings.

Since this is no appetizer sized array for just one person, I chose one of the smaller dishes for the entrée. Shrimp Jefferson is a specialty developed by the kitchen, and it’s a good one. It starts with eggplant that is peeled and diced up, mixed with crab and shrimp and cooked down thoroughly into a casserole. It is then spooned out into a small baking dish, topped with large fresh shrimp and jumbo lump crabmeat and baked in the oven. This dish is quite good, and I enjoyed it, despite not being a huge fan of eggplant. My only slight problem with it was that it was not served with bread. It seemed to me that a dish with such a stewed type consistency needed a good piece of crusty bread. Of course when I asked my server about it, it was promptly presented to me.

The dish is served with a side, and I got the baked sweet potato. The potato is served with butter and cinnamon sugar, and unlike some places, it is not smothered in these toppings, but rather modestly added to preserve the natural flavor.

The Half Shell is a nice place for a seafood dinner. They offer all the standard fare you would expect at any seafood eatery in town, along with special items like the ones just discussed. The atmosphere is nice, and the service is typically quite good. My only true negative about it would be their policy to not accept Visa or Mastercard. This is due to some issues they faced in the past with fraudulent cards and other problems. I can appreciate the fact that a restaurant can’t stand to lose sales over such things, and that they are in the business of food service and not banking, and shouldn’t be burdened with problems. However, in today’s mostly cashless society, this is a huge inconvenience to a lot of customers, and does drive some folks away. That being said, if you love good Louisiana seafood, especially oysters, give them a try.

Freaky Foods of Baton Rouge – Vegemite and Kangaroo Jerky

2009-08-17T20:28:00.001-05:00

By: Mark

G’day mates! This edition of Freaky Foods showcases two staples of Australian cuisine. Going to Dingo’s for lunch with Wesley, I was intrigued by a sign that said: “Vegemite and Kangaroo Jerky to Sample!” Being adventurous eaters, we had to try it. The Kangaroo jerky was the first to be brought out. It had a strong aroma, almost musty, but had a sweet flavor. It was very good. Then we were brought a jar of vegemite by the owner, Patrick Muller. He was beaming at the thought of people trying a food he grew up on. Vegemite is made from leftover brewers' yeast extract, a by-product of beer manufacturing, and various vegetable and spices. It almost resembles nutella in its color and texture. After smelling it, I forgot all about nutella. A bitter, salty smell entered my nostrils; making me have second thoughts about wanting to try it. I spread it thinly on a cracker and placed it in my mouth. A salty, slightly bitter, and malty flavor followed. If I had to compare it to something, it would be like sucking on a beef bouillon cube. Patrick then prepared it for us the way he ate it in Australia; spreading it on hot bread with loads of butter. This was a better way to eat it, as the butter definitely mellowed it out, but the vegemite was still so strong I couldn’t finish it. Though it’s not my favorite, I am glad I had a chance to try another country’s food. If you are curious, head to Dingo’s and ask for it; I’m sure Patrick will be happy to oblige.

“Buying bread from a man in Brussels
He was six foot four and full of muscles
I said, do you speak-a my language?
He just smiled and gave me a vegemite sandwich”

At which point I would have politely declined!

Vegemite

Kangaroo Jerky

Taco and Burrito Express – Good Mexican Can Come From Taco Bell

2009-08-14T20:00:00.001-05:00

By: Mark

Baton Rouge is a city with a large Hispanic population. As a result of this, the citizens are treated to a wide variety of taquerias and restaurants serving traditional Mexican fare. Regardless of all these options, Taco Bell still seems to be the overwhelming favorite for quick Mexican (and I say Mexican with eyes rolling). Taco and Burrito Express, which is located inside a vacant Taco Bell at 2698 S. Sherwood Forest Blvd, shows good food can come from a very recognizable fast food building.

When one enters, it is hard to shake the Taco Bell stigma. A long counter is still present in the front of the restaurant for taking orders and booths adorned with the familiar red, green, and brown colors are still in their original place. A row of small tables is in between the booths and offers a better seating option than the uncomfortable booths. The interior is clearly still a work in progress as mismatched pieces of Mexican art are displayed on the wall, a large TV projects a blurred showing of whatever is on Telemundo that day, and a section of Spanish CD’s and DVD’s are displayed for sale. On the counter sits three large containers of freshly made agua frescas. Agua frescas are combinations of fresh fruit juice, sugar and water. The result is a slightly sweet and refreshing drink. We tried the pineapple agua fresca, which was just slightly sweet and a little tart. We also tried the horchata. Horchata is a milky drink made of rice water, vanilla, and cinnamon. It is very sweet and tastes like the milk from a bowl of Cinnamon Toast Crunch cereal! Both drinks were relatively inexpensive and came in large glasses.

Chips and three choices of salsa were provided while we mulled over the menus. The first, a traditional salsa, might be some of the best I have ever had. It had a nice chunky texture and was filled with tomatoes, onions, and cilantro. Another salsa was made of tomatillos, lime juice, and cilantro, and the last was spiked with spicy and bitter red chilies. All salsas were unique and very fresh. I also ordered a side of guacamole which also was excellent. Unlike some restaurants, Taco and Burrito Express actually gives you a decent serving of the smooth, green stuff.

The food to money ratio at T&B is quite large, as big plates of food are served for cheap prices. However, the cheap prices do not compromise the quality of the dishes served. A large plate of nachos was served piled high with spiced meat and loads of melted cheese. The burritos came large and were stuffed with meat and other fillings. Tacos are served in a traditional style with double corn tortillas and plenty of lime juice, cilantro, and onions. Such meats sampled were the carne asada, shredded chicken, pork al pastor, and beef tongue. All meats were rich in Mexican spices and tasted great. Enchiladas are also featured and are some of the best in town. T&B also features daily specials. The night I went, the special was the seafood soup. A large bowl of spicy seafood broth spiked with chilies and tomatoes was swimming with flakey white fish, large shrimp, a whole crab, mussels, octopus, and snow crab legs. Though the seafood had been cooked in the soup, causing it to be too soft in texture, the flavors were all just right. T&B does not give one the false impression that their food is highly refined. It is simply honest food at a good price and cooked from the heart. T&B also serves breakfast throughout the day and offers a drive through service.

Taco and Burrito Express caters to a large clientel of Hispanic workers and locals, letting one know that the food is authentic. In fact, it satisfied one of Cuisine Rouge’s goals: to eat where the locals eat. If you are a fan of Mexican, Taco and Burrito Express deserves your attention and your business. The exterior may be a bit off-putting to some, but upon entering one is treated to great traditional Mexican food. For a good meal at a great price, make Taco and Burrito Express your next stop when you are craving a taste of the border!

Dos Hermanos

Freaky Foods of Baton Rouge - Soft-Shell Crab

2009-08-11T20:00:00.001-05:00

Louisiana is a birthplace of freaky foods and the soft-shell crab is one of them. As a crab molts, there is a brief moment when its shell is extremely soft. Whoever thought of the idea to fry them should be considered a genius. The crab is dredged in egg wash and seasoned flour and then fried to a golden brown. You eat everything; the meat, the shell, and all the rich, creamy guts and fat. The majority of the crab tastes great, but there will be a noticeable difference in taste and texture when you are no longer eating meat. The innards are strong in flavor and are so weird tasting that they are delicious. Get one on a poboy or just on its own. In my opinion, the soft-shell is the king of fried seafood.

Softshell Crab Poboy

Fried Softshell Crab

Zea’s – American Fusion at Its Best

2009-08-10T23:09:00.001-05:00

By: Mark

http://www.zearestaurants.com

Cuisine Rouge Rating:

4 plates

Cuisine Rouge made a promise to not focus or promote chains, but this local chain (started in Harahan, LA) deserves to be mentioned. Zea’s combines Asian and Mediterranean flavors into classic American foods. The outcome is a tasty fusion of big flavors. Zea’s rotisserie meats are some of the best around. Each day, a new slow roasted meat is featured (veal, lamb, pork, and beef are some) and their famous chicken is offered all the time.

I arrived at Zea’s on a Sunday night. I was celebrating my birthday with friends and concluded that Sunday would be the best night to entertain a table of ten. I walked in and noticed plenty of tables available. I asked the hostess for a table for ten and she looked at me as if she didn’t understand. “A table for ten, please.” I said again. She told me they would set me up a table, but I couldn’t sit there until 75% of my party had arrived. I glanced around the restaurant (which was approximately 75% empty) and said, “Fine.” I must admit, when a hostess cannot use good judgment it absolutely annoys me. I understand if a restaurant is full or near capacity, but I should be able to sit in a nearly empty restaurant. When 5 of my guest arrived (only 70%), we were able to sit.

The waitress was warm and friendly. She readily took our drink orders and brought us our drinks promptly (non-alcoholic). Shortly the remainder of my party arrived. Several of us ordered alcoholic beverages. Zea’s offers a variety of mojitos so I ordered the ginger mojito. It was delicious. The spicy ginger mixed well with the cool mint and the burn of the rum was pleasant. Several others ordered different mojitos and another guest ordered a cucumber martini; which she loved. In all, six of us ordered a mixed drink and another a beer and still the drinks took a long time to come out. This is excusable when a restaurant is full, but not when it is nearly empty. I wonder how long the drinks sat at the bar before being served.

We went light on the appetizers; with one couple ordering the Mediterranean hummus. This hummus is some of the best around. A large serving of creamy hummus is crowned with feta cheese, strips of julienned basil, sun dried tomatoes, olives, roasted garlic, and olive oil, Served with warm pita bread, this is a delicious way to start the meal. Other excellent appetizers are the Asian almond shrimp and the duck empanadas. Also, Zea’s signature spinach salad with pepper jelly vinaigrette is a must.

For entrees, Zea’s offers a wide range of roasted meats, seafood dishes, sandwiches, and local favorites. For my meal, I split the Thai ribs with my girlfriend, who ordered the twice cooked duck. The Thai ribs were fall-off-the-bone tender and were very juicy. The ribs were glazed in a sweet and spicy Thai sauce and adorned with toasted sesame seeds and cilantro. The twice cooked duck, (which three people ordered) was perfect as always. Two large leg quarters were slow roasted till juicy and then flash fried to make the skin crisp. The spicy honey soy sauce was a perfect sauce to bring out the duck’s natural flavors. Another diner ordered the rotisserie ribeye steak, which he enjoyed. Two diners sampled the rotisserie chicken; one opting for lemon and rosemary flavor and the other opting for a sweet chili glaze. Both were very pleased with their meals. Two diners also ordered the rotisserie meat of the day, which was the beef with mushroom sauce. Both were very pleased with the flavor of the meat, but wished more mushrooms could have been present in the sauce. The side dishes of Zea’s were also delicious. Creamy roasted corn grits, spicy braised cabbage, tangy Thai snap beans, and sugary mashed sweet potatoes were some of the sides enjoyed by all.

A complaint, and this shows the wait staff of a college town, was about ten minutes after we ordered the waitress came back saying there was a twenty minute wait on the chicken. She wanted to know if the rest of the table wanted their entrees. Why would I go out to dinner with friends if I wanted a twenty minute head start in my meal? I politetly told her we would wait. The meals were all brought out together and all were pleased.

For dessert, one diner ordered a homemade chocolate brownie and another ordered the bread pudding. The brownie was hot and gooey with chocolate and served with ice cream. The bread pudding was unique in that it was served like a wedge of cake. It was huge and the women (and Wesley) were very happy.

Zea’s is the kind of restaurant I enjoy eating at. Its mix of familiar foods with an exciting twist that certainly makes for an interesting meal. Its heavy Asian and Mediterranean influences can also serve as a stepping stone for new diners to try other ethnic dishes. Zea’s has become one of my “go-to” restaurants due to its diverse menu and big flavors. Zea’s is sure to please any person in search of a good meal.

Local Owner Interview: Johnny DeAngelo – Johnny D’s New York Pizza Company

2009-08-07T21:34:00.000-05:00

By: Mark

Johnny DeAngelo is the owner of Johnny D’s, an Italian and New York style pizza restaurant located at 13214 Coursey Blvd in Baton Rouge, near the intersection of Stumberg Lane and Coursey Boulevard. Johnny is a native of New Jersey, where he grew up making pizzas, something he still does, and does well. He has been kind enough to sit down and answer a few questions for Cuisine Rouge:

1. How did you get started in the restaurant business?

“I made my first pizzas in 1973 in Mr. Hill’s Restaurant and Bar back in Bayonne, New Jersey. My sister Janet and I ran the kitchen. I was fresh out of high school and I knew cooking pizzas was what I wanted to do with my life.”

2. What or who were your influences?

“When I was a kid my biggest influence was the great Julia Child. She inspired me to not only cook, but to also pursue a cooking show of my own. I also learned from my mom and sisters, especially working in my sister’s restaurant Mortorano’s (which is now Schlitz and Giggles downtown).”

3. When did you know you could make it in this business?

“Do you ever really know you will make it in this business? When my sister closed her restaurant, it sat vacant for a year (the Jones Creek location). I reopened it and the biggest indication we were doing something right, was the people’s positive reaction. We had to be doing something right! We have had plenty of regular and return customers over the years.”

4. How did you decide on this location?

“I started looking as soon as I heard of the plan to expand Jones Creek Road. There was a good chance I would lose my parking lot and that would have been very bad for business. I drove around and just saw a “For Sale” sign in the window. I inquired and the rest is history. It was truly God’s will that I ended up in this location.”

5. What do you love about your job?

“I love to make people happy. I love the interaction with the customer. Every day I get to meet new and interesting people; people from all walks of life that are united by their love of pizza!”

6. What do you hate about your job?

“When things are out of my control. The service by the wait staff, the performance in the kitchen; I have no control over how someone ultimately does their job. It causes great stress when you can’t control someone’s performance. I take it personal when a customer does not receive the highest quality of service.”

7. When you aren’t cooking, what do you like to do?

“I love to shoot guns. I have many pistols and rifles and enjoy shooting them at the range. I am an avid believer in the Second Amendment.”

8. What would you be doing if you weren’t the owner of Johnny D's?

“I used to work for a security sales company, so I would probably be doing that. Or I would be working for my wife at DeAngelo Real Estate.”

9. What is your favorite dish on the menu?

“The Johnny’s Choice pizza – loaded with Italian sausage, onions, and mushrooms.”

10. What would your last meal be?

“Pizza of course! My perfect pizza has a nice thin crust, light on the sauce and cheese, and plenty of quality ingredients such as Italian sausage, onions, and mushrooms.”

11. What is your best moment as a restaurant owner?

“My best moment was being able to provide all the food for a wedding for one of my friends. Knowing I was able to do something so nice for someone was a good feeling.”

12. What is your worst moment as a restaurant owner?

“When Hurricane Gustav hit Baton Rouge. To a small business this was devastating. We had to shut down for two weeks and I lost a lot of money and all of my food. We were literally on the brink of disaster.”

13. Anything new for the future?

“Well I would love to have my own cooking show in the restaurant. I have also decided to place the rosemary and garlic baked chicken with roasted vegetables on the menu as a special. Also I am reapplying for our liquor license. It will take 90 days to get approved but we should be able to serve beer and wine soon.”

14. Other than what you make, what other foods do you enjoy?

“I love Chinese and Mexican. My wife especially loves fajitas. I am also a fan of sushi, however the more standard, cooked stuff, not sea urchin. My favorite non-Italian meal would be a perfectly cooked filet mignon with a fully loaded baked potato and a good salad.”

15. If a person is only visiting your place once, what dish should they get?

“The spaghetti and meatballs. It is simple, good comfort food and I am very proud of it. Make sure to top it with plenty of Pecorino Romano cheese.”

Cuisine Rouge would like to thank you Johnny DeAngelo for taking the time to answer our questions. Good luck to you and Johnny D’s in the future!

Doe's Eat Place

2009-08-06T00:56:00.000-05:00

By: Wesley

3723 Government Street
Baton Rouge, LA 70806
(225) 387-5331

http://www.doeseatplace.com/

This review must be prefaced with this warning: CuisineRouge makes a point of avoiding “chain” restaurants for good reason - most chains are devoid of soul, creativity, and real talent in the kitchen. There, I said it. I’m not trying to hate on them, but a locally owned, original restaurant symbolizes someone's ambitions and life savings, not the clever franchising decisions of a real-estate investment consortium. We do what we can do to shine the light on these places, as they often are overlooked.

Doe’s is an interesting compromise for us. It started out fairly close to home, over in Greenville, Mississippi, and over the years, Doe’s has grown to have two family-owned locations, and twelve franchise locations. Since the family-owned locations are not within a 30-minute drive of Baton Rouge, we visited the franchised location on Government Street.

So enough bull, where’s the beef? My two amigos and I were craving some steak, and Doe’s Eat Place sounded like a fun place to pig out. This is what I learned: Doe’s is probably the most honest and least pretentious steak restaurant that I’ve ever dined at. There is no tacky theme, vegan waif offerings, or chicken served at this establishment (although I hear the menus do vary location to location).

I am hesitant to call this restaurant “manly,” as I don’t want to give any woman hesitation to eating at Doe’s - perhaps “simple,” “elemental,” or “pure” are better adjectives to use. The menu is the very essence of “less is more” as there are only three main items: steak, tamales, and shrimp. Now hold on - there is a bit more to it, as there are 4 types of steak to choose from: sirloin, ribeye, filet mignon, and t-bone/porterhouse.

We each ordered a glass of tea, and in addition one of my fellow diners ordered a glass of Russian Standard vodka, which I hear is hard to find in most restaurants. Kudos to Doe’s for having fancy liquor! Per him, this vodka is the cleanest, best tasting vodka on the market, made by the people that invented the stuff. A must try for those who are hung up on the trendy goose named French offering, ordered blindly by those looking to be cool. Drinking French vodka is kinda like eating Chinese food in downtown Tijuana, but I digress.

The tamales....these aren’t what you get at the Mexican joint down the street. These are “Delta style,” which essentially means they aren’t bland and wrapped in a corn husk. “Delta style” comes in a paper wrapper, and instead of canned chili, you get the scraps from the beef the steaks are cut from ground up coarsely and prepared into a delicious and tangy stew. You simply unwrap the tamale, spoon on some chili, and then enjoy. The beef, corn, and chili come together in a most satisfying way. The three of us split a half-dozen as an appetizer, but if the possibility of steak wasn’t looming, I’d gladly settle for a dozen as my meal, and not feel slighted in the least.

Now about the beef. One thing that is positively refreshing is the amount of respect that Doe’s pays to the Bos Primigenius (That’s what scientists calls cows). Doe’s refuses to ruin the beef by burning it (also known as “well done,” the greatest culinary oxymoron). Since we all were shooting for a light meal, we each ordered the smallest steak on the menu, the pound and a half porterhouse. That might blow your mind, and that’s okay. The steaks are offered in roughly one pound increments, with the intention that you order a big one to share with your partner, with some of the cuts even offering two different temperatures per order.

Ordering the steak was easy: pick your cut, your poundage, and your doneness. After that, another tantalizing choice: fries or boiled potatoes. One amigo picked fries, two picked the boiled potatoes. The waiter warned us the potatoes were bland, prepared only by placing them into unsalted boiling water with butter, and the fries were the better pick.

Every steak dinner is preceded with a marinated salad, consisting of iceberg lettuce and cherry tomatoes soaked in a lemon juice, garlic, and olive oil infusion. The salad tasted good, a little sour/spicy, but the wilted lettuce was a bit of a turn off and I wish it had been colder. The wooden bowls were a rustic touch, and there is an interesting story about the salad, invented by Aunt Florence, that you can find on Doe’s website. True carnivores may not care about the salad, but it is a Doe’s institution.

On to the steaks - yes, the whole point of going to a steak restaurant is the big slab of sizzling beef, untainted by ketchup, A1, Heinz 57, pineapple glaze, or peppercorn mushroom congealed disappointment. Sauces like these are the refuge of weaker cuts of beef, and Doe’s doesn’t offer them because they don’t need them. The ketchup on the tables is only for the fries! Our porterhouses arrived at the table, cooked perfectly. Along with the sizzling spread came a basket of curious brown biscuits. These “drop biscuits” consist of dough, deep fried, and served with butter and honey. Think country-style beignets and you are close enough.

The next part is little hazy. Once we started eating the steaks, the witty banter gave way to the tinkling sounds of cutlery, and other less delicate sounds. Watching two other men eat steak isn’t pretty, so it’s best to focus on what’s on your plate. I had ordered the boiled potatoes to accompany my steak, against the recommendation of the waiter, and they were just that - boiled potatoes, bland and unremarkable. Thankfully, there were enough French fries to go around, and they were cut and seasoned perfectly.

Our waiter, who was something of a likeable smart-ass, encouraged us to pick up the bone and get the good parts if we couldn’t manage with fork and knife alone. We happily obliged. I don’t know how else to tell you - the steak was perfect, tender, well seasoned (with salt and pepper alone, as far as I can tell). We were offered dessert, but passed due to a complete lack of room to hold it.

So what else is there to say about Doe’s Eat Place? Well, it’s a great place to get a perfect steak, it’s got a fun and casual atmosphere, and it’s the absolute worst place to bring your Hindu and vegetarian friends. My bill, which included two tamales (1/3 of the half dozen), iced tea, and the one and a half pound porterhouse was $44. Not bad at all! I’m really looking forward to eating here again. Go Eat at Doe’s!

Freaky Foods of Baton Rouge - Blackened Alligator

2009-08-04T03:00:00.001-05:00

To native Louisianans, alligator seems pretty tame. But for too many people, eating this large lizard makes stomachs crawl. One of the specialties of The Chimes is their blackened alligator. Chunks of tender tail meat are coated with blackening seasoning and seared in a cast iron skillet. The salty and spicy seasoning goes well with the mild, white meat. To those who say it tastes like chicken, you can believe that. But I think it may be better than chicken.

Waka House

2009-07-31T07:00:00.001-05:00

by Chad

4625 S. Sherwood Forest Blvd.
225-293-4077
http://www.wakahouse.com

We’ve all heard phrases such as ‘food is art’ and ‘we eat with our eyes first’. In the highly competitive world of today’s restaurant scene, presentation is important, and something that can really set a place apart from its competition. In my opinion, there is no other culinary offering like sushi to illustrate this.

Hidden in the corner of a strip mall at the intersection of Sherwood and Coursey lies Waka House, a small establishment offering big sushi flavor. Small is a definite description of this restaurant. There are only a handful of tables inside, seating probably only about thirty or so people total. The restaurant is minimally decorated, sort of giving the impression that it is a work in progress or a temporary situation. Some of the tables feature a glass top, with a smaller shelf underneath housing some decorative items. While this looks cool, it doesn’t fare well for taller guests, making seating somewhat uncomfortable.

The sushi here is quite good. Some of the rolls we sampled on our visit included the Spicy Tuna roll, Eel roll, Salmon Dragon roll, Karadynamite roll, and the Thompson roll. All were very tasty, featuring fresh fish and a nice mix of accompaniments. The spicy tuna was one of the better versions of this roll that I have had. Very fresh tuna mixed with just the right amount of spiciness. Speaking of spicy, the Karadynamite roll is an excellent choice for those who like it hot. It is spicy tuna, fresh salmon, yellowtail, cucumber and avocado, topped with scallions, crunchy batter and a spicy sauce. The Salmon Dragon roll is a must for the salmon lover, loaded with fresh salmon on the inside, wrapped with nori and sushi rice, and topped with more fresh salmon. This is served with two pieces of salmon sashimi on the side and seaweed salad. My personal favorite was the Thompson roll, a tasty combo of fresh tuna, avocado and cream cheese, topped with crunchy batter and snow crab.

The non-sushi items were hit and miss. The seaweed salad was reported as tasty with a sweet vinegar taste. The pork dumplings are tasty, very light with a good flavor, served with a flavorful sauce that had hints of soy, ginger, and cilantro. Perhaps the biggest disappointment in the food was the teriyaki chicken. Ordering it ‘as is’ on the menu presents you with a mixture of chicken pieces, all dark meat and somewhat off-putting in texture. The waiter informed us that a white meat chicken version was available, but had to be requested. That information really should be presented to the customer up front, and placed on the menu for clarification. Offerings for kids are slim here, but the crunchy batter coated chicken strips seemed to be a hit with our little eater.

In summary, Waka House has great potential with its sushi items. They offer some interesting rolls with real potential. Very fresh fish and a huge variety should please most sushi enthusiasts. Some refinements could make this place great, like better quality on the non-sushi items and a better and more spacious environment, but overall this place deserves a try.

Salmon Dragon Roll

Thompson Roll

Freaky Foods of Baton Rouge - Boudin Balls

2009-07-29T03:00:00.000-05:00

By:Mark

Boudin is such a Louisiana favorite that we really don’t realize how freaky it is. Boudin was originally devised as a way for Cajuns to utilize the organs of the animals. Since the organs were the first part to spoil; the heart, kidney, and liver of a pig were combined with ground pork and seasoned rice. The mixture was then stuffed into intestinal lining. The result is a deliciously rich flavor which rivals any traditional sausage. Here in Baton Rouge, we enjoy our boudin in links and also rolled up into tight balls and deep fried. Many places in Baton Rouge serve boudin well; such as The Chimes, Opie’s Cajun Café, and Ronnie’s. So the next time you order the boudin balls, they may not be as innocent as you thought they were.

Pinoy – The Philippines comes to Baton Rouge

2009-07-26T22:27:00.000-05:00

By: Mark

http://www.pinoybr.com

Tucked away in a strip mall on the corner of Coursey Boulevard and Sherwood Forest Boulevard lies Pinoy; Baton Rouge’s first Filipino restaurant. In fact, it is only the second Filipino restaurant in the entire state. The cuisine of the Philippines is influenced heavily by its history of Spanish rule, which is exhibited by some of the dishes on the menu and the official beer of the Philippines. The Cuisine Rouge team assembled and dined at Pinoy on a Thursday night.

We began our meal with a cold San Miguel beer. This beer was cool and clean and had a light taste. It was the perfect way to start our meal. As we enjoyed our beer we took note of the layout of the interior. The restaurant was painted with light green walls and painted glass that depicted scenes of the Philippines. An area for karaoke was located in the front, and another area containing a TV and the game Rock Band was set up in the back for children to play while their parents dined. What was also noticeable was that many Filipino and Asian locals dine here. In fact, such a large party was present, that they nearly took up the entire restaurant.

After we finished our beers, we ordered a few appetizers. We tried the Sisig ($6.99) which was finely diced pork, hot sauce, onions, and lemon served on a sizzling skillet. The pork had a nice sweet and spicy flavor and the bottom was caramelized by the hot skillet, giving the dish a crispy bottom. We ate the sisig accompanied with jufran (a banana flavored sauce with the look and consistency of ketchup). We also ordered the Lumpia ($7.99) which were miniature egg rolls stuffed with pork and vegetables. They were fried perfectly and were not greasy, served with a sweet and spicy chili sauce. These were a great start to our meal.

For our entrees we decided to order three dishes that really represent the style of cooking that Pinoy is trying to showcase. We ordered the Lechon Kawali ($8.99) which is slow roasted pork belly that is then fried. The dish is absolutely delicious as the tender meat marries with the creamy fat for a truly extraordinary bite. The meal was served with sweet, vinegary pickled papaya and spicy sautéed bean sprouts. Our next entrée was the Palabok ($6.99). This is a noodle dish which contains shrimp, ground pork, pork cracklins, boiled eggs, and green onions. The dish is then topped with a palabok sauce which resembles an etoufee. This dish was extremely disappointing as we discovered it contained no flavor. I could taste the blandness of the noodles but that was it. Even with the addition of lemon, salt, and pepper I still felt I was eating salty, peppery, lemony noodles. I sampled the sauce on its own but still could not find a trace of flavor. This dish left us not only perplexed but very let down. Our third entrée arrived and we quickly forgot about the palabok as our waitress set down the Crispy Pata ($17.50). It is a bit pricey but this is Pinoy’s signature item. Deep crossing slices are made into a pork leg that has been marinated in garlic and soy sauce. The entire leg is deep fried to perfection. The result is heaven on a plate. The meat is perfectly juicy and delicious and the skin is fried to a perfect, crackling brown. A jazzed up soy sauce that had hints of ginger, chili, and cilantro was served to accompany it. The leg was served with rice and corn. The only downside to the meal was the side of corn was bland and cold, almost an afterthought. In all, the entrees at Pinoy are very good and any pork lover will be in heaven.

We saved just enough room for dessert and we were treated to Leche Flan ($2.50) and Halo-Halo ($4.99). The flan was some of the best I have had. It was firmer and creamier than a traditional Mexican flan and it was topped with a nice caramel sauce. The halo-halo is one of the most interesting desserts I have ever come across. It is a mixture of shaved ice and milk, containing rice crispies, boiled sweet beans and fruit, which is then topped with a scoop of vanilla ice cream. What is produced is a sweet dessert with plenty of interesting textures and flavors. This is a must try for anyone.

Baton Rouge is becoming quite the place for ethnic dining. The addition of Pinoy introduces an entire new cuisine to the city. If you are a lover of pork, or just a lover of interesting food, I highly recommend Pinoy. With its friendly owner and beautiful wait staff, hopefully this restaurant will become a fixture of the growing ethnic Baton Rouge scene.

Pros:
- Great pork dishes
- Service was excellent
- Fun atmosphere enjoyed by locals

Cons:
- Not many places to sit – large party almost took up entire restaurant
- Very bland noodle dish and corn
- Restaurant temperature was very warm

Crispy Pata

Sisig

Lechon Kawali

Halo-Halo

Local Owner Interview: Patrick Muller – Dingo’s

2009-07-24T04:45:00.000-05:00

By: Mark

Patrick Muller is the owner of Dingo’s, an Australian themed restaurant and bar located at 11580 Coursey Blvd in Baton Rouge, near the intersection of Sherwood Forest Blvd and Coursey Blvd. Patrick is a native of Perth, Australia, where he also ran a restaurant and was an avid Australian rules footballer. He has been kind enough to sit down and answer a few questions for Cuisine Rouge:

1. How did you get started in the restaurant business?

"I was born and raised in Perth, Australia. My wife is from Louisiana and she introduced me to Louisianan cuisine, which I fell in love with. My restaurant in Australia was called the House of Blues Café. It was located in a blue house and we featured live music and Louisiana food. I owned it for two years and then we decided to move to Louisiana to be closer to family.”

2. What or who were your influences?

"My personal influence was my desire to entertain and to provide the best dining experience for anyone who walks into my doors. I do this by trying to provide simple, good food.”

3. When did you know you could make it in this business?

“I try to take it one day at a time. The key is to always keep learning. To me success is when I walk across the street and look at my restaurant. Nothing makes me happier than seeing a parking lot full of cars and people leaving the restaurant satisfied and happy.”

4. How did you decide on this location?

“It was all about perfect timing. Initially I had a place picked out in the Lake Sherwood Mall. However, the deal fell through. I then came across this location and made a call to the owner. From the outside it looked like it would be a quick fix, but there was a lot of work that needed to be done.”

5. What do you love about your job?

“Making people happy and providing a place to work for my employees.”

6. What do you hate about your job?

“The never ending bills.”

7. When you aren’t cooking, what do you like to do?

“Lay in bed with my wife and three daughters and watch Sponge Bob Square Pants.”

8. What would you be doing if you weren’t the owner of Dingo’s?

“I would be a real estate investor. It’s actually what I was in Australia and it gave me the financial ability to open my first restaurant.”

9. What is your favorite dish on the menu?

“The chipotle chicken curry.”

10. What would your last meal be?

“A stick of salty butter with a crusty, hot baguette. I like to keep it simple.”

11. What is your best moment as a restaurant owner?

“I love to be able to present the guest with the unexpected and watch them enjoy it. Recently a bride-to-be and a few friends were looking for a place to eat late. They called ahead and came in and when they arrived there was a bottle of complimentary champagne on ice waiting for them. It’s the look of surprise and happiness on the customers faces that makes me love what I do.”

12. What is your worst moment as a restaurant owner?

“Once again, the never ending stream of bills.”

13. Anything new for the future?

“We just got a frozen drink machine so we hope to create some new frozen beverages to go along with old favorites. I also hope to keep our success going and become the best new restaurant in Baton Rouge.”

14. Other than what you make, what other foods do you enjoy?

“I love boiled shrimp and ice cream. I am a big fan of simple, comfort foods.”

15. If a person is only visiting your place once, what dish should they get?

“The fish tacos. The love affair between the grilled mahi-mahi and the mango salsa should please anybody’s palate.”

Cuisine Rouge would like to thank you Patrick Muller for taking the time to answer our questions. Good luck to you and Dingo’s in the future!

Freaky Foods of Baton Rouge - The Source

2009-07-22T01:00:00.001-05:00

By: Mark

http://www.dojerky.com

Technically this Freaky Food entry is located in Denham Springs, La; but I need to include it. In the Beef Jerky Outlet, across from the Bass Pro Shop, a bottle of liquefied Satan awaits. Over 200 hot sauces are for sale, but none can touch The Source. Made of 100% pure capsaicin extract, this “sauce” is actually a base from which hot sauces and large batches of food are made. The Source clocks in at a fiery 7.1 million Scovilles! Considering a bell pepper is 0 Scovilles, a jalapeno is 2,500 Scovilles, a habanero is 400,000 Scovilles, and a naga jolokia is 850,000 Scovilles, The Source is hotter than all of these peppers combined X 5! After signing a waiver, the tip of a toothpick was touched to the sauce and then to my tongue. Pure agony ensued for the next thirty minutes and as a result, I spent $12.00 on milk. The scary part was the milk didn’t help! I had to wait for the sauce to run its course. The only thing I could compare it to would be a furnace running at full capacity in my mouth. I will never try it again, but to all you heat freaks out there, I say “Good Luck!”

Mason’s Grill – A Solid Sunday Brunch

2009-07-19T17:00:00.000-05:00

By: Mark

http://www.masonsgrill.com
http://www.masonsgrill.com/menu_jefferson/breakfast_weekend.html

Mason’s Grill on Jefferson Highway has always been known as the place to grab a burger, but it may soon be known as the place to grab a good brunch. Two diners and I ventured over to Mason’s to grab a bite to eat. We made sure to get there early to beat the church crowd. We arrived at approximately 10:45 AM and were seated promptly, even though the restaurant was nearly full.

We started our meals with River Road brand coffee, which was some of the best tasting coffee I have had. It was smooth and bold with a little bite. My two companions also ordered champagne ($3.95 for all you can drink). Our waitress was attentive and very friendly. Our coffee and champagne glasses rarely went half empty.

For my meal, I ordered the special, the alligator sauce piquante benedict. Two biscuit halves were topped with Canadian bacon, a poached egg, and smothered in a spicy alligator piquante sauce. Flavor wise, the meal was very good. The sauce was rich and had a nice level of heat. My only problem was the small portion of alligator meat. I think I might have received a slight sliver, but I felt if I was paying extra for alligator, I should see a decently sized piece of it. I also ordered a sweet potato pancake. The pancake was almost the size of the dinner plate. The pancake was fluffy and had a wonderful nutmeg and cinnamon flavor. These are a must when dining at Mason’s. The meal also came with hash browns, that were fried crispy and speckled with sautéed onions and peppers. They are a delicious side to any breakfast choice.

The other two guests both ordered the crab cake and eggs. The crab cakes were large, but thin. They were decent in taste, but had a slightly fishy flavor (a possible by product of cheap crab meat). They were topped with a poached egg and had a creamy hollandaise sauce drizzled on top. My companions enjoyed them immensely.

Mason’s offers a full breakfast menu with traditional and Cajun influenced dishes. They also serve their full menu for those looking to start their day with a famous burger. The meal wasn’t cheap ($70 for three diners), but Mason’s offers a wide variety of great food. This may become a Sunday tradition for me.

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Deal of the Week

2009-07-19T04:22:00.000-05:00

by: Chad

Where can you go in town to get a dozen oysters on the half shell and a cold Abita beer on draft for less than $6? If the year was 1959 and not 2009, this would be pretty easy to answer. But this is not historical fiction, and I don’t have a time machine. You can find this deal at Mason’s Grill on Thursday nights. A glass of your choice of the Abita beer selections on draft is only $1.75, and oysters on the half shell are only $.35. If oysters aren’t your thing, they offer other great specials all during the week, such as all you can eat fried catfish on Wednesdays ($10 for lunch, $13 for dinner), all you can eat BBQ (brisket and ribs) and $2 domestic beer on Tuesdays ($17 for lunch, $19 for dinner), and your choice of any of these great all-you-can-eat specials on Friday night. Monday nights kids eat free, and kids get a free ice cream sundae with their meal. They also happen to be Food Network’s choice for best burger in Louisiana, their delicious Cajun Shrimp Burger; a burger to put all others to shame.

Walk-On's

2009-07-17T03:51:00.002-05:00

Cuisine Rouge Rating:

2 plates

By: Chad

Where we live, seafood is king. In many areas of the country, simply having our fried seafood delicacies on your menu will make you a great restaurant. However, in our area these delicacies are far too easily found, and a restaurant has to be on top of the game to be successful.

Walk-On’s has some things going for it. The LSU location is a prime spot, right in the shadow of the mighty Tiger stadium. That alone makes it a hot spot for LSU fans, which this town has no shortage of. The availability of young, attractive college coeds as wait staff doesn’t hurt either, making it a haven for guys who like that magical combination of food, sports, and attractive girls.

Unfortunately though, the food takes a backseat to these things. A sampling of several different fried offerings ranged from lackluster to passable. Nothing shined or stood out in comparison to some of the other big name seafood houses in town. The best dish I tasted was the signature item, the Angels on Horseback. Jumbo sized butterflied shrimp are stuffed with an oyster, then wrapped in apple-smoked bacon and fried. Served with the accompanying remoulade sauce these were fairly tasty. However, other dishes such as the stuffed shrimp lacked the spiciness and flavor in the stuffing that makes the dish. The other items sampled included the red beans and rice, chicken fingers, catfish Acadiana, and chicken club croissant. All were reported as ‘okay’ by the members of my party who tried them, but their feedback was filled with about as much excitement as a bingo game at a rest home. This same level of enthusiasm was echoed in the service. Our waitress seemed to have a demeanor that screamed ‘how much longer till my shift is over’.

Here at Cuisine Rouge, we make a conscious effort to promote the positive aspects of local restaurants. We aren’t out to bad mouth or tear anyone apart, but at the same time, we want to inform our readers of where good food and great deals can be found. Sadly, Walk-On’s just doesn’t have either of these things to offer. Several places around town have better seafood dishes at better prices. Of course, your opinion may differ from ours, and we always welcome your comments and feedback.

Freaky Foods of Baton Rouge - Pho

2009-07-15T01:00:00.000-05:00

Many places in Baton Rouge make good pho. My favorite is at Pho Quynh, but other notables are Little Saigon, Tasty Casian, and Drunken Fish. This Vietnamese favorite can be ordered innocently enough with just thin-sliced, rare beef; but I like to go the extra mile. I ask for everything in my pho! Fatty brisket, which is literally the fat from the brisket, adds a rich flavor and the fat has a silky texture. The beef tendon offers little flavor but it does present a strange gelatinous texture. The book tripe, stomach lining from a cow, offers a nice crunch to the soup. However my favorite strange meat to add is the mystery meatballs. Full of gristle and organ meat, these balls are rich in flavor and have a chewy texture. For a flavorful and textural treat, order your pho fully loaded!

Opie's Cajun Cafe

2009-07-12T05:45:00.000-05:00

by: Wesley

http://www.opiescajuncafe.com/

I was looking for a good place to eat lunch in Mid-City this week, and my coworkers and I decided Opie’s Cajun Cafe would be a great place to chow down. This turned out to be a great decision!

We were promptly seated in the dining room, and a very friendly and attentive server took our drink and appetizer orders. The 3 of us split 2 appetizers - the crawfish pies, and the 10 piece BBQ chicken wings. The crawfish pies were about 2 bites big, filled with creamy crawfish and accompanied by a remoulade sauce. They were tasty and not greasy. As delicious as the pies were, I was more excited about the wings. The wings aren’t on the menu of Opie’s but are provided care of Sharky’s Wing’s, which is conveniently attached to Opie’s restaurant. The wings were lightly breaded and then deep fried, coated in a sweet and tangy BBQ sauce, and then brought to the table with a cup of ranch dressing. These wings were so good that I didn’t need the ranch - they were delicious all on their own.

For our lunch, 2 of us split the blackened shrimp po-boy with fries, and our other lunch partner ordered the crawfish ravioli. The po-boy was not bad, and had great bread, but I was disappointed in the shrimp. They tasted good, but there were too few of them on the sandwich. The real star of the show was the crawfish ravioli. They were so rich and filling that he couldn’t finish them on his own, so he was obligated to share them with me. I was very impressed with what I tasted. The ravioli are stuffed with ricotta cheese and fried, then covered with a crawfish cream sauce. It’s a great combination of chewy, creamy, and savory. Did I mention this is a very rich dish? This is what I’ll be ordering for myself next time around - it was so good!

So to sum it all up, Opie’s has great food, good prices, and friendly staff. If you are looking for a GREAT place for a Cajun seafood lunch (with a chance of wings) you have to give Opie’s Cajun Cafe a shot! They also feature a full bar, and the attached Sharky’s Wings does larger orders for take out.

Deal of the Week

2009-07-09T11:06:00.000-05:00

Deal of the Week

by: Chad

Here’s the latest update on our series of great deals to be found around town for the budget conscious. Happy hour at Kona Grill is a great way to get good food and drinks for a low price. Several sushi rolls and appetizers are only $3, and pizzas are only $5. Drinks like margaritas and select draft beer and wines are also discounted to only $3 or $4. On the evening my wife and I visited, we had 5 drinks between us, she had the Kahuna sliders appetizer and a dessert, and I got the barbecued chicken pizza, which is great by the way. We enjoyed all of this for only $32, but get there quickly, because these deals are only available in the lounge and patio areas, and they fill up fast. Happy hour is Monday-Friday, 3PM to 7PM.

And for the late night eaters, the good news is that you can also get these great deals during reverse happy hour, Monday-Thursday, 9PM to 11PM, and Friday-Saturday, 10PM to Midnight.

Freaky Foods of Baton Rouge - Menudo Rojo with Beef Tongue Tacos

2009-07-08T03:00:00.001-05:00

By: Mark

Taco and Burrito Express on Sherwood Forest may not look like much from the outside, but it serves excellent Mexican food and our first Freaky Food Focus. On the weekend, menudo rojo is a specialty of the restaurant. When the dish was ordered, the waitress gave me a peculiar look; a look of “you sure about this gringo?” A large bowl of deep crimson broth was presented, carrying with it the smell of tomatoes and chilies. The meat in the soup is tripe, or the stomach lining of a cow. Two types of tripe are used: the book and the honeycomb. The book tripe has a chewy, meaty texture and the honeycomb has a sponge like texture. A faint muddy smell is also detected, one of the characteristics of cooking with tripe. Served with fresh limes, cilantro, and onions; this soup is a traditional favorite. Corn tortillas are also provided to dip in the broth while eating.

If the soup isn’t enough, order a side of beef tongue tacos. The tongue is cooked long and slow in Mexican spices till tender. The result is a meat that is richer and tastier than the best pot roast. Get them crispy and loaded with toppings, or my favorite with lime juice, onion, and cilantro.

Menudo Rojo

Beef Tongue Tacos

Louisiana Lagniappe – The Best Restaurant in Baton Rouge?

2009-07-04T10:00:00.000-05:00

By: Mark

http://www.louisianalagniapperestaurant.com/

In my opinion, Louisiana Lagniappe is the best seafood restaurant in town! Pretty bold claim, huh? Well how about this one: Louisiana Lagniappe just might be the best restaurant in Baton Rouge! A pretty big statement that I believe holds true. LL is located at the intersection of Perkins and Bluebonnet. With the traffic generated by Perkins Rowe and construction, it is easy to miss this restaurant. But if you find it you will be in for a wonderful dining experience.

I arrived at 6:30 on a Monday night and had to wait for a table! The restaurant was packed. No worries as my family and I grabbed drinks at the full bar. LL does not take reservations so come early or be prepared to wait if you don’t. The dining area is pretty plain and sits a large number of people. The only problem this caused was an excessive amount of noise. LL is not a quiet restaurant, but the food makes up for having to speak louder to your dinner guests.

Our waiter started the meal by bringing us fresh baked French bread. The bread was soft and warm on the inside with a chewy crust. We then proceeded to soups where we were treated to the roasted red pepper soup and crab and corn soup. Both soups were extraordinary with perfect balances of cream and spices. Both were also brimming with chunks of lump crabmeat and tender shrimp. Despite being cups, the portions were large enough to satisfy you.

The next course featured appetizers and salads. The crab cakes were delicious as two large cakes stuffed with lump crabmeat were presented with a spicy remoulade sauce. The other appetizer consisted of grilled shrimp wrapped in thick slices of bacon and then drizzled with a pomegranate, pineapple, and habanero glaze. The five jumbo shrimp were cooked perfectly and the bacon had a great smoky flavor. The glaze had a bright, fruity front that was then followed by a warm burn from the habanero. One diner decided on the portabella mushroom salad with goat cheese, sunflower seeds, and a house made vinaigrette. The grilled mushroom warmed the goat cheese and really made this salad stand out. The only blemish was the house sensation salad, which appeared to have been made in advance thus causing the acidity of the dressing to wilt the greens.

Appetizers, salads, and soups are great, but entrees are the stars of the show; and the stars of LL shown bright. Two diners ordered the Ponchartrain; a large filet of pan seared black drum topped with a large, fried softshell crab and drizzled with a hollandaise sauce and candied pecans. The fish was cooked perfectly as was the crab. The hollandaise and candied nuts elevated the dish to a level of decadence. Another diner ordered the crabmeat au gratin which was served piping hot in a dish filled with a spicy, rich cream sauce loaded with jumbo lump crab and topped with melted cheese. The final entrée may have been the best of the night as a piece of pan seared black drum was topped with six jumbo sea scallops. The fish was cooked well and the scallops were sensational with a nice crust on top and a moist center. The dish was then drizzled with a lemon butter beurre blanc. The presentation of the entrees was well done and the amount of sauce was perfect as it accented the dish and did not over power it. Twice baked potatoes accompanied each dish; an afterthought in most restaurants but the ones in LL were creamy, buttery, and loaded with cheese and blended toppings.

The service at LL was near perfect. Drink glasses rarely went unfilled for very long, plates were cleared quickly, and the best part was the courses were paced perfectly. This shows a great chemistry between the front and back of the house. The hostess was pleasant and attentive as was the bartender. A surprise was the majority of the wait staff were fairly young and showed great pride in their jobs; a rarity in a college town.

This review was pretty long but LL deserves it. The restaurant’s flawless execution of its food and attentive wait staff make it one of the tops in the city. Though a bit pricey (entrees range $21-$32) it is worth every penny and should be a regular visit for any diner in Baton Rouge.

Pros:
- Excellent Service
- Delicious Food
- Large Portions for Your Money

Cons:
- No Reservations; Arrive Early or be Prepared to Wait
- Wilted Salad was a Disappointment
- Very Loud Dining Area

Hello Sushi

2009-07-01T22:48:00.000-05:00

3930 Burbank Dr., Ste. A&B
18291 Highland Rd. Ste. 100-103

http://www.hellosushi.com

By: Chad

Of all the cuisines available to enjoy in our area, the one that currently has my attention is sushi. Like most, I started out some time back with the safest of offerings, and only briefly glancing with raised eyebrow at the more exotic fare. As time passed and my sushi eating became more frequent, I became more daring and now enjoy many of the raw items, and have found them to be delicious.

At last count, there were about twenty different places in and around the city offering sushi. I have visited most, and many are quite good, but my favorite remains Hello Sushi. They have two locations, one near LSU, and the other on the opposite end of the city, at Highland Rd and I-10.

You get a pretty good idea of what to expect there by visiting their website. The ultra-modern, innovative look and feel of the site is carried throughout the restaurant itself in its stylish appearance. This is also carried out in the menu offerings, which consist of much more than just sushi. Tasty appetizers like edamame and the gyoza dumplings are fairly standard and done well here, but it’s the more innovative dishes like the Japanese twist on jalapeno poppers called Hellopeno Poppers that steal the show. This dish takes the jalapeno pepper and stuffs it with snow crab and cream cheese, then breads it with panko (Japanese bread crumbs) and fries it to a delicious golden brown. It is served with wasabi ranch sauce for dipping. Another innovative dish is the sushi pizza. Snow crab, crawfish, and spicy shrimp are baked in a savory sauce, then placed atop a fried rice patty and topped with smelt roe and green onions. It makes for an exciting way to enjoy Japanese food.

Of course the star of the show is the sushi. All of the raw items I have sampled have been very fresh, and full of flavor. Most of the traditional rolls that can be found at any sushi house are present here, and all are done well. Of these, one of the most popular is the crunchy roll. Second to only the California in its popularity, this roll can be found in different forms depending on where you are. Here it consists of a tender snow crab mixture and tempura batter, and it is delicious. I’m practically convinced that they add an addictive substance to the mixture because it’s that good. More exciting and innovative offerings feature Louisiana ingredients, like the Orleans roll, combining a spicy crawfish mixture with asparagus, and the Johnny roll, which is loaded with crawfish, spicy tuna, spicy shrimp, and crab then fried in tempura batter. My two favorites though are the Evangeline roll and the Paradise roll. Both rolls feature shrimp as the main ingredient, and accentuate it with great flavors. The Evangeline features delicious pecan crusted shrimp and avocado, topped with a savory scallop mousse. The Paradise roll could practically be considered a dessert offering, featuring sweet coconut shrimp and creamy avocado topped with thinly sliced mango. I find the sweetness of this roll combined with the spiciness of my heavily wasabi laden soy sauce make for an explosion of flavor and taste.

For the non-sushi eaters, they offer some great alternatives, like teriyaki steak, chicken or salmon, chicken katsu, and others. If the sushi wasn’t so good, I might have actually tried one of these at some point myself. Friends I have dined with have had favorable reviews of the teriyaki offerings and enjoyed them very much.

Although you can see that I’m more geared toward the modern sushi offerings, Hello Sushi delivers great tasting sushi of every kind, in a fun and vibrant atmosphere that will leave you wanting to return.

The Baton Rouge Buffet Scene

2009-06-30T08:00:00.000-05:00

By: Mark

The buffet. The feeding trough of America. Does anything conjure up images of patriotism and freedom like the ability to eat yourself sick for one set price? The buffet has been cast in a negative light, as places like Golden Corral, Ryan’s, and about twenty Chinese buffets dominate the scene. No wonder why, when someone mentions buffet, the images of pushy people sneezing into the food, as their kids run around, pops into your mind. Not exactly appetizing. However there is hope. Baton Rouge harbors several buffets where you can not only eat till you pop, but the quality of food is top notch.

Ronnie’s Ribs – www.ronniesribs.com

Made famous by her ribs, Ronnie’s offers a sensational buffet. Offerings of jerk pork and chicken are paired with sensational sides, like her homemade mac and cheese and yams. The buffet also features other dishes like brown chicken stew, chicken curry, fresh veggies, house made soups, and many other offerings. You get a true taste of Jamaica for a great price.

Nagoya – www.nagoyabuffet.com

For the sushi lover, this place is a must. While it is in no way the best Baton Rouge has to offer, the fish is fresh and tasty and the sushi choices are incredible. Start with a choice of six different salads (such as seaweed, squid, and octopus), then make your way to a long stretch of hot offerings (such as baked fish, pineapple rice, baked salmon rolls, and numerous Chinese and Japanese dishes). Then comes the sushi where you have a choice of about twenty rolls, sashimi, and nigiri style sushi. I recommend going around 7:00 when the place is hopping and the rolls are being turned out at a quick rate, ensuring freshly made sushi. The hibachi grill is last for fans of food that has been cooked. There is also a full dessert bar with an ice cream bar featuring about 13 flavors. The buffet is pricey ($17.95 for dinner) but the lunch buffet is very reasonable.

Johnny D’s – www.boddabing.com

Johnny D offers an incredible Italian feast at a reasonable price. The buffet offers several of his top notch pizzas, different pasta offerings, and sometime mini muffalettas and stuffed bell peppers. The buffet can change because Johnny will only use the freshest ingredients. If you love Italian food this buffet is a must, and you will never go to Sicily’s or CC’s Pizza again.

Thai Pepper – (no site available)

This little Thai joint on Florida Blvd. offers a phenomenal lunch buffet. Fresh made soups, curries, and other authentic Thai dishes are well represented on a buffet that offers plenty of choices. Their incredible pad thai is also present as well as their special Thai omelet. A lover of authentic Thai food will be in heaven.

Bay Leaf - www.bayleafbr.com

Indian cuisine has a healthy home in Baton Rouge at Bay Leaf. Their lunch buffet is quite a treat. Tandoori chicken, fresh curries, spicy lamb dishes, and other authentic Indian fare are offered at a low price. Their food is made fresh daily and the buffet will vary from day-to-day. If you are a regular of Indian food, or looking to start on this underrated cuisine, the Bay Leaf buffet will delight you.

Oriental Pearl – (no site available)

Baton Rouge has many Chinese buffets and all range from average to just awful. The Oriental Pearl on Government St. may be the saving grace of the Chinese buffet. The buffet has maybe half the offerings as the bigger guys, but it more than makes up for it in flavor and freshness. Dishes such as the salt and pepper prawns, coconut shrimp, crab rangoon, egg fu yon, and garlic shrimp are delicious. This is the top Chinese buffet in Baton Rouge.

Texas de Brazil – www.texasdebrazil.com

This might be the king of the buffets (in food and price alone). This Brazilian churrascaria (steak house) offers top quality meats such as filet mignon, sirloin, leg of lamb, and many top cuts. Their “salad bar” offers fresh cheeses, sides, and sauces. It also has a great lobster bisque and smoked salmon. But don’t fill up on the salad bar, save room for the meat. Servers continuously pass by with fresh, flame grilled meat and you will eat your fill. This buffet is expensive (around $42 a person) but you will eat plenty of quality meats. Also, sign up for their newsletter, as coupons are posted continuously.

Johnny D's Italian Restaurant and New York Pizza

2009-06-27T15:11:00.001-05:00

Update: Johnny D's closed it's doors as of 2010. I still dream of that pasta with artichokes they served on their buffet from time to time. We miss you, Johnny D's!

13214 Coursey Boulevard

225-756-5552

http://www.boddabing.com

Cuisine Rouge Rating:

4 plates

By: Wesley

There are restaurants with character, and there are characters who own restaurants. Johnny D’s Italian Restaurant & New York Pizza is an interesting mix of both. Mr. Johnny DeAngelo is one person you must meet, even if you never taste his food. He may be a Yankee, but he’s got the heart and friendly demeanor of a southern good-ol-boy. Ok, so I like the guy, so what? Faggetaboutit! Is the food good? Ya better believe it!

The new location is near the Stumberg and Coursey intersection, across from the Benny’s Carwash. The place is decked out in warm terra cotta and brown colors, and fun paintings and fixtures abound. Johnny has overhauled and simplified his menu for his new location, which is a good thing, but I was devastated to learn that my favorite, the White Muffaletta Pizza (#19 in the Top 25), is no longer on the menu. However, that DOESN’T MEAN YOU CAN’T ORDER IT! Just tell Johnny you want one, and you’ll have one!

I started lunch today with a classic New York treat, Buffalo Wings. I had the original HOT, and some BBQ. These aren’t the little dry wings you get at some “wing establishments”; these were made with quality pieces of chicken. They are deep fried and then grilled to give them a delicious crunch and flavorful char. Both flavor wings were bathed in sauce; the HOT was the traditional vinegar flavor, and the BBQ was sweet and spicy. After tasting these wings, I will no longer be satisfied with the dedicated wing emporiums in Baton Rouge.

Now on to the pie! I wanted to try something a little different, so I got the craziest thing I could find, the “Tough Guy.” It’s the “sweep the kitchen” option, with all the meat toppings (except anchovies) and all the veggies, (except jalapeños). Of course, I added the jalapeños, because I actually am a tough guy. I ordered a large (14” $17.99). The pizza featured a delicious crust, not too thin, not too thick and had a delicious contrast of crispy and chewy. I prefer to have more toppings and less dough in my pie, and this was perfect. On the pizza I saw peppers, sausage, chicken, fresh tomatoes, and everything else you can imagine.

So how’d it taste already? It was so good and filling! Each bite was full of flavor, and every topping got fair representation. I only ate two slices, I was just too full from the wings, and this pizza was more than a meal itself. I will have a great breakfast to look forward to tomorrow. I was offered the daily dessert special of spumoni cheesecake, which sounded tasty (I’m a big spumoni fan) but I just couldn’t fit it in. I’ll try to save some room next time.

In conclusion, you must try this place! They have a lunch buffet Sunday through Friday and the owner is a great guy. Check it out, and you won’t be disappointed. It’s probably the best pizza you’ll find in the city, and you won’t leave hungry. Ciao!

Deal of the Week

2009-06-27T13:55:00.000-05:00

If you are hungry and funds are low, this is the information you need. Several places around town offer great ‘happy hour’ deals that go beyond just drinks. One of the best deals you’ll find is at Dingo’s. Visit any day that they are open (Mon-Sat) between 4PM and 7PM and get $2 off all draft pints and all glasses of wine. For only $.50 more you can get a cold pint of Foster’s. Also, all burgers and some of the delicious Panini sandwiches are only $5. If that wasn’t enough, kids also eat free Monday and Tuesday.

This past Tuesday night, my wife and four year old son visited. We arrived at 6PM and I got a pint of Foster’s, my wife and son had soft drinks, I ate the very tasty Dingo’s bacon burger complete with the fried egg on top, my wife had a turkey burger (the chipotle cranberry sour cream sauce is the bomb) and my son had the kids mac and cheese (which he loves). All this came to a grand total of $15. I have spent that much in the past on a family outing at the golden arches, and I don’t think I need to tell you who has the better food.

Albasha

2009-06-18T08:18:00.000-05:00

4250 South Sherwood Forest
(225) 293-1100

By: Mark

If you live in Baton Rouge and are craving Greek and Lebanese, then you are in luck. A different restaurant seems to inhabit every block; all offering their spin on chicken schwarma, gyros, and hummos. While most are tasty, some can be mediocre traps. One restaurant stands out in my mind as a place with consistent, good Greek and Lebanese food. This restaurant is Albasha.

My friend’s wife was leaving in a few days for Italy, so we decided a farewell dinner was in order. Myself, and five close friends, made our way to Albasha on a Sunday night. Sunday dining in Baton Rouge can be a bit tricky, as many places are closed for dinner. We were promptly seated at a large, round table which was perfect for having a conversation. I don’t know why more places won’t utilize the large, round table novelty. It makes for a more pleasant experience.

I have dined here many times, but this was my first as a critic. I looked around and noticed the beautiful paintings which adorned the walls. Rich, vibrant drawing of famous Greece landmarks surrounded the diners and set the scene for an ethnic meal. The restaurant was very clean. All tables not in use were spotless and the floors were free of any spilled food and debris. There was also a full bar where some patrons were enjoying a drink before the busy week began. The restaurant is very comfortable on the inside and gives off a relaxing vibe; allowing the patron to enjoy their meal.

Drink orders were easy as we all opted for their signature Lebanese tea ($1.95). Lebanese tea is unlike any other drink. Aromatic tea is brewed and mixed with rose water and pomegranate molasses. The rose water and molasses both aid in giving the drink a heady aroma and a tart/sweet taste. The tea is served with a pinch of raw pine nuts, which offer a crunchy, creamy texture while sipping this refreshing drink.

For appetizers, we started with the hummos ($4.50) and the meat-stuffed grape leaves ($5.95). The hummos was nice and creamy with hints of fresh garlic and olive oil. One minor complaint was it seemed as if too much tahini paste had been used in this batch. This caused the hummos to have almost a “peanut butter” taste. Six meat-stuffed grape leaves were served arranged around fresh lemon wedges and a refreshing sauce made of yogurt, dill, and cucumber. The sour leaves were stuffed with a seasoned mixture of ground beef, ground lamb, and rice. The cool sauce was nice in taming the bitterness from the leaves. We also ordered a side of baba ghanouj ($5.50). Baba ghanouj is made of roasted eggplant, olive oil, garlic, and tahini. It has a rich, bold smoky flavor which melds well with the soft, warm pita bread.

For our entrees, it was no surprise when the majority of the table ordered the chicken schwarma ($11.50). Ranked #17 in the Top 25 Foods of Baton Rouge, the schwarma lived up to its ranking. Mounds of juicy, tender chicken were served with a spiced rice pilaf, hummos, and a side salad. The chicken was seasoned perfectly with aromatic Lebanese spices and cut thin, which gave a nice contrast of the crisped outer part to the tender inner part. The rice pilaf was full of roasted pine nuts and had a nice, peppery flavor. The salad was made of crisp romaine lettuce topped with a house-made creamy garlic dressing. One diner dared to be different and ordered the gyros plate ($11.50). The gyros are a combined mixture of lean ground lamb and ground beef; perfectly seasoned and sliced thin, it is served with rice pilaf, hummos, and salad. Accompanying the meals are baskets of warm, soft pita bread; perfect for dipping into the hummos, or combining all ingredients into a sandwich. Other recommendations are the shish kabob plate ($12.95) and the mousaka ($10.95).The portions are large and almost everyone at the table needed a to-go box. The only negative part of the dining experience was the empty appetizer plates remained on the table for almost the entire meal. The restaurant wasn’t very busy so there was no reason for this. Also, the restaurant was very dim when we entered and as the meal progressed, the lights seemed to get lower and lower. More light would be appreciated in the future. However, both were minor drawbacks to a solid meal.

Only one diner was able to take on dessert. She opted for the house made baklava ($2.95). A flaky pastry is stuffed with chopped walnuts and then drizzled with honey. Though the piece looks small, the dish is so sweet that a small amount goes a long way.

A very big positive for Albasha is that the wait staff will go the extra mile for their diner. My girlfriend asked the waiter at the end if she could have some more pita bread to take home with her meal. He said he was sorry, but the kitchen had closed. No big deal. A few minutes later, he came back with six pieces of pita wrapped in foil. It would have been so easy for him to have said no and not bothered, but he went the extra mile for the customer.

Baton Rouge is a city with a big Greek and Lebanese dining scene. However, Albasha is tops in the city for its wonderful consistency and friendly wait staff.

Pros:

-          Fresh, consistent food which is friendly for carnivores and vegetarians
-          Very clean restaurant
-          Friendly, attentive staff

Cons:

-          Slow to clear appetizer plates when entrees arrived
-          Restaurant was very dark

The Promised Land - Latte E Miele

2009-06-14T13:06:00.001-05:00

Cuisine Rouge Rating:

5 plates

It’s hot outside! You need a cool treat to fight the heat. Of course there’s ice cream, or frozen yogurt if you are watching calories. And there’s frozen custard in our area now, which is much richer but in the opposite direction of frozen yogurt on the calorie chart. There is another option though that combines the richness of custard with the lower calorie content of the yogurt, called gelato. The simple definition of gelato is that it is the Italian version of ice cream. Gelato however, has less air in it than ice cream (which makes it denser and creamier) and it is made with milk rather than cream, making it lower in calories. Also, gelato is served slightly warmer than ice cream, giving it a semi-frozen consistency that makes it extra smooth.

Of course the problem with gelato is that to get really good, authentic Italian gelato, you have to go to Italy. True Italian gelato is an art form, and something that is not easily replicated without the long held traditional methods perfect by artisans. Lucky for us here in Baton Rouge, Latte E Miele has recently opened on Highland Road near I-10, next to the Country Club of Louisiana.

Owner Corrado DiMartino is a native Roman and his nephew Simone Romano is not only a gelato artisan, but was one of the best in Italy before moving to Baton Rouge. He won the very prestigious Gambero Rosso award, which basically declared his gelato as the best in Italy.

Corrado’s son Luca also moved to Baton Rouge from Boston to help out with the business, and he describes it as being more akin to a bakery than your typical ice cream shop. “We make everything fresh, every day”, he told me. Flavors like strawberry, melon, and the unbelievably delicious pineapple are made from the freshest produce around, picked up every morning from Fresh Pickins, a local produce market.

Every flavor that I sampled (and you can sample as many as you like) was crazy good. The flavors are so intense and rich that it will make you never want to eat ordinary ice cream again. For $4 you can get a small cup of two flavors of gelato, like orange chocolate, tiramisu, swirled white chocolate, or banana. If you’re really hungry for a sweet treat, the $10 sundae is enough to feed 3 people, and comes in a variety of exotic variations. The signature version features simple cream gelato topped with the freshest seasonal fruit, and drizzled with Louisiana orange blossom honey.

If you’re a coffee lover, take a break from the green and white chain store coffee to have some real, authentic Italian espresso or cappuccino. Or, get a signature drink that combines a scoop of the gelato topped with a shot of espresso, for the best of both worlds.

Give this place a try. Not only do they produce one of the most delicious treats you will ever have, they also make it a point to use local ingredients; fresh Louisiana produce from Fresh Pickins market, and milk from Kleinpeter Dairies.

Latte E Miele is open seven days a week, from 10AM to 10:30PM, has wireless Internet connectivity, and will quickly become one very busy place.

My Top 25 Dishes in Baton Rouge

2009-06-10T14:16:00.000-05:00

by Mark

Much thought was put into the making of what turned out to be a difficult list. When I first started compiling the list I thought it would be easy; but as it turns out, Baton Rouge has much to offer in terms of dining. For the sake of the list, I left out the top restaurants in Baton Rouge (Mansur’s, Little Village, Ruffino’s, Galatoire’s, Juban’s, Louisiana Lagniappe, and etc.). I feel these restaurants deserve their own future Top 25. I hope this list sparks conversation and debate (both positive and negative), but more importantly I hope it gets someone out there to try a place they never knew existed and try a dish they never knew they loved. Many of the dishes on the list are simple, some a little more refined; but all have one thing in common: they are very tasty. So I hope you enjoy my ‘Top 25 of Baton Rouge’. Eat like there is no tomorrow!

25) Cheesesteak – South of Philly

Sure the outside may not be too appealing, but inside it is like stepping onto the streets of Philadelphia. Warm, soft amoroso bread is stuffed with tender ribeye, fried onions, and melted cheese. I love mine with provolone, peppers, onions, and mushrooms. The fries are pretty tasty as well and if you finish all of them (they give you enough to feed an army), then you should get a free t-shirt.

24) Boudin Omelet – The Chimes

Any time is a good time for boudin and brunch is no exception. A large omelet stuffed with melted cheese, peppers, and the rich, livery rice staple of Louisiana starts anyone’s morning right.

The Chimes on Campus

The Chimes East

23) Rocket Shrimp – Jasmine’s on the Bayou

Take plump shrimp, fry them to a crispy perfection and then toss them with a spicy-sweet mayo sauce and you have a winner. Try it on a poboy for an awesome sandwich. Add a cup of their incredible corn and crab bisque for an awesome meal.

22) Blue Cheese Chips – Bistro Byronz

This small, French bistro offers a big bang in the form of one of its appetizers. Byronz thin slices fresh potatoes and kettle-fries them to crispy goodness. They then top the chips with a luscious blue cheese sauce. Another handful of blue cheese crumbles and pinch of green onion top this yummy app. After eating this you will be wondering if you have any room for your entrée (if you do get the cassoulet!)

21) Pulled Pork Sandwich – Yvette Marie’s

Tucked inside Circa 1857 and surrounded by numerous antique and art stores lies a little place that serves great food. A jalapeno-cheese roll is topped with a mountain of juicy, tender pork and coated with a sweet and spicy chili glaze. Pair it with one of their great soups (like the lentil) and you have a very filling meal.

20) Grilled Shrimp Poboy – Sammy’s

In Louisiana, 99% of all seafood poboys are fried. A member of the 1% that isn’t resides at Sammy’s on Highland. Good, fresh bread is piled high with tender, grilled shrimp. The shrimp are then smothered on pepper-jack cheese, onions, mushrooms, and peppers. Get it dressed and you won’t miss the batter.

19) Muffaletta Pizza – Johnny DeAngelo’s New York Pizza

Johnny takes a Louisiana favorite and puts it on a pizza, giving us a new way to enjoy a favorite! The pizza is topped with olive oil, Italian cheeses, homemade olive salad, and Italian cold cuts. His other pizzas are fantastic as well. He also serves a killer lunch buffet. For pizza in Baton Rouge, Johnny D’s is in a class all its own.

18) Fish Tacos – La Reyna

When you enter La Reyna, you will feel as if you just headed south of the border down to Central America. This is due in large part to the clientel and waiters speaking little, if any, English. The result though is a very fresh and authentic restaurant, and the fish tacos here are tops. Flaky, white fish is seasoned, grilled and piled into two tortillas (ask for corn to make it authentic). The tacos are topped with fresh chimol (Honduran pico de gallo), shredded carrots, and shredded lettuce. Top with fresh squeezed lime juice and you are in for a treat. The rice and beans that accompany it are very good as well. This dish as well as others screams authentic and fresh. (Check out the chicken mole, trust me!)

17) Chicken Schwarma – Albasha’s

Many places in Baton Rouge do chicken schwarma and all manage to put their own twist on it. Albasha’s, however, has always been consistent and perfect. The chicken is slow roasted on a spit with Lebanese spices and charred to juicy perfection. Pair it with their fresh salad, hummus, and pita bread and you are set!

16) Chargrilled Oysters – Parrain’s

But wait! I thought only ACME had chargrilled oysters? False! Parrain’s makes them like ACME, loaded with olive oil, butter, garlic, and Romano cheese; but Parrain’s is consistent with serving large, plump oysters. They get the nod.

15) Jerk Ribs – Ronnie’s Ribs

The bold flavors of Jamaica are on display here and sweet, tender ribs are center stage. Hints of allspice, habanero, and ginger engulf the pallet and term something as simple as ribs into a vacation on a Caribbean island. The jerk spices leave a nice crust on the outside which is a nice contrast to the moist, tender inside.

14) Lamb Vindaloo – Bay Leaf

Rich chunks of lamb swim in a rich, brown gravy flavored with various Indian chilies. This dish is the hottest on the menu and the heat slowly creeps up on you before taking control. However, the heat enhances the flavor and experience of eating hot food done right. Pair it with one of their fresh yogurt drinks to keep the heat in check.

13) Crawfish Ravioli – Opie’s Cajun Café

How to make ravioli better? Fry it! Want to make it even better? Top it with a delicious cream sauce swimming with crawfish tails. Good luck getting up after eating. Also get the boudin balls. Best in Baton Rouge by a mile!

12) Shrimp Aurora – Monjuni’s

A mound of spaghetti is tossed with tender shrimp, their signature sweet tomato sauce, and Alfredo sauce. A massive amount of fresh cheese is melted on top. The result is a rich, delicious pasta dish that will leave you full for two days! (Days you will be full may vary)

11) Meatball Poboy – Pocorello’s

Once you get past old man Pokies’ happy-go-lucky attitude (warning: extreme sarcasm), you will enjoy one of the best sandwiches in Baton Rouge. Large, juicy meatballs that burst with the flavors of Italy are nestled onto good, French bread and topped with their signature red sauce and melted cheese.

10) Chipotle Chicken Curry – Dingo’s

This dish is just interesting. You have the sweet and subtle spicy coconut curry up front and then a wave of smoky chipotle hits you! The result is a dish that is at delicious as it is unique. A variety of vegetables accompany chunks of chicken swimming in the golden curry. It is served with brown rice which makes it more filling and provides great texture.

9) Lechon Kawali – Pinoy’s

If you like cracklings and bacon, then you have found your holy grail. Large chunks of pork belly are slow roasted and then fried to a crisp golden brown. The result: One side is a smooth, creamy fat and the other is rich pork meat. Pair with the pickled papaya and sautéed bean sprouts for a taste of the Philippines.

8.) Muffaletta – Anthony’s

Louisiana’s top sandwich is well represented in Baton Rouge. This muff has all the traditional toppings: marinated olive salad, capicola, salami, mortadella, emmentaler, and provolone piled on the traditional Sicilian bread. What puts this muff in the top spot is the high quality olive oil and super fresh olive salad. Do not check your blood pressure after eating this sandwich!

7) Pad Thai – Thai Pepper

Salty, sweet, sour, spicy. All these words can describe pad thai. Thai Pepper makes it the best by loading it with fresh meats and veggies. Choose your heat wisely because Thai hot is not Louisiana hot (it’s hotter!).

6) Lamb Shank – Atcha Bakery

Get to Atcha early on Friday for lunch or be prepared to wait. Large lamb shanks are simmered for hours in rich Middle Eastern spices. The meat is fall-off-the-bone tender and the flavors are rich and bold. Served over rice, this dish will make you want to call in for the rest of the day.

5) Twice Cooked Duck – Zea’s

Two large leg quarters are roasted until tender. Then they are flash fried to make the skin crackle. A sweet-spicy Asian glaze is drizzled over the rich meat. Crunchy green onion and cilantro bring out exciting flavors in this well done dish. Pair it with roasted corn grits and braised cabbage and you will have a “usual” at Zea’s.

4) French Dip and Gumbo – Dempsey’s

Beef is slow cooked until the meat practically melts. When this happens, you know a great sandwich is in the works. Several slices of quality cheese are melted on top the beef which is piled on fresh bread. A side of crisp fries and rich, brown dipping gravy accompany this mouth-watering treat. But wait! A cup of gumbo is included. A rich roux makes this gumbo shine. My favorite is the chicken and sausage. This is one of the best items in Baton Rouge and may be the best value!

3) Shrimp Burger – Mason’s Grill

There’s good reason why the Food Network voted this the #1 burger in Louisiana. It’s delicious. A thick, well seasoned patty is placed on Mason’s famous soft rolls. The meat is stuffed with fresh jalapenos. Then the burger is topped with sautéed shrimp, more fresh jalapenos, and melted Jack cheese. The jalapenos take the burger to a new level with their fresh, crisp bite. If you love burgers, you must eat this one!

2) Pho – Pho Quyhn

How do you describe a dish whose taste is indescribable? I’ll try. A rich, beef broth bursts forward with bold spices such as cinnamon, star anise, ginger, cloves, and cardamom; sending your taste buds swirling. The rice noodles are perfect filler in the soup. Culantro (long coriander), Thai basil, fresh jalapenos, bean sprouts, and lime juice can all be added. I like mine with everything: thin flank steak, lean brisket, fatty brisket, tendon, book tripe, and gristly meatballs. A little hoison sauce and a hint of Siracha and my taste buds experience something new with each bite.

1) Chicken Tika Masala – Bay Leaf

Not many dishes have impressed me like the chicken tika masala at Bay Leaf. The chicken is rubbed with yogurt and other Indian spices and cooked inside a tandoor oven. The chicken is then cut into chunks and placed into a rich masala sauce. The tika masala sauce is made with curry, tomatoes, and coconut milk. Served with their aromatic rice and fresh na’an bread makes for a perfect meal. If you haven’t, please try this dish!

And there you have it. Please write me any comments. I am looking forward to reading what you thought. Did I leave your favorite out?

Grand Opening

2009-06-10T14:04:00.000-05:00

Now that there is some content on this blog, I think it is time to get this thing rolling! I want to emphasize to all readers that this blog is meant to be a collaborative effort. Your input and feedback are strongly encouraged! The goal here is to promote discussion about the various cuisines available in our area and your experiences with restaurants in town.

In the spirit of doing this, you will see posts on the site from not only me, but other contributing writers who share my love and passion for great food. The first such post is up next, courtesy of friend and fellow foodie Mark. He’s a transplanted New Orleans guy who has combed and crawled his way through the numerous eateries in Baton Rouge, from dive to fine dining in order to compile his list of the top 25 dishes in Baton Rouge. Do yourself a favor and try some of these items, you won’t regret it.

Again, your comments (positive or negative, just keep it respectful) are always welcome! Enjoy the site, and prepare to get hungry as you peruse these writings! Bon Appétit!

Italiano

2009-05-23T11:24:00.000-05:00

While Baton Rouge doesn’t have a Little Italy like Chicago, New York, or other larger cities, we do have our fair share of fine Italian eateries. Here is my take on the many places in town where you can find your favorite Italian foods.

First let’s start with pizza. Of course we all know the big names, and we all have picked up the phone to order Domino’s, Pizza Hut, or Papa John’s. But when possible, do yourself a favor and check out the many great alternatives in our area. California Pizza Kitchen and Kona Grill in Perkins Rowe are great places with good pizza. They feature a variety of the more modern twists on traditional pizza offerings, like pear and gorgonzola pizza, barbecued chicken pizza, and mango tandoori chicken pizza. If you tastes for pizza are more standard, there’s the Mellow Mushroom near LSU, Rotolo’s in several locations, Buck’s Pizza, Johnny DeAngelo’s, and others. All of which have good pizza and depending on whom you ask, one of them bests the others. For me, and many others there is no question that the best pizza around is at Fleur de Lis. The pink building, square pizza and no credit card policy may turn you off initially, but taste the pizza and you won’t care. They have been making this great pizza since 1946 when the place opened as a cocktail lounge.

For casual Italian dining, places like Macaroni Grill, Portobella’s, and DeAngelo’s are nice. There’s also some of the newer Italian chains like Carrabba’s Italian Grill and Bravo Cucina Italiana, which are okay, but for me I prefer to stick with the local establishments. Ruffino’s on Highland is one of my favorites, because in addition to some great Italian dishes, you can get a good steak, or delicious seafood dish. Gino’s, just off College on Bennington is probably the most authentic Italian cuisine in the city and very nice, a great place for a special occasion.

Of course there are other places not mentioned here, but these are my recommendations, and I would love to hear yours as well. One final thought, next time you venture out for a nice evening of Italian dining, skip the chain restaurants for once and give a local spot a visit.

Downtown

2009-05-12T16:33:00.000-05:00

For quite some time now, Baton Rouge has struggled with getting some life injected into the downtown area. While a few places have thrived, the majority have come and gone, some so quickly that they were barely even noticed. This holds true for both bars and restaurants, and those establishments that fall somewhere in between. Here are my thoughts on some downtown spots.

First up are the places where you can get in and out quickly if you want to grab a quick bite. The Subway on the corner of Third and North is perfect for this, because whether or not you’re ready, the sandwich Nazi inside will push you through the line so fast, you won’t have time to waste time. If you are looking to sit down for a bit in a casual place, Downtown Seafood has cheap prices and decent food. Nothing to brag about, but it will do in a pinch. Jobe’s Café is a nice little place with a daily buffet. They have consistently good food, and at a good price. The crowd can get pretty thick in the midst of the lunch rush, and you may be bumping elbows with some pretty grisly characters working on the many construction projects in the area.

The new Shaw Center has brought with it some great dining spots. If you’re in the mood for sushi, Tsunami is a great place. It also offers the best view of the downtown area overlooking the river. That view doesn’t come cheap though, so you’ll find yourself paying a bit more than you would at a typical Japanese eatery. Capital City Grill on the other side of the center is another great restaurant. Located just across the street from the new downtown Hilton, they have good food and friendly service. I personally recommend the Tenderloin Salad for lunch. Crisp Romaine lettuce tossed in a tangy Caesar dressing with diced Roma tomatoes, topped with a nice piece of tenderloin steak sporting some crumbled blue cheese.

The people who brought you Walk-On’s restaurant (near LSU, and now Coursey near Sherwood), have a few establishments in the downtown area. There’s an Irish themed bar, Happy’s, a pizza joint called Schlitz and Giggles, and Roux House. Schlitz and Giggles is about as serious about their food as the name would suggest. I have found the pizza here to be rather disappointing. They serve the thin crust style, which I am a big fan of, but it just isn’t up to par. The crust is lacking crispiness and any inclusion of meat toppings leaves you with a pool of grease atop each slice. Roux House is unfortunately not much better. On a recent visit, I got their version of a small seafood combo plate, containing shrimp that were sized to be dried and bagged, not fried. The crawfish weren’t very fresh, and the fries soggy, a disappointment to our seafood traditions. Service at each place is also very poor. I sat unattended at a table in the pizza place before leaving and the staff at Roux House made it seem like an effort to serve me. These places should stick to providing drinks and music.

Where else in the city can you eat foie gras and drink something called a Dirty Lobbyist? Look for a review very soon.

Fresh Catch

2009-04-24T22:49:00.000-05:00

Here in South Louisiana, we are truly blessed to have access to some of the best fresh seafood found anywhere. Whether its crawfish, crabs, shrimp, oysters, or the many fresh fish available, you're sure to find a favorite without going far. Just as abundant as the seafood options are the restaurants that specialize in them.

By far, the primary preparation that you will most often find will be fried. As much fried seafood as the restaurants in our area feature, they don't all prepare it the same way, so it's important to know what you like before venturing out for that seafood platter. For example, there is a real difference in both taste and texture between frying with cornmeal versus flour.

For me, the greatest sins committed in frying seafood are overcooking, and greasiness. The latter often occurs as a result of the former. Luckily, there are a wide range of places in the Baton Rouge area where you don't typically have to be concerned about that. Restaurants such as Ralph & Kacoo's, Drusilla, Parrain's, Mike Anderson's, and Brunet's have consistently delicious seafood dishes, and are experts when it comes to the fried staples we love. In my opinion, for fried seafood, you can't beat The Chimes. This LSU landmark has impressed me on every visit, and its new Coursey Boulevard location offers the same great quality in a much larger and easier to access facility. Of course, there's nothing better on a hot Louisiana summer afternoon to wash down that tasty seafood than an ice cold beer, and if you can't find one you like at Chimes, then you don't like beer. They have over 130 different brews from every corner of the planet.

If fried is not for you, then the city has a number of other restaurants that are offering tasty alternatives. For great oysters, check out Jones Creek Oyster Bar, Phil's, Acme Oyster House, or On The Half Shell. In addition to the classic freshly shucked delicacies, you can find different grilled variations. One of the more recent additions to area seafood menus is the fish taco. You can find this tasty dish at places like Fish City Grill, Bonefish Grill, and Dingo's.

So whatever your favorite seafood dish is, you are in the right place. Check out one of these places or one of the many others in the area, and let me know your thoughts.

Dingo's

2009-04-11T11:10:00.001-05:00

UPDATE: After a move from Coursey to the Shenandoah Country Club, Dingo's closed after just a few months in it's new location. I miss the curry so much, I can't stand it. Thinking of calling Patrick and begging for the recipe.

Cuisine Rouge Rating:

4.5 plates

Wow. You know, there are a relatively large number of restaurants here in the Baton Rouge area, but despite that, there isn't much variety. You can choose from a long list of places from the typical categories, but rarely is there a place that stands out.

One of the city's newest eateries, Dingo's is such a place. Located in what was at one time Semolina's restaurant on Coursey Boulevard near Sherwood Forest, Dingo's maintains the same basic look, but a totally different atmosphere.

Owner Patrick Muller hails from Perth, Australia and his friendly and captivating persona contributes largely to welcoming environment you'll find inside. When you combine this with the great food, you are sure to become a fan.

The menu is relatively short, but covers a wide range of different types of items. Appetizers include standard fare such as potato wedges and spinach dip, but also features some interesting things such as the shrimp bong, jumbo shrimp perched high upon skewers served in a glass bowl containing a tasty dipping sauce.

There are a nice variety of salads and sandwiches on the menu offering a variety of different flavors. My wife had a side salad that was served with a delicious honey mustard dressing. For lunch I had the chicken club, a basic sandwich regularly seen on a lunch menu, but the crispy applewood bacon, tasty honey mustard sauce and wheat bun elevated it to another level. It didn't hurt either that the chicken breast was cooked perfectly, very juicy and sporting a great grilled flavor.

Other sandwiches on the menu take on an exciting flair, and offer a nice departure from their boring counterparts. Turkey and brie Panini with fig spread, the turkey burger with chipotle cranberry sour cream, and the veggie burger with freshly made mango salsa are all as tasty as they sound.

Continuing the trend of tasty and exciting are the soups. The tomato basil and homemade chili made with chicken are quite good, and the pumpkin soup is an unusual and delicious offering. It is thick and creamy with a hint of spice giving it a really nice flavor.

The two entrees that I sampled were excellent. The pan seared sea scallops were perfectly cooked, and served atop butternut squash risotto. The squash were not overcooked, with a nice bite, offering a great textural contrast to the creamy risotto. The chipotle chicken curry has applewood bacon, artichokes, green peppers, and tender pieces of chicken swimming in a decadent coconut red curry sauce. I'm fairly certain you won't find a dish this exotic and flavorful anywhere else in town.

If you have managed to save any room for dessert, you are in for a treat. There are a variety of selections, including a rotating 'sweet of the day', but I recommend the chocolate croissant bread pudding. The creamy, buttery richness of the croissant makes it an excellent candidate for incorporation into a bread pudding. Together with the chocolate chips and the rum cream sauce, this will put all other bread puddings you have tasted to shame.

In conclusion, this is a great restaurant, and a more than welcome wakeup call to the standard fare of Baton Rouge cuisine. Do yourself a favor and head 'down under' to Coursey Boulevard for a great meal.

Mudbug Madness

2009-04-04T16:23:00.000-05:00

Well, it's that time of year when the crawfish cravings are in full swing. Thanks to recent rains, the crop is looking up and the prices are starting to stabilize. As most Louisianians know, the normal curve for pricing tends to swing upward as we approach Easter weekend, then fall back down after. Right now, it seems that somewhere in the neighborhood of $3/lb boiled is typical pricing in the BR area.

Last Sunday my cravings came to a head and I had to get a fix. Despite the fact that Tommy's Fish House is located right near my house, I had to venture into the city because they were closed. When open however, you can find boiled for $3/lb and on some nights get all you can eat for $20. My first thought on where else to go seemed obvious. Logic told me that a place I would be sure to find what I needed would be The Crawfish Place, however they too were closed on a Sunday.

So, I found myself heading over to Sammy's on Highland Rd. The pricing was much like the crowd there, a little on the upscale/trendy side. There were a mix of local celebrity types and college students inside filling the place with a lively atmosphere. The crawfish were good, seasoned nicely, but not cheap. A tray containing 3lbs cost me $13.95, not including corn and potatoes which were $3 extra. For an additional 2lbs, it was another $3.95 plus another $3 for more potatoes. Of course you can't have hot boiled crawfish without beer, so my total damage came to about $40.

All in all, not a bad experience. I could have saved money eating at home, but wanted to get out and go somewhere, so I guess that factors into the cost as well. There are other choices of course, I know there are some seafood restaurants in town such as Drusilla that are doing all you can eat deals as well.

Of course, I could have just went with buying live and boiling at home. I find it interesting just how many different procedures there are out there for accomplishing this task. I have heard all sorts of methods, such as steaming them in an ice chest, covering them with ice, letting them soak for some time, and even throwing raw onions on top once they come out of the boil. The other curious thing is what some people will integrate into a boil. This really runs the food spectrum as covers a large amount of items. Foods like eggs, sausage, mushrooms, broccoli, carrots, and even chicken breasts have found their way into the spicy brew by people I know.

So, let's hear your thoughts. Where is the best place to find boiled bugs, and how do you do it?

Burgertime

2009-03-20T14:40:00.000-05:00

I do love a good burger. Unfortunately, I have been spoiled by my time spent working in New Orleans, and thus cannot ever be totally satisfied with any burger in Baton Rouge again. If you love the hamburger like I do, then read the following very carefully.

When you are in New Orleans, you MUST go to Port of Call. Even if you don't find yourself going to New Orleans any time in the foreseeable future, it would be worth the trip just for this experience. Fight the initial urge to doubt me when you arrive and are forced to wait in a long line, even if it is a Tuesday afternoon. Also, do not rush to judgement when you enter and find the place to be a dive. You may reach a breaking point when encountering the less than friendly staff, and when you don't see fries on the menu, but relax and wait it out. Because when you get that huge, delicious, freshly cut burger delivered unto you, it will all be worth it.

I'm not sure exactly what they do, but they do it right. From the dimly lit kitchen emerge guys who look like roadies wearing dark sunglasses, but they are magical when it comes to meat. You will stare at the burger and huge baked potato and wonder how one could possibly consume it all, but not long thereafter you will again be filled with wonder, imagining how you were able to eat every bite.

Sure, there are other things on the menu, but there is no conceivable way that I could go there and not get a burger. Maybe one day, but I doubt it.

As for Baton Rouge, I have heard a variety of opinions. Some say Brewbachers is the place to go, others say Pasttime, Times Grill, Cheeburger Cheeburger, etc. Here is what I say - if you can't order a burger any way other than cooked to death, then scratch them off the list immediately. Meat that has been cooked to the dull grayish color of death will taste just that way. I'm not telling you to eat it freshly removed from the cow, but a happy medium is nice.

You may call me crazy, but to me, Hooters has a great burger. I am well aware that they are much better known for their two main dishes, wings and eye candy. But, they will cook to order your burger however you like it, and I have always been pleased with the flavor and quality of product. Quality of the burger that is....of course. Let's hear your thoughts.

UPDATE: Okay, so perhaps I was a bit premature in posting this entry, because I had not visited Mason's Grill. Food network deemed their shrimp burger best burger in Louisiana, so I had to try it. Fresh ground beef stuffed with jalapenos cooked to order however you like it done. Covered in a ridiculous amount of melted jack cheese, perfectly cooked shrimp and topped with more fresh sliced jalapenos. This is all placed upon a slightly sweet toasted bun. Very good, easily the best burger that BR has to offer.

Famous Sushi

2009-03-19T22:25:00.000-05:00

Sushi seems to be the hot item in Baton Rouge area cuisine at the moment. At last count, I think I counted about 14 places where one can find this tasty Japanese delight. Famous Sushi in Prairieville just opened last week, and is located in the Ultima Plaza shopping center, very close to the Ascension/EBR parish line. This spot was the former location of China Chef II, but was never opened.

The interior is quite small, but nicely decorated with what you would expect to find at a Japanese restaurant. At the rear of the restaurant is a small sushi bar with a few chairs and two smiling sushi chefs. The staff all seemed very friendly and accommodating. I sat at the sushi bar and looked over the suprisingly full menu. They offer a variety of appetizers, Japanese staples, hand rolls, maki rolls, and specialty rolls. I sampled the Gyoza pork dumplings, which were quite tasty. Nothing out of the ordinary, but well cooked and flavored, with the typical accompaning sauce. I admit that I'm not the most hardcore when it comes to sushi, so I tried my typical two safe choices. The Philadelphia roll was very good, salmon was very fresh, and the toasted sesame seeds sprinkled on the pieces gave a nice flavor. The softshell crab roll was also quite good, the crab was fried perfectly and was not oily at all.

Obviously there are many more items that I am yet to sample, but this quick first visit proved to be a promising one. Another positive about this place is the hours. Open seven days a week, until 10PM every night, except until 11PM on Friday and Saturday nights. While it isn't yet my favorite Red Stick place for sushi, it is a good spot for quickly satisfying that late night sushi craving.

Welcome to Cuisine Rouge

2009-03-19T21:25:00.000-05:00

Welcome to Cuisine Rouge, a restaurant and food blog based in the Baton Rouge metro area. Here you will find my reviews of of the many eateries in our fine city and the surrounding areas. I encourge your comments and feedback, with the hope of providing folks with some insight on where to find great food.