Tommy's Fish House

37306 Old Perkins Rd. (near Airline Hwy.)

Prairieville, LA 70769

225-325-3911

http://www.tommyfishhouse.com

For over three decades, the Delaune family has been in the seafood business, providing the South Louisiana area with fresh seafood direct from their own private dock at Bayou Bienvenu.  After Hurricane Katrina displaced the family from their home in St. Bernard Parish, they came to Prairieville to seek out a new start.

They started humbly, selling fresh seafood from a truck parked near the intersection of Airline Highway and Old Perkins Road.  Before long business had increased and ironically just one week after Hurricane Gustav hit the area, Tommy’s Fish House was opened.

Tommy’s houses a seafood market and a restaurant offering a variety of great local seafood, as well as other tasty items.  All the staples are here;  poboys, soups, stews, étoufées, as well as a variety of boiled and fried seafood favorites.  Boiled seafood is done well, with seasoning that delivers great flavor without being overly hot.  I had the crawfish, and it was done well, easily peeled and adequately seasoned.  Another highlight from the menu that I sampled was the Pepper Jack Crab Dip.  Jumbo lump crab is mixed with a pepper jack cream sauce to create a flavorful appetizer.  For the non-seafood folks, Tommy’s serves up a good burger as well as a few tasty chicken dishes.  They also frequently offer house specials where chef Michael Summers showcases his culinary skills.

Pepper Jack Crab Dip

In my opinion, the real thing that sets Tommy’s apart from the plethora of seafood restaurants in our area is the service.  Manager Chalin Delaune is committed to customer service, and is heavily involved in ensuring that the customer has a great experience.  He’s well plugged into the social media aspect of modern business and fully realizes its importance in maintaining customers.  No negative opinion or experience gets past him without a sincere effort to make it right for all involved.

By the end of the year, the business will split into the restaurant fully taking over the current building and the seafood market moving into the building next door.  The seafood market will be expanded into a full service fresh market offering an even larger assortment of fresh seafood as well as house made sausage and other specialty meats.  For the hunters out there, Tommy’s will also have facilities available for cleaning and prep of wild game.  But the biggest addition will be the installation of a crawfish holding system.  Tanks are being installed along with a complex aquatic system that will facilitate the holding and cleaning of up to ten thousand pounds of live crawfish.  This will ensure that customers have access to the freshest, cleanest, and best tasting crawfish in the region.

So whether you’re looking for a great meal or fresh ingredients to prepare yourself at home, give Tommy’s a try.  They are located in northern Ascension parish, in the Oak Grove area, across Old Perkins Rd from the Prairieville Wal-Mart, and are open for lunch 6 days a week (Tues-Sun) and dinner 5 nights per week (Tues-Sat).

Pimanyoli's Sidewalk Cafe

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

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.

]
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.

Another Broken Egg

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

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

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.

Deal of the Week

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.

Louisiana Lagniappe – The Best Restaurant in Baton Rouge?

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