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.

Brandon's Cajun Cafe

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 - The Harlequin

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.

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Worth the Drive? Roberto's River Road Restaurant

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

Bistro Byronz

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

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

Rama - Big Taste in a Small Place

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

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

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

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.

My Top 25 Dishes in Baton Rouge

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?