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?
