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re: What does Baton Rouge need?
Posted on 2/6/26 at 12:11 pm to DukeKaboom
Posted on 2/6/26 at 12:11 pm to DukeKaboom
We ate at Crazy Pig Southern Kitchen in Covington the other day. Breakfast and lunch, but with their full bar and creative cocktails, they should open for dinner also. Everything we had was good, especially the biscuits. It wasn’t a bbq joint. Something like that would do very well here imo.
0
Posted on 2/6/26 at 12:34 pm to BitBuster
quote:
Poboys. I don't know if Pop's Poboys in Lafayette is profitable or not, but they kick arse.
I feel like they have to be since they’ve been around for 10+ years now. I’ve always thought a Pops would do well in BR.
Posted on 2/6/26 at 12:43 pm to DukeKaboom
Italian cold sandwich joint like Francolini's in New Orleans.
Posted on 2/6/26 at 3:09 pm to DukeKaboom
Just realize that your staff won't be nearly as competent as you may be used to in Florida. Consider that when making your decision on the complexity of what you serve.
Posted on 2/6/26 at 4:53 pm to deeprig9
Yeah that was the first thing that came to mind with all of this. It’s why I’m not going fine dining and looking for something more towards low overhead and fast casual. I can train anyone to make a damn sandwich, but I’m done trying to trust someone to make a beurre blanc
Posted on 2/6/26 at 5:00 pm to DukeKaboom
quote:
I can train anyone to make a damn sandwich, but I’m done trying to trust someone to make a beurre blanc
Focus on work-release types wherever possible- they are more likely to show-up on time and not frick around, lest they go back to jail.
Posted on 2/6/26 at 5:57 pm to ragincajun03
quote:
A legit good Thai food joint.
Duang Tawan, among others
Posted on 2/6/26 at 6:17 pm to SixthAndBarone
quote:
Yall crap on the local restaurants that have been in businesses 30+ years yet when a new concept opens up, they close within a couple of years.
For once, I have to agree with you.
Posted on 2/6/26 at 6:43 pm to HebertFest08
quote:
There is Sagrera Farms north of BR that you could source from. They have good meat and Supper Club has a couple of cuts from them on the menu.
I believe Ruth's Chris Baton Rouge gets their beef from here.
Posted on 2/6/26 at 6:46 pm to SixthAndBarone
quote:
Salt Pepper Oak
I like this place. I've been a few times, and I appreciate the amount of effort the owner does promoting his business with live tastings.
I won't be getting the beef rib again. Not because it wasn't good. It was. It's as close as one can get to a Texas beef rib (top honors goes to Big Jakes in St. Gabriel on Friday nights), but it was too damn expensive. $72 for one beef rib.
I'll stick to their brisket and ribs.
Posted on 2/6/26 at 7:01 pm to Will Cover
quote:
too damn expensive. $72 for one beef rib.
This is why BR won’t be Texas. I agree with you, I don’t want to pay that. But we will pay it for crawfish. People in Austin will pay it for a beef rib. It is what it is.
Posted on 2/6/26 at 7:04 pm to Will Cover
quote:
I believe Ruth's Chris Baton Rouge gets their beef from here.
I’d be shocked if so. Maybe they do but I do know that farm doesn’t have a rep amongst the beef industry as anything special. Not a knock on them, it’s just how it is.
Posted on 2/6/26 at 8:01 pm to DukeKaboom
quote:
I can train anyone to make a damn sandwich,
Job description: Put chicken in box. Give box to customer. Do this in less than 20 minutes.
Somehow someway, many people can't do this.
Posted on 2/6/26 at 8:04 pm to DukeKaboom
BR badly needs something like the Veranda Cafe which is in Black Mountain NC. They have the best sandwiches, soups, salads, etc. That places always has a line to the door. There’s really nothing like that type of place in BR. Even the desserts are good.
Posted on 2/6/26 at 8:51 pm to DukeKaboom
I wish south Baton Rouge had a home cooking kind of place, like James’s restaurant in Denham Springs. Hamburger steak, fried chicken, pork chops, mustard greens, cabbage, lima beans, white beans, cornbread. That kind of stuff, but it sounds like that’s not really your thing.
Posted on 2/6/26 at 8:55 pm to tigersbh
Definitely my thing, but I worry the market for that isn’t too profitable. It’s an option for sure though
Posted on 2/6/26 at 9:23 pm to DukeKaboom
If I was opening a restaurant in Baton Rouge, I would open a Frostop.. With burgers, hot dogs, fried chicken, shrimp and fish baskets, french fries, onion rings.. casual fare at reasonable prices and a lenient franchise that would allow for daily plate lunches. Have Soft serve ice cream and Rootbeer floats in frosty mugs, banana splits and old time fudge sundaes. Some place with indoor and outdoor seating where families could go and take the kids after ball practice and games.
This post was edited on 2/7/26 at 10:16 am
Posted on 2/6/26 at 9:28 pm to Alt26
quote:
The Istrouma brewery/farm in St. Gabriel (just across the EBR border) recently shut down. It's a good property, but (IMO) they never really nailed the potential. It seemed like it never really figured out what it wanted to be.
Perhaps a Texas style BBQ spot could do well out there. One of those spots where people line up to wait for the food and hang out and drink beer.
They're building a DSLD type neighborhood there last I heard.
Posted on 2/6/26 at 9:42 pm to DukeKaboom
quote:if this is true, you should be making a killing in Florida and move your BR family to you
My niche is definitely house pickles, charcuterie, boudin and sausages
Lots of Florida posters on here are always looking for boudin and sausage.
Posted on 2/6/26 at 11:24 pm to SixthAndBarone
quote:
This is why BR won’t be Texas. I agree with you, I don’t want to pay that. But we will pay it for crawfish. People in Austin will pay it for a beef rib. It is what it is.
I smoke my own beef ribs, and while I'd put them up to any of the best I've tasted anywhere, the meat is not all that crazy outrageous price-wise to buy and cook. They are pound for pound more expensive than brisket with their relatively low meat yield, but still not what I would consider exorbitant.
I never would have thought they could be that expensive in a restaurant. Charging $72 per rib is absolutely ludicrous.
I've been to Lockhart on several occasions, and I don't remember being shocked by the price for beef ribs there. Do they really charge that much for them in Austin?
This post was edited on 2/7/26 at 5:52 am
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