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Started By
Message
re: What does Baton Rouge need?
Posted on 2/7/26 at 12:08 am to DukeKaboom
Posted on 2/7/26 at 12:08 am to DukeKaboom
Legit breakfast / bagel spot near bocage
0
Posted on 2/7/26 at 12:09 am to DukeKaboom
It probably won’t succeed, but we don’t have a German restaurant. Personally, I like German food, but I suspect there aren’t enough of me to make one profitable in BR.
Posted on 2/7/26 at 3:34 am to DukeKaboom
A Pal’s Sudden Service.
Posted on 2/7/26 at 9:21 am 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.
By comparison, Big Jake's serves a beef rib for $30 to $32, and it comes with 2 sides. He only does this on Friday night, and it's not all year long. Point being, there's still margins to be made at $30 to $32 per plate (rib). $72 for one beef rib is just too expensive.
Posted on 2/7/26 at 9:22 am to SixthAndBarone
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.
I know at one time they did. I still believe this to be true today. I had knowledge of this some time ago, and a friend of mine, brought this up on his own (he called me and asked if I wanted to split a cow with him -- from Sagera Farms) also said this to me no more than a month ago as well.
This post was edited on 2/7/26 at 9:24 am
Posted on 2/7/26 at 10:06 am to DukeKaboom
quote:
Leaning towards something of a meat market, sandwich concept..
If I wanted to compete in this market, I would approach someone that's already an established business, like Ronnie's boudin and cracklins on Florida Blvd who has excellent boudin and does plate lunches, and I'd invest with him and expand his existing business.. and after I was was successful, then I'd offer to buy him out.
This post was edited on 2/7/26 at 10:08 am
Posted on 2/7/26 at 12:55 pm to tigersbh
This.
Like Sharon’s in Baker.
Solid “meat and three (now two sadly..) for around $10-12 bucks a plate with a drink.
I’d gladly drive across town for that . Rather than typical lunch spots for $15 entree, $3 drink, plus tip!
Like Sharon’s in Baker.
Solid “meat and three (now two sadly..) for around $10-12 bucks a plate with a drink.
I’d gladly drive across town for that . Rather than typical lunch spots for $15 entree, $3 drink, plus tip!
Posted on 2/7/26 at 5:07 pm to DukeKaboom
quote:
Not looking to do BBQ. My niche is definitely house pickles, charcuterie, boudin and sausages. But can’t stress enough, I want to stay away from a BBQ joint type place. I’m not well versed and the cost is going to continue to climb. Really want to limit the use of “beef” as much as I can for cost purposes
I've always thought a sausage place would kill it here. Specifically in south Baton Rouge. Serve beer with house made sausages, housemate rolls, etc. Look at Thirsty Pig in Portland, ME as what im envisioning... Have a good setup with TVs too. South BR legitimately has no good places to watch a game that isn't a chain like BWW.
Just contact me to find you a spot lol. Not a broker. There are just a number of locations in BR that will always fail and have always failed despite good concepts going in. Im sure they will be pitched to you.
This post was edited on 2/7/26 at 5:10 pm
Posted on 2/7/26 at 6:50 pm to DukeKaboom
For my own personal preference, I would enjoy a good Irish or German restaurant, but I could go for a NY style deli so I could get an actual quality Rueben sandwich.
Posted on 2/7/26 at 8:08 pm to Alt26
quote:
Perhaps a Texas style BBQ spot could do well out there.
That there is not already a TX BBQ joint in BR is odd. Terry Black is opening a joint in Nashville and John Lewis did it in Charleston. I can't believe it couldn't be done around BR.
Posted on 2/7/26 at 9:21 pm to GeauxPack81
There is room for a neighborhood place with TVs, etc. like City Cafe’ in the Highland/Bluebonnet area.
Sammie’s lost “it”, and there are a lot of new roofs in the area.
Sammie’s lost “it”, and there are a lot of new roofs in the area.
Posted on 2/7/26 at 10:33 pm to AlwysATgr
quote:
I can't believe it couldn't be done around BR.
Different work force, and consumer base.
To the point about doomed locations, look at The Velvet Cactus on Old Hammond Hwy. When it was Chalet Brandt, it was lightning in a bottle. Since then nothing but busts.
This post was edited on 2/7/26 at 10:37 pm
Posted on 2/7/26 at 11:54 pm to robot55
I second this. If anyone would do 30-40 count overstuffed gulf shrimp
Poboys in BR, they will kill it.
Poboys in BR, they will kill it.
Posted on 2/8/26 at 1:13 am to DukeKaboom
Things Baton Rouge straight up does not have (not to be confused with things it has but does poorly) are:
Korean Fried Chicken
Jewish Deli
German/polish food
Spanish Tapas
Deep Dish Pizza
Filipino food
What Baton Rouge does exceptionally poorly:
Texas Style BBQ (or really all styles of BBQ)
Texmex
Pizza
There’s a handful of restaurants in Texas that I visit every time I am in the area. I wish similar places existed here:
Buccees (coming soon)
Pious from Austin
No. 1 Chicken + Beer from Dallas
Jim’s BBQ in Waskom.
Korean Fried Chicken
Jewish Deli
German/polish food
Spanish Tapas
Deep Dish Pizza
Filipino food
What Baton Rouge does exceptionally poorly:
Texas Style BBQ (or really all styles of BBQ)
Texmex
Pizza
There’s a handful of restaurants in Texas that I visit every time I am in the area. I wish similar places existed here:
Buccees (coming soon)
Pious from Austin
No. 1 Chicken + Beer from Dallas
Jim’s BBQ in Waskom.
This post was edited on 2/8/26 at 1:20 am
Posted on 2/8/26 at 4:18 am to DukeKaboom
Old school diner with 1,000 options
Posted on 2/8/26 at 5:16 am to DukeKaboom
Ojos Locos Sports Cantina 
Posted on 2/8/26 at 6:54 am to Will Cover
Ruth Chris does not get beef from Sagrera Farms
Posted on 2/9/26 at 9:17 am to DukeKaboom
quote:
Really want to limit the use of “beef” as much as I can
Then you shouldn't use Iverstine's as a business model to replicate. They have one of the best burgers in Baton Rouge and they sell a large amount of aged beef, as well as fresh, grass fed beef. They sell the highest quality of beef and pork in Baton Rouge.
Posted on 2/9/26 at 9:26 am to Matt225
Made my first trip to OL's last week after houston supercross...they have a new lifetime customer.
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