GRAYSON'S BARBEQUE
Read moreLocated 7,5 miles east of Natchitoches, this restaurant specialises in the «Mediterranean» barbecue. The Americans rise to the rank of the barbecue, and Grayson's proves this by taking the challenge out of hand. This is one of the favourite places of the locals when the craving for meat is felt - and the neighbors do not make their own barbecue…
CAJUN CATFISH HOUSE
Read moreThis house divides the premises. Some of them see a middle restaurant, whose reputation would be somewhat unexplored, surely because of the rather slow and sometimes distracted service. Others prefer to give him the benefit of doubt, focusing on the freshness of the products, and of course catfish fish that is in honor.
DEEP SOUTH BARBEQUE
Read moreAll meats are prepared in the purest tradition of the South American, i. e. barbecue, grilled with a touch of coal. Add to this many sauces and accompaniments and you have a real barbecue on your plate. Also taste the po-boy for smoked chicken. Some will blame the limited size of portions. Frankly, we would tend to say that they are finally reasonable!
DOE'S EAT PLACE
Read moreHere, cooking steak is high in art, so each movement is respected. Each level of cooking is finely detailed and the type of meat served: mudflap, tender, net etc… Each piece was aged for at least 21 days and is cut by hand on the day of cooking. Doe's Eat Place also prepares tamales, types of Mexican donuts.
BIG JOHN'S SEAFOOD PATIO
Read moreBecause visiting Louisiana is a taste of the wonderful crayfish of its marshes, this is an important address in the region. Big John's uses crayfish - in season - seasoned by your taste (soft, sharp, very spicy). This is where the premises come when the desire for crayfish is compelling. The rest of the year, fried fish and seafood occupy the map.
RICHARD'S SEAFOOD PATIO
Read moreThis family restaurant, which opens its doors as early as 17 p. m., leaves a host of gourmants enticed by the smell of crayfish. Don't be scared by the tail, nor by the vieillot aspect of the building. Typically Louisiana, Richard's laughs at appearances and focuses on product quality, in the case of excellent crayfish in season and all kinds of fried fish the rest of the year.
CRAWFISH HOLE
Read moreThe "hole of the crayfish" puts of course the orange damsel in the honor. Here it is only a question of crayfish tails and the dose of chilli that is added to them. Of course, we have known cheaper places, but we must admit that the product is of first quality. And in Louisiana, a crawfish platter is never to be refused! The restaurant also offers shrimps in all their forms, fried oysters, gumbo, po-boys and burgers, Cajun fried fish and many other typical delights.
DANKEN TRAIL
Read moreFor almost thirty years, this barbecue restaurant has been enjoying the people of Monroe. Two points should be noted: The dishes are rather cheap and the sauces are inventive. What makes it a good family restaurant. Try turkey, sausages or beef in sauce or caramelized pork.
ANOTHER BROKEN EGG CAFE
Read moreThis is the breakfast temple at Baton Rouge. This chain in all the U.S. owes its reputation to a card with more than 130 options for a copieux or a very rich brunch. Sandwiches, burgers, eggs in all their forms, salmon, brussell and even crabcake are to be tried.
SWAMP DADDY'S CRAWFISH
Read moreA nice louisiana shop where all the southern classics are represented, starting with gumbo and bisque, very thick. We also like thumbs-boys, sandwiches loaded with émincée meat, or pieces of fried fish, accompanied by cocktail sauce. In addition, the boss is attentive and passes between the tables to greet his clients.
ACME OYSTER HOUSE
Read moreThe restaurant originally was founded in New Orleans 90 years ago. Today there are five, including Baton Rouge. If each restaurant has its own menu, the taste of New Orleans is always found on the plates. Test, first of all, oysters, of course, raw or braisées. Salads and po complement the meal.
SCRATCH FARM KITCHEN
Read moreAs its name indicates, this small gourmet table works with local farmers and producers to offer a healthy, seasonal and local menu. In fact, the house lists the producers of the day's menu in order to pay tribute to them. On the plate, dishes inspired by world cuisine, always fresh, colorful and tasty, such as the grits bowl with pastured beef, tomatoes, okra, gruyère, parsley and farm egg. Mention should be made of the pretty decor and the artwork that adorns the walls.