The best restaurants Baton Rouge

Frank's is typically American. In its menu, which makes the most of fritures and grilled meats in barbecue, as in its atmosphere, very family and good child. You can dine on the spot and enjoy the popular atmosphere, or take away. It is also impressive to see the bars loaded with chicken drumsticks and other smoked meat packages.

All 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!

Here, 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.

This chain of restaurants, particularly extensive in the south-east of the United States, surf the dietary wave that appears to cover America. Zoë comes from "life" in Greek, and the creator of this chain is inspired by Greece in particular and the Mediterranean in general to create its menus, which vary according to the states. In Louisiana, shrimps are happily found in many salads, accompanied by feta, black olives, vegetables of all kinds, pita and hummus. In a nutshell, Zoë's Kitchen is our favourite fast food in the surroundings. The service is very well-treated.

This market also makes groceries and restaurant on the thumb. There is lunch on the spot, or order to take delicious louisianaises specialities, such as boiled crayfish, or the po-boy to shrimps, or the Muffaletta, this typical New Orleans sandwiche. Note that their gumbo was elected better gumbo of the US by the very serious Wall Street Journal.

This restaurant has its name very well, and the map pays homage mainly to the south American cuisine. The meat grill trays, gigantic plates of fried fish and shellfish, assorted burgers, all accompanied by spicy, colourful and colourful sauces. You can even order the "Tailgate menu", to be translated by picnic menu, knowing that "tailgating" means opening the rear of its pick-up to sit in the trunk and picnic.

Here, everything comes from the most lush grasslands in the United States: be it meat, or salad! Everything is fresh, well seasoned and tasty. Choose between blue and apple salad, or the smoked cheese burger and bacon. You can even assemble both by taking a little burger and a salad, or by turning the salad into a dish, adding chicken, bacon etc.

This restaurant is located opposite Baton Rouge in Brusly on the other bank of Mississippi. We eat a traditional food that honours the name of the restaurant. All plates are prepared on the same day, on demand, and the cajun taste for the good loved one feels in each dish. Try the buffet, for a wide range of specialties, or order à la carte according to your mood.

This 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. 

This restaurant, which is the oldest in downtown, looks like a cantine without much charm. But don't be fooled by appearances, because this place has some of the best po-boys in Louisiana, and that's why we come here. They also prepare hearty plates of seafood, fried oysters or red beans with rice and smoked sausage, not to mention gumbo, salads and various sandwiches. On weekdays until 10am, the house also prepares classic breakfasts.

For those who would be hurt by the country or for the tired traveller of the burgers and other fried fish, here is La Madeleine, a "French" bistro. In fact, the menu mixes several influences, French and Italian, but also Italian. However, the result is not bad. On the map, a small flux for spinach (spinach pochette), a lorraine quiche, crêpes, pasta to pesto or tomato or a fetish-mister. The enfroit also offers brunch, dinner and pastries. The pastries are not fabulous, but so far from France, they are forgiving.

The 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.

This bar-restaurant is located on the pleasant Highland Road and attracts a large number of premises after work. From 17 p. m., the large interior hall and the patio meet Louisiana always eager to celebrate, even a Monday evening! Here the queen drink is beer, so do not hesitate, they are all good and often local. The food is not incredible, but hey, you are in a pub, it's just catching up!

Here is a restaurant that respects its terroir, sourcing from farmers and producers in Port Allen or St. Francisville. It must be said that Sally and Russell Davis are not at their first try and it is in 2015 that this Baton Rouge restaurant was born (the name pays tribute to their daughter). On the plate, a contemporary Creole cuisine (crawfish and catfish etouffee, shrimp & grits, gumbo ya ya, etc.). For a fresh dish, we recommend the watermelon salad with arugula, cucumber, mint, aged feta and red onion.