We will be in the Baton Rouge area in two weeks. We are somewhat familiar with NOLA dining, but not the Baton Rouge area. I want to take my sister and her husband out for their anniversary. The on-line menu at Lafitte's Landing in Donaldsonville looks wonderful. Does anyone have any comments on this restaurant?
BTW, very interesting message board. It is encouraging to see the focus on food and entertainment rather than insulting the choices of others.
Juban's in Baton Rouge is good. Try the Hallelujah Crab or The Filet Juban w/crabmeat, plus the warm crawfish salad is memorable. Also, just off I-55 at Pass Manchac ( 45 minutes southeast of Baton Rouge, just south of Ponchatoula on Lake Maurepas) is Middendorf's, home of the greatest fried catfish. Comes in thin or regular filets. Go with the thin. Hot, crisp, tasty. Eat in the main shack, not the annex.
This is a good restaurant, but I haven't been there for several months, probably prior to the chef change. Still John Folse's former place that burned down and was located by the Sunshine bridge was always good, so its probably a good safe bet.
If you want to try a place that is equal in quality, is similarly a "white table cloth" establishment while closer to BR, try Mansur's. They have a really good crawfish salad with fried crawfish and a nice sweet dressing. Its located in a shopping center which I believe is on College just south of I-10. If you are heading toward town on I-10, get off at College, go left, continue on under the I-10 bridge and look to your right for a shopping center. Turn in there and go toward the back corner, you should find it there. Be sure to make a reservation.
We have been several times for brunch and had very good experiences, and we are planning to go back this Sunday. The brunch menu includes many of the things that are shown on the on-line menu. John Folse owns the restaurant, but doesn't actually do the cooking. The executive chef, Steve Zucker, left a few months ago to work in New Orleans, and we have not been there since the change, although I've heard favorable reports. From what I've heard, the new chef worked under Zucker and is continuing in the same tradition.