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Better in Baton Rouge?

There are tons of threads with B.R. tips, but none answering this question:

I'll be spending a few days in NOLA, and just one day in B.R.. Where can I go in B.R. to eat stuff I can't get in NOLA (either 'cuz it's different or 'cuz it's much better)?

Ambiance and stuff counts, but food's the priority. I need a show stopper. Fancy or hole-in-wall, doesn't matter. And local cuisine only, please (I can get good Italian, etc., here in NYC).

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  1. You will find the same food in BR that you find in NOLA. Perrain's is similar to some NOLA restaurants but very rustic. You will enjoy dining there.

    http://www.parrains.com/

    9 Replies
    1. re: Littleman

      Good suggestion. I would add that restaurants in Baton Rouge don't cater to tourists nearly as much as the ones in New Orleans and, as a consequence, I think they're friendlier with a lot less attitude.

      1. re: Littleman

        Thanks! What would you order at Parrains if you were me? I'm thinking of the Shrimp, Crawfish and Crabmeat Pasta; that's something I'd never even think of ordering here in NYC!

        1. re: Jim Leff

          I had the bbq shrimp there and I didn't care for it. It was too thick and tasted like gumbo. I don't remember what the hubby ordered. We liked it okay but haven't found much in BR that we love. There's a Don's Seafood in Gonzales right outside of the Cabela's although we haven't eaten there. We always make a stop at Cabela's, it's a great store. There's also a Mike Anderson's Seafood in Gonzales on the east side of I-10. I ate there once, the Friday before Katrina and it was pretty good. If it were me, I would have my meals in NO and travel to BR between them. I'm sure there is some really good food there, I just haven't found anything better than NO.

          I just remembered that someone here suggested a place in Gonzales that was supposed to be really good and we were wanting to eat there but it was closed when we were on our way through there. I'll see if I can't find a link.

          1. re: Jim Leff

            I couldn't find the place in Gonzales but came across this blog that I used to follow. Looks like some good ideas here. Double check your selections to make sure the restaurants are still in business before going.

            http://www.thecajunfoodie.com/baton-r...

            1. re: texasredtop

              You might be thinking of Sno's...it was really popular 25 years ago. I ate there with a friend last year and it was fine...can't remember what I had.

              Parrain's got a New Orleans cook after Katrina and improved greatly. I am actually going to be up there later today because I was told they would have grillades for Sunday brunch. It is very hard to find good grillades outside of the city.

              Baton Rouge has improved but in my opinion it is not really a restaurant town. We used to joke that it purged itself off all things Louisiana and tried to be like Perth Amboy.

              1. re: hazelhurst

                You'd need some heavy sulfide stench to fully evoke Perth Amboy...

                1. re: Jim Leff

                  There is a sufficiency of refineries in BR to get the effect.

                  The grillades were pretty good..for what they were. It was not a atraditional on in that the meat was not floured and browned..nor was it pounded. They are using beef scraps and are getting a perfectly decent flavor but it doesn't have the "depth" of the real thing. I would certainly have it again. Also had some char grilled oysters which are teh best I have had outside Dragos. They were good enough that I had a dozen raw after that. Came from Section 3...they were beautiful, large, and very, very good

                2. re: hazelhurst

                  I can't remember when I ate there, it was around the time of K but don't remember if it was before or after. Glad to hear it is improved. I don't think it was bad by any means and I don't think we were in NO that trip but maybe passing through from somewhere else so I didn't feel cheated out of a meal in NO over that. If I'd given up something in NO for that, I would have been let down.

              2. re: Jim Leff

                The BBQ drum is what I always have there.