Matt Sigur: Stinky’s Fish Camp Opening and More Baton Rouge Restaurant News | Entertainment / Life

Now open: Stinky’s Fish Camp

If you’ve been to Santa Rosa Beach, Florida, you might have visited Stinky’s Fish Camp. The restaurant was created by chefs Todd Misner, Brannon Janca and Jim Richard, born in Lafayette.

A location in Baton Rouge opened in September at the Baton Rouge Marriott hotel on Corporate Boulevard. Although the Stinky’s restaurant group owns properties in several different states, food and beverage manager Andy McGinty has said Richard is ready to open a restaurant closer to his home.

Stinky’s menu is rich in Gulf fish and daily specials. You’ll want to try the crayfish pie, fish tacos, and oyster log, with oysters cooked in six different ways.

“Everything we do here is very traditional with a little twist,” McGinty said. “Instead of having French bread in the first place, we serve cracklins with red bean butter. Instead of red beans and fried chicken rice on Mondays, we make white beans and Meuniere catfish.

The restaurant also offers a variety of bourbon, scotch and wine lists, and serves breakfast, lunch, and dinner menus. Brunch and late-night menus are also available at certain times. Hours of operation are 6 a.m. to midnight Monday to Friday, 7 a.m. to midnight Saturday to Sunday.

For more information, visit

Coming in spring 2018: Canne & Figue Artisanal Bakery

Here’s a rhetorical question: do you like homemade bread? If this question makes your eyes grow taller then you might want to visit this new bakery which will open next year in Baton Rouge.

Each week, we’ll spotlight the best food and events in the Baton Rouge metro. Register today.

Kaila Kay, Pastry Chef at Kalurah Street Grill, will run artisan bakery Cane & Fig. The store is scheduled to open in early spring 2018 at 4815 Perkins Road.

At Cane & Fig, Kay will partner with Kalurah Street Grill owners Brad Watts and Chad Hughes, and Executive Chef Kelley McCann. The menu for Cane & Fig has not been solidified. However, Kay said customers can expect artisan breads, croissants, cakes, muffins and a few salad and sandwich options for the lunch crowd.

While creating desserts and pastries for Kalurah Street Grill, Kay has outsourced her breads to French Truck Coffee and for gallery shows to Ann Connelly Fine Art. Cane & Fig’s goal is to provide more restaurants and eventually have dining options available.

“We want to supply as many restaurants that want and can,” she said. “I have to be on top 125% because I have people doing the work rather than machines. I think it shows in the product. ”

While the task of opening a bakery in Baton Rouge is daunting, Kay is excited to get down to business on Cane & Fig.

“It’s going to be fun for me growing up in this side of the world,” she said, mentioning that while she was at Cane & Fig she would still oversee baking and menu development with McCann at Kalurah Street. Grill. “I’m really happy that everyone enjoys what I do, and I have fun providing it to people.”

The next gastronomic events not to be missed:

  • Texas de Brazil (10155 Perkins Rowe, Suite 100) hosts a Kentucky Bourbon Dinner at 6.30 p.m. on Tuesday. The dinner combines four of the restaurant’s three-course brands. Tickets cost $ 95 per person. 21 and over.
  • Ryan André hosts a three-course pop-up 6 p.m. to 9 p.m. Wednesday at Red Stick Spice Co. (660 Jefferson Highway). The meal, nicknamed “From the Duck Blind,” includes cold-smoked duck banh xeo, Kung Pao duck breast, and yuzu and duck egg pie. All dishes will be accompanied by a cocktail. $ 65 per person.
  • Gov’t Taco is moving to Southern Craft Brewing Co (14141 Airline Highway, Suite 4J) from 5 p.m. to 8 p.m. on Thursday, November 16. the Taco Thursday The event will feature a few beers and selections from the upcoming restaurant which will be located at the White Star Market.

Follow Matthew Sigur on Twitter, @MatthewSigur.

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