Restaurants in Baker

Bayleaf Indian Cuisine's menu marries traditional dishes from both North and South India to populate gleaming, white tablecloths with plates of marinated lamb and seafood, each sizzling from the tandoor and slathered in spices such as ginger, cinnamon, and nutmeg. After clinking glasses of wine or imported beer, patrons sop up sauces spuming from curry dishes with morsels of warm naan before crowning the overseas adventure with crisp, honey-laden bites from gulab jamun dumplings. Meanwhile, groups can commandeer the executive room to furnish dinner celebrations for parties of 50 or boring musical-chair games for parties of one.:m]]

Established by two brothers in 1994, El Magey feeds the masses with family recipes every day. After warming up with complimentary tortilla chips and salsa, bellies fill up on entrees from a menu of authentic Mexican and Latin American fare. Seasoned grilled skirt steak, grilled shrimp, tilapia, and crawfish star in some of the eatery's specialties supported by a cast of homemade guacamole, pico de gallo, and mole-covered backup singers. A buffet emits swirls of savory aromas, with specialty items starring on Friday seafood nights and Wednesday kids' night buffets. Homemade desserts seal each meal's deal, tickling taste buds with in-house-crafted flan and tres leches cakes as sweet and smooth as a kindergartner's pickup lines.

Clad in floppy sombrero, the Carlos cartoon crawfish leans fearlessly against his cactus, a plateful of steaming Mexican food in hand for all to see. This emblem is an apt evocation of the eatery's culinary aesthetic––traditional Mexican dishes kicked up a notch with Cajun flair. Sure, the restaurant keeps things authentic with cheesy enchiladas and chili rellenos, but along with chicken or steak, skilled chefs insulate tortillas with bayou-style crawfish, shrimp, and even crab. Margaritas help to soothe mouths after spoonfuls of spice, as do imported beers and tongue massages administered with aromatic guacamole.:m]]

It said locally owned and operated for 45 years, but I saw some info online suggesting they were out of business for awhile, or that ownership may have changed hands, so I left the figure out.

For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.

Brothers Alex and Mark Rechichi always enjoyed constructing hearty, Dagwood-esque sandwiches, but noticed that most of the breads they employed in these edible masterpieces literally crumbled under the pressure of supporting a glorious quantity of healthy meats, veggies, cheeses, and sauces. Naturally, the brothers fell in love when they discovered the sturdy pita, which was both nutritious and versatile. Flatbread in hands, the two brothers founded Extreme Pita in 1997 with a goal of delivering enormous, structurally sound sandwiches to the masses. Since then, the eatery has spawned franchises throughout the U.S. and Canada, where customers can enjoy a variety of pita-based creations ranging from made-to-order wraps to pizza-style flat bakes to jalapeño cheddar chips. Extreme Pita's locations put an emphasis on reducing their carbon footprint by implementing an array of green practices, such as recycling and reusing, using energy-efficient light bulbs, and warming pitas with the sighs of a dragon.

As the sun dips below Jones Creek Cafe’s wood-slatted roof, the scent of frying catfish and hush puppies wafts across the patio, momentarily distracting guests from the evening’s live music. Inside, the glow of a half-dozen TVs illuminates wood-paneled walls laden with New Orleans Saints memorabilia. Though the lively atmosphere is akin to a sports bar, Jones Creek Cafe strives to surpass traditional bar fare: Chefs stuff potatoes with shrimp and crab and drizzle grilled fish with white-wine sauce. Additionally, at the oyster bar, servers dole out fresh Louisiana oysters and tiny statues of Venus on the half shell.