Restaurants in Baton Rouge

In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of The Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location customers can sample thin, Lebanese-style pitas that encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for its bread, meats, and post-meal toothpicks and offering a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.

Ruby-red and canary-yellow walls, soft lighting, and a flat-screen television create a vibrant atmosphere for Magnolia Grill and Bar's spin on comforting Southern and Cajun dishes. Chefs harness the natural sweetness of fresh fish from the Gulf, lump crabmeat, and jumbo shrimp to craft hearty entrees, which also include soul-soothing classics such as chicken-fried steak smothered in white gravy and slow-roasted pulled pork zestified with hickory sauce. Appetizers of Magnolia bread sprinkled with parmesan cheese or fried green tomatoes paired with shrimp rémoulade jump-start digestive engines, and frosty brews from Abita, Corona, and Heineken irrigate throats without digging a series of ditches that leads to the kitchen sink.

Named for the ever-present loaves of bread that stood as religious offerings at the Temple in Jerusalem, The Table is Bread mingles Southern culinary and spiritual traditions in a spacious dining room. The menu brims with classic Southern specialties alongside Cajun-tinged seafood such as the signature Table La-La, a juicy catfish fillet fried or grilled and smothered in zesty crawfish étouffée. The centerpieces aren't the only flavors in the spotlight, however. "The candied yams were my favorite," writes Shermin Khan of Dig Baton Rouge. "Cooked with brown sugar and a dash of cinnamon, [they were] neither too greasy nor overly sweet." Khan also expands upon the restaurant's spiritual focus, which draws weekly performances by gospel musicians and includes maintaining an alcohol-free atmosphere.

When Shakespeare imagined a den of witches, he saw them gathered around boiling pots, cackling and talking, casting raw morsels into their cauldrons from the ends of long, sharp sticks. Time revealed his vision to belong to something far less sinister: the bard simply foresaw the fondue restaurant. Today, hundreds of people gather at The Melting Pot’s more than 140 North American locations to cast romantic spells over one another as they share sweets, breads, vegetables, and meats doused in liquid chocolate, melted cheese, or flavored oil. They all wield double-pronged spears—or fondue forks—to suspend the tasty morsels of their choice in the ambrosial liquids before them, which are cleverly heated by stovetops built into each and every table in The Melting Pot's restaurants. The chefs prepare most platters in sizes best shared by two, making the venue ideal for date nights or reunions with twins who left 10 years ago to study the art of fondue.

At The Melting Pot of Baton Rouge, staffers use the restaurant to invest in their community as well. They host charity events, school fundraisers, and even run a program to reward straight-A students with a free fondue dinner.

Since 2003, Charlie Brown's Family Sports Grill & Bar has paired an extensive menu of grilled sandwiches, steaks, and seafood with a feast for the eyes made up of 25 large flatscreen televisions. The restaurant's buffalo chicken wings come with or without bones, just like the majestic buffalo chickens of yesteryear, and its charbroiled and grilled burgers are piled with enough delicious bacon, cheese, and sautéed mushrooms to distract children from the kids' arcade for a while. Dishes such as fried soft-shell crab and shrimp alfredo offer a seafood angle to the entree list, which also documents chicken-fried steak and 14-ounce rib eyes served, and 8-ounce filets served with with veggies and mashed potatoes. To help guests to wash down hearty meals and salute the local sports memorabilia draped on the walls, the bartenders have composed a long list of beers, specialty drinks, and wines.

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.