Restaurants in Baton Rouge

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.

Next to the lush green Brec Meadow Park, La Reyna fits right in among the shops and restaurants located along Perkins Road. Setting it apart from its neighbors, though, is a menu of authentic Latin American fare, which boasts flavorful dishes from throughout Central America and focuses on Honduran cuisine. Diners are can sample Honduran-style enchiladas, paella, and a cornmeal pancake stuffed with ground pork cracklings, know as a papusa. Maggie Heyn Richardson, a food critic for 225 wrote, "The fish tacos, as Plain Jane as they appear, are outstanding," and also recommended the tajadas de platano, a plate of grilled fish over fried plantains. After a filling meal, quack-fluent guests can stroll the park and stop by the pond to make the ducks jealous with tales of the feast.

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.

A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.