Rather than sticking to one type of cuisine, the chefs of Restaurant IPO delight palates with surprising pairings of southern Louisiana and international flavors. Inventive renditions of familiar regional favorites include southern-style egg rolls, with fillings of pulled pork and smoked gouda cheese grits, and blackened tuna, which arrives alongside a serving of housemade kimchi and mashed sweet potatoes tinged with ginger.
Guests enjoy the cuisine and muddled cocktails amid the eatery's rustic, yet somewhat industrial, decor, which features dangling Edison bulbs, and shabby-chic brick walls suspended between exposed wood beams. The dining room also features, "handmade cypress furniture designed and built by a local artisan," according to 225 magazine.
The Mellow Mushroom has locations all across the U.S. serving a diverse menu of pizzas, hoagies, calzones and salads. Unlike many pizza places, the Mellow Mushroom cooks up premium dishes like bruschetta, magic mushroom soup, oven-roasted wings and stuffed portabella mushrooms just to name a few. They offer build-your-own salads and pizzas where you can create a one-of-a-kind dish especially for your palate. They encourage the support of local breweries by serving a unique selection of craft beers. They offer a special catering menu and a few gluten-free food choices. The Mellow Mushroom has been in business since 1974 and offers excellent franchising opportunities. The Baton Rouge restaurant is located at 4250 Burbank Drive in Baton Rouge, Louisiana.
When faced with time off after graduating from Southeastern Louisiana University, Maggie DiMaggio took to baking cake after cake in her own kitchen. Seeing the potential in her baked treats, she soon began taking weekly pilgrimages to the Mandeville farmers' market to sell her cupcakes and fine breads. As the popularity of her creations grew, the special orders began pouring in?so many, in fact, that she had to open a storefront just to manage the demand.
That storefront soon evolved from its humble beginnings into The Chocolate Vine, a European-style bakery that also houses an intimate caf?. To foster a cozy, inviting atmosphere, Maggie furnishes the small eatery with tables and chairs from local antique stores and regularly applies a fresh coat of buttercream icing to the walls. When not crafting almond-, strawberry-, and chocolate-infused cakes , she cooks light lunches with fruits and vegetables from a local produce stand. Maggie also graciously opens up her wine cellar for regular tastings, during which guests sip on eight glasses of her finest reserves.