I had the great pleasure of dining at the Baton Rouge location on Decarie recently. The restaurant has been opened since 2002 and is already a landmark. Owners John Frintzilas, Peter Giannopoulos and Jim Sotiropolous have spun their magic once again. Having owned and operated the Baton Rouge in D.D.O for the last ten years. The partners have continued their unparalled standards of service, quality and value, making this newer location a community favourite and adding owner Dean Tallini.
When speaking with Dean as we arrived he elaborated that it wasn’t magic but consistency that makes them so successful. How successful you might ask? Well on a Tuesday evening the restaurant was full (with a capacity of 300) at 6:30 pm and a waiting time was developing quickly. This is the norm every day at the Baton Rouge on Avenue du Jockey and its well worth the wait if you arrive at prime time.

With its warm and inviting ambiance, tucked away oversized leather booths and carefully spaced tables this restaurant has refined the smaller details of its décor with Asian lamps and pewter finish.

My dining companion and I started with the famous Louisiana Spinach dip. The dip is made with spinach, artichokes, imported cheeses and a touch of garlic and served with fresh home made crispy tortilla chips. It’s so wonderful you have to watch that you don’t eat too many as it could quickly become your dinner. This was followed by a house salad with a lovely lime vinaigrette and slice of cheese toast.

The Baton Rouge’s are famous for their ribs and I was determined to have something new so I ordered the Atlantic salmon with a baked potato and steamed vegetables as my main course and my companion ordered the Sirloin Steak with a baked potato.

My salmon was grilled to perfection with just the right amount of flaking and the baked potato was served all dressed. We are talking about a one pound potato covered in bacon, scallions, cheddar cheese, sour cream and butter. So much for making the health choice with the baker. The vegetables where al-Dante and seasonal.
My companions Sirloin an “Angus Sterling Silver” was also grilled to perfection and is imported from Calgary.

For dessert our waitress Helen suggested the brownie. My companion and I decided to share this over a cappuccino. The brownie was covered in a chocolate sauce and ice cream; It was divine.

The evening was fabulous and perfect for any occasion. You just can’t miss you mark when choosing Baton Rouge. Whether it is business, family, friends or that special date. For your convenience I have added their menu.