225 Magazine [December 2025] by Baton Rouge Business Report

Hot new

Restaurants

Fresh openings, bold concepts and inspired spaces from a year full of flavor

Aletha Johnson Scott Casternopoulos Jordan Hymel

Julia Hornsby Katty Matirne

Roger Holloway

Kirk Fisher

Shannon Hanneman

Dani Coss

Dan Turner

Travis Clardy Cari and Zac Caramonta

Discover a new holiday tradition!

NOV. 28 - DEC. 30

CAPITAL REGION restaurateurs are turning up the heat when it comes to inventive menus and bold flavors. This month’s cover star, Veracruz Restaurant, is a prime example. 225 Staff Photographer Collin Richie captured the modern Mexican restaurant’s sweet potato, cornmeal fried oyster and steak tacos for this month’s cover. Turn to page 26 to see more from Veracuz’s coastal-inspired menu and to dig into

Gino's Baked Lasagna alla Gino

Quick fires

AS A DEDICATED Top Chef fan, one of my favorite episodes each season is the one called “Restaurant Wars,” in which the “chef-testants” are divided into two teams and given only a couple of days to open a pop-up restaurant—from conceptualizing and naming to menu planning and decorating. The resulting one-night-only feasts are sometimes spectacular and only occasionally spectacular failures. And it never fails that one of the previous front-runners is the person who hears those dreaded words: Please pack your knives and go.

Opening a restaurant in the real world doesn’t come with the exact same pressures that the Top Chef contestants face, but it still takes a special kind of person to take on such a challenge. They must be equal parts creative and business minded. They make personal sacrifices, often pouring their own savings and sweat into the project long before the lights come on. They pick paint colors and test recipes, hire waiters and kitchen staff, and agonize over every little detail. By the time they finally open their doors to diners, they have truly accomplished something special.

Over the past 12 months, dozens of culinary entrepreneurs have done just that around the 225 area. Their shiny new restaurants capture food concepts from around the globe and

close to home. They have built new spaces and transformed old ones. And each one of these eateries now adds to the region’s rich foodie fabric.

This month’s cover story highlights many of these “Hot New Restaurants” and then takes the theme a step further by also including the

latest destinations for beverages, sweets and snacks. We highlight the local pop-up scene and preview what restaurant openings are on the horizon. And we talk to a Baton Rouge chef who has already opened two restaurants in the city and is nearing completion on a third. Spoiler alert: He says staying organized is the most challenging part of such a project, and I’d bet that the people behind all the establishments on our lists would agree.

So here’s to the chefs and dreamers who dared to take a chance on ideas that have fed our community’s spirit. To the bartenders and line cooks and bakers who have served us with a smile and who are infusing fresh energy into the Baton Rouge food scene.

In the spirit of the holiday season, we are grateful for all of the hard work that goes into every plate. Just like on TV, the challenges are tough but the reward is sweet—and in this case, we’re all the winners.

Happy dining!

Kelli Bozeman Editor-in-Chief

Lights, camera, lunch

ILLUSTRATING THIS ISSUE’S cover story involved a tour of tasty dishes at some of the latest restaurants to launch in the Capital Region. We had a head start thanks to the popular “First Look” features that regularly appear in the 225 Daily email newsletter, so we knew exactly where to go to capture the images that appear in the section starting on page 26. Here, writer Maggie Heyn Richardson helps to style a shot with photographer Collin Richie and Danny Wilson of Danny’s Dive Bar & Grill. Fried bologna sandwiches never looked so good!

JORDAN HEFLER

INSPIRE 2026

Highlight the women who uplift, lead, and inspire the Capital Region. Share your story and join the movement today.

THE PARTY STARTS HERE

YEAR’S EVE BASH

WEDNESDAY, DECEMBER

Publisher: Julio Melara

EDITORIAL

Editor-In-Chief: Kelli Bozeman

Managing Editor: Olivia Deffes

Features Writer: Maggie Heyn Richardson

Staff Photographer: Collin Richie

Contributing Editor: Laura Furr Mericas

Digital Content Strategist: John McElwain

Contributing Writers: Jillian Elliot, Gracelyn Farrar, Tracey Koch, Jeff Roedel, Olivia Tees, Avery White

Contributing Photographers: Jordan Hefler, Amy Shutt, Avery White

ADVERTISING

Vice President, Sales: Elizabeth McCollister Hebert

Sales Operations Manager: Kynley Lemoine

Multimedia Marketing Consultant & Team Leader: André Hellickson Savoie

Multimedia Marketing Consultants:

Abbie Bayham, Savannah Bankston Estes, Claire Hader, Jamie Hernandez, Ella Shipp, Angelle Theriot

Sales Intern: Reagan Karczewski

Digital Operations Manager: Devyn MacDonald

Partner Success Manager: Matt Wambles

Content Creator: Londyn White

Digital Ops Coordinator: Sydney DeVille

Corporate Communications Strategist: Mark Lorando

Content Strategist: Emily Hebert

STUDIO E

Creative Director: Timothy Coles

Business Development Manager: Manny Fajardo

Custom Content Editor: Lisa Tramontana

Video Lead: Taylor Stoma

Production Coordinator: Sara Hodge

ADMINISTRATION

Chief Technology Officer: James Hume

Marketing Director: Ashleigh Ward

Business Manager: Tiffany Durocher

Business Associate: Kirsten Milano

Office Coordinator: Donna Curry

Receptionist: Cathy Varnado Brown

CREATIVE SERVICES

Creative Services Manager: Ellie Gray

Art Director: Hoa Vu

Senior Graphic Designers: Melinda Gonzalez Galjour, Sidney Rosso

Graphic Designers: Aniya Dunn, Jerry Reid

AUDIENCE DEVELOPMENT

Circulation and Client Experience Manager: Ivana Oubre

A publication of Melara Enterprises, LLC

Chairman: Julio Melara

Executive Assistant: Brooke Motto

Vice President-Sales: Elizabeth McCollister Hebert

Chief Content Officer: Penny Font

Chief Digital Officer: Erin Pou

Chief Operating Officer: Guy Barone

Circulation/Reprints

225.928.1700 • email: circulation@225batonrouge.com 9029 Jefferson Highway, Suite 300, Baton Rouge, LA 70809 225-214-5225 • FAX 225-926-1329 • 225batonrouge.com

DRIVEN TO SUCCEED:

HOW REAL ESTATE BROKER BRITTNEY PINO FOUND HER ULTIMATE VEHICLE

For Brittney Pino, a seasoned real estate broker with 22 years of experience, her Mercedes GLS 450 is more than just a vehicle—it’s a critical tool in her professional arsenal. As the owner of a firm with 20 agents, Brittney understands the importance of making a strong first impression, and her Mercedes does exactly that.

“Your car says a lot about you,” Brittney explains. “When I pull up to a listing appointment, clients are already sizing me up before I even speak.”

Her choice of a Mercedes, specifically the GLS 450, reflects her commitment to professionalism and success. “I like the Mercedes brand because it’s classy and it exudes confidence.”

But the GLS 450 isn’t just about appearances. For Brittney, it’s a versatile vehicle

that seamlessly transitions between her professional and personal life. With features that accommodate her busy schedule as a working mom, the SUV offers flexibility for both business meetings and family trips. “I can flip up the back row for friends, or keep it down for luggage,” she says.

Safety and reliability are top priorities for Brittney, especially while transporting her two daughters through Baton Rouge’s busy traffic. The Mercedes’ advanced driver assistance features provide her with peace of mind. From lane assist alerting her to vehicles in the blind spot to proactive braking that detects potential collisions, Brittney feels confident that her Mercedes is actively protecting her and her girls with every mile.

What also sets her Mercedes experience apart is the dealership’s exceptional

service. “They’re respectful of my time,” Brittney emphasizes. Whether purchasing a new vehicle or scheduling maintenance, she appreciates the straightforward, efficient process that never feels like a hassle.

After trying other brands, Brittney always returns to Mercedes. “I’ve shopped around, but nothing checks all the boxes like this,” she admits. From keyless entry to remote start, the car offers the luxury and convenience she demands.

Now on her fourth GLS 450, Brittney is a testament to Mercedes-Benz’s ability to meet the needs of professionals who refuse to compromise.

For more information about the exceptional vehicles offered by Mercedes-Benz of Baton Rouge, visit online at mbobr.com, or stop by the showroom.

Readers’ notes

Re: Our profile on local foodie and entrepreneur Kassidy Noto and her meal prep biz Siding with Citrus:

“GO KASSIDY!!!!! I always want to try everythinggggggg on her menu ” —@socialpaigemarketing

“Amazing food!! Amazing woman!” —@celine._je

Re: Our roundup of adoptable cats from local shelters:

“I wish I could adopt them all! ”

—Danielle Blanchard on Facebook

“They’re all purrfect ” —Julie Penton on Facebook

Comments and analytics are from Oct. 1-31, 2025. They have been lightly edited for clarity and brevity.

facebook.com/225magazine x.com/225batonrouge instagram.com/225batonrouge

youtube.com/225magazine tiktok.com/@225magazine

REDEFINING AMERICAN CRAFTSMANSHIP

At Metal Fab Guys, we combine the pride of veteran ownership with cutting-edge technology to set a new standard in sheet metal manufacturing. Rooted in tradition and driven by innovation, we deliver precision, efficiency, and sustainability in every project—empowering American manufacturing with excellence.

What ,s up December

Sweet

tree

Visions of macarons dance on Sucré’s edible centerpieces

BY MAGGIE HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE

REALLY, IT’S OKAY to touch. Sucré’s mouthwatering macaron tree is a festive favorite that you might spy around town this holiday season. A light tug on one of the bite-size cookies releases it from its buttercream “glue,” rewarding the confident partygoer with a delicate sweet known for a crisp exterior and tender middle. It’s only fitting that Sucré fashioned its staple centerpiece from the macaron, its iconic top seller.

“The macaron is the heart and soul of our brand,” owner Abney Harper says. “It makes up probably 60% of our sales. They’re delicious, and they’re just really special.” Harper owns Sucré locations in New Orleans and Covington and opened the Baton Rouge store last November. Customers file into the Corporate Boulevard bakery for a variety of European-style pastries, including entremets, palmiers and elegantly decorated

A Sucré macaron tree

cupcakes, as well as gelato and espresso drinks. During Carnival season, Sucré sells cinnamon cream cheese king cakes made with airy Danish pastry dough and decorated with edible glitter.

But the macaron is its biggest draw. Fans choose from eight yearround flavors: strawberry, chocolate, pistachio, almond, vanilla bean, café au lait, salted caramel and blackberry citrus. Seasonal flavors, like this month’s peppermint fudge and, soon, king cake are welcome surprises throughout the year.

Macaron trees are customizable by size, flavor and arrangement, with anywhere from about 30 to 300 cookies fixed to the tree either facing out or positioned sideways so that you can reach in and “pinch” them off, Harper says.

From the time Sucré first opened in uptown New Orleans in 2007, macarons have been its calling card. Harper says the recipe, developed by the patisserie’s previous owners, is “foolproof and beautiful.”

“The making of a macaron is a very time-consuming process, and we pride ourselves on the consistency and beauty of ours,” she says.

Sucré’s macaron trees are customizable by size, flavor and arrangement.

might be ganache, gelée or both.

The recipe calls for finished macarons to take a turn in the freezer to ensure they’re properly hydrated. The process results in a cookie that has just the right consistency, Harper says.

tion of filling,” she says. “You want it to have layers of texture and flavor.”

DIGITS

130-300

Issue Date: OCT 2025 Ad proof #1

• Please respond by e-mail or phone with your approval or minor revisions.

Italian meringue is folded into almond flour batter to make the shells. Between each baked shell lies a carefully applied layer of filling, which

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines.

“It’s got to have that initial crunch on the outside, that soft chewiness on the inside and the right propor-

• Additional revisions must be requested and may be subject to production fees.

Carefully check this ad for: CORRECT

And though the trees signal Christmas firs this time of year, they, too, are offered year-round. The elegant table-toppers are sometimes chosen by brides in place of wedding cakes.

Beauty aside, don’t be shy. They’re meant to be eaten.

Macarons on Sucré’s largest macaron trees, which go for $300$450 a pop

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WHAT’S NEW

chef Compliments

to the

Compiled by Gracelyn Farrar

TWO CAPITAL REGION favorites, Elsie’s Plate & Pie and The St. Francisville Inn, have landed on the Michelin Guide’s inaugural 2025 Recommended List for the American South. While no Baton Rouge restaurant received a star in Michelin’s first Southern edition, Elsie’s and the inn’s spots on the recommended list put them in front of Michelin’s global audience— signaling standout consistency, value and culinary execution. More than 220 restaurants were named to the inaugural list from Louisiana, Mississippi, Alabama, Georgia, South Carolina, North Carolina and Tennessee, with 34 coming from the Bayou State.

What else is new?

Curtain call

The new all-volunteer Mid City Civic Theatre has assumed the nonprofit charter from shuttered Theatre Baton Rouge. Taking over the nonprofit, MCCT assumes ownership of TBR’s longtime home on Florida Boulevard and plans to stage its first ticketed production next summer.

Play to win

Poke Claw, a Pokémon-themed claw machine arcade, opened in October on Government Street near Superior Grill Mid City. The business specializes in Pokémon, Sanrio and Pop Mart toys (like Labubu), collectibles and cards. It also offers a variety of Japanese and Korean snacks and drinks.

First franchise

Oregon-born drive-thru coffee spot Dutch Bros Coffee recently made its way to Baton Rouge with a location on Frogmore Drive, across from Arlington Marketplace. Customers can sip the brand’s signature bevs, like the Golden Eagle, shakes, blended coffees, seasonal drinks and more.

This Month @ BREC

[DECEMBER]

ZOO LIGHTS

BREC’s Baton Rouge Zoo

Dec. 1-30 | 5:30-8 p.m.

Closed Christmas Eve + Christmas Day

OPEN HOUSE JUNIOR SINGLES

ROUND ROBIN TOURNAMENT

Capital One Tennis Center at City-Brooks Community Park

Dec. 5 | 4:30-8:30 p.m.

REINDOG RUN

Comite River Conservation Area

Dec. 6 | 8 a.m.

SENSORY SANTA

North Sherwood Forest

Community Park

Dec. 6 | 9 a.m.-noon

HOLIDAY ART POP-UP!

BRRRR... THE GRINCH!

Milton J. Womack Park

Dec. 6 | 5-9 p.m.

TEENS SNOWBALL BASH

Highland Road Community Park

Dec. 11 | 5-6:30 p.m.

BREC GREEN FORCE VOLUNTEER TRAINING

Forest Community Park

Dec. 13 | 8 a.m.-2 p.m.

LET IT SNEAUX

Perkins Road Community Park

Dec. 13 | 2-6 p.m.

GEMINID METEOR SHOWER

Highland Road Park Observatory

Dec. 13 | 9 p.m.-1 a.m.

MAGNOLIA MOUND CREOLE CHRISTMAS + HOLIDAY FAIR

Magnolia Mound: Museum + Historic Site

Dec. 14 | noon-5 p.m.

SUNSHINE SOCIAL: MERRY + BRIGHT BALL

Milton J. Womack Park

Dec. 19 | 6-9 p.m.

LEND A HAND this holiday season!

BREC.ORg/volunteer

SWEET TOOTH DESIGNS

Church Street Park

Dec. 22 | 5:30-7 p.m.

2026 PREVIEW PARTY @ THE OBSERVATORY

Highland Road Park Observatory

Dec. 26 | 6-10 p.m.

Michaelene “Mikey” Walsh

IN HER LATEST public work, artist Michaelene “Mikey” Walsh found an inventive way to depict the periodic table of elements.

Made for the LSU Chemistry and Materials Building, Walsh’s installation interprets several element symbols as handmade ceramic blocks. Spectators spot a chunky “Au” for gold, “Ag” for silver, “Co” for cobalt and “Ni” for nickel. But what’s really interesting are the glazes that give each work its own color and sheen: Walsh has developed recipes that use each corresponding element.

Actual nickel was used for the Ni sculpture’s moss green color. Cobalt—using real cobalt—is bright blue. And gold and silver sport the unsurprising shiny leafing of their elements.

The collection is a quiet confluence of art and science.

“There’s a lot of chemistry in my work,” says Walsh, 56, an associate professor of ceramics at LSU’s College of Art and Design. “This was a good crossover between the two areas.”

Unveiled in 2024, the element wall is one of several of Walsh’s public works in Baton Rouge. She has created cheerful ceramic installations for Our Lady of the Lake Children’s Hospital that feature birds perched atop ice cream cones glazed in soft, inviting colors.

At the Cary Saurage Community Arts Center, she made a three-dimensional donor wall with the names of major contributors and small clay pots honoring indigenous tribes. To make the pots, she dug clay from the banks of the Mississippi River, another example of her work's layered complexity.

At LWCC, she was commissioned to make 64 ceramic pieces that symbolize Louisiana workers and legacy industries. Shrimping and fisheries are represented by a white boot, while retail is shown through a coat hanger.

The installations have represented a new way of approaching her craft, says Walsh, who began focusing on commissioned pieces in 2019.

“They’ve fed a craving for a different direction,” she says. “It’s interesting, and it feels a little bit like service because it’s bringing my work to a client.”

Walsh also shows in local and national galleries. Her most recent exhibit, at Baton Rouge Gallery in August, featured a series of hollow figures made from red clay. Like many of her installations, it was composed of several small pieces arranged in a collection, forming a kind of conversation across the visual space, she says. It also showed the influence of ceramics from worldwide cultures. The timeless art form has served people for millennia, according to Walsh.

“Really old things inspire me,” she says. “A lot of my inspiration is looking at that kind of work.”

–MAGGIE HEYN RICHARDSON

Man’s best friends

Fifteen years in, Companion Animal Alliance has served thousands of pets—and the humans who care for them

FURR

Paula Shaw, CAA’s access to care director, and J.T. Hackett, CAA’s executive director, with two pets who were up for adoption this fall

Birthday cards As 225 celebrates its 20th anniversary year, we’ll also be spotlighting other organizations and businesses celebrating milestones in 2025.

LAURA

MERICAS // PHOTOS BY COLLIN RICHIE

DIGITS

A look at CAA’s services in 2024

9,190 Animals entered into CAA’s care

1,028 Pets returned to their owners

1,923 Pets entered into foster care

3,954

Adoptions facilitated 5,348

Spay/neuter surgeries performed

ASK YOUR AVERAGE Baton Rougean about Companion Animal Alliance, and you’ll likely hear a common refrain: It’s the place to go to adopt a pet.

And while adoption and fostering are essential parts of the nonprofit’s mission, its work and outreach have had a much broader impact as it has evolved to meet the needs of local animals and, in some cases, the humans who love them.

CAA was founded in 2010 and began operating as the official open-intake animal shelter for East Baton Rouge Parish the following year, splitting off from the city-parish animal control department in an effort to increase the save rate of animals in the community.

Though not technically a no-kill shelter, CAA has vastly improved outcomes for lost, surrendered, abandoned or stray animals in the parish. Before its launch, roughly 80% of the animals in the parish shelter were euthanized, with more than 8,000 “healthy, adoptable and treatable animals” put down each year, according a 2010 report published in The Advocate.

Today, those numbers have flipped, as CAA maintains an 80% save rate and cares for more than 9,000 cats, dogs, wildlife, livestock and exotic house pets annually.

But getting to that point wasn’t an easy road, says Paula Shaw, CAA’s access to care director, who’s been with the organization since its early days.

“The number of animals [in the beginning] was extreme,” Shaw says. “That was a challenge. And it was sort of like starting a brandnew organization, brand-new employees, brand-new volunteers. It was a lot.”

Eventually, with the right leadership, staff, volunteers and partners, CAA was able to grow the organization while also reducing the number of animals who entered the shelter in the first place.

“Persevering and building relationships and partnerships, not just in our community, but also with some of the national organizations, has really helped us stay progressive and on top of things,” CAA Executive Director J.T. Hackett says. “We work really hard to always look at new ways that we

find an animal that they’ll love.”

In 2024, CAA helped 3,954 pets get adopted—its record to date.

Earlier this year, CAA also reached another high note.

CAA facilitated a record number of adoptions last year.

can improve.”

One way CAA has done that is through its Pets for Life program. Launched in 2017, Pets for Life helps underserved pet and petowner populations by providing basic needs, like pet food and spay and neutering services, that they might not be able to afford otherwise.

Since the launch of Pets for Life, Shaw says CAA has seen a 64% decrease in the number of pets surrendered to the shelter.

Another major milestone for CAA came in 2018, when the nonprofit moved the shelter from near the Baton Rouge Metro Airport to its current location on Gourrier Avenue, a stone’s throw from the LSU School of Veterinary Medicine.

The new $12 million facility traded low ceilings and chain-link kennels for larger animal spaces, outdoor play areas and surgical suites, as well as a welcoming reception area and space to interact with adoptable pets.

“We don’t want [people] to come because this is a sad place,” Shaw says. “We want them to come here because it’s a place where they can

Working closely with Councilman Darryl Hurst, CAA was successful in changing a city ordinance that now allows the organization to provide veterinary care for pets outside of its shelter.

Previously, CAA could only offer services like spaying, neutering or medical care for pets that were impounded. Even animals in its Pets for Life program had to be brought to the shelter and impounded to receive care before being returned to their owners.

Now, CAA is in the process of rolling out a mobile veterinary unit to visit underserved communities, primarily in north Baton Rouge, about twice a month to offer free or low-cost care.

“The major barriers to pet care are all the same as the human issues of access ... You can’t take Fluffy on the bus to go to the vet,” Shaw says. “A big thing we do is transport people's pets. But now we’re able to actually bring the vet care to the community.”

Looking ahead, CAA wants to continue the momentum.

“We want to be able to grow our access to care and really get out into the community even more than we already are,” Hackett says.

Adds Shaw, “You can’t truly say you care about the animals if you don’t care about the people that love them.”

A cool coastal palette reflects the “mar y tierra” menu focus and vibe at Veracruz Restaurant. The restaurant’s namesake is a Mexican state where Spanish, Caribbean and indigenous influences merge in a distinctive style of cuisine.

Restaurants HotNew Restaurants HotNew

Fresh openings, bold concepts and inspired spaces from a year full of flavor

BY MAGGIE HEYN RICHARDSON

ET’S CALL IT the year of culinary comforts.

The last 12 months have brought a wave of come-as-you-are establishments serving serious barbecue, global fare and a growing number of those reliable favorites—fried chicken and modern Mexican. Sure, we saw the opening of design-forward concepts like Tacos del Cartel, Sucré and Luna Cocina, but it wasn’t all about flashy interiors. This year’s action was dominated by roll-up-your-sleeves eateries with authentic menus—spots that further rounded out our gastronomic landscape with hand-pulled noodles, regional Indian, edgy sandwiches and boutique cheesecakes. In the beverage department, coffee and juice openings outnumbered new bars. And there was a lot of moving around, with some of our most visited brands easing into new digs or opening additional locations.

New Year’s is on the horizon. Welcome to your bucket list.

NOTE: Restaurants in our annual roundup opened between Nov. 1, 2024, and Oct. 31, 2025, and are listed chronologically. Know of another restaurant that opened during this time? Let us know at editor@225batonrouge.com

PHOTOS BY COLLIN RICHIE AND AVERY WHITE

Restaurants

Vicious Biscuit

333 St. Christopher Ave., Gonzales

Opened November 2024

The humble biscuit gets its due at this South Carolina-based chain, where options include sweet and savory accompaniments like fried chicken, pimento cheese and hot honey. viciousbiscuit.com

Luna Cocina

3109 Perkins Rd.

Opened November 2024

The iconic Overpass District building that was once home to Kean’s Cleaners and a key location for the film Pitch Perfect reemerges as a stylish modern Mexican concept with an inviting rooftop bar. lunacocina.com

Marco’s Pizza

9402 Burbank Dr.

Opened January 2025

The Ohio-based chain’s first Louisiana location serves loaded pizza pies along with pizzoli, subs and pizza bowls. marcos.com

Lagniappe Steak and Seafood

5454 Bluebonnet Blvd., Ste. A

Opened February 2025

A popular Springfield, Louisiana, concept, Lagniappe rolled out a menu chock-full of steaks, burgers, fried seafood and scratch-made dishes in behemoth portions. lagniappebr.com

Gunpowder Indian Cuisine

4410 Highland Rd., Ste. A7

Opened February 2025

Its name stems from the Western nickname for milagai podi, the complex Indian spice blend. Cool down from the robust menu of Indian favorites with a mango lassi. gunpowderindiancuisine.com

Wagyulicious

Burgers and Brews

11950 Cloverland Ave.

Opened March 2025

A former food truck, Wagyulicious serves smash burgers made with wagyu beef patties zhuzhed with a variety of toppings. wagyulicious.com

Seoul Stop

7920 Florida Blvd.

Opened March 2025

Capturing the magic of Korean convenience stores, Seoul Stop features a DIY ramen bar, kimbap, trendy K-snacks, groceries, frozen foods and space to socialize. @seoulstopusa

Blue Iguana

Taco Bar & Tequila

5252 S. Sherwood Forest Blvd. Opened March 2025

A range of birria, cocktails served in novelty iguana glasses, Taco Tuesday specials and more define this TexMex newcomer, awash in an electric blue design scheme. blueiguanabr.com

Tacos del Cartel

10155 Perkins Rowe, Ste. 110

Opened April 2025

Known for stylish décor and over-thetop plating, this New Orleans concept landed in the Capital City with much fanfare, fueled by a circus-like fire performance by bartenders and tacos that might arrive pinned to tabletop clotheslines. tacosdelcartel.com

Spanish Town Market & Cofe

701 Spanish Town Rd.

Opened April 2025

Residents of Baton Rouge’s oldest neighborhood got their beloved corner store back with the arrival of this newest iteration, a café serving daily lunch specials, smoothies and espresso drinks. @spanistownmarket_cofe

Loft18

4580 Constitution Ave.

Opened May 2025

A sprawling bar and pub grub menu joins sports simulators for playing soccer, golf, dodgeball and more. The concept features a full-service restaurant. loft18.com

Salt Pepper Oak

6721 Exchequer Dr. Opened May 2025

Two massive offset smokers named “Too Phat” and “Lottie” produce melt-in-your-mouth brisket, pulled pork, ribs and other faves. Detailed sides make combo plates sing. saltpepperoak.com

The Cozy Griddle

11445 Coursey Blvd., Ste. C Opened May 2025

Dive into eggs to order, pancakes and other homey delights in this breakfast and lunch eatery created by a former Catholic High School football player. @the_cozygriddle

Danny’s Dive Bar & Grill

151 N. Third St. Opened October 2025

The ever-energetic Danny Wilson, formerly at now-closed Var’s Pizza, has created a pared-down bar menu with hangover cures like smoked bologna and cheese, whole wings and Monte Cristo-inspired ham and cheese slathered with raspberry sauce. Find it on Facebook

Bayes Oyster Bar

315 North Blvd.

Opened June 2025

East, West and Gulf Coast oysters are served raw on the half shell or gilded with classic toppings at this revised concept launched by an owner of predecessor Jolie Pearl. bayesoysterbarbr.com

Spicy Rico

Mexican Grill

3332 Lake St. Opened April 2025

The LSU campus area got a zesty, fastcasual concept offering a punky vibe and mix-and-match toppings for burritos, tacos, quesadillas and bowls. @spicy.rico

Inventive sandwich specials and wings are on the ever-changing menu at

Danny's Dive Bar & Grill.

Veracruz Restaurant

3510 Drusilla Ln.

Opened March 2025

Fresh seafood ceviche, creative tacos, skewered meats, fried plantains and more lure diners to this casual coastal Mexican concept, one of the year’s most talked about. veracruzbatonrouge.com

Dave’s Hot Chicken

640 Arlington Creek Centre Dr. Opened June 2025

Baton Rouge’s insatiable fried chicken love continued with the arrival of Dave’s, an L.A.-based hot chicken concept with seven heat levels, the hottest requiring a waiver. daveshotchicken.com

Court to Table

7477 Burbank Dr. Opened June 2025

After a round of pickleball, refuel in Court to Table’s full-service restaurant with a chicken Caesar wrap, pulled pork nachos or a smoked brisket sandwich. The complex also includes indoor and outdoor bars and dozens of craft beers on tap. courttotable.com

Starbox Falafel

4353 S. Sherwood Forest Blvd.

Opened July 2025

Several versions of homemade falafel are joined by shawarma, grape leaves, pita sandwiches and other Mediterranean dishes. A separate dessert counter holds all manner of Dubai chocolate riffs. Find it on Facebook

Southern Classic Chicken

3410 S. Sherwood Forest Blvd. Opened July 2025

The 35-year-old, family-owned North Louisiana concept made its way to Baton Rouge this summer, serving crispy dark and white meat combos and chicken tenders. southernclassicchicken.com

KPOT Korean BBQ & Hot Pot

7620 Andrea Dr. Opened August 2025

Select proteins, veggies and broths to cook your own hot pot or Korean BBQ at your own table. Tasty sauces from the sauce bar add extra punch. thekpot.com

Noodle Bowl

2648 S. Sherwood Forest Blvd. Opened July 2025

The plain name belies complex cooking. Sink your teeth into authentic hand-pulled noodles deployed in numerous hot and cold noodle dishes. noodlebowlbatonrouge.com

Dumpling & Bao

6212 Siegen Ln., Ste. A Opened October 2025

Handmade dumplings and bao come in colorcoded dough indicating what’s inside. Pink, for example, holds shrimp. The menu also includes scallion pancakes, noodle soups, wontons and more. dumplingandbao.com

Dirty South Sandwich House

17097 Airline Hwy., Ste. 107, Prairieville

Opened August 2025

Hot Tails founders Cody and Samantha Carroll created an elevated deli, serving thin-sliced Louisiana meats like Lafayette’s Bougie Bologna between local St. Bruno Bread. dirtysouthsandwichhouse.com

Bayou Sara Brewing Co.

11943 Ferdinand St., St. Francisville

Opened October 2025

The region’s latest brewery rounds out St. Francisville’s lively downtown, home to a wave of new shops, hotels and restaurants. Belly up for craft brews on tap and shareable pub grub. bayousarabrewing.com

Sips

BesTeas Sip & Bite

1082 W. Lee Dr., Ste. B

Opened December 2024

Sip tasty, sensory delights like brown sugar milk tea and strawberry matcha and sample gelato, taiyaki and bubble waffles. A savory menu means you can order banh mi, too. Bring your bestie. besteasbr.com

Amour Café & Co.

40051 LA Hwy. 42, Ste. F, Prairieville

Opened January 2025

Cherrybomb Coffee Co.

136 W. Chimes St.

Opened June 2025

Cherrybomb’s parked Airstream trailer beckons bean addicts with its retro vibe and trendy coffee and matcha menu. The Baton Rouge location joins the brand's other operations in Mandeville and Madisonville. cherrybombcoffeeco.com

Juice Maid

7580 Corporate Blvd., Ste. 200

Opened August 2025

Local cold-pressed juice maker Herb ‘N’ Bros, a fixture at the Red Stick Farmers Market, opened its first storefront this year, complete with its line of bottled juices, mineral moss and other healthy products. @herbnbros

RÊve Coffee Lab

2544 Government St.

Opened September 2025

Situated between Parker Barber and Barracuda Taco Stand, Rêve Coffee Lab’s permanent pop-up in Mid City brings its carefully brewed specialty coffee beverages to a new part of town. @revecoffeelab.btr

Stir Coffee House

15405 Airline Hwy.

Opened October 2025

Inclusion is the main ingredient at this shop that employs individuals with developmental or intellectual disabilities. Workers get job experience and socialize while helping make lattes, dirty sodas and more. stircoffeebr.com

Enjoy funky interiors, a wide variety of colorful coffee drinks and sweet and savory waffle dishes at this lively coffee house. The latte menu delivers trendy and unexpected flavors. amourcafepville.com

TBR Books and Tea

7276 Highland Rd., Ste. B

Opened April 2025

What could be cozier than a fresh brew and a new read?

That’s the thinking behind this haven for bibliophiles, where a tea cafe adds to the serenity. tbrbookshop.com

Pura Vida Coffee Bar

4005 Nicholson Dr., Ste. A Opened April 2025

Stylish, two-story Pura Vida offers all the requisite coffee drinks, along with a sumptuous menu of light fare and inviting seating for working, studying or hanging out. @puravida_coffeebar

Pura Vida Coffee Bar

Sweets & Snacks

Cheesecake Lab

7970 Jefferson Hwy., Ste. B

Opened September 2025

Grab single serving Southern-style cheesecakes in eight different flavors with a choice of toppings at this concept created by the former owner of historic Campbell’s Bakery in Jackson, Mississippi. cheesecakelab.com

Sucré

5720 Corporate Blvd., Ste. D

Opened November 2024

The elegant New Orleans bakery brought its French pastries to the Capital City, including a pleasing palette of macarons and Danish pastry-style king cakes. shopsucre.com

Crafted Nibbles

4631 Perkins Rd. Opened December 2024

Pick and choose cheese, charcuterie, fruit and festive accoutrements for takeaway party trays and personal snacks. craftednibblesbr.com

La Tropicana Paletas & Ice Cream

15913 Old Hammond Hwy., Ste. F

Opened May 2025

Paletas and brightly hued ice cream enhanced by fresh fruit, hot fudge, Tajin and more set the tone at this viral paleteria. @la_tropicana_225

Alexa’s Dulceria & Market

5201 Nicholson Dr., Ste. F Opened February 2025

Homemade tres leches, Biscoff and Nutella cheesecakes, flan, conchas and gooey cookies create a haven for sweets lovers at the Venezuelaninfluenced Alexa’s. alexasdulceria.com

Cookies

by Freddie Perkins Road & Acadian Thruway Opened June 2025

Baton Rouge’s first cookie truck launched this summer, selling signature cookies like praline and lemon white chocolate in the Perkins Acadian parking lot and at regional events. @cookiesbyfreddie

Creperesso

14601 Airline Hwy., Ste. 105, Gonzales

Opened June 2025

Next-level crepes and waffles sport endless sweet toppings at this Ascension Parish desert shop, also serving a range of espresso drinks. creperesso.com

House of Deaux

Mall of Louisiana, 6401 Bluebonnet Blvd. Opened August 2025

The scratch-made cinnamon rolls don’t stop at cinnamon. They’re bedazzled with Oreos, fudge drizzle, Dubai chocolate and lots more. Order loaded teas, too. @house_of_deaux

Mitchell Moore mixes baking with science at Cheesecake Lab.

New locations

& expansions

Caroline’s Cookies

7575 Jefferson Hwy.

Opened November 2024

Caroline’s first-come, first-served business model makes fans rush to stores before her plump and indulgent cookies sell out, but the pain was eased by a second location in Bocage late last year. eatcarolinescookies.com

Honey Bee

BakIng co.

4169 LA Hwy. 1 S., Port Allen

Opened January 2025

Chicky Sandos

12555 Airline Hwy.

Opened February 2025

Homegrown fried chicken sandwich concept Chicky Sandos, which launched in late 2020 as a food truck, opened its second brick-and-mortar location this year. chickysandos.com

Empire Wingz

705 S. Burnside Ave., Gonzales

Opened February 2025

4347 High St., Zachary

Opened March 2025

7743 LA Hwy. 1 S., Addis

Opened June 2025

6894 Airline Hwy.

Drago’s

10111 Perkins Rowe, Bldg C. Ste. 100

Opened September 2025

After closing its doors on Constitution Avenue, the restaurant that created chargrilled oysters reopened in the heart of Perkins Rowe with a generous covered patio. dragosrestaurant.com

Opened June 2025

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A permanent location gave the popular pop-up a place to hold weekly retail hours. Also find its Biscoff blondies, king cakes and other products at 2025 newcomer TBR Books and Tea. @honeybee_bakingco

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It’s been a gangbusters year for fast-growing Empire Wingz with four new openings, bringing the total number of locations of the local wingery to seven brick-and-mortars and two food trucks. empirewingz.com

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Boru Ramen

4957 Essen Ln.

Opened March 2025

Home to elevated ramen made with 24-hour broths, Boru moved this spring to a tripartite location with sister businesses Sweet Society and Tiger Clawzzz. boruramenbr.com

Trap Haüs Wellness Bar

1300 Government St.

Opened May 2025

Grab gut-boosting vegan foods and local C.A.K.E.D JUICE Co. beverages at this healthy food café’s third location and first in Mid City. @the_trap_haus

Southern Chicks Café & Daiquiris

7112 Florida Blvd.

Opened May 2025

A 9-year-old New Roads concept known for its satisfying combo of fried chicken and potent daiquiris opened its first Baton Rouge location this year. southernchickscafe.com

Dr. FeelGood

19970 Highland Rd., Ste. B1b

Opened May 2025

A second spot for this grab-and-go healthy foods eatery opened this year, boosted by TikTokker Keith Lee’s viral review of its Blue Dream smoothie and other tasty items. @dr.feelgoodbr

Sweet Society

4957 Essen Ln.

Opened May 2025

Asian ice cream parlor Sweet Society moved to a common space with Boru Ramen and new claw arcade Tiger Clawzzz while also adding DIY boba and homemade tiger paw-shaped taiyaki. @sweetsocietybr

Boba ParTea

10190 Celtic Dr.

Opened June 2025

After debuting on O’Neal Lane in 2020, Boba ParTea opened a second outpost this summer, giving fans another option for its range of bubble teas and Vietnamese-inspired baked goods. bobapartea.com

Philly Me Up Denham

120 Bass Pro Blvd., Ste. A1, Denham Springs

Opened June 2025

A homegrown Philly cheesesteak concept that started back in 2007 saw

its first franchise open this summer in Livingston Parish. phillymeupds.com

Tre’s Street Kitchen

LSU Student Union

Opened August 2025

Enterprising Tre’s Street Kitchen started as a food truck and now has locations in the student centers of Southern University, SUNO, Baton Rouge Community College and most recently, LSU. tresstreetkitchen.com

Street Food Munchies

Mall of Louisiana, 6401 Bluebonnet Blvd.

Opened August 2025

First a food truck, then a Mall of Louisiana kiosk and a brief tenant in the Florida/Airline corridor, Street Food Munchies settled its New Orleans-inspired menu into larger digs in the mall’s food court this summer. @streetfoodmunchies

Chicken Wagon

14041 Coursey Blvd.

Opened September 2025

After opening its first Nashville-style hot chicken eatery on Staring Lane in 2024, Chicken Wagon demonstrated its plan for rapid growth with another spot on Coursey. chickenwagon.us

City Slice

4225 Nicholson Dr. Opened September 2025

City Group Hospitality’s longtime pizzeria shifted its location from the LSU North Gates to larger digs on Nicholson Drive. cityslicepizza.com

Eloise Market AND Cakery

1940 Perkins Rd.

Opened October 2025

Owner Madelyn Schmidt Burr relocated her bakery to the Garden District this fall, bringing signature monster cookies, celebratory cakes and cooking classes. eloisemarket.com

Pop-up posse

Looking to try the latest popups? Here are a few new concepts that have popped up onto our radar this year:

Roux Barbecue

This pop-up pitmaster began back in April, slinging meaty mains and elevated barbecue sides and desserts. Grab a toothpick and prepare for the meat sweats before loading up on Roux Barbecue’s tender wagyu brisket, spare ribs, pulled lamb shoulder and more.

@rouxbarbecue

What’s

poppin’

How Pelican to Mars has become local pop-up hub

FOOD POP-UPS ARE poppin’ in the Capital Region. Armed with canopy tents, ingredients and makeshift kitchens, these brick-and-mortarless businesses are winning over the hearts—and stomachs—of locals.

Usually stationed at bars and breweries or festivals, these businesses provide a limited run of niche dishes. We’ve reported on these spots as early as 2015, or even earlier if you count the delicacies served up at football tailgates. Now, the pop-up community is a lively scene with diehard fans loyal to the limited-run menus.

Pelican to Mars co-owner Lance Paddock has hosted plenty of popups at his bar. In fact, all of our 2025 Best of 225 nominees for Best Local Pop-Up frequent Pelican to Mars.

“Our business model from the beginning was that we would have a variety of food vendors who were there on a regular basis,” Paddock says. “We don’t have a full kitchen or anything of that nature. Nor did we really want to run a food program, so we wanted to establish a lineup of interesting food options.”

Pelican to Mars rotates around 10 steady vendors at its Government Street spot, but that number can double for events like White Light Night. Paddock and his team look at menu offerings and the pop-ups’ followings to determine when to host each vendor. Then social media posts let

Rougaroux

Who says the swamp can’t also be scrumptious? Rougaroux debuted in New Orleans this year before its owner relocated back home to Baton Rouge. Browse its stacked lineup of gumbo birria tacos, boudin pastor bombs, trash fries, creamy elote grits and more beast-approved bar bites. @rougaroux_

Johnathan Reynolds’ Rougaroux has taken up residence at the Government Street venue.

followers know the lineup.

Paddock credits the popularity of these food vendors to their trendy menus and fairly affordable prices. He also says local businesses embracing these vendors have also helped boost this dining trend.

Paddock says there are many reasons why vendors embrace the mobile model, like the freedom of choosing when to work and not having to cover costs like rent.

Those exact reasons inspired Johnathan Reynolds to sell his Cajun fusion creations in a pop-up format. He debuted his Rougaroux concept in December 2024 in New Orleans. While working as a bartender, out-of-towners would ask him where to go for authentic fare. Instead of suggesting tourist traps, he began making his own. Eventually, he perfected a menu of gumbo birria tacos and other handhelds for barhoppers.

When Reynolds moved back to the Capital Region, he brought

KBBQ Boy

Available for pop-ups or private catering, KBBQ Boy became active this spring with appearances at Night Market BTR and Pelican to Mars. Its menu varies from bulgogi sandwiches and rice bowls to Dubai chocolate-covered strawberries and Tajin fruit cups with chamoy. @kbbq_boy

Rougaroux, eventually landing at Pelican to Mars. After steady pop-up appearances, he became one of the bar’s mainstays, hunkering down in a trailer out front.

“These are the guys that kind of got me started here,” Reynolds says about the Pelican to Mars team. “They’ve been nothing but helpful.”

Paddock describes working with businesses like Reynolds’ as mutually beneficial. Patrons come to the bar for a drink and try out a vendor, or pop-up loyalists stay at the bar after their meal.

“At Pelican to Mars, at least, we just kind of built this really interesting community. And all these pop-ups are a huge part of it,” Paddock says. “They’re partners. They come in and they build our business. Helping them? I mean, they’ve helped us. They’ve been huge for us. … It goes beyond just the food, but helping create an atmosphere.”

-OLIVIA DEFFES

Beaux tie BBQ

Get a taste of Tennessee-style barbecue courtesy of Beaux Tie BBQ, which began popping up in March. Find smoky sausage links, pulled pork, massive beef ribs, boudin dip, protein-packed sammies and, of course, a trio of sauces to slather on any order. beauxtiebbq.com

BUSINESS IS BOOMING IN Zachary, La

“In the past year and a half, we’ve seen tremendous growth here in Zachary with the opening of several new businesses, from restaurants and boutiques to health and fitness establishments. This success reflects our goal to recruit and retain more businesses in our community. By adding an Economic Development Coordinator and partnering with Retail Strategies, we’ve taken a proactive approach to attracting new retailers, revitalizing our downtown, and supporting our local entrepreneurs. These efforts not only boost our economy through increased sales tax revenue and job creation but also enhance the overall quality of life for our residents Business is booming in Zachary, and we are open for business!”

- Mayor David McDavid

Rougaroux serves up customizable Cajun “trash fries” and other “Swamp snacks,” including smoked red beans and tomatillo corn maque choux.

Behind the scenes

Chef Russell Davis shares thoughts about his new Mid City Italian restaurant, Josephine’s, opening this month

225: You named your other Baton Rouge restaurants, Eliza and JED’s, after your daughter and son. How about the new concept, Josephine’s—was that also named for a family member?

Davis: Yes. Josephine was my maternal grandmother. She was a first-generation Sicilian and grew up speaking Italian at home. We called her Nan. She was probably one of the biggest influences on my culinary career. We’d go to her house on Sundays, with a big

Along with his wife and partner Sally, Russell Davis’ restaurant resume began at Commander’s Palace. Josephine’s will be their third Baton Rouge restaurant.

225: What do you make of the Baton Rouge food scene these days?

Davis: It’s fun because it’s really grown over the last 15 to 20 years. Taste buds and interest in food have expanded greatly.

225: You just walked into our interview holding steaks for Eliza from Cutrer’s Meat Market, which you picked up at the Thursday Red Stick Farmers Market. Is that a regular thing for you?

Davis: Yes, I try to go twice a week on Thursdays and Saturdays to see what’s fresh. I get deliveries from a couple vendors, like Mushroom Maggie’s, but I like to go and see what’s available that I can incorporate.

225: How long have you been working on Josephine’s?

Davis: For about three or four years. I knew after we got JED’s going that we wanted to try to do a third and were really thinking Italian. And that

Southern Italian pasta dishes inspired by Davis’ grandmother will be staples of the new menu.

was right around the time that Nan passed away. We started digging out all her recipes and waiting for the right location.

225: Tell us about the location.

Davis: We like Capital Heights. We like Mid City, and we were hoping to get a spot on Government Street. We got approached about the old Roman’s building. It needed some TLC, but it fits right into what we like in terms of size. We like a smaller foot

print where we can better control the quality of the product and connect with everyone in the restaurant.

225: How would you describe the new atmosphere?

Davis: A mix of modern and rustic. We’re using a really nice sage green for the trim, which is really inviting, and some nice pops of color. It’s going to be warm and friendly. The kind of place you want to hang out with friends. We’re changing the entrance, so it’s on the [east] side now, and we’ll have a room we can close off for private events.

225: What’s the most challenging part of opening a restaurant?

Davis: Staying organized. There are, literally, about 110 things that have to get done to open any restaurant, and staying on top of that list is really important.

MAGGIE HEYN RICHARDSON

This interview has been edited for length and clarity.

Foodie

Circa 1857 speakeasy

1857 Government St.

The antique market’s owners have said they will soon unveil a backroom cocktail lounge. The speakeasy could open this month, depending on permitting. circa1857br.com

Fleur de Lis

forecast

Here are some of the openings to watch for in the next 12 months

Vals

7242 Perkins Rd.

The former Rock, Paper, Taco site will see the arrival of Vals, a breezy taqueria from Nola with inventive tacos and festive sharables. valsnola.com

Legend Pot

2159 Staring Ln.

5655 Government St. Baton Rouge is salivating for the expected spring 2026 revival of the cherished pizza dive, whose aesthetic is being updated by posh architecture and design firm Tiek ByDay. But don’t fret. Fleur De Lis’ new owners have said its weathered magic—and original menu—will remain. @fleurdelispizza

Signs went up months ago, but it’s unclear when Legend Pot will open its doors for hot pot lovers to land. Find it on Facebook

Daruma Ramen Bar & Grill

3669 Government St.

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Opened in Prairieville in 2023, the ramen and boba spot has been working on a Mid City location. The eatery should open soon. darumaramenla.com

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Shokudo: Premium AYCE

217 N. Airline Hwy., Gonzales

Developed by the Wong family, founders of Ichiban, Boru Ramen and Sweet Society, the fine-dining all-you-can-eat Japanese restaurant is expected to open in 2026 in Gonzales. The family has also said they’re working on a new concept in Central. Find it on Facebook

Zuma Revolving Sushi Bar

4914 Government St.

The owners of Daruma Ramen Bar & Grill are also planning a conveyor belt sushi bar in Mid City. The restaurant could open in late 2026.

MAGGIE HEYN RICHARDSON

Fans of Fleur de Lis’ iconic rectangular pizza are eagerly awaiting the restaurant’s reopening.

THE NEW STAR OF THE RIVERFRONT:

Bally’s Baton Rouge reimagines downtown entertainment

Downtown Baton Rouge is about to feel a jolt of energy. After years of quiet on the riverfront, the city’s most iconic entertainment landmark is stepping back into the spotlight — brighter, bolder and more inviting than ever.

Once known as the Belle of Baton Rouge, the property has undergone a remarkable transformation into Bally’s Baton Rouge Casino and Hotel, a fully reimagined destination that blends Louisiana charm with contemporary flair. The new Bally’s isn’t just reopening its doors; it’s redefining what entertainment in Baton Rouge looks like.

“This is more than a renovation — it’s a rebirth,” says Richard Cannon, general manager of Bally’s Baton Rouge. “It’s exciting to imagine Bally’s signature red light illuminating downtown. We’re proud to be part of the community and can’t wait to welcome everyone inside.”

A TASTE OF HISTORY AND HEART

At the center of Bally’s culinary and social scene is the Dining Depot, a gathering place that honors the building’s past as a historic train station. Its open kitchen, brick walls and exposed wooden beams create a setting that’s both industrial and intimate — a

perfect backdrop for good food and conversation.

Start your journey at Hearth Pizzeria, where dough is made fresh daily and the aroma of wood-fired pizza fills the air. Expect Italian comfort dishes like Mama’s Meatballs, Sunday Ziti and a Muffuletta Salad that nods to Louisiana roots. Nearby, Shuck’s Oyster Bar invites guests to pull up a seat and watch the show as fresh Gulf oysters are shucked on the spot.

Wine lovers will find their haven at Vintage 1806, a cozy, refined space pouring curated selections from around the world. Early risers can grab a perfectly brewed cup at Maritime Coffee, featuring Community Coffee favorites and pastries from local favorite Aucoin’s Bakery. And overlooking it all, The Terrace offers an open dining area with a private room for intimate gatherings or small celebrations.

A NEW KIND OF PLAY

When the lights dim and the energy rises, Bally’s Baton Rouge truly comes alive. The new 25,000-square-foot casino boasts the latest in gaming with tables and slots, all in a sleek, modern setting designed for excitement.

Sports fans will feel right at home in the DraftKing's Sportsbook, where a massive

46-foot screen and betting options and a massive sports bar, make every game feel like a front-row experience. Pelican Pins, a two-lane bowling alley, adds a dash of retro fun, while The Barge—the casino’s centerpiece bar—serves handcrafted cocktails, local beers and seasonal specialties with flair.

Embers Casino and Bar offers a smoking space, fully stocked lounge with 200 slots, table games and plenty of screens to keep the action rolling.

LIGHTING THE WAY FORWARD

Following the debut of the renovated Bally’s Baton Rouge Hotel earlier this year, the upcoming grand opening of the casino marks a defining moment for the city’s downtown. What was once quiet is now humming again — a symbol of growth, energy and pride for Baton Rouge.

With its mix of flavor, fun and a little bit of that Bally’s sparkle, this isn’t just a casino reopening. It’s the start of something special on the Mississippi. Follow @ballysbatonrouge on social media for updates, sneak peeks and the official opening date.

*Advertised opening dates pending approval by the Louisiana Gaming Control Board

Go for a vintage vibe with these papers from byHopeatHome.

Wrap stars

Where to find pretty paper, ribbon and more to make your gifts stand out under the tree

BY OLIVIA DEFFES // PHOTOS BY COLLIN RICHIE

Paper 'N Things goes all out with bows and baubles for its wrapping.

THE SAYING GOES, “It’s what’s on the inside that truly counts.” The same applies to holiday gifts, but that doesn’t mean givers can’t have fun disguising their buys for the ones who made the nice list.

Whether it’s playfully patterned paper, customized gift tags or a curated selection of ribbons and bows, the gift-wrapping game has definitely been upped. Sorry to bags and tissue paper. This holiday season calls for a little something extra.

Grab the scissors and ready the rolls of tape. We’ve rounded up some holiday wrapping essentials from local brands and shops that are totally elf-approved. And while it’ll all end up crumbled on the floor to be scooped up and shoved into a trash bag as the big day ends, at least you’ll have the best-looking bunch of gifts under the tree before the carnage of unwrapping begins.

Here are four local spots to shop if you’re looking to make a North Pole-level gift wrapping station:

The Keeping Room

Santa came to Baton Rouge early, and he stopped at The Keeping Room first. Back in October, this gift store was decked for the December holiday with trees, uniquely shaped baubles, tabletop items and more. Of course, there’s no shortage of wrapping supplies, either. No matter your vibe this year, this shop is sure to have it. And the staff will even expertly wrap purchases for a small fee.

The Queen Bee

After browsing gift-worthy finds at this Towne Center shop, snag a few rolls of paper for wrapping. Whether you’re in your pink bow era, are nutcracker obsessed or want to go all out with paper that smells like Fraser firs, The Queen Bee has you covered. Don’t forget to snag a few spools of ribbon or customize your own tags to further personalize your gifts.

Paper ’N Things

Not an expert wrapper? Or want to make sure your little ones can’t spy on what you’re wrapping up? Let Paper ’N Things’ services take care of it all. The shop can wrap things bought in the store, but it also accepts outside gifts. Prices for wrapping vary based on the size and quantity of items. Expect crisp folds, full bows and little embellishments to top it all off. Of course, you can purchase items for your own wrapping setup, too.

byHopeatHome

This local brand is known for wallpapers, textiles and art prints, but it also dabbles in wrapping with papers inspired by its design library. If vintage Christmas is your vibe, these options might be for you. With muted tones and geometric and floral patterns, these papers are great for the holidays but can be stashed to use for any occasion. Lean into the brand’s vibes by opting for twine and dried orange slices instead of bright bows.

TAKE A BOW

Step up your gift-wrapping game with these tips from The Queen Bee owner Michelle Beauboeuf:

On a roll

Start with spools of quality paper to ensure crisp, clean gift wrapping. Beauboeuf says that makes all the difference when it comes to a beautiful wrap job. Sure, cute designs and in-season colors are great, but a reliable roll is a must. The Queen Bee keeps a stocked gift wrap bar with everything from stone paper to thicker imports.

Gift gadgets

Who knew wrapping required a tool belt? Beauboeuf says the right tools make gift wrapping easy. She recommends two pairs of sharp scissors: one dedicated to ribbon and another for paper slicing. Some papers may require double-stick tape, but Scotch works just fine in most cases. She says keeping a hot glue gun handy can also help with sticking down extra embellishments.

Finish it off

Wrapping paper is just the first step. Beauboeuf recommends taking presents to the next level with additional accoutrements. Think: custom gift tags, double-faced satin ribbon, an ornament or seasonal sprig. The same goes for gifting food or wine bottles. She says adding a handmade bow and including a tea towel or bottle opener can make the present feel more intentional and special.

Head to The Keeping Room to create custom cards and tags to match your wrapping.

The Queen Bee stocks rolls on rolls of paper in a variety of prints.

In stitches

HERE COME THE holidays. And here comes holiday shopping.

But instead of racking up receipts and stalking celebrity gift guides, some gift-givers are choosing to make handcrafted presents for their loved ones. Needlepoint is trending online as crafters show off their handmade ornaments, stockings, bag charms and even dog leashes–all destined to go under the tree this season.

The nimble-fingered art form of needlepoint is suitable for both seasoned stitchers and those new to the craft, with projects ranging from beginner to advanced levels. After all, nothing says a gift is from the heart like one that was handcrafted.

store with the intention of getting off their devices and learning how to make gifts for their friends and family. And the age group isn’t limited to seniors, she says. Pletsch has helped grandparents pick out personalized ornament canvases, but she’s also worked with beginners in their 20s who want to craft stockings for their future children.

No matter what patrons are looking to gift, The Elegant Needle's walls are covered from floor to ceiling in hand-painted canvases of almost every design imaginable. And there’s an entire hallway and room dedicated to Christmas, with ornaments and stocking templates aplenty. After selecting a design, a needlepointer can fill it with threads of any texture, making for a piece that's velvety, silky, furry, cottony or sparkly.

How local shop The Elegant Needle is helping customers stitch handmade holiday gifts

“Everything [with needlepoint] is done by hand,” says Catherine Pletsch, the owner of The Elegant Needle needlepoint shop on Government Street.

Issue Date: Dec 2025 Ad proof #3

By Gracelyn Farrar // Photos by Avery White

• Please respond by e-mail or phone with your approval or minor revisions.

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Over the last few years, Pletsch has noticed people coming into the

“A stocking is by far the greatest investment as far as needlepoint goes,” says Leslie Nichols, manager of The Elegant Needle. Not only do stockings take an average of

As The Levy Company celebrates 30 years of serving our community, we extend our heartfelt gratitude to our clients, team, and referral partners this holiday season.

Whether you need help minimizing your taxes, untangling a QuickBooks mess, or better understanding the finances of your business, our goal is to exceed your expectations with the solutions we deliver and with our level of service. As we look ahead to a new year, we remind you — now is the perfect time to prepare for tax season.

nine months to stitch, but the finished product is often a piece that lasts a lifetime.

After the piece has been needlepointed, it must be sent off to be “finished.” This involves taking a finished canvas and turning it into a functional piece, with details like a braided loop added for an ornament or a velvety backing for a stocking. According to Pletsch, this should be done by experts trained in finishing needlepoint works, and the process can take another several months before the piece is returned in its final form.

Pletsch describes needlepoint as a hobby of love and time. Every piece she works on has a bit of her grandmother’s thread woven in. Needlepoint is a deeply personal and meditative process for her, and she has done it almost her whole life. She has owned the shop for 11 years, but she began working there when she was 18.

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Staff members at The Elegant Needle offer to teach beginners who are interested in picking up the activity for the first time. Experienced crafters might want to explore the Christmas section

to eye templates for next year’s gift-giving events, pick up some new thread or check out the services offered at the store, including finishing, charting, custom designs and hands-on stitch guidance.

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paint the town rouge

BALLY’S BATON ROUGE OPENS DECEMBER 6

DRONE SHOW 5:45PM • LIVE GAMING 6PM

The all-new Bally’s Baton Rouge is the Capital Region’s premier entertainment destination. Enjoy 25,000 square feet of reimagined gaming, from the latest slots and table games to a striking 46-foot Sportsbook experience unlike anything in Baton Rouge.

Discover the Dining Depot, where bold flavors meet local charm. Indulge in handcrafted pizzas at Hearth Pizzeria, fresh Gulf seafood from Shuck’s Oyster Bar, and elevated cocktails at Vintage 1806, all overlooking the casino floor in a vibrant, social setting.

Stay in style at the renovated 10-story hotel with 242 rooms, luxurious suites, and panoramic stadium and capitol views.

Cheers to the Baton Rouge bars whose festive happy hours, signature cocktails and bangin’ bar bites keep our holiday spirits bright.

PROFILE PHOTOGRAPHY BY COLLIN RICHIE

BEAUSOLEIL COASTAL CUISINE

beausoleilcoastal.com

THE VIBE

When you walk into Beausoleil Coastal Cuisine, the energy feels effortlessly refined, welcoming and relaxed. The atmosphere blends coastal charm with a touch of sophistication, where locals, professionals, and families can come together to enjoy fresh flavors, creative cocktails, and genuine Southern hospitality. It’s lively without being loud, elegant without feeling formal, the perfect spot to unwind and celebrate good company.

BUZZ-WORTHY

Locally owned and in its 15th year of operation.

SIGNATURE SIPS

The Leyenda Old Fashioned, curated by Parker Wall, is a smooth mix of Leyenda De México Reposado tequila, Cuban bitters, orange bitters and agave syrup, garnished with a Luxardo Maraschino cherry and lime twist. Simple, elegant, and undeniably sip-worthy.

NOTABLE NOSHES

The Truffle Oysters are fried, tossed in truffle salt and parmesan cheese, with truffle vinaigrette.

The Brussels Sprouts are in a Creole cane glaze, topped with whipped honey goat cheese and candied pecans.

HAPPY HOURS

Monday-Friday, 3-6 p.m.

HOLIDAY SPECIALS

Beausoleil Coastal Cuisine offers two private event rooms that are ideal settings to make your holiday gathering unforgettable. From intimate dinners in the Vin Du Soleil Room which can accommodate up to 12 guests, to large celebrations in our private dining room which can seat up to 40 guests with audio-visual capabilities, we’ll help you create a holiday experience tailored to your vision and complemented by our expertly crafted cuisine and personalized service.

TACOS DEL CARTEL

THE VIBE

Bold, modern and authentically Mexican. The music, colors and flavors create an atmosphere that’s both elevated and playful. Our crowd is a mix of food lovers, creatives, and locals who enjoy authentic tacos served with a fine-dining twist. Whether it’s brunch, happy hour, or late-night, the vibe is always lively and full of good energy.

BUZZ-WORTHY

Tacos del Cartel was born from the idea of bringing Mexico City’s street flavors into a stylish, modern experience. Every location tells a story through design murals, neon art, and music that transport you straight to Mexico.

HAPPY HOURS

Weekdays 2-6 p.m.

$8 Margaritas

Tacos starting at $5

Draft beer $4

Select appetizers 50% off

SIGNATURE SIPS:

Rosa Nova: Santa Teresa 1796 & Bacardi Rums with the exotic allure of hibiscus and five-spice syrup and tangy lime juice.

Jaguar Diente: Cazadores Tequila Blanco, lime juice, rosemary syrup, a slice of jalapeño, and ginger beer.

Ayahuasca: Patrón Tequila Blanco with vibrant Jamaica syrup, zesty lime juice, and pineapple juice.

NOTABLE NOSHES:

Short Rib Barbacoa: Braised for hours and served with creamy corn purée. El Tendedero de Birria: Melty cheese, slow-cooked beef, and consommé for dipping.

HOLIDAY SPECIALS:

On New Year’s Eve, we’ll ring in 2026 with a special dinner experience featuring a prix-fixe tasting menu, champagne toast at midnight, and live DJ performances.

•

TALLULAH CRAFTED FOOD AND WINE

THE VIBE

BUZZ-WORTHY

HAPPY HOURS

SIGNATURE SIPS:

NOTABLE NOSHES: Featured shareable apps include Tasso and Crawfish Stuffed Shrimp, House-made Duck Boudin Balls, and Crispy Fried Pork Belly.

HOLIDAY SPECIALS:

A Crafted Holiday Cocktail list and ChefDriven Specials will be featured throughout the season.

THE GREGORY

THE VIBE

When you walk through the doors of The Gregory, you’re greeted by an open kitchen and the hum of conversation from locals, travelers, and professionals unwinding

BUZZ-WORTHY

What

THE VIBE

A very energetic, festive and fun atmosphere whether it’s for a birthday, anniversary, graduation, the holidays or any other special occasion. No matter when you walk into Superior Grill Highland—on a cool, crisp fall afternoon, an after-work happy hour, a football watch party or a romantic dinner date—the friendly staff will make you feel welcome at the liveliest celebration in town!

BUZZ-WORTHY

Proudly serving the state of Louisiana for over 40 years starting in 1983. Superior Grill Highland has been awarded Best Happy Hour by 225 magazine readers every year since its opening in 2017. Co-owners Bob and Cheryl Kirchoff received the Baton Rouge Epicurean Society’s 2025 Lifetime Achievement Award, which honors individuals who have made a significant impact on the Baton Rouge community through leadership, culinary excellence and philanthropic service. highland.superiorgrill.com

HAPPY HOURS Daily 3-6:30 p.m.

SIGNATURE SIPS:

Frozen French 75 (gin, champagne and fresh squeezed lemon juice), and our Superior House Margaritas are the best in town!

NOTABLE NOSHES:

Queso, Tableside Guacamole and Tuna Tacos

HOLIDAY SPECIALS:

Pictures with Santa and his helpers every Sunday in December before Christmas from 6-8 p.m. Complimentary glass of champagne New Year’s Eve night

THE COLONEL’S CLUB

The Colonel’s Club was once an airplane hangar and private club by the same name. The building dates back to 1936, before the Perkins Overpass and Interstate 10 were built. Photos and memorabilia of the restaurant’s namesake, entrepreneur and pilot Colonel Jesse Lee Sheppard, don the bookshelves and mantle. thecolonelsclub.com

THE VIBE

Cozy and comfortable, elevated yet unpretentious, nostalgic and timeless. Located in the popular Overpass Merchants District, The Colonel’s Club is the perfect place to gather around the fire, settle in for handcrafted cocktails, live music and camaraderie. Typically, the crowd is mid-20s to mid-50s, a mix of professionals, couples and friends. It’s a neighborhood spot with destination appeal – a great place to start or end your night or make it your evening.

BUZZ-WORTHY

HAPPY HOURS

Live piano every Tues-Sat beginning at 5 p.m.

SIGNATURE SIPS:

La Poire 76 is a sparking, sophisticated twist on a French 76: Absolut Pear Vodka, fresh lemon, allspice syrup and Elderflower Champagne Foam. The Barry Seal is a complex bourbon cocktail with peach liqueur, Aperol, and Amaro Montenegro. Named after the Baton Rouge native and infamous pilot who learned to fly from The Colonel, with a dusting of powdered sugar-a nod to his import.

NOTABLE NOSHES:

Named 225’s Best New Restaurant, favorites served in the lounge include Tuscan Meatballs, Pimento Deviled Eggs, Ahi Tuna Tartare and Whipped Ricotta.

HOLIDAY SPECIALS:

New Year’s Eve with The Colonel is a festive six-course seated dinner curated by Chef Chris Motto that includes live entertainment and access to The Colonel’s Lounge. Details on OpenTable.com.

The Colonel’s Lounge is available for private events during the day as well as Sunday and Monday evenings.

BLUE IGUANA TACO BAR & TEQUILA

S Sherwood Forest Blvd. | Baton Rouge 70816 |

THE VIBE

Lively and welcoming. On weekends, the energy is high with live bands and an 8 p.m. fire show that create an exciting, social atmosphere. At the same time, our space is flexible which is perfect for romantic dinners, family gatherings or group celebrations.

BUZZ-WORTHY

We are a family-owned business! Blue Iguana is one of 62 restaurants across the southern United States, including 40 in Louisiana, that are owned and operated by Jorge Oseguera, his son Alejandro and their longtime business partner Ruben Chavez.

HAPPY HOURS

Two-for-one margaritas from 2-6 p.m. daily.

SIGNATURE SIPS:

The Beso De Iguana (“Iguana Kiss”) combines mint, watermelon, fresh lemon juice and your choice of liquor (tequila, mezcal, rum or vodka).

The Sueno Maya (“Maya Dream”) mixes tequila, hibiscus syrup, fresh lime and pineapple juice.

The Flore Del Desierto (“Desert Flower”) blends tequila, lime juice and rosemary syrup, garnished with a jalapeno slice.

NOTABLE NOSHES:

Chicken Wings, Boom Boom Shrimp and Elotes Locos (“Crazy Corn”)

HOLIDAY SPECIALS:

We will have various Christmas themed flavored frozen margaritas that we change every week. We will also have special Patron bottle drinks and seasonal cocktails such as the Christmas Tree, the GRINCH, the Cinnamon Bomb and the Candy Cane Martini.

THE VIBE

The

BUZZ-WORTHY

The

HAPPY HOURS

Monday-Thursday,

SIGNATURE SIPS: Guest

mint syrup and Lillet. Each has its own twist, and you won’t find them anywhere else in Baton Rouge.

NOTABLE NOSHES:

Guests can’t get enough of our Cajun Power Wings, tossed in a local Louisiana garlic BBQ sauce, or our crispy artichokes served with remoulade. The Parmesan Truffle Fries are another favorite to share over cocktails, and many end the night with a slice of our Bananas Foster Bread Pudding with bourbon praline sauce.

Sip, Savor, and Celebrate:

Mocktail Magic for the Holidays

HOW TO SKIP THE SEASONAL SPIRITS WITHOUT SITTING OUT THE FUN

With the rise of alcohol-free lifestyles and “sobercurious” trends, mocktails have evolved far beyond club soda with lime. Today’s zero-proof drinks are increasingly colorful, complex and celebratory.

Here’s how to order a great one at your next holiday gathering without a hint of self-consciousness.

THINK

Here’s how to order a great one at your next holiday gathering without a hint of self-consciousness.

When the party’s over, you’ll be the life of the party for driving your tipsy friends safely

Holiday Cocktail List

• Claus-Mopolitan

• Peppermint Mocha-tini

• Pistachio Affogato Martini

• Toasted Coconut Margarita

• Pecan Pie Old Fashioned

• Salted Caramel Macchiato

• Santa’s Little Helper

• Apple Pie Sazerac

• King Sazerac •Grinch-A-Rita

HOLIDAY

APPETIZER RECIPES

Taste of history

About this feature: Each month across our 20th year, 225 is revisiting restaurants from our past coverage. From Capital Region classics and award-winners to trendsetters and hidden gems, these businesses have helped shape our dining culture.

MAMA’S

cooking

Looking back at the legacy of Gino’s Italian Restaurant and its heart and soul, “Mama” Grace Marino

BY JILLIAN ELLIOTT

A family affair: Siblings Frances Marino Drago and Gino Marino run the restaurant their mother, “Mama” Grace Marino (seen in the portrait), launched in 1966. In more recent years, Gino’s sons, Vincent and Angelo, have also joined the family business.

// PHOTOS BY COLLIN RICHIE

AFTER NEARLY 60 years of serving

veal Sorrentina, arancini and Laurence bread to Baton Rouge, Gino Marino of Gino’s Italian Restaurant has legendary tales—especially about his mother, “Mama” Grace Marino.

“It would take us a week to tell you the stories,” Gino says. “Paul Newman fell in love with my mother. He couldn’t believe Mama existed.”

In 1958, a young Gino immigrated from Siculiana, Sicily, to Baton Rouge with his mother and sister, bringing along family recipes and an eagerness to share them. Eight years later, Grace and her husband, Vincent Marino, who had immigrated to the U.S. a few years prior with their older son Laurence, opened the original location of Gino’s Italian Restaurant in a small space on Perkins Road.

While Gino went off to play football at Southeastern Louisiana University, the restaurant back home flourished, with patrons packing the house each night to get a taste of Grace’s authentic Italian cooking. After Gino returned to Baton Rouge from college, he and his siblings knew it was time to expand the restaurant. He says the tiny Perkins Road eatery had more business than it could handle.

“We couldn’t get deliveries because we were too small,” he recalls.

Grace wasn’t initially sold on the move, Gino says, but eventually the family began their search for a bigger space, which they found in excess on Bennington Avenue in a recently shuttered Irish pub–green carpet included.

In 1975, the family moved Gino’s from its original 35-seat home to a multi-room restaurant with seating for 220. But what seemed like a deal they couldn’t refuse soon turned into

what Gino calls a “runaway train.”

“Nobody really knows what we went through as a family,” he says about the early years on Bennington Avenue. “We hung in there, persevered, and little by little, things started happening.”

The Marinos fought the temptation to flee back to Perkins Road and worked day by day to scale a sustainable business, cutting costs and streamlining operations. Still, throughout the period of trials, Gino says the team was driven by one of his mother’s most important directives: consistency.

Fifty-plus years later, and even after Grace’s death in 2017, that point of pride holds true at the restaurant. Most of the kitchen staff has been with Gino’s for at least 20 years, Gino says. That’s two decades of mastering its signature red sauce and meatballs, following recipes first developed by Grace, who helmed the kitchen into her 90s. Earlier this fall, Gino

recalls, a couple called him over to their table to tell him that the restaurant’s eggplant and veal Parmesan tasted the same as the night they got engaged at the original location decades ago.

Grace’s presence still informs every aspect of the business today, Gino says. And her impact is felt throughout the Baton Rouge dining community. So much so that the Baton Rouge Epicurean Society named its lifetime achievement award in her honor after making her its first recipient in 2007.

Since then, the award has been granted to other legendary local restauranteurs and chefs, including Chef John Folse; Luci and Wayne Stabiler, behind places like Stab’s, The Little Village and Sammy’s Grill; Bob and Cheryl Kirchoff, owners of Superior Grill; T.J. Moran of TJ Ribs and Ruffino’s; the Pizzolato family, behind Tony’s Seafood; and Gino himself.

Lamb chops at Gino’s are marinated with rosemary and served with bow-tie pasta.

Gino’s signature arancine

“The award was created to honor a leader in the Baton Rouge restaurant and hospitality industry who has made a lasting impact both through their work and their contributions to the community. Grace Marino was the embodiment of that spirit,” Sarah Gray, executive director of BRES, says today.

Gino’s was inducted into the Louisiana Restaurant Hall of Fame in 2014 and is an 18-time winner of Best Italian in the annual Best of 225 Awards—good luck trying to score a table on a Friday or Saturday night.

And while the accolades are nice, Gino says the restaurant is about something more. These days, it’s about honoring his mother’s commitment to quality, steadfast standards and love of cooking. They’re the reason Baton Rougeans have been coming back for over half a century, after all.

“We just want to carry on her legacy,” Gino says. “She loved this restaurant.”

Baked Lasagna alla Gino

Savor the season

ILOVE TO ENTERTAIN at home year-round. But I’m especially fond of having friends and family over during the holidays.

easy and delicious and can be made in advance, helping to make holiday entertaining a cinch.

Simplify your holiday celebrations with festive apps prepared in advance BY

TRACEY KOCH // PHOTOGRAPHY BY AMY SHUTT

In order to keep entertaining casual and stress-free, I like to have a couple of delicious do-ahead recipes stocked in my fridge or freezer. I can quickly pop these into the oven at a moment’s notice to turn any gathering into a hassle-free party. These two holiday-inspired recipes are

These Christmas sausage pinwheels are my family’s favorite and can be served as a hearty appetizer with cocktails or as a Christmas morning snack to enjoy while opening up gifts around the tree. The pinwheels are made with a savory filling of spicy breakfast sausage, ground beef, sage, thyme and other spices. And they’re

wrapped up in puff pastry sheets that can be found in the freezer section of any grocery store. I normally make them a few weeks before the holiday season and keep them on hand in the freezer.

I also like to serve these pinwheels with a cranberry chutney. The tangy cranberries and earthy spices in the chutney help to offset the richness of the sausage, balancing out the flavors beautifully. This chutney is also a delicious condiment to serve with all types of smoked and roasted meats or with nice, sharp cheeses on a charcuterie board. ’Tis the season!

Christmas sausage pinwheels

Yields 36 pinwheels

3 frozen puff pastry sheets

½ cup chopped onion

¼ cup chopped celery

1 tablespoon Worcestershire sauce

1 egg

1 pound bulk hot breakfast sausage

1 pound lean ground beef

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon ground sage

¼ teaspoon ground thyme

¼ cup plain panko breadcrumbs

Flour

1 egg yolk

2 tablespoons water

1. Remove the puff pastry sheets from the freezer and allow them to thaw. Preheat the oven to 400 F and line a baking sheet with parchment paper.

2. Place the onions, celery, Worcestershire sauce and 1 egg into the bowl of a food processor or blender. Purée until the mixture is smooth.

3. Put the sausage and ground beef into a large mixing bowl and then pour the onion/egg mixture over top. Add salt, pepper, sage, thyme and breadcrumbs. Mix well until everything is incorporated evenly.

Cranberry chutney

Yields 2 cups

2 tablespoons diced shallots

2 tablespoons avocado oil

½ teaspoon salt

½ teaspoon red pepper flakes

2 teaspoons dried Jamaican jerk seasoning

2 teaspoons curry powder

4 cinnamon sticks

½ cup light brown sugar

12 ounces fresh or frozen cranberries

1 Granny Smith apple, peeled and diced

10 ounces red pepper jelly

¼ cup apple cider vinegar

1 tablespoon orange zest

½ cup orange juice

½ cup dry white or rosé wine

4. Lightly dust the work surface with flour and roll one of the puff pastry sheets out to a 10-by-12 rectangle. Divide the meat mixture into 3 portions.

5. Next, turn the dough so the shorter sides of the rectangle are the vertical sides. Place one of the portions of the meat in the center of the dough. Spread the meat evenly across the dough to about 1⁄8-inch thickness, leaving a one-inch border down both the right and left sides.

6. In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush a little of the egg wash mixture down the borders to help the edges seal once it is rolled. Beginning with the left side, roll the dough to create a log, using the right-side border with the egg wash to seal the seam.

7. Lightly cover the sausage log and place it in the fridge to chill. Repeat the steps to create 3 sausage logs in total. Chill the sausage log for at least 1 hour in the fridge. This can be made 3 days in advance or can be frozen for up to 2 months.

8. When ready to bake, remove the sausage log from the refrigerator and slice into ½- to ¾-inch slices. Place your desired pinwheels onto a baking sheet lined with parchment paper. Store remaining pinwheels in a single layer in a zip-close bag in the freezer 9. Bake the pinwheels for 10 minutes. Flip the pinwheels and bake for another 5 to 7 minutes or until golden and flaky. Serve the pinwheels warm with cranberry chutney (recipe follows).

1. In a heavy sauce pot, sauté the shallots in the avocado oil along with the salt, red pepper flakes, jerk seasoning and curry powder for 3 to 4 minutes over medium heat.

2. Add the remaining ingredients and stir until everything is incorporated. Bring the mixture to a boil and then reduce the heat to low.

3. Cover the chutney and simmer for another 20 to 25 minutes, stirring often to prevent it from sticking. Remove the lid and continue to simmer uncovered for another 7 to 10 minutes or until the chutney is thick.

4. Turn off the heat and allow the chutney to cool completely. Remove the cinnamon sticks and pour the chutney into an airtight container. Chill until ready to serve. This chutney will last in the fridge for up to 1 month.

20th Birthday Bash

225 Magazine celebrated its 20th anniversary with a monumental Birthday Bash on October 29 at The Queen Baton Rouge. The evening honored two decades of stories highlighting the people and organizations that shape the Capital Region. Community leaders, fans and advertisers came together to enjoy live music by J and the Causeways, delicious sweet and savory bites from local vendors, and signature cocktails crafted for the celebration. To stay up to date with 225 events, announcements and more, subscribe to 225 Daily at 225batonrouge.com.

PSYCHEDELIC ALBUM ARTS AND MUSIC EVENTS

Another way to

crack a nut

BY MAGGIE

Tri-Parish Ballet performs The Nutcracker at Independence Park Theatre

HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE

IN THE BELOVED ballet The Nutcracker, main character Clara receives the titular gift on Christmas, unleashing a dreamscape of frights and enchantments that range from dueling mice and soldiers to dancing sweets. But in the Tri-Parish Ballet’s version, onstage this month, Clara is named “Maria,” and dancers deploy a bit of hip-hop along with classical movements.

Founder Wendy Guidry says the Tri-Parish Ballet has been producing a local version of The Nutcracker since the late ’90s with dancers primarily from East Baton Rouge, Livingston and Ascension parishes. For many years, the holiday favorite was performed at the LSU Student Union Theater and, most recently, the Price LeBlanc PACE Center in Gonzales. This year marks Tri-Parish Ballet’s debut performance at BREC’s Independence Park Theatre.

“It’s a joy to see the kids get up there, and to see the light in their faces when they perform,” says Guidry, also the owner of Odyssey Academy of Dance in Denham Springs. “They learn something new and they’re so proud.”

Tri-Parish Ballet’s lively version of The

Nutcracker features Tchaikovsky’s classic score and combines traditional ballet elements with unexpected twists, Guidry says.

“We add hip-hop into the party scene to spice things up a bit,” she says. “And we add some tumbling and some popand-lock and hip-hop into the Land of the Sweets. It has classical ballet, but it also has some variety in it.”

The hip-hop numbers are set to a remix of the traditional Tchaikovsky score, Guidry adds.

Guidry says she decided to call the main character Maria, a riff on the name “Marie” used in the original 1812 short story “The Nutcracker and the Mouse King,” from which the familiar narrative derives.

The part of Maria will be shared by Hailey Pourciau, 17, a senior at Dutchtown High School, and Elizabeth Hinson, 19, a freshman at FranU. The show will also feature professional guest artists Brian Gomez from Ballet RI, who will play the part of the Cavalier, and Giovanna Montoya from Columbia Classical Ballet as the Sugar Plum Fairy.

Ballet companies often take liberties with the Land of the Sweets, and TriParish Ballet is no exception. Look out for new numbers including Hungarian, Gumdrops and Candy Canes, along with stalwarts like Mother Ginger and her bon bons.

“That’s my personal favorite,” Guidry says.

Tri-Parish Ballet Company’s The Nutcracker

BREC's Independence Park Theatre

Dec. 13 at 6 p.m.

Bring a canned good for admission to benefit CommUnity Hands Food Pantry Denham Springs and the Greater Baton Rouge Food Bank.

Dec. 14 at 2 p.m.

buy.tututix.com/tri-parishballet

As usual, the story is told in two acts. The first centers on a holiday party at the home of Maria and her family. Mercurial Uncle Drosselmeyer gives her a nutcracker, which transforms into a life-size nutcracker who battles an army of mice. Once they’re defeated, the Nutcracker whisks Maria off to the Land of the Sweets, where dancers representing both candy and different nationalities perform.

Lasting effects

Guitar pedal YouTuber Cohen Hartman makes a major psychedelic rock statement with help from other Louisiana musicians

BY JEFF ROEDEL

Cohen Hartman epitomizes the multihyphenate label, wearing the hats of singer, songwriter, composer, producer, performer, educator and pedal demo YouTuber.

pockets, these little worlds, that are reflective in some way.”

For the blossoming guitar gear influencer—though he rejects that term—and music teacher who spent the pandemic recording in his laundry room, the album could not have come at a more perfect time.

“We had our challenges, but it was just so fun to jam with this group of people,” says bassist Taylor Matherne. “We were coming off the lockdowns when there wasn’t a lot of live music, so we all had this excitement about being in a room and finally getting to play together.”

This energy propels the music with an aggressive drive, pushing the instrumentals in unexpected directions without losing focus. This is not a delicate spacious meditation. It’s a psychedelic excursion draped in manic rock with torrential textures around every corner.

The resulting album, Here’s To The World as We Don’t Know It, was released this fall, following the intimate 25-episode docu-series Let’s Make Some Noise, which rolled out in 2022 and 2023.

When the final note faded, more than 80 different guitar pedals had been used in the course of 12 nights of intense recording.

IN LATE 2021, veteran songwriter and music producer Cohen Hartman— known locally by his acclaimed bands Cohen and The Ghost and Neon Mountain—had a booming YouTube channel for demonstrating how different effect pedals can make a guitar sound like almost anything.

After creating original songs with new pedals across more than 100 episodes, Hartman was

burnt out. But instead of putting his instruments away, this self-described maximalist chased a bigger idea: use as many pedals as possible to record an album, film the entire process, then give all the featured gear away to his viewers. The endeavor became not only a creative win, but a logistical triumph.

“I wanted to do something fresh for the channel, and I wanted to do something that hadn’t been done

before,” Hartman says. The pedal companies were thrilled with the idea, and donated gear poured in. Hartman then amassed a cast of talented friends from across Louisiana to help bring his new songs to life.

“I’ve always moved forward very confidently in the music realm, because I don’t feel confident about a lot of other things in life,” Hartman says. “I’ve always enjoyed the feeling of creating these little

“It was challenging—in the best way possible,” Matherne says. “It’s a cohesive experience, even though it has different effect pedals on every single song, which is just amazing to me. I hope people hear the depth of what all is happening on the album, because it is a wild ride.”

The double-vinyl record is available at spiralcaster.bandcamp.com, and the album is streaming now. The video series and nearly 300 guitar pedal demonstrations are viewable on the YouTube channel SpiralCasterPlaysPedals.

With the album, Hartman and his collaborators prove that when you wrestle with it from every possible angle, even the void deserves an emphatic toast.

FAVORITE FOOD in the Capital Region has never been SO EASY! Get great deals from AWARD-WINNING local restaurants emailed or texted straight to your phone! Join The 225 BEST EATS Club today for start receiving these offers.

Compiled by Olivia Tees

Dec. 5

Celebrate the holidays with LSU’s annual Candlelight Concert, put on by the College of Music and Dramatic Arts. Held at Broadmoor Baptist Church, the concert features holiday tunes and seasonal sing-alongs by LSU’s A Cappella Choir, Tiger Glee Club, Gospel Choir, Chorale and more. lsu.edu/cmda/events

Dec. 5-7 + 12-14

The 4th annual Listening Room Film Festival put on by Henry Turner Jr.’s Listening Room Museum Foundation returns to showcase works by Southern filmmakers through screenings, musical performances and Q&A’s. htjmuseum.org

Dec. 7

Hosted by the Sistars of Empowerment, the inaugural Louisiana Music & Arts Cultural Festival will showcase the state’s rich heritage of music and culture in a family-friendly event at the Cary Saurage Community Arts Center that brings together local chefs, musicians and artists. sistarsinc.com

Dec. 11

Go back to the ‘70s, ‘80s and ‘90s at the Groovin’ ‘Round the Christmas Tree concert at Manship Theatre. Jam to songs like Bruce Springsteen’s “Santa Claus is Coming to Town,” Donny Hathaway’s “This Christmas” and other classic holiday hits. manshiptheatre.org

Dec. 13

Warm up your vocal chords for Baton Rouge Symphony Orchestra’s Home for the Holidays sing-along concert. Join the talented musicians for an evening filled with seasonal melodies and other favorites. brso.org

Dec. 19-21

Get into the Christmas spirit with the Italian folk tale of Amahl & the Night Visitors presented by Opéra Louisiane. Head to Manship Theatre and allow yourself to be whisked away in the classic story of the Magi. operalouisiane.com

Dec. 20

Immerse yourself in the magical world of dancing sugar plum fairies and rat kings at Cangelosi Dance Project’s Holiday Nutcracker. Held at The Dunham School’s Brown-Holt Theatre, the ballet will come to life through talented local dancers. cangelosidanceproject.com

Dec. 20 + 21

Enjoy a Cajun twist on a holiday tale with Baton Rouge Ballet Theatre’s The Nutcracker – A Tale from the Bayou. The production includes sweeping hand-painted sets, talented youth dancers, professional guests and accompaniment from Baton Rouge Symphony Orchestra batonrougeballet.org

Holiday Cleaning Easy

TWINKLING LIGHTS

Compiled by Olivia Tees

Stroll over to Baton Rouge General’s Bluebonnet Campus for its annual Holiday Lights, on display all month long. Looking for more? Head to BREC’s Baton Rouge Zoo for its magical holiday light display in partnership with Our Lady of the Lake Hospital. Every evening, the zoo will transform into a magical wonderland complete with a trail of starry lights. brgeneral.org and brzoo.org

‘TIS THE SEASON

Baton Rouge’s annual Festival of Lights returns downtown, bringing holiday cheer to Baton Rougeans. Held in the shadow of a 25-foot Christmas tree adorned with nearly half a million lights, the event offers ice skating, live music, fireworks and more. downtownbatonrouge.org

CHRISTMAS PAST

The LSU Rural Life Museum is hosting its annual 19th-century-style Christmas celebration. Complete with authentic storytelling about Cajun Christmas, live music, local artisans, food vendors and more, the event sets the holiday mood with festive historical lessons. lsu.edu/rurallife

RING

IN THE NEW YEAR

Welcome 2026 with downtown’s annual Red Stick Revelry, Baton Rouge’s official New Year’s Eve celebration. The event features live music all night, arts and crafts for kids, stilt walkers and fireworks to ring in the new year. redstickrevelry.com

ACADIANA

DEC. 5: Festival of Lights, theoilcenter.com

ALSO THIS MONTH

DEC. 2

All aboard the holiday express! The CPKC Holiday Train is making a stop in Baton Rouge to raise money and food for food banks across the nation. Country music singer Dylan Marlowe will perform a live concert on the train. cpkcr.com

DEC. 5

Santa’s taking a brief break from the North Pole to visit the Louisiana's Old State Capitol. The annual Santa in the Senate event features Mr. and Mrs. Claus, activities, festive films and more. louisianaoldstatecapitol.org

DEC. 12-14

Get that last bit of holiday shopping done at the Gonzales Christmas Market held at Lamar Dixon Expo Center. With over 260 different booths filled with a variety of unique gifts, you're sure to find the perfect present for that special someone. attexpomarket.com

DEC. 13

Join St. Nick and friends at Perkins Rowe for Santa Rocks the Rowe. Attendees can enjoy a holiday dance party with DJ Bob, a live concert from the Baton Rouge Concert Band, face painting, food and more. perkinsrowe.com

DEC. 13 + 14

Gonzales Tanger Outlets invites shoppers to the Baton Rouge Winter Wonderland Craft and Vendor Market. Tackle your gift list while supporting local makers at the outdoor winter shopping extravaganza. hometownvendormarket.com

MORE EVENTS

Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge.com/225daily

DEC. 7: Sonic Christmas Parade, lafayettetravel.com

DEC. 20: The Creole Nutcracker, heymanncenter.com

Later, Gator

Let it shine

FOLLOW THE GLOW coming from Essen Lane to find Louisiana Lights, a dazzling display illuminating the grounds of Burden Museum & Gardens for the holiday season. The light-focused event has returned for its second year with bulb-wrapped oaks, a tunnel of lights, a 30-foot light-up tree and other gleaming displays synced to themed tunes. Timed tickets are required, but once inside, attendees are free to roam the decorated Windrush Gardens at their own pace.

Besides plenty of lights and photo ops, there are also festive treats and beverages for sale, courtesy of Crowne Plaza, for those who want to stroll with a snack.

The show, which launched last year, includes custom light displays that enhance the space and give Baton Rouge a new holiday tradition to enjoy. The multi-milliondollar project also shines a literal and metaphorical light on the property’s 25 acres of semiformal Southern gardens designed by Steele Burden. Make plans to attend now through Dec. 30 and check out specialty nights like the Mistletoe & Moss holiday market on Dec. 3, petfriendly Barks & Bright Night on Dec. 10, and more.

—OLIVIA DEFFES

Jewel, age 43, Breast Patient

At Woman’s, our breast cancer surgery team—Dr. Cecilia Cuntz, Dr. Lindsey Fauveau, and Dr. Jamie Patterson—bring together exceptional skill and heartfelt compassion. We o er the most advanced technology in screening, surgical treatment, and reconstruction, paired with the understanding and support every woman deserves.

For more than 55 years, we’ve been by your side. And when everything changes, we’re the team you can count on to help you move forward — with con dence, strength, and care you trust.

The next chapter in your life story starts with us. womans.org/rewriteyourstory

Breast Specialists

BACKBONE OF OUR PRACTICE.

Your back pain deserves the best. We are proud to welcome two exceptional doctors to our growing practice.

Dr. Kelly Boussert is a Louisiana native and board-certified Anesthesiologist and Pain Management specialist. She completed a Pain Management fellowship at Stanford University and brings over 10 years of experience. Dr. Hunter Waddell is a Shreveport native and former pitcher for the Arkansas Razorbacks. He completed a residency at Vanderbilt University and a Spine Fellowship at the world-renowned Rothman Orthopaedic Institute in Philadelphia.

Bringing specialized care to more Louisianians every day.

Hunter Waddell, MD

Kelly E. Boussert, MD

225 Magazine [December 2025]

Hot new

Restaurants

Restaurants

Quick fires

Lights, camera, lunch

INSPIRE 2026

THE PARTY STARTS HERE

YEAR’S EVE BASH

EDITORIAL

ADVERTISING

ADMINISTRATION

DRIVEN TO SUCCEED:

HOW REAL ESTATE BROKER BRITTNEY PINO FOUND HER ULTIMATE VEHICLE

TOP STORIES

Readers’ notes

REDEFINING AMERICAN CRAFTSMANSHIP

What ,s up December

Sweet

tree

DIGITS

130-300

Issue Date: OCT 2025 Ad proof #1

YOUR VISION OF RETIREMENT

Palmer Wealth Advisors

WHAT’S NEW

chef Compliments

to the

What else is new?

Curtain call

Play to win

First franchise

This Month @ BREC

[DECEMBER]

Michaelene “Mikey” Walsh

Man’s best friends

DIGITS

Restaurants HotNew Restaurants HotNew

Restaurants

Vicious Biscuit

Marco’s Pizza

Seoul Stop

Blue Iguana

Taco Bar & Tequila

Tacos del Cartel

Spanish Town Market & Cofe

Loft18

The Cozy Griddle

Danny’s Dive Bar & Grill

Veracruz Restaurant

Dave’s Hot Chicken

Court to Table

Starbox Falafel

Southern Classic Chicken

Noodle Bowl

Dumpling & Bao

Dirty South Sandwich House

Bayou Sara Brewing Co.

Sips

Amour Café & Co.

Cherrybomb Coffee Co.

Juice Maid

RÊve Coffee Lab

Stir Coffee House

TBR Books and Tea

Pura Vida Coffee Bar

Sweets & Snacks

Cheesecake Lab

Sucré

Crafted Nibbles

La Tropicana Paletas & Ice Cream

Alexa’s Dulceria & Market

Cookies

Creperesso

New locations

& expansions

Caroline’s Cookies

Honey Bee

Chicky Sandos

Empire Wingz