Baton Rouge is establishing itself as a food destination. Every day, more and more food news is cooking in the area. A weekly feature, “Leftovers” is a roundup of the latest on the local food and restaurant scene.

City Pork Southern Kitchen and Pie coming in December

This little piggy is going to be in three zip codes in the Baton Rouge area. City Pork will open its third location, Southern Kitchen and Pie, in December, according to co-owner Stephen Hightower.

The third City Pork is located at 6721 Exchequer Drive, in the old Exchequer Restaurant. Though the restaurant was remodeled five years ago, Hightower said he and his team has given the location a modern rustic feel to match the other City Pork locations.

The new City Pork will only serve breakfast and lunch, as well as pies. Hightower said patrons can expect everything from strawberry to satsuma icebox pies. Patrons can also expect City Pork favorites like the Big Pig sandwich, and brisket and eggs to appear on the menu.

City Pork has also brought on former Fleming’s chef and partner Eusebio Gongora to lead the new location. Gongora was named director of culinary operations for City Pork. Chef Ryan André has been named corporate chef.

For more information, visit cityporkdeli.com.

Tin Roof celebrates five years Thursday, Nov. 19

It all started for Charles Caldwell and William McGehee in 2010.

That was the year the co-founders of Tin Roof Brewing Co. opened up and started making brews available.

Since then, the Baton Rouge brewery has opened its tap room and hit markets outside Louisiana (last week, the beer launched in Tuscaloosa, Alabama). Oh, they’ve made a few killer beers, too.

In celebration of the five years, Tin Roof will host an anniversary party at 5 p.m. Thursday, Nov. 19. The event will feature live music and food as well as the unveiling of the first in the brewery’s new House Beer Series — the Oatmeal Pale Ale.

The House Beer Series will feature experimental beers from Tin Roof’s brewers and be available at special events and in limited quantities.

The party will also feature the release of the seasonal Parade Ground Coffee Porter. For information, visit tinroofbeer.com.

Mid City BBQ block party set for Sunday

Chef Ryan André, of City Pork, and chef Allison Offner, of Cupcake Allie, will team up with chef Chris Wadsworth, of the upcoming Goûter, for a Mid City barbecue and block party this weekend.

The event starts at 5 p.m. Sunday at the corner of 3897 Government St. Tickets are $20 and available at midcitybbq.eventbrite.com. All proceeds will go to the fifth class of Triumph Kitchen, Wadsworth’s culinary educational outlet that helps at-risk youths.

On the menu is pecan-smoked king mackerel, cochon de lait, cherrywood-smoked boar, wood-fired venison, farm-raised barbecue chicken, cajun kabobs and a dessert by Offner.

Now open: Tredici Bakery and Cafe

Monica Shaughnessy opened Tredici Bakery and Cafe last week.

The business is located at 5078 Capital Heights Ave. Business hours are 8 a.m. to 6 p.m. Monday through Fridays, and 9 a.m. to 2 p.m. on Saturdays.

The bakery storefront is an idea Shaughnessy has had since she was in high school. She started baking at Calandro’s Supermarket when she was 15, then got a degree in pastry baking from the Louisiana Culinary Institute.

The shop offers items like scones, muffins and croissants as well as cakes, cookies and macaroons. She’s working on expanding the menu to include Italian pastries such as wedding and fig cookies, quiches and filled croissants.

For information, call (225) 448-5216 or visit facebook.com/tredicibakery.

Follow Matthew Sigur on Twitter @MatthewSigur.