Now open: Stinky's Fish Camp
If you've been to Santa Rosa Beach, Florida, you might have visited Stinky's Fish Camp. The restaurant was created by chefs Todd Misner, Brannon Janca, and Jim Richard, who was born in Lafayette.
A Baton Rouge location opened in September in the Baton Rouge Marriott Hotel on Corporate Boulevard. Though the Stinky's restaurant group owns properties in several different states, food and beverage director Andy McGinty said Richard was ready to open a location closer to home.
Stinky's menu is big on Gulf fish and daily specials. You'll want to try the crawfish pie, fish tacos and the oyster log, with oysters cooked six different ways.
"Everything we do here is very traditional with a little twist on it," McGinty said. "Instead of being served French bread when you first sit down, we serve cracklins with red bean butter. Instead of red beans and rice with fried chicken on Mondays, we do white beans and catfish Meunière."
The restaurant also features extensive bourbon, scotch and wine lists, and serves breakfast, lunch and dinner menu options. Brunch and late night menus are also available at certain times. Business hours are 6 a.m. to midnight Monday-Friday, 7 a.m. to midnight Saturday-Sunday.
For more information, visit stinkysfishcamp.com.
Coming spring 2018: Cane & Fig Artisan Bakery
Here's a rhetorical question: Do you love homemade bread? If that question makes your eyes grow wide, then you might want to visit this new bakery opening next year in Baton Rouge.
At Cane & Fig, Kay will partner with Kalurah Street Grill owners Brad Watts and Chad Hughes and executive chef Kelley McCann. The menu for Cane & Fig hasn't been solidified. However, Kay said customers can expect artisan breads, croissants, cakes, muffins and a few salad and sandwich options for the lunch crowd.
While creating desserts and pastries for Kalurah Street Grill, Kay has outsourced her breads to French Truck Coffee and for gallery shows at Ann Connelly Fine Art. The goal at Cane & Fig is to supply to more restaurants and eventually have catering options available.
"We want to supply as many restaurants that are willing and able," she said. "I have to be on top of my game 125 percent because I have people doing the work rather than machines. I think that shows in the product."
While the task of opening a bakery in Baton Rouge is daunting, Kay is excited to get to work on Cane & Fig.
"It's going to be fun for me to grow into that side of the world," she said, mentioning that while at Cane & Fig she will still oversee pastries and menu development with McCann at Kalurah Street Grill. "I'm really happy that everyone loves what I'm doing, and I'm having fun providing that to people."
Upcoming food events you can't miss:
- Texas de Brazil (10155 Perkins Rowe, Suite 100) hosts a Kentucky Bourbon Dinner at 6:30 p.m. Tuesday. The dinner pairs four brands with three courses from the restaurant. Tickets are $95 per person. Ages 21 and up. bit.ly/Bourbon2017.
- Ryan André hosts a three course pop-up from 6 p.m. to 9 p.m. Wednesday at Red Stick Spice Co. (660 Jefferson Highway). The meal, dubbed "From the Duck Blind," features cold smoked duck banh xeo, Kung Pao duck breast, and Yuzu and duck egg tart. All dishes will be paired with a cocktail. $65 per person. facebook.com/ryan.andre.chef.
- Gov't Taco sets up shop at Southern Craft Brewing Co (14141 Airline Highway, Suite 4J) from 5 p.m. to 8 p.m. on Thursday, Nov. 16. The Taco Thursday event will feature a few beers and selections from the upcoming restaurant to be located in White Star Market. facebook.com/govttaco.