Look inside Stab's Prime Steak & Seafood
Stab's Prime Steak & Seafood opened softly last week at 7666 Jefferson Highway in Baton Rouge.
Restaurateur Wayne Stabiler and operations manager Kevin Kimball opened the first Stab's Steak & Seafood in Central in 2013. This location is a little bit different though, Kimball said.
"This is something Wayne has wanted to do since day one when we were in Central," Kimball said. "It's a step above what anybody's doing in town."
As far as the menu is concerned, Kimball said patrons can expect hand-cut steaks and fresh Gulf seafood.
"These are good, quality items that we start with, and it's done really well," he said. "That's what we believe in."
The dinner menu features items like 14-ounce dry-aged prime New York strip, 24-ounce prime Porterhouse, soft shell crab, seared Ahi tuna, and scallops. The restaurant also serves wood-fired oysters, soups, salads, sides, and, for lunch, a few sandwiches.
The space has room for 190 guests with booth and table seating. The bar has a big piano, and the kitchen is an open design with a few tables near the brick accented opening. Near the dining room is a climate-controlled wine room, stacked to the ceiling with selections.
For such an impressive space, the quiet opening was key for Kimball and Stabiler.
"We're more concerned with getting it right than getting the masses in early," Kimball said. "There's no rush. We plan on being here for 40 years. We want everybody who comes in here to have an exceptional experience."
Business hours are 11 a.m. to 10 p.m. Monday-Thursday, 11 a.m. to 11 p.m. Friday-Saturday, and 10 a.m. to 9 p.m. Sunday. The restaurant offers lunch from 11 a.m. to 4 p.m. Monday-Saturday. A Sunday brunch menu is available from 10 a.m. to 3 p.m.
For more information on Stab's Prime Steak & Seafood or to make a reservation, call (225) 361-0797.
Gavin Jobe wins on 'Chopped'
A Louisiana chef and restaurateur impressed judges during last week's episode of "Chopped."
Chef Gavin Jobe was named the winner on the Oct. 10 episode of the competitive cooking show on Food Network. Jobe is the co-owner and chef of The Pelican House, a bar and recently revamped Baton Rouge restaurant, and Meribo, a modern Italian restaurant in Covington.
The episode is part of a larger, four-part series, dubbed "The Alton Brown Challenge." Each episode deals with a specific cooking process. Jobe's competition revolved around smoke.
A Louisiana chef and restaurateur impressed judges during Tuesday night's episode of "Chopped."
For Jobe, the entire process — from being cast to cooking for Brown to competing in the finale of the tournament — was a "very cool experience."
"I found out the show was casting in the area, and friends were tagging me in Facebook posts, saying that I should do it," Jobe said. "I didn't have a desire to be on TV, but I figured it would be a good opportunity and maybe win some money."
However, the victory wasn't an easy journey.
During each round of the show, Jobe had to use ingredients like smoked salmon macarons in the first dish, cardoons in the second dish, and Suanmei tang (a smoked and fermented plum drink from China) for his third dish.
In the end, Jobe won, and he'll get a chance to prove his worth in the finale of "The Alton Brown Challenge" tournament on "Chopped."
The finale will air Nov. 7. Jobe will host a viewing party at Meribo and live stream the event at The Pelican House.
Jobe can't say what happens even though the finale has already been filmed, but overall, the experience was rewarding.
"I got to cook for people who I look up to and chefs I'm familiar with," Jobe said. "I hope that people see this and realize what we're doing and trying to accomplish at both of the restaurants."
Southfin poke rolls are here
Is it sushi? Is it a sushi-rito? No, it's Southfin's Fin-Rolls.
Southfin Southern Poké, the Hawaiian-style street food restaurant at 4321 Perkins Road, started rolling out its Fin-Rolls this week. The dish features the customer's choice of poké (or protein), sticky purple rice and a soy paper wrap. The rolls can be customized or signature Southfin bowls can be made into a wrap.
For more information on Southfin and the Fin-Rolls, visit facebook.com/southfinpoke or call (225) 302-7613.