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.

Chef Sean Rivera returning with Driftwood Cask and Barrel

Downtown Baton Rogue is getting a gastropub from a veteran of the local scene.

Chef Sean Rivera, who formerly worked at City Pork Deli & Charcuterie and as a private chef in Atlanta, is the chef and partner of the upcoming Driftwood Cask and Barrel.

The restaurant is set to open by early March at 326 Third St. in downtown Baton Rouge.

Rivera said the bar and restaurant will feature different plays on bar food. A menu has not been set, but Rivera said dishes will have witty titles based on familiar food.

Philly cheesesteaks and more coming to LSU’s north gates

Philadelphia, Pennsylvania. It’s the city of brotherly love, and it’s known for its cheesesteak sandwiches.

Baton Rouge businessman and Philadelphia native Ameen Walker has been missing that. Walker is the owner of the upcoming Everything Philly. The new restaurant is set to open in March or April at 3260 Highland Road, Suite 6, near the north gates of LSU in the former location of Momma Goldberg’s Deli.

What can you expect on the menu? Authentic, Philadelphia food.

Everything Philly’s marketing consultant Elise Patterson said the restaurant will offer cheesesteaks, pizza, hot dogs and funnel cakes.

For more information, visit

Smoothies N Things is now open

Around Thanksgiving last year, Darian O. Clark opened his first Baton Rouge location of Smoothies N Things Café.

The restaurant, which is located at 3260 Highland Road, Suite 9, in the old PJ’s Coffee near LSU’s north gates, offers smoothies, breakfast sandwiches, beignets, paninis and quesadillas.

Currently, the small restaurant is coming out of its soft opening phase. Clark said a grand opening is coming soon.

The franchise is young, but already has two locations in Alabama, one in Hammond and another in New Orleans. Clark said he is looking to open at least two more locations in Baton Rouge.

“I’m from Baton Rouge, so I can say we will definitely be expanding here,” he said. “We’re looking for something possibly downtown.”

For more information, visit or call (225) 757-5407.

Stäge pop-up dinner set for Feb. 20

Chef Tom Ramsey of stäge pop-up dinners from Jackson, Mississippi, and Doug Hosford, of Fat Cow, are getting together in the kitchen for two nights of modern comfort food.

The two chefs will prepare a six-course meal at Simple Joe Café at 3057 Government St. The dinners will be held on Saturday, Feb. 20. Tickets are $100 per person and available at

The night will start with cocktails at 6:30 p.m., followed by dinner at 7:30 p.m. and a meet-and-greet after dinner.

The menu will feature a grilled oyster amuse-bouche with goat cheese and Vidalia onion soubise, followed by a Creole bouillabaisse. A thin-fried catfish and roasted rock hen will also be served. For the beef course, the chefs will prepare meatloaf with mac and cheese. Dessert is king cake bread pudding.

Cathead Vodka and Tin Roof Brewery will provided the spirits and beer, respectively.

For more information, email

Follow Matthew Sigur on Twitter, @MatthewSigur.