Baton Rouge’s Restaurant IPO, 421 Third St., and Tsunami, 100 Lafayette St., were named to OpenTable Diner’s Choice Awards for the Top 100 Hot Spot Restaurants in the United States.

The list of award winners comes from more than 5 million reviews submitted by OpenTable diners for more than 15,000 restaurants. The restaurants with the highest scores based on reviews collected by OpenTable from March 1, 2012, to Feb. 28 were featured on the list.

OpenTable is a provider of online restaurant reservations and reviews seating about 10 million diners in 27,000 restaurants monthly, a news release says.

“We’re thrilled to recognize these winning restaurants on their ability to deliver exciting dining experiences,” said Caroline Potter, OpenTable’s chief dining officer. “Diners are flocking to these hot spots in search of fabulous food and fun, and we’re pleased to report that they’re finding both.”

Visit for the complete list.

Alexander’s new BR market

The new 37,000-square-foot Alexander’s Highland Market is open at 18111 Highland Road between Perkins Road and Airline Highway in Baton Rouge.

Owners and brothers Lathan, Ryan and Reid Alexander said their store will offer local produce; locally raised meats; fresh seafood and boiled crawfish; and a full-service kitchen with dishes prepared by Louisiana cooks.

Their family’s recipes will be featured, along with their own brand of smoked andouille sausage. The store also features a bakery, floral department, coffee shop, deli, wine and spirits center and a pharmacy.

Go to

Vote for ‘Foodie’ cities

Voting closes Friday on ConventionSouth’s survey to find out which of 30 “Foodie Cities” in the South, including Baton Rouge and New Orleans, its readers and fans think has great appeal for convention attendees when it comes to the food.

The ConventionSouth editorial staff wants to know which city is the Best Foodie City. Readers and fans are asked to vote on the website: for their top choices within each subregion of the South. Baton Rouge and New Orleans are in the region that includes Florida, Alabama, Mississippi and Louisiana.

R’evolution’s menu

NEW ORLEANS — Restaurant R’evolution, 777 Bienville St., is expanding its lunch menu.

Monday through Friday, the restaurant run by chefs John Folse and Rick Tramonto will offer Legendary Lunch Plats du Jour, paying homage to the iconic dishes of now-closed culinary landmarks.

Mondays will feature red beans and rice with hot sausage, similar to what chef Buster Holmes served in the 1960s. On Tuesdays, the Pontchartrain Hotel is honored with Shrimp Saki served with spaghettini and herb-infused butter.

The Andrew Jackson Restaurant is featured on Wednesday with turkey poulette on a brioche bun with apple-smoked bacon and white cheddar, or pick Toney’s Pizza and Spaghetti House’s oysters and spaghetti bordeliase or The Bonomolo Family’s crispy oysters with Bienville Butter over spaghetti.

On Thursdays, Maylie’s beef daube with roasted root vegetables and in a red wine sauce will be served and, on Fridays, choose from Elmwood Plantation’s Chicken Grandee, a chicken au jus with herb butter, or LeRuth’s Crabmeat St. Frances on a toasted ciabatta with a house salad and cane syrup vinaigrette.

Lunch at R’evolution runs from 11:30 a.m. to 2:30 p.m. Reservations are suggested. Visit or call (504) 553-2277.

Galatoire’s in N.O.

The newest addition to Galatoire’s restaurant family, Galatoire’s 33 Bar & Steak, was slated to open its dining room Wednesday on the first floor of 215 Bourbon St. in New Orleans’ French Quarter. The bar debuted Feb. 8.

Unlike Galatoire’s first-floor dining room with its first-come, first-served seating policy, the new steakhouse will take reservations. The dining room will open for dinner from 5 p.m. to 10 p.m. Sunday to Thursday and from 5 p.m. to 11 p.m. Friday and Saturday. It also will be open for lunch at 11 a.m. Friday.

Its bar is open at 11 a.m., seven days a week.

New chef at Café Adelaide

NEW ORLEANS — Café Adelaide & the Swizzle Stick Bar, a member of the Commander’s Family of Restaurants, has named Carl Schaubhut as executive chef.

Schaubhut is a New Orleans native and LSU graduate who began his culinary career at Fire on Annunciation Street in New Orleans and then followed the restaurant to its new location in Florida. He returned to New Orleans in 2010 to join Commander’s Palace as a sous chef.

His menu will include “finger foods” and dishes like soup and sandwich, seared tuna pissaladiere, watermelon mojito salad, cracklin’ crusted duck confit with pepper jelly-glazed Brussels sprouts and Creole white bean purée.