What a pleasant surprise to be asked to do a review on Baton Rouge, one of my favorite restaurants. I could write a review without ever setting foot again in a Baton Rouge, since all I have to do is close my eyes and imagine the great taste of those famous chicken and rib combos. Or better yet, stop anyone in the streets of Montreal and ask them who serves the best ribs in Montreal and the #1 answer will be hands down “Baton Rouge”. It’s unanimous.
So, sitting down in those comfortable and intimate booths, I took a look at the menu with the intention of trying something new, and was surprised to find so many choices. I let loose; I ordered a little bit of everything. And what I got was a whole lot of taste.
I started with some corn taco chips with dips. The spinach dip is heavenly…almost divine. I swear I heard angels sing (but I had already had a draft beer).
The baked potato was new for me. I’ve never seen one that big. One the owners, Mr.Jim Sotiropolous tells me they order them specially for Baton Rouge; minimum 1 pound and sprinkled with bacon bits, cheddar cheese and chives….fantastic.
The steaks are “Angus Sterling Silver” brought in from Calgary and spiced just right. And at Baton Rouge, medium rare means medium rare.
The Sante Fee chicken is not something I would think to order in a restaurant because usually I want something I can sink my teeth into; the veggies just don’t do it for me. But this is an exception because it’s an explosion of taste and they’re not skimpy with the chicken.
I can’t remember the last time I ordered baked beans at a restaurant. When it was brought to my table, I tried them only because they were there. Well I’d go back just for the beans (and I can’t believe I’m saying that). They’re smoky, meaty, sweet little morsels of pure pleasure. Gotta love the beans.
Two other reasons to go to Baton Rouge: Real food and consistency.
Real potatoes, real butter, real cream….it’s more unusual than you think.
Consistency? Well I’ve been to Baton Rouge at lease 20-25 times; it’s always perfect.
Jim Sotiropolous tells me he trains his kitchen staff over a three month period…himself. So the chef’s and their help never second guess the quality.
Since 96, the success of Baton Rouge has been at a steady climb. Why? Because they make sure you come back. They’re the definitive “Casual Chic” by which all others compare themselves to. The atmosphere is relaxed and pub like, but you wouldn’t throw peanut shells on the floor here. This is one “smooth” restauruant.
So if you’ve never been to Baton Rouge, go for the chicken and ribs. If you’ve been to Baton Rouge, go back and order something new. And if it’s been a while, close your eyes and picture the food…and give in to your taste buds once again.
