Steakspiration in Baton Rouge and Beyond

by Daniel Harris

Any time is a good time for steak, and today is no exception. You can dress it up, getting the nicest cut from a five-star restaurant, or take the more approachable route by slicing it up and putting it in a taco.

No matter the presentation, you'll have to pry red meat out of Team Bite and Booze's cold dead hands. Here’s a look at some of the best steaks we’ve had (or served) over the years.

Doe's Classic Steak and Fries

Starting our journey through steak heaven with this classic, juicy steak from Doe’s.

Lucky Palace Steak with Onion & Bell Pepper 

The perfect trio at Lucky Palace in Bossier City.

Jay's Street Steak Tacos 

This easy to make recipe (using ingredients from Indie Plate) allows you to create your own delicious Steak Tacos.

SALT Steak with Veggies & Potatoes

This expertly cooked piece of steak pairs beautifully with the colorful bed of veggies and potatoes.

Jay’s Flank Steak, Fried Plantain & Chimmichurri Bites

Loving the color of these fried plantain/flank steak/chimichurri bites at this Latin American inspired private dinner we're doing for Baton Rouge Rotaract! It's always fun cooking in @courtneymholbrook's kitchen. #steak #latincuisine #plantains #steak #privatechef #cheflife

A photo posted by Jay Ducote (@biteandbooze) on Jan 7, 2016 at 5:20pm PST

18 Steak Ribeye

This great cut of meat is aged for 45 days before being cooked over a mix of mesquite, hickory, and pecan.

Jay's Skirt Steak Roulade 

This skirt steak roulade is made with Jay D’s Louisiana Barbecue Sauce and fresh ingredients from Indie Plate.

Ember's Tomahawk

When in doubt #tomahawk. Amiright @laubergelc? #foodporn #foodpics #foodcoma #steaksteaksteaksteaksteaksteak

A photo posted by Jay Ducote (@biteandbooze) on Mar 6, 2016 at 7:27pm PST

Scary Good: L'Auberge Baton Rouge's 18 Steak Stalks Our Taste Buds

by Blair "B-Rex" Loup

Gulf Shrimp Mousse with Choupique Caviar
paired with the Hall Sauvignon Blanc

Maybe it’s just me, but every time I drive onto the L’Auberge Baton Rouge property, I feel extravagant. I’ve visited L’Auberge for a few drinks in Edge with live music, hung out at the rooftop pool during the summer at their Sunset Society events, attended grandiose events like Fête Rouge, and I’ve even tried my hand at gambling (not my forte). However, some of my favorite experiences have revolved around nothing more than a good meal. With wine, of course.

18 Steak has been hosting wine dinners regularly for the past few months and they’ve been delightful. In March, the lovely Julie Collins, PR professional extraordinaire at L'Auberge, invited Jay and me to experience their Hall Family Wine Dinner. The evening kicked off with a stellar glass of Hall’s Sauvignon Blanc and three different passed hors d’oeuvres: Gulf Shrimp Mousse with Choupique Caviar, Spicy Hummus and Toast, and Local Tuna Tartar. Incidentally, a bottle of the citrusy Sauvignon Blanc sat on our table for me to take home. They know how to take care of you over at L’Auberge.

If you know anything about my food loves, you know I absolutely adore most vegetables that many people hate. Beets are my number one favorite vegetable and Brussels sprouts run a close second. When I looked at the menu on our table, I got the feeling Executive Chef, Jared Tees and Pastry Chef Arlety Estevez had my apartment bugged.

First up: baby beet salad with frisée, salata ricotta, and Meyer lemon paired with the Walt La Brisa Sonoma Chardonnay 2012. Many people don’t like beets because they “taste like dirt” which is a valid deduction, but I love the earthiness of the beets with the sharp spiciness of the frisée. The chardonnay was funky and fresh all at the same time, which paired perfectly with the salad. I only wish they had given me all of the beets.

Baby Beet Salad with Frisée, Salata Ricotta, and Meyer Lemon
Paired with the Walt La Brisa Sonoma Chardonnay 2012

Next we tried some Louisiana roasted oysters casino with bacon, Parmesan, and Pernod paired with the Walt Blue Jay Anderson Valley Pinot Noir 2012. I found this pinot to be bolder than most on the nose followed with floral notes including some heavier dry, dark fruit flavors. The oysters were sharp and earthy, so these flavors worked well together.

Louisiana Roasted Oysters Casino with bacon, Parmesan, and Pernod
Paired with the Walt Blue Jay Anderson Valley Pinot Noir 2012

The main course is further evidence that L’Auberge is stalking my tastebuds: kumquat braised short ribs and foie gras with baby root vegetables and spaetzel paired with the Hall Jack’s Masterpiece Cabernet Sauvignon 2012 (this wine is only available at the winery). I am an absolute sucker for root vegetables. I’m also that person who looks beyond the process and loves foie gras, and braised short ribs are my jam. Needless to say, I enjoyed this course tremendously. The kumquat didn’t quite come across in the short ribs, but the dish, in harmony with the earthy and bold cabernet, still lived up to the hype I gave it in my head.

Kumquat Braised Short Ribs and Foie Gras with Baby Root Vegetables and Spatzel
Paired with the Hall Jack's Masterpiece Cabernet Sauvignon 2012

Here’s where things get tricky. I don’t super enjoy desserts that are overly sweet unless they’re loaded with chocolate, but for the past two wine dinners at L’Auberge, Pastry Chef Arlety Estevez has given me desserts that are so delightfully toned down and delicious. Paired with the Hall Napa Cabernet Sauvignon 2012, the plum almond tart with cinnamon gelato and orange blossom caramel made all the sense in the world. Lightly sweet and slightly fruity, the heavy tannins of the cabernet set all of the flavors off like land mines in my mouth.

Plum Almond Tart, Cinnamon Gelato, and Orange Blossom Caramel
Paired with the Hall Napa Cabernet Sauvignon 2012

I look forward to another delectable dining experience at 18 Steak this Wednesday at their Heaven Hill Bourbon Dinner! Make your reservations for it today and be on the lookout for more wine dinners and other events at L’Auberge; they’re always up to something!

Vino and Venison: Taking a bite out of the monthly wine dinners at L'Auberge Baton Rouge's 18 Steak

by Sydney "Brown Nose" Blanchard

If you haven't gotten a chance to check out 18 Steak at L'Auberge yet, you're missing out. The decor is totally luxe and over-the-top: quilted leather booths, dark interior lighting, chandeliers hanging from the ceiling.

It looks like somewhere The Godfather would bring someone he was either trying to kill or impress. And it's awesome.

Recently we had the opportunity to try one of 18 Steak's monthly wine dinners. The restaurant has been offering multiple course dinners paired with a variety of wines, and when L'Auberge Public Relations Manager Julie Collins got in touch with us about attending a dinner, we couldn't very well pass it up.

The dinner started with a cocktail hour where we sipped on champagne and admired the decor. We snacked on some passed hors d'oeuvres while Blair and Julie rekindled their friendship by nerding out over Harry Potter (you may have read about these two gals gushing over HP before in Put it all on 18 Steak).

Poppin' champagne like we won the championship game.

First course: oysters on the half shell

Once we were seated, the serious eating began.

Our first course consisted of a variety of raw oysters served on the half shell and paired with a lovely chardonnay, the William Fevre Champs Royaux 2013. One of the oysters, the table favorite, was a rare find from Japan. It was topped with a lemon-y granita and had a really unique flavor, different for those of us who are used to Gulf oysters.

Next, we were brought a duck confit salad served with fresh Louisiana strawberries. I wasn't a huge fan of how stem-y the greens were, but the confit made up for it. The strawberry sauce added an unexpected sweetness to the salad which went along nicely with the duck as well as the paired wine, the Bouchard Pere et Fils Beaune Reserve Bougogne Rouge 2011.

Second course: duck confit salad

Around this point, we were all two glasses in (well, three if you count the champagne at the bar). The previous courses had definitely whet our appetites, but we anxiously awaited the main course while juggling our multiple wine glasses.

When it was finally brought out, it took all our efforts to keep our jaws from hitting the floor. We were served a medium rare venison chop. Porcini crusted and topped with micro-greens, the venison laid in a red pool of cherry reduction. Cutting into it was like cutting into a stick of softened butter, and the texture was the same upon eating a bite. This dish paired elegantly with the Bouchard Pere et Fils Beune Savigny-les-Beaune 2012.

Main Course: Procini Crusted Venison Chop
with Cherry Reduction

The main course was Blair's favorite, but I enjoyed the dessert course most of all.

We were brought a beautiful little log of chocolate cake topped with a hazelnut creme and poached pears sprinkled with cinnamon. Chocolate syrup was dotted on the plate along with a dollop of pear jelly. This final course was served with the Bouchard Pere et Fils Beaune Gevery Chambertin 2012.

Blair goes to a lot of these dinners, so she's a seasoned professional. She was very happy with the amount of food we were served. Normally, she said, each course is a huge portion of food. At the end of the 18 Steak dinner, we were able to move and weren't feeling the 'itis.

Dessert: Chocolate cake with hazelnut creme and poached pears

Blair and I both appreciated that the wines weren't super heavy. Each glass paired nicely with each course, and at the end of the dinner we were each given a bottle of Pinot Noir to bring home.

If any of this sounds interesting to you, you're in luck! 18 Steak will be hosting another wine dinner featuring Hall Family Vineyards on March 25 for only $99 per person. And Julie told us to keep our eyes peeled for another dinner in April. More information can be found here.








If the wine dinner is a little out of your price range (normally, it is for me), Julie gave us the down-low on a great promotion starting this week in Bon Temps Buffet at L'Auberge. They're calling it Fisherman's Keep, and for $25 you can eat all the snow crab clusters, sautéed scallops, fried shrimp, boiled shrimp, stuffed crabs, barbecue shrimp, stuffed flounder and crawfish you can get your paws on until April 4. Julie suggests heading there Wednesday for dinner and hitting up Blitz Bingo at Edge afterward. Click here for the menu. 

Put it all on 18 Steak

A couple of weeks ago my Chief Confusion Coordinator, Blair Loup, and I got the chance to sit down to a wonderful feast at L’Auberge Baton Rouge’s 18 Steak with their PR Manager, Julie Collins. Hanging out with Julie at the Stadium Bar & Grill’s Jameson Dinner in March proved to be a lovely dining experience, so naturally we were pumped to get the invite to try out 18 Steak! I’ve had the fortune of being treated to some amazing meals at the Ember Grille & Wine Bar at the L’Auberge in Lake Charles a few times, so I eagerly anticipated what 18 Steak would have to offer. I had been to 18 Steak a couple times for private events like the Mount Gay Rum Dinner, but this would be my first time to eat off the regular menu.

The evening began at the bar where the ladies and I each enjoyed an Old Fashioned made with George Dickel Whisky - good stuff if you haven’t tried it. The dining room features something of a whiskey barrel theme. You can tell a lot of thought, creative use of whiskey barrels, and attention to detail went into its construction. Julie set us up with a really nice booth overlooking the river and the party commenced. By party, I mean I looked through their iPad wine list for days. The impressive selection entertained me for quite a while. Chef Samantha Foglesong grabbed my attention right away with some creative appetizers. I highly recommend stopping by to check out what Chef is slinging. Who knows... maybe you’ll see me there. I’ll be the guy with the Cowboy Ribeye sitting between two ladies gabbing and giggling about Harry Potter nonsense. At least, that's what happened on this occasion, but I loved it. 

Foie gras is essentially a fattened duck or goose liver that can be prepared in a number of ways. Pictured below is 18 Steak's take on liver and onions. Foie gras can be a texture problem for some, but the taste of this particular dish is well balanced. The fattiness of the liver combined with the crunch of the foie gras crouton and pickled onions sends a pop of flavors and consistencies to the palate. I enjoyed the pickling of the onions. It helped brighten up the heavy flavor of the foie gras.

Liver & Onions: Seared Foie Gras, Foie Gras Crouton, and Pickled Onions

The Lobster Spring Rolls were presented beautifully. The colors from the vegetables on the plate really made the dish stand out visually. Our server suggested we treat the spring roll as the filling in a lettuce wrap. This lit up the flavors inside the roll and made for a refreshing starter to our meal.

Lobster Spring Roll with Bok Choy and Cilantro

18 Steak tops their crab cake with a creamy lump crab ravigote. The crab cake featured a perfectly crunchy shell while maintaining a pleasantly succulent inside. Combined with the cool, creamy ravigote, the crab cake had all the elements of savory seasonings and textures you could ask for.

Jumbo Lump Crab Cake with Ground Mustard and Crab Ravigote 

The Corn Macque Choux is a classic dish at a southerner's gathering, but 18 Steak has given this classic a delightful makeover. The rich spiciness of tasso adds a new level of zing to this already delightfully zesty side dish. Presented in a corn husk, this is dish is a must-order for me.

Sweet Corn Maque Choux 

I'm a big fan of oysters so I had to try to the fried Gulf oysters Rockefellar! The oysters were skillfully fried with a nice crunch and juicy center. The wilted, creamy spinach underneath complimented the crunch of the oysters. If you're an oyster fan, you won't want to pass this one up.

Gulf Oysters with Rockefeller Pernod, Wilted Spinach, and Ricotta Salata 

New Orleans Style BBQ Shrimp is a familiar flavor. Sometimes when outside of New Orleans recreating this classic is tricky, but 18 Steak hit the nail on the head. Jumbo Gulf shrimp were cloaked in a decadent, savory sauce and topped with buttery breadsticks. Definitely dip the breadsticks in the buttery mixture.

Wood Grilled BBQ Shrimp with Lobster Dumplings and Rustic Stone Focaccia Breadsticks 

"Where have you been all my life?" is the first thought that crossed my mind when I took a bite of the 18 Steak mac n' cheese. Not only was the macaroni thick and creamy, but the tasso ham added a pleasant saltiness and spiciness to the dish. On top is basically a fried cheese puff. Before you go thinking "that's too much cheese," please stop yourself. There is no way a dish with cheese in its name can have too much cheese. Also, the crunchiness of the crouton really adds something special to the much loved comfort food. If you try it and still think it's too much, send it my way.

Macaroni and Cheese with Tasso Ham and Fontina Stuffed Crouton

Julie had the Wagyu flatiron steak. Wagyu is a breed of Japanese cows and is known for it's intense and consistent marbling. This marbling helps create an extremely juicy steak. Pictured below is the Wagyu Flatiron with a Bleu Cheese Crust, a "Steak Enhancer" at 18 Steak and a harmonious pairing.

12 oz. Flat Iron Wagyu Steak aged for 45 Days and grilled over Mesquite, Hickory and Pecan woods with a Bleu Cheese Crust

While there were some incredible looking dishes to tempt me, I had to go for the steak. My top choice in steaks is pretty much always a bone ribeye. This time I went with the center cut ribeye. A nice sear on the outside out a charred crust on the gorgeous prime steak and I included some foie gras butter on the side.

16 oz. Center Cut Ribeye aged for 45 days and grilled over Mesquite, Hickory and Pecan woods with Foie Gras Butter

Bite and Booze Bonus: Seriously... don't skip on the Macaroni or the Corn Maque Choux - they might change your life. Also try the Sweet Potato Gnocchi with Fresh Sage, Brown Butter and Maple Syrup... a little sweet and very savory.

Mount Gay Rum Dinner at 18 Steak

L'Auberge continues its emergence onto the culinary scene of Baton Rouge in a big way.  A little over a month ago I attended Saint Arnold Beer Dinner at the Stadium Bar and Grill, and just a week ago I got to check out a Mount Gay Rum Dinner at 18 Steak.  I've been to wine, beer, bourbon, and even tequila dinners before, but never rum!

Mount Gay Rum out of Barbados creates some stellar spirits.  This is one of those rum distilleries to look out for if you want a truly exceptional rum and not cheap crap like Bacardi or Captain.  There, I said it.  Rum can actually be quite tasty as a sipping beverage, something I found out at Tales of the Cocktail a couple years ago at a seminar titled "Six rums you'll never drink again in your life."  Those were some damn good rums.

Mount Gay has some damn good rums as well, as fortunately for me, they brought several of them along to the dinner.  Michele and I joined a table with a few members of the L'Auberge staff including Sally who helped out with some of these pictures, and Aimee Abernathy from Louisiana Cookin' Magazine.  For our first course, Chef Troy Deano presented a Flying Fish Ceviche with meyer lemon, sambal, and franklin cane sugar.  The ceviche might have been the best thing I tasted all night, and I don't mean that as a slight to everything else.  It had a sweet flavor and amazing texture while not being overly acidic. I could have eaten an entire bowl and been happy.  The Mount Gay Silver accompanied the ceviche in a rum cocktail with mint, sort of like a play on a mojito.  

Hog Head Cheese, Black-eyed Pea Salad, Coconut, Heirloom Carrot Vinaigrette

Course number two served as the salad course.  That's my kind of salad!  The visually stunning plate came highlighted with hog head cheese and black eyed peas.  The combo worked extremely well together, though overall the dish may have been just slightly on the bland side.  I really felt like a little salt could have helped bring all the flavors together.  The fried okra and coconut added a nice crunch to the dish to give it some texture contrast.  We were served a play on a Manhattan with the Mount Gay Eclipse aged rum instead of bourbon.  Stiff would be an understatement, but I still drank it, because that's what I do!

Michele and Jay

Michele and I enjoyed our rum and dinner so far, but we knew that even more deliciousness awaited us at 18 Steak.  Our next plate had Crusted Mahi with a creative long-noodle macaroni and cheese, an heirloom tomato sauce, and a leaf of fried oregano.  The macaroni noodles were intriguing though delicately plated and I could have definitely gone for more!  The panko crusted mahi fulfilled its duty.  The meaty fish still contained plenty of moisture on the inside. I would have liked a little more of the tomato gazpacho to work as a sauce.  Our excellent servers brought out the Mount Gay Black Barrel rum both straight and in a cocktail that played off the negroni.  The course overall worked quite nicely.  The fish and macaroni and tomato had a very comforting feel while still being refined, and it paired with the rum and cocktail very well.

Rum, Rum, and more Rum

Three Lil Pigs

The fourth course featured a lot of swine.  Chef Troy actually brought in a whole locally raised hog from  Chappapeela Farms, butchered it, and crafted the menu based on meat from that one pig.  On the plate we had a drunken pork sausage, a pork tenderloin cooked in beer, and piece of braised pork belly along with a roasted sweet potato.  The sausage had a delightfully rich spice profile that worked well with the Caribbean notes from the Mount Gay Extra Old rum it came paired with.  Once again we got to try the rum straight and in a Dark and Stormy inspired cocktail with ginger beer, mint, and simple syrup.  The pork tenderloin may have been the highlight of the plate.  The tenderness that Chef Deano achieved showed skill and patience.  The Three Lil Pigs proved to be a hit with everyone at the table.  If you love pork, and why wouldn't you, then this dish would have been for you!

Caribbean Nights with the Mount Gay 1703

18 Steak at L'Auberge capped the evening off with a delicious dessert and the rarest of the rums.  For the dessert, L'Auberge's Pastry Chef Arlety Estévez utilized coconut pudding, exotic fruit compote with pineapples and more, and mango sorbet.  The dessert as a whole impressed me.  Each layer of flavors complimented the next.  The mango sorbet wound up being my favorite aspect of it.  With very faint hints of chili, the sorbet stood out as unique, playful, and a great addition to the arrangement of fruity flavors.  As for the rum, there was no need to fix a cocktail with this nectar.  The 1703 rum is complex with flavors of vanilla, caramel, and some fruitiness.  The rums that go into the 1703 have been barrel aged between 15 and 30 years to create a refined rum that is meant to be sipped and enjoyed.  So I did.  Every last drop.  A great cap to a wonderful dinner.  Next time you see a dinner like this at L'Auberge, make your reservations!