Burgers With Chuck: Building Dreams at Burgersmith

by Chuck P

My love for crazy burger combinations isn’t a secret. Even though nothing beats a good ol’ fashioned classic burger, sometimes throwing on insane ingredients to create the ultimate Frankenstein of burger creations is just a fun and delicious thing to do.

On a recent trip to the OG Burgersmith in Lafayette, Jay and I were tasked with the challenge of each creating our own special burger for a social media video they were doing on Facebook. Jay and I are not known for turning down a food challenge, so we gladly accepted. But we’re not here to discuss Jay’s burger baby. I’m here to bring a completely absurd spectacle of gluttony, deliciousness and eventually, complete misery to life! *Thunder claps*

Ladies and gents, I give you the Chuck P Ballpark Burger:

Look at that beast of a sandwich. It’s beautiful and terrifying all at the same time. What would lead someone to even begin to imagine such a culinary artery clogger? Basically, I’m a glutton for punishment. I wonder what the kitchen staffs’ faces look like when my order comes in...

My burger is pretty easy to figure out. It’s everything you’d find at a baseball game piled on to one big monster of a burger. I started with the classic Smith patty and a slice of American cheese. From there, I added their signature hot dog cut right down the middle and placed on top. To top it off, I smothered it all with chili cheese fries and stuck it all in the middle of two pretzel buns. If only I could have added nachos somewhere on there...

Logistically, trying to eat this thing as a burger is a sloppy nightmare. It quickly turned into a fork and knife meal. As tasty as everything was, this eventually turned into one of my not so classic Chuck P creations. Even I have to admit defeat sometimes.

If you’re feeling adventurous then head over to Burgersmith and order this beast for yourself. Just remember to have a knife and fork at the ready...and napkins, lots of napkins.

Check out the mastermind behind the burgers in the podcast recorded at Burgersmith in Lafayette:

Jay D's Bites: Fried Salmon Burger

by Chef Aimee Tortorich

I love cooking burgers at home, but I wanted to create a burger using only seafood. I decided to go with salmon as my protein not only for nutritional purposes, but also the flavor. This Japanese inspired dish was a fun play on a baked salmon roll that you would find in most sushi restaurants. The panko gave it a nice crunch and the Sriracha and Jay D’s Molasses Mustard aïoli added a punch of heat and sweetness. I added some sliced avocado, pickled cucumber and pickled carrot to round out all the flavors. For those looking for a fun fish idea, this one is a winner all around.

Fried Salmon Burger with Molasses Mustard Aïoli

serves 2

2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 eggs
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns

For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo

Garnishes:
Sliced Avocado
Pickled cucumber
Pickled carrot

Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft. Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties. If patties don’t form, add more breadcrumbs until they stay together.

Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.

Dredge patties lightly in flour, shaking off the excess. One by one, dip in the beaten egg, coating completely and then roll in panko to coat.

Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!

Burgers with Chuck: The Burger Pizza at Rotolo's Craft & Crust

by Chuck P

Ok everyone settle down. I know what you’re saying after reading that title. A hamburger pizza doesn’t qualify as a “burger” Chuck. You’re probably thinking I’ve lost my damn mind. Well folks, let me tell you about the Burger Pizza at the new Rotolo’s Craft & Crust.

First off let’s make it very clear. This is not your standard hamburger pizza by any means. This incredible concoction created by Mitch Rotolo Jr. is a pie straight out of my dreams. A perfect vision of combining two of my favorite foods into one gloriously delicious meal. Like, seriously. Looking at that picture has me craving one right now!

Let’s talk toppings. It’s pretty much everything you’d throw onto a standard burger. It’s got a mustard base, ground beef, grilled onions, mozzarella and is topped off with pickles and french fries-- French fries, people! I mean come on man! If that’s not a straight up burger pizza then I don’t know what is.

Taste-wise, it is completely spot on. Imagine it as if you’d taken the top bun off of your burger and ate it that way. Granted, no one really does that, I’m just trying to make a comparison. If I had one recommendation I would do like a Thousand Island dressing drizzle on it which would give it almost a Big Mac kinda feel or maybe even a garlic aioli or any type of sauce you’d normally add to your burger. And also bacon... LOTS OF BACON.

This was a trial run that our Bite & Booze team got to try , so it’s not available to the masses just yet. We were told that it would either be added to the menu full time soon or served as a special once they were completely satisfied with their final recipe.

Make sure you’re following Rotolo’s Craft & Crust on Facebook and Instagram to find out when the Burger Pizza will be available as well all future specialty pies to come.

Burgers with Chuck: Building Dreams at Burgersmith

by Chuck P

Here’s a question I’d like to pose to you that I’ve been asked numerous times:

If you were building your dream burger, what would be on it?

Sounds like an easy question right? But really it takes some thought. The amount of toppings you can put on a burger is almost infinite. You have to carefully consider the consistency of the bun, the variables of wet and dry ingredients and how the flavor profile of your selected toppings will mix with the choices you’ve made. There are a number things that could turn building your dream burger into your worst nightmare.

With that being said, I was recently put to task with creating a “dream burger” of sorts that would be all around blog worthy by the boss man himself Jay Ducote at one of our recent Between The Buns recordings at Burgersmith on Perkins. In between segments, we were trying to decide which burger to order when Jay thought it would be a good idea for me to create my own burger and make it as crazy as possible. Far be it for me to back down from a burger challenge! I happily agreed and began going over their list of toppings on the menu.

My brain was in overdrive looking over all the choices that were offered. But before I could get too excited I had to take a step back and think of what flavors would work perfectly on this burger.

My first choice was the patty itself. The brisket patty seemed to be calling out to me. If you’ve never had a burger with that patty I highly suggest you do. Next were the toppings. I decided to go with some of my favorites-- cheddar cheese, bacon and a fried egg. I then added the creole mayo, but still felt something was missing. Looking over the offerings again I spotted the one choice I knew would be a perfect addition: the house-made chili.

Sitting back and looking over the choices my mouth was watering. Now I just needed to finish it off and choose a bun. I looked over at Angie, Burgersmith’s Marketing Director and asked one simple question, “Could I get grilled cheese sandwiches as buns?”

She replied, “Yes but you should probably use the child’s size so the bread won’t be as thick and you can bite into it better.” She knew what I was getting at.

With that answer, my dream burger was on its way to becoming a reality.

As we continued to record radio segments with Angie I couldn’t keep my mind off of this potential beauty. I felt pretty solid in my choices, but sometimes just because you think you’re right doesn’t mean it always works out. I’ve burned myself a few times trying to go crazy with burger toppings that seemed like they’d work but didn’t.

And then...it arrived! My dream burger aptly named The Chuck P Over The Top Burger had come to fruition.

The Chuck P Over The Top Burger at Burgersmith

It completely exceeded my expectations. This burger looked EXACTLY like I pictured it in my head. The ends of the bacon glistening, the chili pouring over the toppings like a waterfall of deliciousness and the beautiful buttery grilled cheese buns almost moved me to tears. It was almost too perfect to eat. Almost...

Biting into my dream burger was euphoric. The flavor combinations couldn’t have been more perfect with the chili battling everything else to be the star of the show. Every topping I picked came through in each bite. It was a glorious achievement that met every delicious expectation that I had and then some.

After taking a few pics and posting to my Facebook and Instagram pages, my feeds were flooded with a sea of comments from those who were in complete awe of my burger baby!

There were even a few folks who went to Burgersmith and actually ordered my creation!

After the smoke had settled, I sat back and reflected on what I had just brought to life from the top of my grease soaked brain. What a delicious accomplishment, but could such a thing be tried a second or third time? Could I match or even top what was just laid before me?

Stay tuned true believers...

Jay D's Bites: Bánh Mi Burger

Burgers are one of the most versatile dishes anyone can make. From the type of protein used to the flavor profile, a burger can take on many forms. We wanted to steer away from the traditional type and do a play on a Vietnamese sandwich favorite, a Bánh Mi. We seasoned our pork patty with Jay D’s Spicy & Sweet Rub along with a hint of ginger and green onions. For the sauces we used a cilantro yogurt and converted Jay D’s BBQ sauce into an Asian glaze then topped it with pickled carrots, cucumber and jalapeño.

Bánh Mi Burger

Serves 4

Photo: Jordan Hefler Photography

Pickling Brine:
1 cup water
1 cup rice wine vinegar
¼ cup sugar
1 large carrot
1 cucumber
1 Jalapeno

Using a vegetable peeler, cut ribbons of carrot and cucumber. Thinly slice the jalapeños. Put carrots, cucumbers, and jalapenos in separate containers. In a saucepan combine water, rice wine vinegar and sugar over medium heat. Heat until sugar is dissolved. Set aside to cool. Once cooled, pour brine into each container until vegetables are submerged. Keep covered and refrigerated overnight.

Pork patty:
1 lb ground pork
¼ cup green onion
1 tsp ginger, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
¼ cup panko

Season pork and form 4 patties using recipe above. Sear on each side until golden brown and cook for 4-6 minutes total.

Cilantro Yogurt Dipping Sauce:
1 cup Greek yogurt
½ bunch cilantro, finely chopped

Asian BBQ Sauce:
1 cup Jay D’s Louisiana Barbecue Sauce
3 oz pineapple juice
2 Tbsp dark brown sugar
1½ Tbsp fresh ginger, minced
3½ Tbsp low-sodium soy sauce
2 tsp sesame oil
1 tsp mirin
2 tsp cornstarch

Combine all ingredients and simmer for 15 min.

Top patty with BBQ sauce. Toast bun, add cilantro yogurt on both sides, and top patty with pickled vegetables.

Chuck P's Best Bites of 2017

by Chuck P

Another year has come and gone and now with 2018 here it’s time to reflect back on 2017. It was definitely a busy one here at Bite & Booze headquarters with road trips, pop-ups and private events filling up the calendar on a regular basis. Somehow, in between all of that, we found time to try some delicious dishes both locally and regionally that inspired and satisfied our ever expanding palates.

Here are just a few of my favorite dishes from 2017. I promise it won’t be completely filled with burgers.

The Fried Chicken Biscuit at Willa Jean

If you’ve never eaten at Willa Jean then I highly suggest you change that the next time you’re down in New Orleans. Listed under their “Biscuit Situation” section of the menu, this beast of a meal is a must have. A juicy chicken breast sitting between two warm, flaky biscuits in a pool of Tabasco honey. It’s big enough to share, but I’m not giving up a single delicious bite!

The Brisket at Franklin BBQ

This is absolutely without a doubt THE BEST brisket I’ve ever had. Franklin in Austin, Texas is well known, especially their brisket, and it totally lived up to the hype. 

Juicy, smokey and packed with deliciousness. I think I could have eaten it all by myself. Every time I look at that picture I start trying to figure out when I can get back there for more.

Deep Dish Cheese Pizza from Giordano’s

Unfortunately I didn’t get to travel to Chicago to try this but I was lucky enough to try it thanks to my lead singer Hana who ordered one for our guitar players birthday. Giordano’s ships their pizzas packed on dry ice with sauce packaged separately and cooking instructions as well. This true Chicago deep dish is fantastic. The red sauce was really good and it was packed with cheesy goodness. I’m hoping the next time I get to try one of these it’ll be at the restaurant, but I’ll be happy ordering one online until then.

The Slamburger at Brickyard South

I love the fact that one of my favorite hangout spots also has one of my favorite burgers. Danny Moore and Danny Wilson serve up this classic burger every Friday night at Brickyard South for the insanely low price of $5. A simple burger that’s perfectly seasoned, smashed flat and topped with cheese, lettuce, tomato and Danny Moore’s signature sauce. No gimmicks just a great tasting classic burger.

Jumbo Carrot Cake at BRQ

I’m sure you’re asking yourself why I’m choosing a dessert from a BBQ restaurant. The answer is simple. This is the best carrot cake I’ve ever had. Period. No contest. I mean look at that thing! You can feed four people off of that slice! After having this cake I had dreams about it for like, a week after. IT’S THAT GOOD!

Fried Chicken At Willie Mae’s Scotch House

There’s a reason that Willie Mae’s is famous. Their fried chicken is otherworldly; the flavor of the crust and the juiciness of the chicken is unreal. It’s been a staple in New Orleans since it opened in 1957. Presidents and celebrities have eaten here and Food Network declared it as having America’s Best Fried Chicken. There’s no other fried chicken that comes close to it.

The LIT Pizza Burger At Curbside Burgers

This was a special burger for their ‘Curbside Turns One’ anniversary celebration and although every burger that week was really good (and yes, I had all of them) this was the one that stood out for me. An awesome Italian sausage patty, swiss cheese and gremolata sandwiched between two pepperoni pizza buns. The flavor profile for this thing was off the charts. It was everything you would want out of a pizza burger and so much more. I’m hoping this pops back up on their menu as a special soon.


This was a tough list to put together. There were so many dishes I had this year that were really good but these definitely were the ones I still talk about. I’m hoping that 2018 will be just as delicious.

Burgers with Chuck: Curbside's Anniversary Collaboration

by Chuck P

One year ago today my dream of once again having a Curbside burger became reality when owner Nick Hufft finally opened the doors to the Curbside brick and mortar on Government Street. Sitting next door to Calandro’s Supermarket, Hufft took what was once the most popular food truck in Baton Rouge and created the perfect setting for burgers, frites and boozy milk shakes anyone can enjoy either inside or on their awesome patio area.

Last week, to celebrate their anniversary, Nick reached out to a few of his culinary friends and with their help created five collaboration burgers that were available for a limited time. I of course took on the task of visiting Curbside during those five days to try each of the specialty burgers. Let’s take a look at the gloriousness of it all:

Monday: The Tiger D with Tiger Deaux-nuts

This was the perfect way to start off my week! Crispy chicken topped with sharp cheddar, honey sage sausage gravy nestled between two glazed donut buns in a happy dance of salty and sweet harmony. Hopefully, this one will show up from time to time on their brunch menu.

Tuesday: The Gov’t Burger with Gov’t Taco

I was really looking forward to trying our collaboration burger and it did not disappoint. A juicy patty rubbed with Chef Aimee Tortorich’s coffee/chile rub, melty chihuahua cheese, poblano pico with roasted garlic mayo and Hola Nola tortilla strips.

Every bite was a flavor party in my mouth. The poblano pico was exceptionally good.

Wednesday: The Pho Real Burger with The Overpass Merchant

The cool and overcast weather on this day made for an ideal situation for this burger. A pork patty topped with hoisin, pickled onions, sriracha mayo, bean sprouts and herb salad. The clincher was the cup of pho that came on the side to dunk the burger in. I was almost tempted to come back for dinner and get another one!

Thursday: The Get LIT Burger with LIT Pizza

Hands down my favorite of all the burgers! This was everything and more: a delicious hot Italian sausage patty with swiss and gremolata between two pepperoni pizza buns. I could literally eat this burger every day.

Friday: The Barbie Burger with Barbosa’s BBQ

Curbside ended the week strong with this offering from pitmaster Alex Barbosa. The fact that it starts off with being described double Texas hot gut beef patties should have you ready to dive in. Finished off with American cheese, smoked onion jam and a roasted poblano aioli, this was a fantastic burger.

A huge congrats to Nick and everyone at Curbside Burgers! Here’s to many more years of great business and great burgers!

Burgers With Chuck: DIG Magazine’s Burger & Beer Week

by Chuck P

For most people, Christmas is the one day of the year they look forward to the most. For others it might be Halloween, Thanksgiving or their birthday, but for me it’s not just one day, it’s an entire week that eclipses any other holiday or event on the calendar. This glorious celebration is Burger & Beer Week taken directly from my dreams and brought to reality by the awesome people at DIG Magazine.

For the second year, the magazine has partnered with participating restaurants in Baton Rouge to create new and exciting burgers along with suggested beer pairings compliments of Crescent Crown Distribution. With a price point of $6 for the burgers and a variety of beer specials including The Boot from Abita Brewing and Samuel Adams Octoberfest it’s a win/win for burger and beer lovers.

DIG also donated $2 of every burger & beer photo posted to Instagram with the hashtag #eatBR to the Companion Animal Alliance.

As usual, our schedule here at Bite & Booze headquarters was just as hectic as any other week, but I wasn’t going to let that stop me from getting my hands on some delicious burgers. After all, this is basically an event created for me right? Luckily, my choices this year were extremely better than last year so here’s a rundown of what made it into my belly:

City Pork Deli & Charcuterie: The Warehouse Burger

A really simple, no-frills burger that was absolutely delicious. A perfectly seasoned ground chuck patty, sweet caramelized onions, cheddar and their house-made bacon with mayo and ketchup with this burger, every bite was better than the last.

Mason’s Grill: The Fatty Melt

I texted Jay immediately when I saw the picture for this burger. A half pound patty with grilled onions between two buttery grilled cheese sandwiches. What’s not to love? If I were to add anything to this it would probably be a fried egg to add a bit of wetness to the burger. A cup of tomato soup would also be a sufficient sidekick.

Thai Kitchen: The Thai Herbal Burger

A burger from a Thai restaurant? That doesn’t serve burgers? Madness!

This was the burger I heard the most about during last year’s Burger & Beer Week. A lot of folks thought this was their favorite last year so I couldn’t live with myself if I missed it again. The herb/lemongrass seasoning used for the patty gave it a different flavor from a normal burger that I really liked. The Thai sauce was a nice touch but it could’ve used more on the burger. Overall a solid burger from one of my favorite Thai spots in town.

Your Mom’s Restaurant & Bar: Mac & Cheese Burger

How could I not try a burger with one of my favorite things in the world covering it? A juicy 8oz. patty topped with bacon and overflowing with the cheesiest of mac n’ cheeses and house-made ranch dressing is the burger I’d dream of in my youth. I can only hope they add this to their already impressive burger menu.

Burgersmith: The Hamburg

A mouth watering burger with a German twist, the already awesome Smith beef patty topped with sweet pickled cabbage, creole mustard, swiss and a fried egg between to soft pretzel buns put a twinkle in my eye. The cabbage and creole mustard combined for a unique, zingy taste with the already well seasoned patty and those pretzel buns were complete buttery goodness.

Once again, these restaurants crushed the burger game with some truly tasty and creative offerings. 

A big thanks to DIG Magazine for bringing back Burger & Beer Week to the masses. I’m already marking the days off on the calendar until the next one.

Louisiana Wine Month: Landry Vineyards

by Paige Johannessen

In honor of Louisiana Wine Month I wanted to reflect and share about the wonderful experience I had visiting Landry Vineyards. A few weeks ago, Jay and I headed out to West Monroe for the grape stomp and concert at the Louisiana winery and to celebrate the new vintage of Jay D’s Blanc Du Bois being bottled and ready for release.

En route, we needed a brief stop for lunch and found ourselves at The Camp in Natchez, MS. This cool waterfront restaurant is an obvious favorite with the locals. On a beautiful Saturday afternoon people were congregating on the patio and stopping in for a cold one after a morning run or bike ride along the water. Two burgers and a cold beer later, we were prepared to make the rest of our journey to the rolling hills of West Monroe.

The Slow Burn: pepper jack, bacon, jalapenos, Cajun haystack onions, Slow Burn sauce

Upon arrival, I literally felt as though I had been transported out of Louisiana and dropped somewhere in Texas Hill Country. Lush green pastures and elevation that towered higher than the Indian Mounds on LSU’s campus...how could this be?

As we pulled in, Jay pointed out Jeff Landry, the owner of the vineyard, manicuring the area around the stage in preparation for his guests to arrive. Drenched in sweat and covered in dirt, this man was obviously not afraid to get his hands dirty. After having a few days to sit and visit with Jeff and his family, it is apparent that hard work and belief in Louisiana agriculture is what has propelled this vineyard to the success they are seeing today. They truly care about the land, value a hard day's work and their product speaks to all of those truths.



Jeff, Libby and their four sons; Ethan, Kohen, Noah and Micah are the backbone of the business and have continued to grow thanks to the great support of friends in the Monroe area. The first vineyard started in Folsom, LA with two acres of a white European American hybrid grape, Blanc Du Bois. After the devastation of Hurricane Katrina, the Landrys relocated to the beautiful hill country of West Monroe, LA. The vineyard has now grown to a 20-acre site including a new winery and beautiful tasting room.

Concert days are no joke at the vineyard. Hundreds of people come from the surrounding areas with blankets, chairs and picnics packed ready to purchase bottles of wine to be enjoyed right on the vineyard property.

Have you tried Jay D's Blanc Du Bois? This local grape varietal is grown right here in Louisiana at @landryvineyards! You can find it at most of your local grocery stores or online at jayducote.com. #drinklocal #shoplocal #landryvineyard #tastelouisiana #louisianaagriculture #wine #vineyard #westmonroe

A post shared by Bite & Booze (@biteandbooze) on Aug 30, 2017 at 2:51pm PDT

Jay and I set up a small tasting booth that featured our Jay D’s Spicy and Sweet BBQ Rub popcorn and sausage sauteed for guests to grab and dip into our Louisiana Barbecue Sauce and Molasses Mustard. We were so happy to be out there and mingle with everyone and experience the thrill that is a Saturday evening at Landry Vineyards.

If you have never been out to the vineyard, I highly recommend the journey on a Saturday afternoon with friends and family. They have tractors rigged up with trailers and benches for vineyard tours, tastings of all of their different varietals set up in the pagoda and live music echoing from the stage nestled right at the base of the hill rolling down to the vineyard. It was the perfect summer evening to relax, listen to music and enjoy the bounty that this family has worked so hard to produce.



You can find Jay D’s Blanc Du Bois at most of your local supermarkets. We are proud to partner with a local vineyard supporting Louisiana agriculture.

Also, check out our latest podcast talking about Louisiana wine month and Landry Vineyards with Jeff and Libby Landry:

Burgers With Chuck: The Brunch Burger at Tiger Deauxnuts

by Charles Pierce

When it comes to finding a tasty burger, one of the last places some people might think to look would be a donut shop. Unless, of course, you happen to stop by the newly renovated Tiger Deauxnuts and check out their revised menu which now features lunch options, including one very delicious Brunch Burger.

When I noticed there was a burger on their new lunch menu, my obvious first thought was “This thing better have donuts for buns.” I mean, how could it not? This is a donut shop and it would only make sense! Thankfully, I was not disappointed.

Sandwiched between two donut buns was a perfectly cooked patty that was seasoned to perfection. There was a nice crust on the top and bottom of the incredibly juicy patty. And of course, what’s a Brunch Burger without a fried egg. The egg was cooked just right with very little greasiness. The bacon was crispy without being overcooked and dry and the tomato marmalade was a nice touch to finish it off. My only suggestion would be to maybe drizzle a bit of glaze over the donut buns to give it that sweet and savory taste.

Owner Jeff Herman has been making some of my favorite donuts ever since he was operating out of a very small shop right off of Coursey Blvd years ago and I’m happy that he has continued to grow and be successful with his newly renovated location on Government Street. The next time you’re craving a burger and want to try something new, give the Brunch Burger at Tiger Deauxnuts a try.

Tangoing with Twine

by Hannah Wilson, intern

The welcoming entrance at Twine stocked with some local pantry items.

Twine’s quality is evident the moment you step in the door. This local eatery is a hybrid of sorts, blending a restaurant and a butcher shop. Steve Diehl, born and raised in Twin Falls, Idaho, grew up on a farm. He and his wife Krisitin had a desire to make local farms more accessible to the people of mid city Baton Rouge.

On a beautiful spring day, the Bite & Booze team ventured over there to check out their seasonal menu and boy did look tasty! The staff is so friendly and knowledgable about what they have to offer. We started off with some samples of their seasonal sides:

We tried the Tuna Poké Salad. A blend of avocado, mango, tobigo and scallion, this salad is made in house and only when there’s enough Tuna and Yellowfin, so it can be a rare commodity at times but so worth the try. 

Up next, we gave the Tangy Blackened Shrimp Salad a taste. It’s a staff favorite and Jay would even venture to say that it’s “righteous”. This salad was a perfect blend of tangy, savory and sweet.

We decided for our lunch we wanted to try three of the crowd favorites and also see what Steve suggested. We tried the Filet Burger, the Blackened Chicken Sandwich and their Reuben On Rye. 

The Filet Burger might be the best burger I’ve ever had. It’s served on a toasted brioche bun with melted provolone cheese, spring mix greens and bourbon maple bacon jam. The bacon jam was the perfect accent to top off and pull together all these amazingly fresh ingredients. 

The Filet Burger

The Blackened Chicken Sandwich is served on a croissant with tomato, bacon, provolone and spring mix greens. This was another great sandwich that left us feeling a bit lighter, so for a lunch on the lighter side, this is a great option.

The Blackened Chicken Sandwich

The Reuben on Rye was a perfectly layered classic staple for any menu. The classic elements of a Reuben; sauerkraut, Swiss cheese and thousand island dressing are all piled high but balance equally on the Twine’s version of this sandwich. Yet another thing not to pass up on their menu. 

The Reuben

Twine may be tucked away amongst the bustling busyness of Government Street, but the quality that you stumble upon inside this eatery is amazing. Along with their seasonal menu that we tasted, they have high quality meat sourced from local farms and a fun wine selection. They also have many pre-prepared meals that are easy to grab and go. Next time that you are in mid city, be sure to stop in to Twine.

A Spanish Sojourn

by Sarah Grimball, intern

Over the summer I had the pleasure to travel to Madrid and Barcelona for a study abroad program with LSU. We spent a week in Madrid and a week in Barcelona. Before taking this trip I was unfamiliar with the different types of Spanish delicacies, but this trip opened my eyes to a whole new world of culinary delights: paella, tapas, jamon iberco -- and who could forget the Sangria.

Trying Fideuà for my first bite in Spain.

The first dish that I ate in Madrid was called Fideuà. My friend and I stumbled upon this place as we were exploring the streets of Barcelona. We couldn’t speak any Spanish, so we went with the first restaurant that had a picture on the menu.

I can’t speak to how authentic this first dish I enjoyed was, but I can say that it was delicious and a wonderful welcome into the great country of Spain. Fideuà is a type of paella that uses noodles instead of rice as the base ingredient and is served with mussels, fish and prawns. The flavors all blended together to create a beautiful, garlicky pasta that probably has the ability to change lives.

In a country where the wine is cheaper than the water, it’s not hard to find good sangria. The best sangria that I had in Spain was at this little restaurant that my friend and I stumbled upon randomly. They served each pitcher of sangria with some kind of small dish of food called a tapa. This is traditionally done because the idea in Spain is to drink to have a good time – not to get drunk. We had a tapa of olives, but these weren’t just plain old olives. These olives were flavored with smoked paprika and garlic. The salty, savory flavors of the olives combined with the sweet, bubbly burst of sangria is the stuff dreams are made of.

Sangria and marinated olives.

Another beautiful, uncommon occurrence is seeing ham legs in the windows of restaurants waiting to be shaved into Spain’s famous jamón ibérico. This delicious ham comes from the black Iberian pig, and up until 2007 it was illegal in the United States.

Jamón Ibérico

Leave it to the American to find a delicious burger in Barcelona! Though there were many delicious foods to choose from in Barcelona, sometimes you just have to have a burger...with sangria...on the beach--it’s Spain. This burger was served with thick cut fries and a sauce similar to a patatas bravas sauce (a robust tomato sauce). It was the best of both worlds.

Burgers on Barcelona's coast #organic #barcelona #beachlife

A post shared by @sgrimball on May 23, 2016 at 1:49pm PDT

Finally, you can take the girl out of Louisiana, but you can’t take the Louisiana out of the girl. Even in Barcelona I sought out a delicious Strawberry Daiquiri and enjoyed it overlooking the sunset of the beach. It really doesn’t get much better than this.

Life's good with a drink and a view #barcelona #beachlife #strawberrydaiquiri #fun

A post shared by @sgrimball on May 25, 2016 at 1:26pm PDT

Best Bites of 2016 (Burger Edition): Chuck P's Picks

by Chuck P

Well, here we are ladies and gents. The end of 2016 (thankfully) is upon us and with its end comes reflection on past events of this crazy year. Here at Bite and Booze HQ, we’re all charged with the task of looking back on the many delicious meals we’ve had this year and compiling a list of our favorite eats.

For obvious reasons, I was given the job of choosing which of the vast amounts of burgers would make my top 5 list. To me, this is almost like selecting who my favorite child is between my son and daughter (answer: they’re both my favorites). I was determined to go through each burger or at least try to, and find the ones that really stood out. So, without further ado, here are the top 5 burgers of 2016.

#5 Calla Burger

Restaurant Calla in Lake Charles, LA

During a 3 day media trip to Lake Charles, Jay hosted a Great Raft beer dinner at Restaurant Calla. Throughout the event we heard from almost every staff member there that we had to come back for lunch the next day and try their burger. It was pretty much everyone’s favorite choice on the menu. Upon returning the next day and having their signature burger I have to agree with the staff.

A soft, toasted buttery bun with two thick, juicy house made patties covered in gooey American cheese that literally melted in your mouth. I added some bacon and a fried egg as well which perfectly complimented the already delicious sandwich. Make sure to stop by here the next time you find yourself in Lake Charles and treat yourself to this tasty burger.

#4 The Burger

Overpass Merchant in Baton Rouge, LA

The Overpass Merchant is one of my favorite new places that has opened this year. This gastropub has a great selection of elevated bar food and a very nice rotating craft beer selection on tap. I love the fact that their burger is simply called The Burger. 

With Curbside Burger’s Nick Hufft behind the creation how can it NOT be good? The combo of ground chuck, brisket and short rib blended together gives this patty its unique taste. Adding choices of Aged Cheddar, Maytag Bleu Cheese, Applewood Bacon, Fried Egg or Onion Jam only enhances your burger experience. Hell, why not add them all?!? Pair this with one of their many IPA’s on tap and you’ve got yourself one heck of a meal.

#3 The “Irregular” Burger

Pimanyoli’s Smokehouse Cafe in Baton Rouge, LA

Okay everyone, let’s just take a second and look at the picture. I mean seriously. It’s like a damn work of art! Pimanyoli’s is tucked away on Airline Highway in between an Italian restaurant and a 24 hour gym. It’s one Baton Rouge’s best kept secrets. Their BBQ plates are to die for but let’s talk about this burger. 

On top of that delicious 8oz. ground chuck patty sits a mouth watering pile of their incredible smoked brisket. Add to that some awesome bacon, Monterey Jack, smoked mushrooms and grilled onions and it’s a burger lover’s paradise. Make your way out to Airline Highway and try this burger; your belly will thank you.

#2 The Breakfast Burger

Mason’s Grill in Baton Rouge, LA

If any of you know me, you know of my deep, undying love for the Breakfast Burger at Mason’s. House made patty, American cheese, fried egg, house made breakfast sausage patty, bacon, more American cheese, another fried egg. I mean...what else is there?! No more is needed to “add” to the flavor because it’s all there.

Honestly, you could share this with a buddy or your significant other but would you want to? I know I don’t. This burger is all mine and mine alone to enjoy and savor. As far as I’m concerned there are no other brunch options on the menu. This is it.

#1 The OG Burger

Alfie’s Pop-Up in Washington, D.C.

The BEST burger I had all year. For real. As beautiful as it looks in that photo, the picture still doesn’t do it justice. Chef Alex McCoy, who was a fellow contestant with Jay on Food Network Star, is the proud poppa to this beautiful bundle of joy.

The juiciness and flavor of that house made patty was mind blowing. Every component of the burger from the pickles and red onions to the baby arugula blended together perfectly. That sweet toasty bun was absolutely magical. I could eat this burger every day and never get tired of it. It’s that freakin’ good!


Honorable mentions:
The Venison Burger at Goûter in Baton Rouge, LA
The GC2 at Curbside Burgers in Baton Rouge, LA
The Old Fashioned Bacon Burger at Cotton’s Famous Hamburgers in Lake Charles, LA
The Chef’s Favorite at Spanishtown Market in Baton Rouge, LA

Check out Blair's Best Bites of 2016

Burgers with Chuck: Kickin' it at Curbside Burgers

by Chuck P

In the glory days of the popular food truck scene here in Baton Rouge there were great choices that ranged from wood fired brick oven pizza to tasty tacos. There were enough trucks around to please everyone, but out of the many only one consistently drew bigger crowds, longer lines and created a social media frenzy when trying to track down where they would be next: Curbside.

As the food truck craze started to die, the Curbside truck disappeared as well. Marred by constant repairs, the truck had to retire until it could be fully restored, which unfortunately never happened. During this time, Curbside creator Nick Hufft found a way to put his insanely delicious burgers onto a menu in a new concept in New Orleans: Barcadia.

Flash forward a few years later and after helping bring the Barcadia concept to Baton Rouge, Huft decided the time was right to not just bring back those burgers, but to finally open his own place complete with a killer patio area, not one but TWO bocce ball courts, a very nice bar and of course those amazing burgers. Curbside Burgers are back!

When you walk into the newly built restaurant located on Government Street next to Calandro’s the first thing to greet you will be a large section of the food truck that was specially cut to fit the booth area. It’s like greeting an old friend you haven’t seen in years. Walking up to the counter to order may have been one of the toughest decisions I’ve had to make in a while at a restaurant.

With only a partial menu and the full one (including brunch burgers!!!) coming soon, the six choices I had were still tough ones. There was my all time favorite, the KGB with its killer praline bacon and fried egg, The Brian 3.0 with bleu cheese crumbles, onion strings and Nick’s homemade pork belly preserves and the GC2 with Green Chili Relish, bacon, pepperjack fondue, Fritos and Cholula Mayo. Ugh.

The GC2 at Curbside on Government Street in Baton Rouge, LA

I stepped up to the counter after going back and forth on everything and ordered the Naq Attaque. Topped with Swiss cheese, caramelized onions, garlic mayo, parmesan crisp and a side of french onion soup to dip it in, this burger hit all of the feels. The patty itself was hot and juicy, the onions were sweet and tender and the parmesan crisp was a nice added touch. Definitely one I’ll revisit on numerous occasions. Add to that an order of crunchy tater tots and it makes for the perfect meal combo.

The Naq Attaque

If after that you still find yourself with room in your belly I highly suggest checking out one of their signature Boozy Milkshakes. There’s the Chilly Vanilli featuring Vanilla Vodka, Andes Mints and Oreo Mint Cookies, the CT Crunch with Rumchata and Cinnamon Toast Crunch and my personal favorite the Jr. Special with Loopy Vodka, Fruit Loops and Captain Crunch crumbles.

The Jr. Special and CT Crunch Boozy Milkshakes. Yum.

With all of your favorite classics along with a new items and a larger menu coming soon, I have to say it’s nice to have Curbside Burgers back on the street, especially sitting in one permanent spot. Congrats Nick Hufft and welcome home!

Burgers with Chuck: DIG Magazine's Burgers & Beer Week

by Chuck P

Everyone knows of my undying love of hamburgers. To me, it’s the perfect marriage of meat and bread followed by an accompaniment of any toppings and condiments your heart desires. With so many restaurants in town serving up different types of hamburgers it can definitely put a strain on the ol’ pocketbook to try them all. Thankfully, the great folks at DIG Magazine rolled out their Burgers & Beers Week!

I swear it’s almost like DIG is monitoring my dreams and decided to make them all come true. Over 40 different restaurants participated in the event serving up specialty burgers for only $5 each! And they were featuring specials from Tin Roof, Sweetwater and St. Arnold breweries so you could pair a cold brew with your burger. I seriously had to pinch myself.

Due to a busy week here at Bite & Booze HQ, I wasn’t able to hit every spot on my list so here are the 4 burgers I was able to try and my thoughts on them:

Fat Cow: Praline Bacon Burger

Fat Cow's Praline Bacon Burger

I kicked off the week with the Praline Bacon Burger. I was hoping for a bit more flavor from this one. The house ground patty was a bit overcooked and I barely tasted the garlic aioli. The brie was nice and melted perfectly but I could have used way less arugula. Overall, it was okay, but it had me hoping my next stop would be better.

Stadium Sports Bar & Grill: The Stuffed Burger

The Pimento Cheese Stuffed Slider at L'Auberge's Stadium Sports Bar & Grill

Unknown to me and apparently a few others who came here, this one was actually a slider and not a full burger. While the patty itself was tasty, the pimento cheese stuffed inside of mine was a bit cold, as if they’d stuffed it after cooking the patty. The bacon bourbon jam was spot on and fries were included at no extra charge. Once again it was okay, but I still found myself hoping the next one was going to be “the one”.

The Overpass Merchant: The El Guapo Burger

The El Guapo Burger at The Overpass Merchant

Chorizo spiced pork patty, green chili queso, Fritos, Tapatio mayo, pickled red onions and cilantro. That’s pretty much all that needs to be said right? I mean...wow. This was hands down my favorite and most creative burger of the week. Every component of this burger just popped. Hell, you had me at queso and Fritos! I’m hoping this ends up on the menu there because it certainly needs to. With my burger hopes renewed, it was on to my final stop of the week.

Bin 77: The Bin Burger

The Bin Burger at Bin 77

So this burger is pretty much their regular burger that’s featured on their menu, which is fine because my thinking was that maybe they didn’t need to impress with all the bells and whistles. They were confident enough in their house burger to win everyone over.

Not so much.

My burger was well done after ordering it medium, no caramelized onions, 2 very small pieces of fire roasted garlic and barely enough ketchup and roasted bell pepper aioli to make the bread wet. To say I was disappointed is an understatement. I had heard good things on this burger and maybe they were just super busy in the kitchen, but it was not the way I was hoping to end burger week.

The Ones That Got Away...

There were places I had on my list that I didn’t have time to try. If anyone had a chance to try any of these comment below or on the Bite and Booze Facebook Page with your thoughts:

Burgersmith, Churchill’s, City Pork, Gouter, Mason’s, Olive or Twist, Thai Kitchen, The Grind, The Londoner and Willie’s

I asked my good friends Brenton Day (thealerunner.com), Franz Borghardt (Baton Rouge Burgers) and the man himself, Jay Ducote to pick their favorite burgers from last week in hopes of living vicariously through them. This is what they had to say:

Brenton Day:

Burgersmith's Breakfast DIG Burger. Photo courtesy of Brenton Day.

Burgersmith’s Breakfast Dig Burger was coffee crusted, topped with hash browns and a fried egg served on toasted Vienna bread. This one really did it for me. I added sauteed onions and Smith sauce, because I could (and mostly because my server recommended it). I'm a sucker for an egg on a burger, and this one didn't disappoint. The toast was thick enough to stand up to the burger and all the toppings and the patty was cooked to a perfect medium.

Your Mom's BBQ Burger. Photo courtesy of Brenton Day.

Your Mom's BBQ Burger was by far the biggest burger I had all week. The patty was advertised to be 8 oz. and it was huge! Cooked to the requested medium, it was topped with cheddar, a heaping mound of fried onion strings and drizzled with BBQ sauce. The sourdough bun was soft and sweet. This burger was definitely the best bang for my buck.

Franz Borghardt:

Canefield Tavern's Cajun Burger. Photo courtesy of Franz Borghardt

The Canefield Tavern Cajun Burger was spicy but not overwhelming. The portion size was impressive and the jalapeños and Sriracha mayo gave it a giddyup! 

Canefield also offered five different $5 specialty burgers to choose from!

Goûter's Venison Burger. Photo courtesy of Goûter.

Goûter’s Venison Burger patty was a mixture of venison and beef topped with smoked cheddar is a combo that can’t be beat. Nestled between an awesome onion Kaiser roll and at only $5 this burger was a steal. Call me the Hamburglar!

Jay Ducote: 

The Two Run Farms Burger at Table Kitchen & Bar.

Table’s Two Run Farm Burger was a solid, classic burger. The salty, beefy patty certainly lived up to the hype and the addition of a fried egg is always a solid choice.

City Pork Deli & Charcuterie's Bayou Bengal Burger.

City Pork Deli & Charcuterie’s Bayou Bengal Burger was another solid burger. The bun was top notch, the patty was juicy and they added this fiery mustard that really added an unexpected zing-- definitely a great burger for $5.

All in all it looks like the people of Baton Rouge were blessed by the burger gods that week. I look forward to the next time this event comes back to Baton Rouge, but I think it has a little room for improvement.

Some restaurants were only doing the special for lunch, some for only dinner and some doing both. It was kind of hard to follow who was doing what and when. I know a few people who missed out on trying these burgers based on their availability to only go for lunch or make plans for dinner by getting sitters and such. Maybe some clarification for next time will give everyone a chance to enjoy these delicious deals!