A Bonut Baker’s Dozen: Batch 13 Biscuits & Bowls

by Paige Johannessen

Before the new Copeland’s concept opened, the Bite and Booze team had the chance to try out Batch 13 Biscuits & Bowls. If you haven't been by to try the fun and inviting bright yellow restaurant, you're missing out. The menu is certainly different than the other restaurants under the Copeland's name, featuring a “Grab-and-Go” wall lined with salads and bowls, as well as a dine-in option for the guests that want to hang out and enjoy the quirky signage and dozens of succulents.



We had the chance to try a few of their signature menu items as well as grab a "bonut" or thirteen. I wasn’t starving when we made the trek over to Batch 13 so I opted for the “It’s All Greek To Me” lunch bowl. The hummus and vegetables were light and delicious, a perfect refresher for a warm summer afternoon. Not exactly filling for those who want a complete lunch, but could definitely serve as a sharing item for a table.

Herbed hummus, cucumber, feta, mixed tomatoes, olives, roasted peppers, extra virgin olive oil, balsamic reduction sauce and sumac, with lavish chips.

The “Wild Wild (South)West Hot Bowl” was my personal favorite. A rice bowl, served with spicy chunks of chicken, veggies and pickled jalapeños...right up my alley.

Spicy chicken cutlets, pickled cabbage, charred corn, pickled onions, roasted red peppers, pickled jalapeños, black beans, cilantro, warm seasoned rice and Southwest Ranch.

The table favorite was definitely the "Spicy Fried Chicken and Andouille Gravy Smothered Biscuit." This classic spoke to the hearts of all of the Popeye’s lovers out there. Fried chicken and a warm buttermilk biscuit, what else could a South Louisianan need? 

Andouille sausage gravy, fried marinate chicken and Copeland's hot sauce on a toasted buttermilk biscuit.

To cap off the meal we tried a handful of Chef Darryl Smith’s signature creation, the “bonuts.” This fusion of a donut and biscuit is something that could get my wallet in trouble if I lived closer to Batch 13. I recommend the apple cinnamon bonut. It's like a gooey apple pie that is meant to be eaten for breakfast. Glorious.

 

From top left going clockwise: Apple Cinnamon, Hot, Choc & Bacon, Cinnamon Sugar and Glazed bonuts.

Batch 13 Biscuit & Bowls is a must lunch spot for those of you who frequent the Essen/Perkins area. It's quick, convenient and darn good! A great fast-casual breakfast and lunch addition for that part of town.

EatLafayette: 1895 Cajun Cuisine & Pub

EatLafayette's summer-long promotion of their one-of-a-kind locally owned restaurants recently came to an end, but not before I could check out a couple stops along the way. With over 70 participating restaurants, it is easy to see why the EatLafayette campaign has been so successful. Julie Calzone and Madison Barras helped set up some meals for me around the Hub City. One of my goals for 2013 was to get myself to both Lafayette and New Orleans more, so I jumped at the opportunity to check out a few restaurants at which I had yet to dined. The first on the list sits at 1895 W. Pinhook and is aptly named 1895 Cajun Cuisine & Pub. Address them by name! It opened at the beginning of 2013 so they haven't even hit their one year mark yet, but it seems like the restaurant is well on track to be around for a while. With plate lunches galore and a nice seafood offering, 1895 provides a nice local option in a busy shopping center. Now for a rundown of my feasting frenzy:

Cajun Crab Cake: full of lump crab meat and deliciously seared to create a nice crunch!

Atchafalaya Bites: cornmeal dusted catfish nuggets with tartar sauce

Crawfish Etoufee: a bed of rice smothered in a home-cooking mixture of Cajun trinity and crawfish tails

Mahi Mahi Tacos: fish tacos with mango salsa, poppy seed coleslaw, and chipotle sour cream

Plate Lunch: pork roast and gravy over rice, just like Maw Maw makes it! Never underestimate Lafayette's plate lunches

Grilled Pork Tenderloin with Corn Grits: looks like a mess in my picture, but this was one of my favorite dishes!

White Chocolate Bread Pudding: what's not to love?

Surf and Turf Poboy at NOLA's Parkway Bakery

An ode to a great sandwich... and I do love sandwiches!

There are classics and then there are, well, true classics.  Some people say the roast beef  and ham poboy with "debris" at Mother's is a New Orleans classic.  In some senses, maybe it is.  However, for my mouth and money, I won't go there.  I'll go to the Parkway Bakery in Mid City.  My good buddy Brandon Brown had been telling me about Parkway for years but I hadn't taken the journey over to Bayou St. John to check it out.  But then I did.  And I ate.  And I told my soul that I'd be back.

The order at Parkway Bakery is simple: Large Surf and Turf Poboy and a side of sweet potato fries.  The New Orleans sandwich features classic French bread, slow cooked roast beef, golden fried shrimp, and Parkway's roast beef gravy.  Obviously you don't order a poboy in New Orleans without lettuce, tomato and mayo as well.  I haven't ever been told to get anything else at Parkway... though I think more than 10 people have indepently suggested the Surf and Turf.  There were only a few variations.  Andrew Rose said to get an extra side of the roast beef gravy for dipping.  Noted, sir.  Matthew Colosino of LunchBoxFab likes to get his Surf and Turf as a shrimp poboy with the gravy on the side.  Close enough.  I suppose.

I went to Parkway, finally, with Jeremy Wells and his family.  It was after we competed in the New Orleans Food Experiment, yet we still found a way to be hungry.  It's a good thing.  That sandwich, the Large Surf and Turf Poboy at Parkway Bakery, is what dreams are made of.  Beef.  Shrimp.  Gravy.  Sandwich.  Simple.  Messy.  Amazing.  I need another.  My stomach grumbles at the thought of it.  My soul yearns for another bite.  I polished off the whole thing.  I could have eaten more... and been miserable.  The most amazingly awesome miserable imaginable.  The crunch of the French bread made with New Orleans water.  The textures and flavors of melted beef and fried shrimp smothered in gravy.  The lettuce and tomato and mayo to make the sandwich complete.  I'll have another.  Very soon.

And yes, the sweet potato fries were good.  Get them.  Some of the best I've ever had.  Hands down.

England - The 2010 FIFA World Cup Bites and Boozes

England

Today marks the biggest day in USA Soccer since the final of last year's Confederations Cup in an epic 2:3 defeat at the hands of the Brazilians.  So why is this day so important?  Well, if you are reading this, then hopefully you already know that the USA kicks off its 2010 World Cup bid today against England!  Speaking of England, let's take a look at some bites and boozes of our foes from across the pond.  Today we're going with the classic Bangers and Mash and a delightful drink that know as gin.

Bangers and mash has been a staple of English cuisine for centuries.  Bangers (sausages) can be made from either pork or beef and the seasonings used vary depending on the region and the particular recipe. No matter what spices are used, bangers and mash is one of the England's most popular meals and is universally loved for its great taste, cheap price, and ease of preparation.  

Bangers and mash is a quintessential 

English pub food. The term "bangers" was given to the sausages because they had a habit of exploding out of their thin casing when cooked over high heat. "Mash" is simply a shortened version of mashed potatoes. The bangers are traditionally served fried and placed atop a pile of mashed potatoes and smothered in onion gravy. 

Gin is a juniper berry-flavored grain spirit. The name comes from the Dutch word for juniper. Gin was first found in Holland in the 1580s, where it was termed “Dutch Courage" for soldiers going into battle. In the 1600s, gin was first used for medicinal purposes, and later became popular as a beverage.


Gin gained popularity quickly in England, where it is estimated that 1/4th of households were producing gin in the 1720s. In the 18th century, gin became popular throughout the British Colonies, including America. 

Now recognizable as the standard for all gins, the 
“London Dry” gin was created. London Dry Gin flourished in the nineteenth century. The tropical British colonies, because of the London Dry’s excellent body for mixed drinks, gin was used to mask the bitter taste of tonic water fortified with quinine, a protection against malaria. The Gin and Tonic made its debut. Other gin based drinks made their first appearance as well in the coming decades. The maritini was introduced, as well as the Gin Fizz later in the ninteeth century.  


For a few words about English beer, check out what Eric has to say at the BR Beer Scene.

Credits and Thanks:

http://www.topnews.in/bangers-and-mash-brits-most-popular-comfort-food-amid-recession-2181098

http://www.jlehtinen.net/photos/2006-09-24-dscf0048.en

http://campsmoke.fmallen.com/?p=2867
http://ezinearticles.com/?A-Recipe-and-Brief-History-of-Bangers-and-Mash&id=1922499
http://searchwarp.com/swa29333.htm
http://www.nowpublic.com/strange/brief-history-gin

Christina's in Beauregard Town

Hidden in downtown Baton Rouge at the corner of St. Charles and Somerulos, Christina's has been offering up quality home cooking for years.  This little restaurant is not as well known as it should be around town, but its loyal customers still keep the place packed for breakfast and lunch.  I recently ate lunch at Christina's for my first time and was certainly not disappointed.  Darrell Broussard joined me on the walk from our busy offices to the Beauregard Town neighborhood.  The quaint restaurant is warm and welcoming, and the lunch menu is full of Southern-fried home cooking. 

Christina's in Downtown Baton Rouge

Christina's had a lunch special on this fortunate day that featured a chicken fried steak with gravy and three sides.  Their list of sides rotates so it is written on the wall instead of in the menu.  However, it is long enough to count as reading a book, so picking three seemed like a difficult task.  I wanted to vary things up a bit, so I eventually settled on the buttered corn, collard greens, and praline yams.

Chicken Fried Steak with Buttered Corn, Collard Greens, and Praline Yams

The corn had a good buttery taste as the name implied but beyond that was just your average canned corn.  The collard greens tasted pretty good and I enjoyed their saltiness and tender texture.  However, the highlight of the sides, and in fact the entire meal, came in the form of the praline yams.  They may not have been much more than canned sweet potatoes with plenty of butter and caramelized sugar, but this dish was purely delightful!  I could have eaten those praline yams all day!  The chicken fried steak had a great flavor and combined well with the white gravy, but it was a little smaller than I would have liked.  Still, the praline yams made up for everything and in the end, I had no complaints with the meal or the restaurant.  I'd gladly go back to Christina's any time, and I especially want to check it out for breakfast!

Super Bowl at Cooter Brown's in Nola! WHO DAT??

Hey!  Anybody remember when the Saints won the Super Bowl?  Well I sure do, although I was pretty hammered when it happened!  It all started at Brandon's apartment in New Orleans where I had a shot of Wakey Whiskey with him before heading to Cooter Brown's with Brent and Daniel.  We were running a little late as we wanted to be there when the doors opened at 11 A.M., but luckily Andrew and Megan were there already to hold a spot down.  We arrived before noon and promptly began chanting Saints cheers and "Put on the game!"  Did I mention that this was about six hours before kickoff?

Cooter Brown's Tavern and Oyster Bar, New Orleans, La

While Brent dealt with his hangover and Daniel drank his water, Andrew and I began sharing pitchers of delicious brew.  I started things off with a pitcher of NOLA Blonde.  NOLA, which is synonymous with New Orleans, Louisiana, in this case stands for the New Orleans Lager and Ale Brewing Company.  NOLA Blonde is a pretty decent American blonde ale with some nice, citrusy hops.  We drank merrily as we downed the pitcher and went back for Andrew's selection.

NOLA Blonde

Before my beer-induced obnoxiousness got too out of control, I decided it would be a good idea to sample some raw oysters.  After all, Cooter Browns is an oyster bar, and I happened to be in New Orleans.  There isn't much better!  These salty, slick, fresh Gulf oysters made me extremely happy as I continued with my pregame preparations: more drinking, of course!

Raw Oysters at Cooter Brown's Tavern and Oyster Bar

The oysters were a true treat.  I mixed up some ketchup, horse radish, Crystal hot sauce, and worcestershire sauce to dip my oysters in.  After dipping them, I placed the mollusks on saltine crackers and then added a special treat.  I placed a few drops of Crown Royal to the oyster and then plunged the entire collection of flavors and textures into my mouth.  It was like heaven on my tongue!  It turns out that whiskey and horseradish are perfect compliments!  Who knew?!

Coonass Special and Cheese Fries

Needing to soak up a little beer for reasons that will soon be disclosed, I went to the food counter and picked out the most famous sandwich that Cooter Brown's offers: the Coonass Special!  This delightful poboy comes with Mrs. Wheat's meat pies, provolone cheese, and gravy, served on French bread.  Meat pies on a sandwich is a great idea, and gravy adds so much more!  Oh, and what's better than cheese fries to help absorb some liquor?

With a little food, Brent's spirits picked back up and he quickly joined Andrew and I in our inebriation.  The two of them had agreed on a menu of drinks to go through, and being a fan of drink menus, I decided to join in.  On the menu were shots of Jager, Patron, and Timberwolf, a glass of Crown and water, and chugging pints of Abita Andygator.  Rough, yes, to a normal man.

Abita Amber

Sticking with Louisiana beer, I had a pitcher of Abita Amber at some point.  I know that because I have a picture of it.  Also consumed before the Super Bowl was a pitcher of NOLA Hopitoulas.  This IPA is brewed with six malts and six hops, then is polished off with some additional dry hopping.  The name comes from a famous street in New Orleans called Tchoupitoulas, and clearly there is a reference to the amazing hops in the beer.  Hoptastic!  We were joined by Brandon, who had been studying since we left his apartment, Amanda, and Katie in time for more drinks... and then... hours later... THE GAME!

Oh yeah, remember when the Saints won the Super Bowl?!  Somehow I was still conscious for the entire game, and the after party!  Go me!  WHO DAT?!

Saints Superbowl Victory Celebration from Cottage Films on Vimeo.

Things To Do
New Orleans

A Lovely Day to Visit the Capitol Grocery

On a lovely Fall day in Baton Rouge there are few spots better and with more character than Capitol Grocery on Spanish Town Road.  On a recent glorious day I took a stroll around downtown and paused as I passed the magnificent State Capitol building, which happens to be the tallest Capitol building in the nation.

Louisiana State Capitol, Downtown Baton Rouge

From the intersection with a view of the capitol, I hooked a right onto historic Spanish Town Road.  This old neighborhood offers some of the best architecture in town and also plays host to Baton Rouge's largest Mardi Gras parade!

A Look Through the Tree Tunnels on Spanish Town Road

Situated on Spanish Town Road between 7th Street and Costello Lane, Capitol Grocery is the longest operating grocery store in Baton Rouge, dating back to the 1890s. 

Capitol Grocery on Spanish Town Road

Capitol Grocery offers a basic supply of food and household products as well as hot food to please the Spanish Town residents and visitors.  My lunch break on this day came a little later than usual, but fortunately I was able to grab the final box of the daily lunch special: smothered pork chop with good brown gravy!

Smothered Pork Chop with Brown Gravy, Corn, Rice and Gravy, and a Dinner Roll

There is nothing like good Southern comfort food, and Capitol Grocery knows how to do it right.  This bone-in pork chop came smothered in a rich, flavorful brown gravy.  The meat was tender and seasoned magnificently as each bite melted in my mouth and mixed with the gravy as it settled comfortably in my belly.  The chop tasted so good that I had no choice but to clean the bone with my teeth because it would have been a food sin to leave any bit of pork uneaten.  The corn at Capitol Grocery could use a little help.  It tasted fine but had no flair like a good cajun corn should.  It could be replicated with ease by any novice and a can of whole kernal corn.  The rice came with different gravy which I also enjoyed.  Instead of rich brown gravy like the pork chop was topped with, the rice featured a lighter gravy with some stewed veggies that perfectly complemented the flavors of the meat.

I'm sure I'll be back to this place several more times in the coming months and I highly suggest that you give it try if you've never been! 

"Bon Appetit!  That's French for good meal." - The Reverend

Another Good Time at Sammy's Grill

Ever since I started this blog I've been trying hard to not eat at the same standard collection of restaurants that my buddies and I have been dining at for years.  That being said, there is just something about a place that is so constantly good and so familiar that you don't even need a menu to know what you are going to order because you damn near have the entire thing memorized already!  For my group, The Chimes was, and still to a degree is, that kind of restaurant.  However, recently it has been taken over in popularity and frequency by Sammy's Grill on Highland Road.  Click here to read my first post about Sammy's.

Last Friday a group of amigos met at Sammy's for some after-work dinner and drinks.  Earlier in the evening I got a fantastic surprise when Brandon was waiting at my house for me after work.  He was not the surprise though.  He brought a "lady friend" with him that I thought I didn't know, but it turned out to be Amanda Ball, live, and in person!  I was happy.  I love surprises like that!  Soon we were on our way to Sammy's to meet Andrew, Megan, Scott, and some other folks to share some laughs over food and beverage.  I started off with one of my all-time favorite beers: Abita Turbodog.

Abita Turbodog at Sammy's Grill

Turbodog is a dark ale that has flavors of semi-sweet chocolate and perhaps some toffee.  In my mind, it is a real man's beer, although there is no reason that the ladies shouldn't like it too.  To go along with our first round of beers, Brandon, Amanda, and I ordered a plate of Sammy's famous fried cheese.  Their cheese sticks are pretty much amazing.  The huge homemade logs of creamy and rich mozzarella are battered and deep fried until golden brown, topped with parmesan cheese and some garnish, and served with marinara.

Sammy's Famous Fried Cheese

I highly recommend the fried cheese to anybody who has never had it before.  It is amazing how much better it tastes than pre-packaged, frozen mozzarella sticks.  After our appetizer we put in an order or our entrees.  Their soup de jour, or soup of the day, was a chicken, sausage, and duck gumbo that I just had to try.  The gumbo tasted so freakishly fantastic that I ate all of it before I remembered to take a picture.  I apologize for the oversight, but damn it was good!  The gumbo has a light roux which is exactly how I like it because that's how my Maw Maw used to make it.  The chicken and duck meat was tender and the sausage added just the right flavor.  This gumbo might have been the best that I've had since I started blogging!  For my entree, I got one of the most cost-efficient meals in Baton Rouge dining: the Chicken Fried Steak.

Chicken Fried Steak with White Gravy, Mashed Potatoes, Corn, and Garlic Bread

At $7.95, it is difficult to find a larger plate of delicious food at a better price.  The steak is typically very tender and well seasoned with a crispy, flavorful breading and a savory, milky white gravy.  The gravy is also poured on top of the already moist mashed potatoes.  The corn is nothing special but is pretty good for canned restaurant corn.  When you put the whole plate together you have a good meal at an exceptional value, making the chicken fried steak plate at Sammy's one my usuals.  There's not much doubt that I'll consume several more of these dinners, along with the fried cheese, gumbo, and Turbodogs, in my lifetime.  Bon Appetit!  That's French for good meal, as the Reverend Brandon Brown would say.

Wag's on the Levee

Today I ate lunch with Darrell Broussard, former LSU Student Body President and one heck of a guy, at Wag's on the Levee on Third Street in downtown Baton Rouge.  I've been there several times since I started my new job.  One of my offices is right around the corner so it is pretty easy to walk in for a quick lunch.  Wag's is good food but it needs some work.  The walls are barren, the tables and chairs are too ordinary, and the restaurant as whole has a real lack of character.  If that starts to come around, then business should pick up because the food is good.  Their menu features rotating tradition southern and soul food like fried chicken, stuffed bellpeppers, crawfish etoufee, and red beans and rice.  Today's special was smothered pork chops served over rice with a good brown gravy.  In fact, there is a country song about good brown gravy, so you know when it is right, it is some kind of tasty!

       

I had a side of green beans and macaroni and cheese (made with spaghetti noodles) with the pork chop. The chop itself was a little small, but the portions of food overall were plenty for a lunch. The meat was tender and moist and a perfect companion to the rice and gravy. The beans were cooked with ham and very tasty and the the macaroni and cheese was typical but good. The lunch specials only run $7.95, so its a pretty good bargain for a full plate of home-cooked-style grub. I've been to Wag's several times now and I'm sure I'll be back again.  It would not be on my list of eateries to visit downtown to eat at until it improves the ambiance of the restaurant itself, but if you are already downtown its worth giving a try, especially if you are in the mood for some southern classics!


UPDATE 1/12/2010:

I ate at Wag's again recently and was a little let down by the quality of food.  I ordered the special of the day, the smothered chicken, and it lacked flavor and came out rather dry.  The meal was edible at best, and I left full but not very satisfied.  The green beans and mashed potates were easily replicable by anyone with a can opener.  The cornbread had a sweet taste to it and was sadly the highlight of the plate.  Maybe it was an off day and an over-done dish, but I certainly wasn't happy this time around.  I guess I still couldn't argue with the price though!

Smothered Chicken over Rice with Mashed Potatoes, Green Beans, and Cornbread