First Gaze: Veracruz Restaurant, with coastal Mexican cuisine and tropical vibration, opens in March – 225 Baton Rouge

New Mexican eating restaurants with The coastal sense arrives in Baton Rouge next month. Veracruz Restaurant Open March 6 in 3510 Drusilla Lane. It is inspired by its namesake in East Mexico, a country known for the cuisine that unites Spanish, Caribbean and indigenous influences of the region.

And the menu at Baton Rouge will follow the example. Expect fresh seafood demonstrated in seeds, taco, skewers or in signature items such as Arroz a La Tumbada, which is a play of Veracruz of Spanish Pael, and Pescado a la veracruzana, fillet, garnished with tomato sauce, capers and butts. There will be Quesadillas and fried plants in sweet and spicy preparations. Some dishes will be prepared on charcoal in the BRASA oven imported from Spain. The menu will rotate with the seasons.

“Mar y tierra – which is translated into sea and land – is the focus of Veracruz,” says owner William Maker, describing the label of the restaurant.

Maimer says his memories of growing up in Honduras and the visit to the coast helped when he planned to live up to Veracruz.

The Laura Cedor interiors designed the space, crucial clean, coastal vibrations, characterized by beach blues and natural tones. The shelter and pendants hang over the head. The walls are sprayed with hand -painted art and murals everywhere. At the entrance, evenings are immediately greeted by a mural of tropical forests by Cuban artist Alberto Paret. In the hall, the toilets are also decorated with custom murals that reflect water aesthetics.

Customers can choose from closed and exterior sitting, with chairs and tables arranged in different vignettes. Outside, there are black and white clear chairs, natural wood chairs in the bar and plush pacifier cabins inside the dining area.

Mester (who is too the owner of La Carreta Mid City) and his wife and co -owner, Charlene Mealer, have been in the restaurant for about 20 years. They started in New Orleans and they both worked with the Besh Restaurant Group (now the BRG hospitality) for about eight years.

They have also been together for 20 years and say they have learned to rely on each other in the restaurant.

“We support each other,” says Charlin. “If one of us loses steam, the other raises us. … We press each other every day. “

Veracruz has been working for about a year. After looking at Baton Rouge, the duo settled in a Drusilla shopping center, which previously housed Voodoo BBQ. They evaluated his lower, intimate size and say that the location gives the cosmic nature.

“I think this area is fantastic,” Maker says.

The Veracruz Restaurant will officially open its public doors on Thursday, March 6th. It will be open daily from 10:30 am-21: 30 h. Follow it on Instagram at @veracruzrestaurantr for updates.