Belly to large scents in New Eatery Lagniapppe steak and seafood – 225 Baton Rouge

Open from earlier This month, Lagniapppe Steak and Seafood brings a popular Springfield, Louisiana, a concept for Baton Rouge.

“It was a great start,” says owner Basam Sam Kassem. “We see many people come back.”

Along with a sturdy bar program, the restaurant has a wide menu of fried and grilling grilled, steaks and sharing applications. There is no connection with Louisiana Lagnyape on Perkins Road, he opened in Springfield in 2012. Kasem owned and managed several different dining establishments in South Louisiana, including a precursor to Lagniapp in Baker in the 90s.

Kassem looked at several seats in Baton Ruzh for Second Lagniapp, settling on Villas of Bluebonnet Center shopping center On Bluebonnet Boulevard. Strip Mall is also home to the first place of the popular Lebanese concept Albasha And two more dining establishments: Coffee Plantrywhich opened in the fall of 2023 and at 6 months Uchi SushiS Lagniapp’s multifunctional menus encompasses burgers, more moms, gumbo, salads and protein oriented entrees that do not hold on to components.

“This is a family restaurant,” says Kasem. “We want to have many regular, many people in the neighborhood and local businesses.”

Kassem manages the restaurant with his partner and ZET Andy Sinocrot and Andy Jennifer’s wife. The space of 5000 square meters has a seating capacity for 150 and includes a bar, a private room and a courtyard. The team plans to renovate the patio soon, replacing a fountain with fiery and carving a live music place, says Kasem.

Opening in a city that has recently been fixed on spraying, design concepts and experimental pop -up windows, Lagniape steak and seafood hit an easy, clear note. Immediate, brick and black scheme welcomes dinners for lunch, dinner and happy hour, while the generous plates of Louisiana -inspired reading Tariff: Belly Up and Dig. Kasem says moderate pricing is designed to cultivate a repeat business. Nowadays, the promise of the value -oriented brand feels terribly in a timely manner.

Signature dishes include a popular tuna baked tuna, smeared with sesame sauce.

“It’s a whole tuna steak cut,” says Jennifer Synocrot. “Many places just give you a few slices, but it’s a whole tuna steak.”

Full, fried blue crabs are another starter for the best-selling, as well as stuffed mushrooms, stuffed with seafood and garnished with creamy shrimp sauce. Made from the onion jumping to the retro decline.

The steaks are trimmed inside, including the 22-ounce Prime Angus Cowboy Rib-Eye, serving a cast iron pan. There is also a fillet of 8 ounces, 12-ounce boneless and baseball cutting of 10 ounces, so called for its rounded shape.

Fans of fried seafood give up plates or plates accumulated with shrimp in the Persian Gulf, fish, oysters, legs and other objects. Among the options that are not fried are black or stuffed red fish, chirped tone with yellowofin and salmon on the grill with sweet chilli sauce.

There are several dishes with pasta, including Lagniapp Pasts. The tangling of angel hair bathes in a cream shrimp sauce and garnished with both blue crabs and fried cancer with a soft shell.

Yes, coming hungry seems wise.

Get discount drinks during a happy hour from 3-7 hours. Insert $ 7 Martinis on Monday and 3 small margs on Wednesday.

LAGNIAPPE STEAK AND SEAFOOD open every day for lunch and dinner on Bluebonnet 5454, Suite A. For more information, call 225-408-8089.