225 Magazine [March 2025]

GLOBAL EATS GLOBAL EATS

International cuisine has never been more interesting in the Capital Region

Korean-inspired bowl with a marinated egg from Okki Tokki

FORMER STAR

SOUTHEASTERN

UNIVERSITY BASEBALL

PITCHER JORDAN HYMEL

THREW SO HARD HIS FRESHMAN YEAR THAT HE DEVELOPED DEBILITATING STRESS FRACTURES IN HIS LUMBAR SPINE.   THE FRACTURES WOULD NOT HEAL WITH CONSERVATIVE METHODS. NOT WANTING TO GIVE UP ON HIS DREAM OF PLAYING COLLEGIATE BASEBALL, JORDAN UNDERWENT A LUMBAR FUSION WITH DR. OBERLANDER AND SOON RETURNED TO THE MOUND TO THROW A NO-HITTER.

BACK ON THE MOUND

Whether it’s on the pitching mound or the carpool line, getting your back—BACK (and neck!)—is the goal. Dr. Eric K.Oberlander is an award-winning spine specialist who has developed one of the largest practices in the country.

As one of the few board-certified neurosurgeons in Louisiana who has fellowship training in minimally invasive and complex spine surgery, his services are in high demand. Join the 8,000 patients that see Team Oberlander per year.

As the first in Louisiana to earn accreditation from the National Accreditation Program for Rectal Cancer, we’re raising the standard of care for our patients. With nationally ranked outcomes for colorectal cancer treatment and the most board-certified colorectal surgeons in Greater Baton Rouge, we deliver the expertise, resources and compassionate care you need to fight cancer. That’s why we’re the region’s leading cancer treatment destination. That’s why it all counts here. Learn more at ololrmc.com/cancer.

Asif Talukder, MD, Colon and Rectal Surgery

Global eats

Around the world in 80-plus pages? That's what this month's issue is all about. Night Market BTR’s Laura Siu-Nguyen poses for our cover image by staff photographer Collin Richie. She digs into a bowl from Okki Tokki, one of the event's vendors that later went on to open a brick-andmortar. For our guide to more global eats, turn to page 28.

COLLIN RICHIE

A Great Hearts education inspires students to reach their fullest potential by providing a rich, classical education within a community that values both academic excellence and personal growth. Our school is a place where students are challenged to think deeply, act virtuously, and feel truly supported every step of the way.

New wave

AT LAST YEAR’S Night Market BTR, I kept seeing people slurping noodles from cups. They were massive, like gas-station-soda-fountain-size. It was a cool February night, the kind requiring a light sweater, and steam billowed upward from the soup inside.

My husband and I had been having a field day at the downtown event, a festival celebrating Asian American food and culture. We’d already filled up on bites from three or four booths, zipping from one long line to another, but we watched the cups go by like moving targets.

“Are you thinking what I’m thinking?” I asked. “Yeah,” he said. “We need that.”

I stopped someone to ask where it was from and was directed to a booth for Okki Tokki. Soon, we were happily spooning up chunks of shrimp, squid, scallops and cabbage swimming in a spicy reddish broth. The jjamppong, a Chinese-Korean soup, was served with a generous helping of wheat noodles.

I was thrilled to notice a sign that said Okki Tokki would soon be opening a brick-andmortar on Main Street. In fact, looking around at the vendors was almost like peering into the future of Baton Rouge’s culinary industry.

Other stalls, like Offset Smoker BBQ, would also go on to open eateries around town later that year, while popular stands like Oni, EM’s

Bakery and Chocolate Bijoux would thrive as pop-up businesses.

As for Okki Tokki, well. File it under the list of restaurants I would genuinely be happy to eat at every day. The build-your-own bowl concept officially opened last April. One of its custom creations graces our cover, with Korean fried chicken bites and the creamy gochujang-based OT Sauce.

Seeing the insane crowd of 10,000 people at the 2024 Night Market BTR—about double the average attendance of another uber-popular downtown event, Live After Five—provided much of the inspiration for this month’s cover story.

Starting on page 28, we’ve compiled a guide to the newest wave of global eats in the Capital Region. Our team outlined some of the most notable openings since 2015, as restaurateurs increasingly bring us heritage recipes from countries like Jamaica, Cuba, Thailand and Japan.

And in our intro, 225 Features Writer Maggie Heyn Richardson unpacks how we got to this moment. Local operators and event planners say Baton Rouge diners are hungrier than ever for international fare.

How we got those shots

After all, Brasas Peru co-owner Giannina Chavez tells us that the capital of Louisiana “needs to have a little bit of everything, cultural-wise.”

Eat up.

Jennifer Tormo Alvarez 225 Editor-in-Chief

Special shoutouts to Night Market BTR organizer Laura SiuNguyen, who helped coordinate our cover shoot featuring a collection of the festival’s vendors, and to Okki Tokki, who let us borrow the downtown restaurant for the afternoon. It serves as the backdrop of several images in our story. Save your appetite for Night Market BTR’s 2025 return, bringing around 60 vendors to Spanish Town Road on May 10.

Night Market BTR’s Laura Siu-Nguyen and Oni co-owner Shawn Cao

PHOTOS BY COLLIN RICHIE

FILE PHOTO

I think Brasas Peru, another new arrival mentioned in our cover story, is a must-try. Its ceviches, peppered with two types of corn, might be my favorite I’ve had anywhere.

Joining the Yellowjackets for this special show is acclaimed jazz vocalist Kurt Elling, whose expressive style and dynamic range have earned him multiple Grammy® awards and widespread acclaim. This collaboration promises a night of unforgettable artistry and exceptional jazz.

Damn Tall Buildings is a celebrated folk-bluegrass band based in Brooklyn, known for their soulful melodies and intricate instrumentals. This seasoned trio—Max Capistran, Sasha Dubyk, and Avery Ballotta—has spent over a decade honing their craft through dedicated touring and recording, creating a distinctive sound that weaves heartfelt lyrics into masterful fiddle, guitar, and bass arrangements.

Publisher: Julio Melara

EDITORIAL

Editor-In-Chief: Jennifer Tormo Alvarez

Managing Editor: Laura Furr Mericas

Features Writer: Maggie Heyn Richardson

Digital Editor: Olivia Deffes

Multimedia Editor: Oscar Tickle

Staff Photographer: Collin Richie

Contributing Writers: Mark Clements, Madison Cooper, Gracelyn Farrar, Tracey Koch

Contributing Photographers:

Ariana Allison, Amy Shutt, Avery White

ADVERTISING

Director, Consumer Sales: Michelle Green

Assistant Manager, Sales & Marketing Operations: Kynley Lemoine

Multimedia Marketing Consultant & Team Leader: André Hellickson Savoie

Multimedia Marketing Consultants:

Savannah Bankston Estes, Jamie Hernandez, Ashleigh Ward

Digital Operations Manager: Devyn MacDonald

Partner Success Manager: Matt Wambles

Content Creators: Erin Beene, Londyn White

Digital Ops Coordinator: Sydney DeVille

Content Strategist: Emily Hebert

MARKETING

Marketing Manager: Amy Vandiver

Marketing & Events Assistant: Mallory Romanowski

ADMINISTRATION

Business Manager: Tiffany Durocher

Business Associate: Kirsten Milano

Office Coordinator: Donna Curry

Receptionist: Cathy Varnado Brown

CREATIVE SERVICES

Creative Services Manager: Ellie Gray

Art Director: Hoa Vu

Senior Graphic Designers: Melinda Gonzalez Galjour, Sidney Rosso

Graphic Designer: Britt Benoit

STUDIO E

Creative Director: Timothy Coles

Custom Content Editor: Lisa Tramontana

Business Development Manager: Manny Fajardo

Multimedia Marketing Consultant + Custom Publishing: Judith LaDousa

Special Projects Coordinator: DJ Burton

AUDIENCE DEVELOPMENT

Audience Development Director and Digital Manager: James Hume

Audience Development Coordinator: Ivana Oubre

Audience Development Associate: Catherine Albano

A publication of Melara Enterprises, LLC

Chairman: Julio Melara

Executive Assistant: Brooke Motto

Vice President-Sales: Elizabeth McCollister Hebert

Chief Content Officer: Penny Font

Chief Digital Officer: Erin Pou

Chief Operating Officer: Guy Barone

Circulation/Reprints

TOP STORIES

Readers’ notes

About our profile of Maison Lacour, the Baton Rouge French restaurant that has been around for nearly 39 years:

“A favorite of ours! The only place we can get full service in French.” —@toutvabienbr, via Instagram

“Best people I have ever worked for. Haven’t worked there in about 20 years, but they are still family!”

—Bradley McWillie, via Facebook

Re: Our Instagram staff photo dump from January’s sneaux day, when Baton Rouge’s biggest snowfall since 1940 turned the city into a winter wonderland:

“It’s just crazy to think that this actually happened!”

—@forage_br, via Instagram

Comments and analytics are from Jan. 1-31, 2025. They have been lightly edited for clarity and brevity.

Get out the vote

Have you cast your ballot yet?

Voting for this year’s Best of 225 Awards is open now through April 8

The ballot comprises the people and businesses that received the most submissions during the write-in nomination period this winter.

The Capital Region’s original reader’s choice poll, Best of 225 has spotlighted the city’s most beloved restaurants, bars, people and businesses for two decades.

Your votes will determine who takes the 2025 crown in categories like Best Burger and Best Local Place for a Date Night.

Pick your faves at 225baton rouge.com/bestof225

VOTE HERE!

COLLINRICHIE

WHAT'S UP

Bowled

over

Southern University Women’s Bowling has its eye on the prize

BY MADISON COOPER

PHOTOS BY COLLIN RICHIE

SOUTHERN UNIVERSITY

Women’s Bowling is on a roll.

The team has won the Southwestern Athletic Conference regular season title for three seasons in a row. Head Coach Barry Doyle says winning subsequent titles has been “just as sweet as the first one.”

But this month, the Lady Jags are eyeing a bigger prize. The seniorled group is focused on a SWAC Women's Bowling Tournament championship, a victory it hasn't claimed since 2011.

The team heads to Arlington, Texas, March 21-23, to compete against conference rivals like Alabama State, which defeated Southern in the best-of-seven title match last season.

Team captain Jailyn Rogers, a senior herself, says the team is calling the championship

tournament its “last ride.”

“Our goal is always the same: to win it all,” says Doyle, a lifelong bowler who’s been named the SWAC Bowling Coach of the Year three out of the four years he’s been head coach at Southern.

Typically seen as more of a hobby than a sport, there’s much more work and training that goes into bowling than meets the eye.

The Lady Jag bowlers train like any other Southern athlete to build up stamina. The team practices six days a week for two to three hours each session, focusing on core work, conditioning, running and lifting weights.

“Bowling isn’t slinging the ball down the lane and hoping that it strikes,” says Rogers, a Firstteam All-SWAC athlete who was recruited to Southern to bowl.

The Lady Jags practice hitting

spares and strikes as many times as possible and performing drills, so the feeling comes naturally.

“It’s a lot of being able to repeat shots, which is the name of the game,” Doyle says.

Rogers adds, “Each tournament we go to has a different oil pattern on the lanes, and with that, you have to play it differently.”

With so much time together, the team has formed a tight-knit bond.

“These girls have become my sisters more than anybody,” Rogers says. “They’re like family.”

And with four out of the seven

players being seniors, plus other seasoned athletes on the lineup, Doyle says the Lady Jags are feeling confident and focused heading into the championship tournament.

“The team is fired up, and they’re ready to go,” Doyle says.

The common goal is continuing to drive them, Rogers adds.

“Once we want it, we go get it. … We know that we have a strong team and a lot of talent,” she says. “We’re very diverse in how we play the lanes.” gojagsports.com

SAVE THE DATE

March 21-23

The SWAC Championship will be held at the International Bowling Training and Research Center in Arlington, Texas. Follow the team on Instagram at @southernu_ bowling or the hashtag #SUcof

Southern bowlers

Jailyn Rogers and Naomi Smith with Head Coach Barry Doyle

The Lady Jags won the SWAC regular season title the last three years.

ONE BOOK ONE COMMUNITY 2025:

BRINGING THE COMMUNITY TOGETHER THROUGH THE POWER OF READING

This spring, the East Baton Rouge Parish Library invites the entire community to come together through its “One Book One Community” series, featuring the thought-provoking book Season of Life by Pulitzer Prize-winning author Jeffrey Marx.

The book, which follows the story of a high school football coach and the lessons he imparts to his players, serves as a powerful exploration of mentorship, community and personal growth. As Assistant Library Director Mary Stein explains, “This book is a quick, easy read that appeals to both men and women. Whether you’re a teacher, a coach, a parent, or simply someone who wants to make a difference in a young person’s life, this book will resonate with you.”

companion programs and events centered around the book. This includes a special appearance by Marx, as well as an author talk by Jill Rigby Garner, author of the book StrongHeart: Cultivating Humility, Respect, and Resiliency in Your Child , which explores the importance of building strong character in young people.

The One Book One Community concept began in 1998 with the Washington Center for the Book’s project, “If All of Seattle Read the Same Book.” Today, cities and towns all over the nation strengthen their communities through a celebration of reading.

To kick off this year’s initiative in Baton Rouge, the library will host a lively tailgate party on March 14, complete with football-themed activities, music and even some special guests. “We want this to be a fun, engaging event that brings the community together,” Stein says. Throughout the month of March and into April, the library will offer a variety of

Season of Life is available through the library in traditional book format, as well as an e-book. “One of the things that makes the library so special is our ability to reach people wherever they are,” says Stein. “Whether you prefer to engage with our programs in person or through our digital platforms, we’re committed to providing opportunities for growth, connection and community.”

As the community gathers around this shared reading experience, the East Baton Rouge Parish Library hopes to inspire a renewed sense of purpose and a deeper commitment to supporting the next generation.

“At the end of the day, this is about more than just a book,” Stein says. “It’s about investing in our youth, strengthening our bonds as a community and reminding ourselves of the power of mentorship and personal growth. We can’t wait to see what this program inspires in the weeks and months to come.”

UPCOMING ONE BOOK ONE COMMUNITY EVENTS AT THE MAIN LIBRARY AT GOODWOOD:

March 14 : Tailgate Kickoff Party. This free event, from 5-8 p.m., features catered food, appearances by local sports mascots, face painting, balloon twisting, music and more.

March 23: Author talk. Hear from Jill Rigby Garner, author of the book StrongHeart: Cultivating Humility, Respect, and Resiliency in Your Child .

April 27: Author talk.

Hear from author Jeffrey Marx himself from 3-5 p.m.

Easy street

FROM FOOD TRUCK to kiosk to storefront, Street Food Munchies opened its first brick-and-mortar on Florida Boulevard in January. Owner Lataoya Jett has always wanted to have a location in north Baton Rouge. “I wanted to expand. … I wanted people to be able to taste this food every day of the week,” she says.

Compiled by Gracelyn Farrar

At her new location, diners can expect more of her rich, New Orleans-inspired dishes, like stuffed baked potatoes, loaded pastas, yakamein, packed salads and gumbo. The restaurant will also host events, offer catering services and serve up weekday lunch specials. streetfoodmunchies.com

What else is new?

Coffee, coffee, coffee

Coffee pop-up House Brew has opened its first permanent location in downtown Baton Rouge on Florida Street. Customers can see their drinks being made in the open concept that operates like a “coffee lab,” according to co-owners Manning Bergeron and Joe Foster. House Brew shares the space with sister company Smoky Bean Roasting Co. and multimedia studio Digital Knomad. Find it on Instagram at @housebrew225

Top shelf

Local mixologist Alan Walter has been named a James Beard Award semifinalist. He is the first Baton Rougean to be featured on the prestigious list, and is recognized in the Outstanding Professional in Cocktail Service category. Walter previously worked with The Brakes Bar, Beausoleil Coastal Cuisine and Proverbial Wine Bistro and plans to open a new local venture this spring.

Taco belle

Vals, a Mexican-style restaurant and bar from New Orleans, will open in the former Rock Paper Taco building on Perkins Road. Vals is owned and operated by the James Beard Awardwinning CureCo hospitality services company. Vals co-owner Matthew Kohnke says a Baton Rouge location has been a goal for some time, but several hurdles, like plans and a building permit, need to be crossed before opening. valsnola.com

Gumbo from Street Food Munchies

Scooped up

By Olivia Deffes // Photos by Avery White

Two local sweets shops have joined forces through an exciting new hire

COUNTERSPACEBR OWNER

Sarah Joy Hays has a sweet new gig, working with New Orleansborn Gail’s Fine Ice Cream as its director of creativity and quality control.

Expect fresh flavors with her bakery favorites mixed in, like the seasonal Carnival Cake—a sweet cream base with cream cheese chips, cinnamon and hunks of Counterspace’s king cake.

Hays started her job with Gail’s, part of the Hufft Marchand Hospitality group, in December. She aims to bring some inventive ideas to the ice cream shop, which has a location in the Perkins Road Overpass District as well as a New Orleans shop. She’ll think up modern flavors and reimagine classics while also checking in on the ice cream-making process and conducting staff meetings.

Gail’s has been keeping Hays busy—but she’s still firing on all cylinders over at Counterspace. She credits her hardworking team at the bakery and the employees at Gail’s for helping her make time to give herself creatively to both brands. And it helps, too, that the ice cream shop’s slower winter season has been in tandem with the bakery’s busy king cake production.

The collab came about when Hays was approached by co-owner Nick Hufft in November. Hays says Hufft was looking for a fresh way to keep Gail’s relevant and kept landing on her name, thanks to Counterspace’s reputation for originality. They eventually came up with the title of director of creativity and quality control for Gail’s. This role also means Hays is now part of the leadership team for

Hufft Marchand Hospitality.

“I love a good collaboration,” Hays says. “So much of the business that we’ve built with Counterspace is from working with other small businesses and local groups.”

The team over at Hufft Marchand is equally excited to join forces with Hays.

“Sarah Joy brings so much to the table with her talent and creative outlook on ice cream,” co-owner Lon Marchand said in a press release. “It’s an opportunity to make some really fun things happen in our ice cream world, and we are very excited about the future of Gail’s.”

Hays has already hit the ground running and added her own Counterspace twist to new and old scoops. She says she visits the Gail’s commissary kitchen

Gail’s Milk & Cookies flavor has been revamped with CounterspaceBR's salted chocolate chip cookie. (The cookie is not included—but baked goods could be added to the menu soon.)

in greater New Orleans about every week-and-a-half to oversee production and experiment with ingredients.

One of the new flavors, Unicorn Bar, uses almond extract, sprinkles and bits of the bakery’s Unicorn Bar treats.

Hays will also add her own twist to case classics—so far, she’s introduced Counterspace’s fan-favorite salted chocolate chip cookie pieces to tubs of Gail’s staple Milk & Cookies. Watch for her spins on seasonal flavors, too. And, she has some other ideas up her sleeve.

“I would really love to work out something with our cinnamon roll outside of king cake season,” she says. “I would really love to get a Champagne flavor. Our Champagne cake used to be super popular. … I think that figuring out some sort of sparkly Champagne flavor and having kind of a grown-up ice cream would be fun.”

Hays says the flavors she’s

helped debut so far have been wellreceived by both Counterspace fans and Gail’s regulars. Up next: She says baked goods could make an appearance at the ice cream shop in the future—ice cream sandwiches made with her sprinkle cookies and salted chocolate chip cookies might be on the way, she teases. She even

wants to collaborate with nearby restaurants to create unique flavors specific to the eateries for their dessert menus.

“It’s nice to have an opportunity to grow in what I do outside of the walls of Counterspace,” Hays says. “To have a new challenge, to have something that’s outside of myself and outside of what I have to build.

And it’s really nice to step into an established restaurant group and see how they run things. I’m already learning about how I can do things better and differently with my own business, just from how they operate their group. And that’s been really good for me, too.” gailsfineicecream.com and counterspacebr.com

You’re free to live your life out loud! Because you’ve got the compassion of the cross, the security of the shield, and the comfort of Blue behind you.

Sarah Joy Hays is the new director of creativity and quality control for Gail’s Fine Ice Cream.

Anass Echcharkaoui

ANASS ECHCHARKAOUI DOESN’T have much of a sweet tooth. Ironically, he spends most of his time concocting batters, drizzling chocolate and making thick waffles for his dessert shop, Bonjour.

Echcharkaoui took a leap of faith and opened the eatery’s first location in Ichiban Square shortly after moving to Baton Rouge in 2020. He found curating the menu an exciting challenge.

“If you’re hungry, you go to eat real food,” he says. “But you go for sweets after you eat. When you eat something and you’re not that hungry, you’re going to be picky and taste everything.”

Growing up in Morocco, Echcharkaoui remembers his mother always making desserts for family events. He credits his time with her in the kitchen as the main inspiration behind Bonjour. After graduating high school, he headed to France to study finance. There, he worked parttime jobs in crêperies and coffee shops. He fell in love with the craft.

Eventually, Echcharkaoui found himself in the Capital Region and says he quickly realized a lack of variety in dessert-focused businesses. He sought out crêpes, but was met with options like doughnuts, cupcakes and the ever-so-close pancakes. So, he decided to put the techniques he’d honed in Paris and Toulouse to work.

“If I’m giving you a crêpe, you have to finish it,” he says. “(I don’t want) it to be something that’s too sweet. … The crêpe by itself is not too sweet. The combination of the chocolate and the fruit makes it a good level of sweetness.”

Echcharkaoui found inspiration from other countries, too. Before opening Bonjour, he spent time in Belgium with a pastry chef pal who taught him all about working with chocolate. When he decided to create a breakfast menu (set to debut this April), he traveled to Italy, where a family member in the restaurant biz taught him the ropes.

“When I do something, I say ‘No, it has to be good,’” Echcharkaoui says. “Because a lot of people are like me. I know some customers don’t come here a lot. Some diet. Some don’t eat a lot of sweets. But, they know when they do want to eat something sweet, they come straight to Bonjour.”

Though Echcharkaoui has other interests outside of work—like spending time with family, gaming and hitting the gym—he’s almost always thinking about his craft. He says he's constantly coming up with new recipes or scrolling on social media to learn techniques that'll help create a next-level dessert experience at Bonjour.

And local sweets lovers have noticed. Echcharkaoui says Bonjour’s original location and its newer Denham Springs digs stay busy. He hopes to reach even more patrons with the new breakfast menu and other trendy dessert options he dreams up. Think: crêpes rolled up like sushi or stuffed with a Dubai chocolate bar filling.

His personal palate might favor salty and savory flavors, but professionally, Echcharkaoui is all about the sweets. bonjournas.com

–OLIVIA DEFFES

Dirtdevotion and P

Husband-and-wife-run Fullness Farm celebrates 10 years

BY MAGGIE HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE

ERCHED AT THE

south entrance of the Saturday Red Stick Farmers Market, the Fullness Farm booth holds tidy, tiered arrangements of colorful organic veggies.

There are tender ready-toeat lettuces and leafy greens, carefully washed and portioned in clear bags. There are bundles of carrots and radishes, raw materials for recipes or snacking. Broccoli and cauliflower make an appearance in cooler months, while plump tomatoes, eggplant and scads of different peppers beckon spring and summer regulars.

It’s a glimpse of the hundreds of varieties of veggies grown on about an acre-and-a-half on Nicholson Drive.

Founded by Baton Rouge natives Allison and Grant Guidroz, Fullness Farm turns 10 this year—an unlikely dream born of two people who experienced a eureka moment in college. Neither comes from a farming background, making their successful decade even more notable.

“Such a high percentage of businesses fail in the first year,” Grant says. “And then a smaller percentage make it to five years. Ten—wow. It’s been awesome.

I’m excited about the next 10.”

Allison chimes in.

“It’s hard to believe,” she says. “We’ve been so busy on the farm and raising our family to really stop and think about it.”

Indeed, while running one of Louisiana’s few exclusively organic farms, the two also wrangle kids ages 8, 5 and 2.

The Guidrozes grow produce to sell produce not just at the farmers market, but at Iverstine Butcher and to local restaurants, like longtime partner Cocha, as well. They also have a robust community-supported agriculture (CSA) program. Customers, or members, pay an upfront fee and in return receive a weekly allotment of seasonal produce. Fullness’ CSA, offered in the fall, spring and summer, has grown from about 25 members to up to 80 over the last six years.

The couple fell in love as undergraduate students at LSU, bonding over two shared interests: the importance of improving local food systems and a mutual commitment to the Christian faith. They would come to regard sustainable farming as their calling.

A pivotal moment came when they both took a class with LSU horticulture professor Carl Motsenbocker, an expert in

Birthday cards

As 225 celebrates its 20th anniversary year, we’ll also be spotlighting other organizations and businesses celebrating milestones in 2025.

Fullness Farms operates on about an acre-and-a-half on Nicholson Drive.

organic methods. Motsenbocker had also helped found Slow Food Baton Rouge, part of an international movement promoting local fare and farmers.

“We started to really see the importance of our community having access to fresh, good food,” Allison says.

They also believed they could farm organically, despite the common belief that Louisiana’s hot, humid climate demanded the use of chemical fertilizers and pesticides.

They married the summer after graduation and embarked on a three-year journey of working in organic farming. Stints included time as AmeriCorps members with Slow Food Baton Rouge, where they tilled local community gardens. They apprenticed

at Inglewood Farm, an ambitious organic operation in Alexandria, Louisiana, and they worked on an organic farm in Arkansas.

“When we returned to Baton Rouge, we just kept putting feelers out about what to do next,” Allison recalls. “We had no money and no land, but we just kept putting it out there, and it was crazy how one connection led to another.”

Developer Mike Wampold offered them access to a plot in his Harveston development on Nicholson Drive. The farm remains there and has become a signature feature of the neighborhood.

Louisiana’s year-round growing conditions mean a relentless hustle for farmers. Grant and Allison seed new plants every week, rotating

Rewind

crops so there’s always a good variety. Grant works the farm full-time. Allison also works the farm, but has embarked on other pursuits, as well. She serves as the farm manager at the Rouzan community garden and consults with homeowners about organic growing.

Farming isn’t easy—it’s fraught with interruptions from Mother Nature, which can range from drought to flood and even snow. But despite the uncertainty, the Guidrozes remain in genuine awe of farming’s simple magic.

“It’s a form of alchemy. Like, it really works,” Allison says quietly. “You can actually turn seeds and soil and water and sunlight into a business that provides good food for our community.” fullnessfarm.com

Back in 2016, 225 spent a morning in the dirt with Fullness Farm, which was then about a year old. “We intentionally started small,” Grant Guidroz told 225 at the time. “That was the advice we got from a lot of older farmers: ‘I don’t know what you think you want to do, but divide that in half.’ Starting small, you can focus a lot more on the quality.”

Fresh picks

Fullness Farm grows hundreds of varieties of organic produce. Here are a few to sample and how to use them.

Pea shoots

Sweet and nutty, these tender shoots are high in protein. Add them to salads or as a street taco garnish.

The spicy green adds freshness and zip to the top of a pizza.

The wide variety of colors appeal to kids.

Breakfast radishes Mild in flavor, these make a tasty garnish or snack.

Microgreens

These tiny guys are packed with nutrients and make an elegant garnish for any dish.

Cherry tomatoes

Sample the sweetness of both red and Sungold varieties.

Lettuces

Each bag holds a yummy range of colors and textures.

Big deal

How one of LSU’s biggest NIL stars navigates the game

BY MARK CLEMENTS

PHOTO BY COLLIN RICHIE

LSU BASKETBALL

SENIOR guard Trace Young may average just a couple minutes per game. Still, he’s one of the school’s most active athletes on the name, image and likeness (NIL) scene, thanks to his thousands of followers, day-inthe-life vlogs and partnerships with major brands like Under Armour and Mercedes-Benz.

Last year, Young was featured alongside household names like Jayden Daniels, Angel Reese and Olivia Dunne in Amazon Prime Video’s The Money Game docuseries, which followed college athletes as they navigated the changing NIL landscape.

225 chatted with Young to learn about what goes into an NIL deal and how he’s managed to grow his presence off the court since high school.

Trace Young transferred to LSU for the 2023-2024 basketball season and says he's seen his NIL opportunities grow.

You’re from Austin, Texas, and started college at Colorado State University. What went into your decision to transfer to LSU?

When I took that leap of faith and entered the portal, I knew I was going to sacrifice all the playing time I earned at Colorado State. But that was something that I was OK with because I didn’t really see myself pursuing basketball long after college. I just wanted to go somewhere where I could be the best version of myself. When Coach (Matt) McMahon was telling me all about the culture and the fan base, that was really appealing to me. I love basketball and it’s a big part of my life, but there are so many other things I love doing. As I’ve matured and grown in my walk with Christ, I’ve realized that basketball really is a small part of who I am.

When did you first start really focusing on content creation?

I started with just my iPod Touch when I was young, and I remember I was always taking videos and making trick-shot videos with my friends on iMovie. I got a little GoPro for Christmas from my mom—I begged for it—and this little starter camera and I brought it everywhere with me. Toward the end of high school, I really started upgrading my cameras, diving into the editing process and trying to really build the quality.

Carefully

“ ” AN OLD FASHIONED Easter Celebration

I’ve realized that basketball really is a small part of who I am.

How have NIL opportunities impacted you since your arrival at LSU?

The opportunities have just been endless. This is one of the biggest brands in the world, really. The brand deals and the NIL actually had no part in why I transferred here. LSU wasn’t even on the table for a while. Then, at the last minute, they called me and said, “Hey, we think you’d be a great fit for the program.” The brand was just an extra bonus. Now, I’ve seen my stuff grow a ton, and being a part of The Money Game community with Livvy, Angel, Jayden and everybody was an insane experience.

What is your process like when you get a branding or NIL opportunity?

At first when the NIL laws changed, I was trying to handle everything on my own. It was kind of overwhelming because I had a lot of people reaching out with different deliverables and contracts. The biggest thing for me was remaining true to who I am. I’ve had to turn down a lot of things. If the money is really, really good, but I’m promoting vaping or nicotine or something like that, it’s not worth me sacrificing the platform and the followers to promote something I don’t believe in. I’ve also accepted deals that are not even close to my going rates, or even do some promotions for free, if it’s something like a startup or aligns with my values.

What are your plans post-graduation?

My father and I founded a company called Ballogy. It’s a sports development app for athletes and coaches. Coaches can go on (Ballogy) and there are different shooting drills, and you can just prop your phone up and go through a workout. It tracks all your makes and misses and all the analytics. We do basketball, football, soccer— eventually it’s going to be all sports. It’s something that I’m passionate about: the business side of sports. I’ve been the creative director for that company since we founded it. I will pursue all my content creation stuff because I love it and it’s making good money, but I’ll probably be doing Ballogy full-time as well and trying to blow that up.

APRIL 13 | 2 - 4:30 PM

The annual Easter celebration hosted by the museum is back!

Visitors can enjoy various customs associated with Easter in Louisiana. The event will include Easter Bunny photos, egg dyeing, paquing, races, and egg hunts with prizes-something for the whole family to enjoy!

EGG HUNT TIMES:

2-5 yrs: 3:00 PM 6-8 yrs: 3:30 PM 9-12 yrs: 4:00 PM

TICKET INFORMATION:

: Korean, Peruvian, Jamaican, Thai, Honduran, Cuban, Indian and much more!

in the in the where world?

Amid growing diner demand over the past decade, global fare has soared to new heights in the Capital Region

Photos by COLLIN RICHIE

Customize your own bowl at Okki Tokki, like this one with Korean fried chicken bites, cabbage, kimchi slaw, roasted corn, pickled onions, smashed avocado and OT Sauce.

Intro by MAGGIE HEYN RICHARDSON

RGANIZERS WILL NEVER forget that Thursday evening in May 2023.

Traffic snarled along Government Street, backing up to the interstate, as patrons poured into the first Night Market BTR at the Electric Depot in Mid City. Eager to celebrate Asian culture, they lined up for tastes of salmon bombs, Korean corn dogs and okonomiyaki, a Japanese pancake street food.

That is—if vendors didn’t run out.

An unexpected 2,500 attendees crowded the event, far surpassing expectations.

Months before, organizer Laura Siu-Nguyen had visited a night market in California with her husband, Kenny Nguyen. The outdoor festivals, which have deep roots in East Asian culture, have spread across the globe over the last 20 years. The couple, vocal Baton Rouge proponents, believed the city needed its own.

Siu-Nguyen recruited about 20 food and art vendors. Working closely with the restaurants Boru Ramen and Sweet Society, she held the gathering that May in conjunction with Asian/Pacific Islander Heritage Month.

“I expected maybe 200 people to show up,” she recalls.

By 2024, the festival’s second edition had doubled its number of vendors and relocated to downtown Baton Rouge. This time, 10,000 attendees shuffled shoulder-to-shoulder in Rhorer Plaza. And the 2025 event, slated for May 10 with about 60 vendors along Spanish Town Road, promises to be even bigger and more inventive.

“My challenge to all the vendors is: People are coming into the festival for the vibes, but they also want to try new foods they’ve never tried before,” Siu-Nguyen says. “You have a community in Baton Rouge that is more open-minded than we’ve ever been before.”

Night Market BTR ignited something that has been brewing in the Capital Region—and across the country. Local diners are more interested than ever in global cuisine.

It’s a trend that has evolved quickly over the last decade, with the rise of new small businesses, restaurants and boundary-bending operators

inspired by world flavors. It builds on an already robust base of local international concepts, but it suggests a new level of diner engagement. The desire for more global offerings was a commonly cited request in an open-ended survey of 675 Capital Region diners that 225 conducted last summer.

“People are more interested,” Boru Ramen and Sweet Society co-owner Patrick Wong echoes. “They’re more receptive to new things.”

The vibe has inspired Wong to evolve his 5-year-old concepts, Boru Ramen and Sweet Society. The pair of restaurants recently relocated to a shared space on Essen Lane, where Wong also added a trendy 20-machine claw arcade. Among numerous tweaks at Sweet Society, he installed a build-your-own boba bar.

The local growth squares with national trends.

Global cuisine has consistently been one of the fastest expanding subsets of

A build-your-own bowl with Korean fried chicken bites from Okki Tokki

Japanese cheesecake from EM’s Bakery

Caramelized Spam, snowkrab and caramelized beef onigiri rice balls from Oni

Binggrae Taro Flavored Milk Drink from Okki Tokki

Yeo’s Brown Sugar Soymilk from Okki Tokki

Number of attendees at the 2024 Night Market BTR, representing a 300% jump from the 2023 debut event’s 2,500 festivalgoers

—Night Market BTR founder Laura Siu-Nguyen 10,000

“People are coming into the festival for the vibes, but they also want to try new foods they’ve never tried before.”

the hospitality industry, according to national market research firm af&co. Citing Gen Z as an accelerant, it declared the “appreciation for global flavors, unbound by tradition” to be one of seven macro trends defining the dining world in 2025. Its report also singled out Asian convenience foods and snacks, as well as late-night Asian dessert cafes, among the biggest fads to watch in 2025. And it predicted dondurma—Turkish ice cream—as an emerging player.

Historically, it’s taken several years for culinary trends seen on the East and West coasts to make their way to smaller metros like Baton Rouge. But social media has vaporized the timeline. TikTok catapulted foods like cloud bread and upgraded instant ramen, inspiring diners everywhere to seek them out at home.

Shawn Cao and Riley Dunaway say participating in last year’s Night Market BTR encouraged them to launch their Oni pop-up, bringing Japanese rice balls all over town.

“When there’s a food pop-up, there’s this curiosity. People are like, ‘Ooh, what do they have?’”

—SHAWN

CAO, co-owner of Oni, a Night Market BTR vendor that launched a pop-up business afterward

Local restaurants and cottage businesses have answered the call. After the pistachio-filled Dubai chocolate bar went viral last summer, Baton Rouge boutique chocolatier Chocolate Bijoux created its own version. French-inspired dessert shop Bonjour similarly riffed on the trend, bringing Dubai chocolate crepes and a spinoff treat, the strawberry kunafa cup, to its Baton Rouge and Denham Springs storefronts.

Operators say patrons are more educated and enthusiastic about the latest global flavors.

“That’s the biggest thing,” says Jordan Ramirez, owner of the pan-Asian street food eatery Chow Yum. “People’s knowledge of food and ingredients has just grown so much over, I’d say, the last five years. And they have more access, with places popping up all over town.”

Ramirez chuckles that one of his menu staples has hit numerous local menus, including the buzzy Colonel’s Club nearby.

“People’s knowledge of food and ingredients has just grown so much. … And they have more access, with places popping up all over town.”

—JORDAN RAMIREZ, owner of Chow Yum

In recent years, the Capital Region has seen a profusion of Latin American spots bypassing the TexMex label. Think: newer “modern Mexican” concepts like Modesto Tacos Tequila Whiskey, pictured here.

“You see bao buns everywhere now,” he says.

Ramirez points not just to restaurants answering consumer tastes, but to the nearly 30 international stores and supermarkets in Baton Rouge, too. To supply Chow Yum, he visits longtime Asian grocery Vinh Phat Market, along with Asian Supermarket, which opened in 2017. And he routinely sources spices from 10-year-old Kased’s International Market, a Middle Eastern grocery store.

Ramirez says one of the biggest changes he’s seen in the Capital Region is a profusion of Latin American spots bypassing the Tex-Mex label. Newer “modern Mexican” concepts like Modesto Tacos Tequila Whiskey, Blue Corn Tequila & Tacos, Luna Cocina and the brand-new Veracruz Restaurant expose diners to regional Mexican fare. And, 2-year-old Brasas Peru has revealed untapped enthusiasm for Peruvian food.

Meanwhile, Siu-Nguyen is responding to the appetite for other globally inspired events. Last year, she helped facilitate the Asian Mid-Autumn Festival at BREC’s Independence Park Theatre and Cultural Center, and she has reintroduced her Table Story series, a multicourse dinner pop-up held at local restaurants that celebrate heritage eats.

A dynamic by-product of Night Market BTR has been its ability to springboard some pioneering vendors into business.

One of those is the year-old pop-up Oni, a concept serving onigiri, or Japanese rice balls.

Founders Shawn Cao and Riley Dunaway say last year’s Night Market BTR helped them test their idea.

Selling out of over 700 rice balls supplied the confidence to launch a pop-up after the festival. Business has exploded since, with their schedule now booked six weeks in advance. They often collaborate with another Night Market BTR vendor, EM’s Bakery, which specializes in Japanese cheesecakes and other sweets.

“Response has been amazing,” Cao says. “When there’s a food pop-up, there’s this curiosity. People are like, ‘Ooh, what do they have?’”

Pass the plate

Brasas Peru offers a taste of Peru via Perkins Road

B y OLIVIA DEFFES

Brasas Peru’s lomo a lo pobre

Brasas Peru’s pasta a la huancaina

Brasas Peru’s whole fried fish

ROWING UP IN Peru, Giannina Chavez says there was always something to eat. She’d start her mornings in Lima with large breakfast spreads, and filling portions were always shared through dinner.

“We are big eaters,” she says. “I remember coming back from school and thinking, ‘Oh my god, what has my mom cooked?’”

Today, Chavez shares her love for her homeland’s cuisine through Brasas Peru, the Perkins Road eatery she owns with her brother, Renzo Ibanez, and sister-in-law, Carolina Ayala. The menu is rooted in the Peruvian cuisine she was raised on, with most of the dishes inspired by family recipes and traditional staples.

There’s sweet, smoky charcoal chicken—one of the country’s most popular dishes—with whole chickens marinated for two days and cooked in Peruvian rotisserie ovens. Or, sample spaghetti noodles coated in huancaína, a peppery yellow sauce from the Andean region.

But don’t be surprised to find other influences. A lot of Peruvian food has diverse flavors, Chavez says, thanks to an influx of transplants and immigrants coming to the South American country. Sample arroz chaufa, a

Dining destinations (2021-now)

New stamps for your foodie passport: Capital Region arrivals in recent years

ABU OMAR HALAL (2021)

159 W. State St. 12812 Coursey Blvd., 2B

This Houston-born halal food truck slings shawarma wraps, loaded fries, kebabs and more. abuomarhalal.com

JAMAICAN VIBES

CUISINE (2022)

4763 Airline Highway

Find jerk pork and brown stew beef at this eatery, which operated as a food truck before its brick-and-mortar. Find it on Facebook

CHAI THAI-LAO (2023) 8733 Jefferson Highway

Try Thai and Laotian dishes by a mother-daughter duo. chai-thai-lao.com

SAZON LATIN GRILL (2023) 1230 O’Neal Lane, Suite 4

Chew on Cuban and Colombian fare like arepas and loaded tostones. sazonlatingrill.com

fried rice dish with Chinese influences; and fresh ceviches, spiced up with Peruvian peppers and studded with roasted corn kernels.

Some days, Chavez and her team will move tables around and welcome local salsa classes, sweeping diners into other authentic experiences.

“I wanted to give Baton Rouge something new and fresh,” Chavez says about opening her restaurant back in 2023. “It’s the capital of Louisiana, so it needs to have a little bit of everything, cultural-wise.”

Chavez says business ebbs and flows, but her customers tell her they appreciate having a new kind of cuisine in town. Baton Rouge has long lacked a sit-down Peruvian restaurant, and some have never had a chance to try the food before. Chavez says Brasas Peru is also great for aspiring travelers to whet their appetites with the country’s signature dishes.

She encourages locals to support restaurant owners who are trying to share parts of their heritage.

“(Food) can give you the magic of traveling to a place without physically going,” she says. “People should appreciate having diversity here.”

Getting a taste of another country’s customs might be as easy as stopping into a restaurant within city limits. No plane ticket needed.

brasasperubr.com

HIKARI RAMEN (2024)

7474 Corporate Blvd., Suites 106-107

Rice burgers, milk teas and large steaming bowls of ramen are faves at this new spot. hikariramen.com

OH K-DOG (2024) 5271 Highland Road

Brasas Peru co-owner Giannina Chavez

This chain’s BR digs boasts fluffly, golden slices of egg toast, and Korean corn dogs rolled in starchy potato cubes or dusted with Flamin’ Hot Cheetos. ohkdog.com

OKKI TOKKI (2024) 549 Main St.

Pile on the Koreaninspired toppings for a unique build-your-own meal experience. Find it on Facebook

BESTEAS SIP & BITE (2024) 1082 W. Lee Drive, Suite B

Bring your bestie—this cafe pumps out bevs like milk teas and treats like taiyaki and banh mi. besteasbr.com

CHENG’S RESTAURANT & BAR (2021) 7951 One Calais Ave. chengsrestaurant.net

PHO 97 (2022) 15540 George O’Neal Road Find it on Facebook

PHO VIET NOODLE HOUSE (2022) 503 Louisiana 30 W., Suite F phovietla.com

TAP 65 (2022) 515 Mouton St., Suite 103 tap65.com

ALEXA'S DULCERIA & MARKET (2024) 5201 Nicholson Drive, Suite F Find it on Instagram at @alexasdulceriabr

GENERAL TSO’S CHICKEN (2024) 7064 Siegen Lane, Suite L Find it on Facebook

HABANEROS (2024) 10155 Perkins Rowe, Suite 110 habaneroscuisine.com

LITTLE KITCHEN (2024) 940 O’Neal Lane Find it on Facebook

TULUM’S GRILL & CANTINA (2024) 151 Bass Pro Blvd., Suite A tulumsgrill.com

Royal RoyalTreatment Treatment

Savor Jamaica’s national dish and more Caribbean fare at Royal Taste of Jamaica B y JENNIFER TORMO ALVAREZ

DAVID AND MIYA Suarez think of Kingston often. It’s home— where the couple’s adult children still live—and it’s also the muse of their restaurant, Royal Taste of Jamaica.

After its 2018 beginnings as a catering business and a 2020 stint inside the former Millennial Park shipping container development, the eatery settled in 2021 at the Beauregard Town building formerly home to Christina’s breakfast café.

The interior is doused in a tricolor palette that pays homage to the Jamaican flag, with brick walls coated in golden yellow paint.

It’s one of the few restaurants in the area to find plates like ackee and saltfish. Crowned the national dish of Jamaica, it’s a medley of crumbly cod and ackee, a Caribbean fruit. With its buttery hue and fluffy appearance, boiled ackee almost resembles scrambled eggs. But though ackee and saltfish is often eaten for breakfast, the fruit’s texture is smoother, with a neutral flavor that soaks up the fish’s salty, garlicky, peppery seasonings.

“We wanted to bring something different to Baton Rouge,” Miya says.

The Suarezes are both converted vegetarians, but their memories of the island nation guide their loving preparation of curry goat and jerk chicken. And as diners dig into oxtails bathed in brown gravy, perhaps they, too, will picture the country’s warm sunshine, seaside street food vendors and rolling reggae music. royaltasteofjamaica.com

Royal Taste of Jamaica owners David and Miya Suarez

TO TRY Royal Taste of Jamaica’s curry goat

ZORBA’S GREEK BISTRO (2015 reopening) 5713 Essen Lane, Suite B zorbasbistro.com

AVA STREET CAFE (2016) 5207 Essen Lane avastreetcafebaton rouge.com

UMAMI JAPANESE

BISTRO (2016) 3930 Burbank Drive umamibr.com

MI TIERRA (2018) 13213 Perkins Road mitierrala.com

SOJI: MODERN ASIAN (2018) 5050 Government St. eatsoji.com

SWAGAT INDIAN CUISINE (2018) 15380 George O'Neal Road swagatbatonrouge.com

CANNATELLA GROCERY (2019) 3869 Government St. cannatellagrocery.com

Royal Taste of Jamaica’s ackee and saltfish

SOLERA (2019) 4205 Perkins Road solerabr.com

BONJOUR (2020) 5727 Essen Lane, Suite D | 240 Range 12 Blvd., Suite 107, Denham Springs bonjournas.com

MODESTO TACOS

TEQUILA WHISKEY (2020) 3930 Burbank Drive eatmodesto.com

LA SALVADOREÑA RESTAURANT (2015)

3285 Nicholson Drive

Load up on Salvadoranstyle tamales and thick pupusas stuffed with cheese or meat, accompanied by tangy pickled cabbage. lasalvadorena restaurantla.com

BULLFISH BISTRO (2016)

14241 Airline Highway, Suite 105

Tropical cocktails and elegantly plated Haitian Joumou Soup, jerk chicken and oxtails are primers on Caribbean comfort food. thebullfishbar.com

COCHA (2016)

445 N. Sixth St.

The indoor-outdoor downtown restaurant lets local produce call the shots in a rotation of global bites: Venezuelan-inspired arepas, Indonesian stir-fry, Spanish-style octopus and even a Japanese riff on patatas bravas. cochabr.com

BAO VIETNAMESE KITCHEN (2017)

8342 Perkins Road

Vietnamese-style chicken wings, bright bowls of vermicelli, zesty banh mi sandwiches and restorative bowls of pho are mainstays of this casual café. baovietkitchen.com

LOS ALVAREZ

EXXPRESS LATIN FOOD (2017)

850 Gardere Lane, C

Sample Honduranstyle breakfast empanadas, pastries or baleadas (flour tortillas stuffed with beans and cheese). losalvarezexxpress latinrestaurantla.com

BLUE CORN

TEQUILA & TACOS (2018)

7673 Perkins Road, A5

Savor earthy mole sauces, delicately sliced aguachile and flights of smoky mezcal. blue cornrestaurant.com

CHOW YUM (2018)

2363 Hollydale Ave.

This Asian street food-inspired joint is all over the map, with curry crab claws, bulgogi dumplings and luscious ramens. chowyumbr.com

BORU RAMEN + SWEET SOCIETY (2020)

4957 Essen Lane

Slurp Boru’s housemade noodles served over Tokyo-style broths. After, sashay next door to Sweet Society for Korean bingsu and Japanese taiyaki. Find them on Facebook

TURKISH AND GREEK CAFE (2020)

8312 Florida Blvd., Suite G

Share a spread of kebabs or a mezze platter of dips. Don’t skip a pot of Turkishstyle tea. Find it on Instagram @turkish _and_greek_cafe

Flavor fusions

Capital Region menus are melting pots of globally influenced flavors. Here are some mouthwatering mashups to try

By OLIVIA DEFFES

Mlem Mlem’s crinkle cookies

Mlem Mlem’s ube tres leches

Mlem Mlem’s pandan horchata

HE SAYING GOES: “Two is better than one.” The same often goes for cultural influences in American food.

Not only are Red Stick restaurants increasingly bringing us global eats, they’re also blending ingredients and dishes from different countries to create one-of-a-kind experiences. It affords our taste buds a passport to travel between destinations in one innovative bite. Open wide. Here comes the plane!

Pandan and ube tres leches

from Mlem Mlem

Locations vary

Cinnamon, whipped cream and three types of milk: That’s the standard for a traditional tres leches cake. But sweets pop-up Mlem Mlem is adding bold pandan and ube for vivid green and positively purple slices. Mlem Mlem—whose name is inspired by a playful Vietnamese expression for “yummy”—also embeds Asian flavors like black sesame and red bean to treats like crinkle cookies. Find it on Instagram at @mlemmlem.llc

Pork al pastor baos

from The Patio Tex-Mex Fusion

7655 Old Hammond Highway

When Magnolia Restaurant Group, also behind Umami Japanese Bistro and Geisha, Sushi With a Flair, opened this Tex-Mex spot in 2024, it added a section to its menu titled “Asian Inspires.”

Think: tostadas with sashimi-grade tuna, beef tacos fashioned like Thai lettuce wraps and more. The pork al pastor baos are topped with pickled red cabbage and homemade yuzu and stuffed in a steamed and lightly fried bun. thepatiotexmexfusion.com

Gyros tacos

from Los Reyes Mexican Grill

11333 Coursey Blvd. and 1072 W. Lee Drive Greek and Lebanese flavors meet Mexican classics at Los Reyes, co-founded in 2017 by one of the partners behind Albasha Restaurant. It has classic brisket and shrimp tacos, but you can get shaved lamb and sliced beef garnished with a creamy pepino sauce in your tortillas, too. Greek proteins are also available in sizzling fajitas. Opa! losreyesbr.com

Chicken

aeropuerto

from Aji City

4860 La. Highway 19, Zachary

Fried rice became a staple in Peru after an influx of Chinese immigrants during the 19th century. Try some at this Peruvian fusion food truck that’s been rolling in Zachary since 2023. The chicken aeropuerto fried rice combines fried egg noodles, grilled chicken thighs, fried egg, green onions, bean sprouts, sesame seeds and a soy sauce blend. Peru might be over 10,000 miles from China, but here, the countries come together in one to-go box. ajicity.com

Butter chicken ramen from Tap 65

515 Mouton St., Suite 103

Have your butter chicken and slurp it, too. This 2022 arrival marries the Japanese dish with Indian-inspired saucy butter chicken for a truly comforting pairing. Forget the rice—Tap 65 is sending noods and a soft boiled egg in this menu staple. In fact, the eatery regularly slings Frankensteined specials like butter chicken arancini, thandai tres leches and other goodies. tap65.com

Asian and Cajun seafood from Ombu Buffet

3202 S. Sherwood Forest Blvd

Open since November 2024 in the former Volcano Korean BBQ & Hot Pot space, Ombu Buffet serves sushi, lo mein and Louisiana-style seafood boils all on the same line. And, it’s all you can eat. That’s right. Build a plate with boiled shrimp, snow crab legs, crawfish, sashimi, egg rolls and whatever else you can make room for. Find it on Facebook

Mlem Mlem owners Kelly Pham and Vina Pham

Small world

Small world

These 9 local bites are a real trip

By MAGGIE HEYN RICHARDSON

BATON ROUGE’S ROBUST dining scene bursts with even more flavor now, thanks to its expanding, and ever-evolving, backdrop of international bites. Pledge to explore exciting dishes like these across the Capital City.

Halo halo

from Little Kitchen

940 O’Neal Lane

Savor authentic Filipino fare at this stationary food truck, and don’t forget dessert. The halo halo is a blissful shaved ice treat layered with fruit, tapioca, jellies and topped with Filipino ice cream. Find it on Instagram at @littlekitchenbr

Tiger paw taiyaki

from Sweet Society

4957 Essen Lane

In its newest iteration on Essen Lane, Sweet Society now features a custom taiyaki you can only find in Baton Rouge. Instead of the traditional fish shape, the cookie pocket is molded like a tiger paw. Order with Japanese ice cream or stuffed with fillings like red bean, Nutella or custard. Find it on Instagram at @sweetsocietybr

Bone marrow pho

from Umami Japanese Bistro

3930 Burbank Drive

Umami’s new bone marrow pho brunch special shows the velvety magic of meat close to the bone. Extracted morsels combine beautifully with the pho’s hypnotic broth. Here, the steamy Vietnamese staple is served in a Japanese restaurant and accompanied by a Chinese doughnut. How’s that for globetrotting? umamibr.com

Lomo saltado from Brasas Peru

7520 Perkins Road

Peru’s diverse cuisine is one of the world’s most interesting, often melding indigenous ingredients with the country’s many immigrant communities. Try Brasas Peru’s lomo saltado, a savory beef stir-fry served with rice and French fries. brasasperubr.com

Oxtails and rice

from Bullfish Bistro

14241 Airline Highway, Suite 105

A bold, red wine-infused Creole sauce drapes meaty beef oxtails served with a side of jasmine rice. The popular Caribbean eatery is manned by Johnson & Wales University-trained chef Angel Lombrage. thebullfishbar.com

Sambath owner Kong Sambath Lim with her daughter, Suasdey Julia Pha

Amok fish from Sambath Donuts & Thai Food 5703 Essen Lane, Suite A3 A national dish of Cambodia, this delectable curry features fish gently poached in lemongrassinfused coconut milk. The fact that it’s served in a doughnut shop with a Thai lunch menu is reason enough to check it out. sambathdonuts.com

Chana masala from Swagat Indian Cuisine 15380 George O’Neal Road

The Indian eatery’s numerous vegetarian options include chana masala: chickpeas and aromatic veggies cooked with warm, traditional spices and served with basmati rice and naan. swagatbatonrouge.com

Japanese cheesecake from EM’s Bakery

Locations vary

Experience light, airy Japanese cheesecakes in flavors like ube, pandan, matcha, Fruity Pebbles, coffee, miso or strawberry. Order by DM, or sample slices at Umami Japanese Bistro, Teatery Tea & Tapioca and Bao Asian Market & Deli. Find it on Instagram at @emsbakery.br

Snowkrab or caramelized beef onigiri from Oni

Locations vary

Fans of this year-old pop-up can’t get enough of its handheld Japanese rice balls. Known as onigiri, they’re served in a variety of flavors, such as mouthwatering sweet-savory caramelized beef or snowkrab, pictured here. Find it on Instagram at @oni_225

Michelle Huynh, the co-owner of EM’s Bakery, with Night Market founder Laura Siu-Nguyen

Snowkrab onigiri from Oni

I CARE: 42 YEARS ON FRONT LINES OF SCHOOL SUBSTANCE USE PREVENTION

PROPERTY TAX THAT BENEFITS PROGRAM UP FOR RENEWAL IN MAY

Since 1982, the I CARE Program has served Baton Rouge students and the wider community with vital substance use and violence prevention.

Because youth substance use and its associated risks are as big a concern for students and the community as ever, the need for I CARE is as real today as it was four decades ago.

While the most recent annual survey of eighth, 10th and 12th grade students across the U.S. showed promising declines in adolescent substance use, there is sobering news involving the use of illicit drugs. Adolescent overdose deaths doubled from 2019 to 2020, largely due to fentanyl overdoses, and have remained at that level ever since.

“We’re always working to stay abreast of the trends so we can manage the prevention,” I CARE Director Erin Pourciau-Bradford says. She says I CARE’s mission and vision have not changed in 42 years, but the way they execute them has. Technology has changed the approach, as has the need to use effective social-emotional coping strategies and trauma-informed approaches.

“Substance use is about more than the substance. It’s connected to many things. We need to understand what those things are, because they end up being the catalyst to bad decisions. We want to get people into a good space to prevent potential substance use and then abuse,” Pourciau-Bradford, a 20-year educator and counselor, says.

In addition to an advisory council and board, I CARE works closely with law enforcement and other community partners that include the Gardere Initiative, The Safety Place, local hospitals and highway safety officials.

Making healthy lifestyle choices that lead to academic success

The goal of I CARE is to equip Pre-K through 12th grade students and their families in participating public and non-public schools with knowledge and skills to make healthy lifestyle choices.

The program’s 20 specialists provide individual and group sessions, visiting every public school in the parish each week, with additional visits as the needs demand, and work closely with mental health and other staff at the schools. Specialists also respond to a variety of crises, such as a school or community shooting, suicidal situations or deaths, and incidents involving student stress, grief or anxiety.

“We’re able to sit with kids, face to face, and develop relationships with students to determine what actions need to take place to make their situations better,” Pourciau-Bradford says. She says it’s a luxury a teacher with a classroom of 30 students doesn’t always have.

“Our ultimate goal is to make students academically successful,” she says. “To be academically successful, you have to be well.”

The I CARE team meets with students upon request and referral and is available

for presentations to public and private school audiences, as well as the broader community.

I CARE specialists are school system employees, and the program is publicly funded. A 10-year property tax renewal benefitting the I CARE Program is scheduled to be on the ballot for the May 3, 2025, municipal election.

Learn more about the I CARE Program at icare.ebrschools.org or scan the QR code.

This Month @ BREC [MARCH]

FREE FIRST SUNDAY: WOMEN’S HISTORY MONTH

Magnolia Mound: Museum + Historic Site March 2 | 2 p.m.

GLOW IN THE PARK: KICKBALL

Jackson Community Park

March 6 | 6-7:30 p.m.

THE EDGE OF NIGHT

Highland Road Park Observatory

March 7 | 5:30-7:30 p.m.

ZOO + ME MORNING

BREC’s Baton Rouge Zoo

March 8 | 9:30-11:30 a.m.

ROCKIN’ AT THE SWAMP

Bluebonnet Swamp Nature Center

March 8 | 9 a.m.-4 p.m.

VIBIN’ YOGA

Greenwood Community Park

March 11 + 18 | 6:30-7:30 p.m.

COFFEE AT COHN ARBORETUM

Laurens Henry Cohn, Sr. Memorial Plant Arboretum

March 12 | 9-10:30 a.m.

COMITE RIVER RUN

Comite River Conservation Area

March 15 | 8 a.m.-1 p.m.

SUNSHINE SOCIAL: A NIGHT IN EMERALD CITY Milton J. Womack Park

March 21 | 6-9 p.m.

ADULT FUN PICKLEBALL DOUBLES

TOURNAMENT Greenwood

Community Park Racquet Facility

March 22 | 8 a.m.-6 p.m.

GEAUX FITNESS FEST

Highland Road Community Park

March 22 | 10 a.m.-noon

PROFESSIONAL ARTIST SERIES

Baringer Art Center

March 29 | 10 a.m.-noon

SUMMER CAMP

REGISTRATION BEGINS MARCH 8 [FOR EBR PARISH RESIDENTS]

BREC.ORg/camps

BR BIKE FEST Extreme Sports Park at Perkins Road Community Park

March 29 | 10 a.m.-2 p.m.

YOUNG PICASSO’S

Milton J. Womack Park

March 29 | 10:30-11:30 a.m.

PAWS + COTTONTAILS DOG EGG HUNT

Raising Cane’s Dog Park at City-Brooks Community Park

March 29 | noon-3 p.m.

Claws

Another ’90s style staple is back: the claw clip. Here’s how this accessory encourages wearers to not let their hair down

BY OLIVIA DEFFES

PHOTOS BY COLLIN RICHIE

Jaw drop

Fun hair accessories from local shops and makers

1. Banana hair clip, $14 From Time Warp

2. Alien hair clip, $14 From Time Warp

3. Magic 8 Ball hair clip, $8 From Time Warp

4. Chill pill hair clip, $10 From Fleurty Girl

5. Gabby FruFru burgundy and rose gold resin claw clip, $10 From Local Supply

6. Louisiana state claw, $22 From Colette Bernard

7. Flower claw clips, $5 From Local Supply

8. Iridescent bow hair clip, $10 From Fleurty Girl

9. Cursor hair claw, $22 From Colette Bernard

10. Anatomical heart hair claw, $22 From Colette Bernard

HOPEFULLY, YOU HAVEN’T thrown away those toothy Goody clips from middle school. Because, yes, claw clips are having a moment … again.

Once popularized by Jennifer Aniston as Rachel Green in Friends and speckled through the hair of the young Olsen twins, these jawed accessories are now behind the chic updos of celebs like Kendall Jenner and Hailey Bieber.

Joshua Holder has watched many decades-old trends come back into style via Time Warp Boutique, the vintage shop he opened in 2000. He remembers the claw clips of the ’80s and ’90s. And now, they’re hot sellers at Time Warp.

“With everything, I think it’s just about how you can modernize things or do something different from the past,” he says. “That’s mainly what fashion is all about. It just recycles itself. ... Most designers today are just taking inspiration from older garments and older styles, and then creating collections around those details.”

But don’t expect boring, cookie-cutter hairpieces at local boutiques in 2025. Clips shaped like flaming Magic 8 Balls, bananas and UFOs line displays at Time Warp. There are fun shapes and styles everywhere from Bella Bella Boutique and Frock Candy to JM Boutique and Wanderlust by Abby. A claw clip will give any ensemble that extra oomph.

“It’s still functional,” Holder notes. “But at the same time, you get to add your own personal style.”

Lafayette artist Colette Bernard’s viral hair claws can be found around the Capital Region, as well. Making wacky clips shaped like berries, crawfish

claws and candy corn was life changing for Bernard. After her college campus in New York closed for the pandemic, she found herself back in her Louisiana childhood home designing merchandise to pay bills. She tried stickers, silkscreened bandanas and other mediums, promoting them all on social media. Then she turned three designs into hair claws.

“One of them happened to be a wisdom tooth, just by pure chance,” she says. “The dental industry found that design and blew it up. And that was how I got the idea for Career Claws, which I now have the trademark for. That’s how the hair claw thing started, and it is by far the most profitable thing that I’ve ever designed.”

Her Career Claws collection includes iconography associated with a slew of professions. There’s a coffee bean for baristas. Eyeballs for optometrists. Prescription bottles for pharmacists—and more. Last year’s top sellers included several health care-related designs. Bernard believes their popularity has a lot to do with employees wanting to keep their hair up on the job.

Bernard hand-draws her designs and sends them to manufacturers. They’re brought to life using bioacetate, a sturdy, ecofriendly material made of renewable resources. Career Claws and other hair clips from Bernard sell fast and can be found online, in her Lafayette shop, at pop-ups and through retailers like Local Supply in Baton Rouge. From martini glasses and anatomical hearts to flower bunches and hot dogs, claw clips have come a long way. And while those glossy black, tortoise print clips are cool again, the out-ofthe-box shapes and designs seem to be winning the hearts—and hairs—of buyers.

Wear your claws

Twist up your hair and secure it with a clip. Or, divide your hair half-up and half-down, and fasten the clip in place. Claw-clip artist Colette Bernard’s go-to? Space buns. That way she can show off two designs in one hairstyle.

“I went to school for sculpture, so wearable art has always been something that has been at the forefront of my portfolio in general,” she says. “There were so many ways that I had already been playing with objects of art. I’ve always kind of used objects and symbols in my work, and this was like the next thing to try out, and it just works.”

DIGIT

220%

Increase in keyword search interest for “claw clips” from December 2020 to December 2024.

SOURCE: GOOGLE TRENDS DATA

Serving looks

Food is having a moment in fashion

WE ARE WHAT we eat—and now more than ever, we broadcast it through our wardrobes. Bijou illustrations of cherries, olives, pasta shapes and coffee cups have been popularized by national clothing designers like Rachel Antonoff and Baton Rouge’s own Queen of Sparkles. At local shops, find snoballs, lobsters and bottles of hot sauce stamped on everything from

ONLINE

augustbatonrouge.com

localsupplybr.com

perlis.com

queenofsparkles.com

shopthechicgirl.com

timsgaragebr.com

COMPILED BY JENNIFER TORMO ALVAREZ

NOLA Couture snoball tie, $68 From Perlis

Southern Made “Eat Local” snapback hat, $32 From Tim’s Garage

Smathers & Branson hot sauce belt, $185 From Perlis

Bonfolk holy trinity socks, $20 From Local Supply

Light green cherry tank, $138, and shorts, $115 From Queen of Sparkles

Eshiroyal citrus pullover sweater, $248 From August Boutique

Blue-and-white striped oyster and lemon top, $184, and shorts, $138 From Queen of Sparkles

Mitzi Wear Tony’s earrings, $24 From Local Supply

Alémais “Surrealist” silk midi dress, $790 From August Boutique

Cherry pop necklace, $60 From CHIC

Kivari “Spicy Pepper” romper, $245 From August Boutique

Field guide

What to wear to next month’s Flower Fest

ROSES ARE RED; this year’s Flower Fest is blue. The event supporting St. Jude Children’s Research Hospital returns April 4-6 at Pointe-Marie with an Under the Sea theme. Expect towering aquatic sculptures carved from florals—and a sea of photo opps.

For advice on how to dress the part, we consulted founder Amy Vandiver. (Editor’s note: She is also 225’s marketing manager.) Here are her picks—whether you’re swimming to the gala or the outdoor festival, or both. theflowerfest.com

Don’t Look Back floral denim jacket, $79, and skort, $58 From JM Boutique

ASTR the Label

“Blythe” dress, $164 From Hemline Towne Center

Custom overalls, price upon request From Chelsea C. Juneau Custom Art

Acler strapless mini dress, $795 From Chattabox

From

Mac Duggal gown, $498

Chattabox

RISING STARS

This special section celebrates 14 young athletes from the Greater Baton Rouge area who are “Rising Stars” in their respective sports. Each one was selected by their school’s athletic leaders for demonstrating not just physical talent, but personal character as well. Scan the QR codes for stories about these outstanding young men and women.

A public awareness campaign for the Boys & Girls Club of Metro Louisiana was made possible due to the support of the local businesses featured in this section. Sponsors have no association with the students in this section except in a congratulatory role.

Caring for Generations

SPONSORED BY

PHOTOS BY: GLENN EMYARD

SPONSOR LETTER

CONGRATULATIONS!

Student athletes who rise to the top of their sport are in a special category of their own. While talent is certainly important, student athletes exhibit unique personality traits that help them succeed.

These include a competitive spirit, self-discipline, focus, confidence, and a commitment to their goals. These qualities will serve them well as they transition to adulthood and become leaders in their chosen fields someday.

The Baton Rouge Clinic congratulates the 14 students featured in 225 Magazine’s 2025 RISING STARS section. These elite athletes dazzle us with their incredible “star power” and the bright futures that lay ahead of them.

Alex Chenevert

Blaine Bradford

Nico Jones

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check

Keithon Womack

Josh Lim

Trevor Haman

Caroline Johnson

Ava Raymond

Kaylie Harris

Quentin Elisar

Easton Humphrey

Avery Papania

Ryli Martin

SPONSOR LETTER

CONGRATULATIONS!

I am delighted to extend my warmest congratulations on your well-earned recognition as a 225 Magazine Rising Star! This remarkable achievement is a testament to your dedication, relentless work ethic and outstanding accomplishments in both academics and athletics. As a coach, I have had the privilege of witnessing firsthand the level of commitment, sacrifice and determination it takes to be a student-athlete. Balancing academics and athletics is no easy task. It requires discipline, time management and resilience. I understand the long hours of training and the unwavering perseverance it takes to push through adversity. Yet, you continue to meet these challenges head-on with determination. I take great pride in seeing athletes like you grow not just in skill, but in mindset and maturity. You serve as an inspiration to your teammates, setting a high standard for hard work and dedication. You are a role model with a bright and promising future ahead. I have no doubt that you will continue to achieve greatness and leave a lasting impact on your sport and your community. Take pride in this well-deserved honor, and enjoy this moment you have earned.

Wishing you continued success in all your endeavors, both on and off the field.

Caring for Generations

Braylen Montgomery

KEITHON WOMACK

Central High School

SURE HANDED

The college offers are starting to roll in for the Wildcats’ standout receiver

KAYLIE HARRIS

Denham Springs High School

FULL SWING

The Yellow Jackets golfer has been turning heads since her freshman season

SPONSORED BY:

Zachary High School

BRONCO BALLER

This Zachary star can light up the scoreboard any given night

Catholic High

BALLING FOR THE BEARS

Shoot, pass or drive — this Catholic High hooper can do it all

St. Amant High School

GATOR GREAT

The All-District receiver has been a pivotal piece to the school’s success on the gridiron

BEAR DOWN

Catholic High’s standout safety will soon be showcased on the biggest stage

MONTGOMERY

Walker High School

SKY IS THE LIMIT

The Wildcats’ elite outfielder continues to catch the eye of baseball’s biggest scouts

BRICK WALL

Her dominance in goal has propelled the Redstickers right back to the top of the table

JOSH LIM

The Dunham School

A GEM ON THE DIAMOND

The Tiger shortstop has become one of the top prospects in the state

St. Amant High School

MODEL OF SUCCESS

The Gators’ standout outfielder will soon be taking his talents to the next level

GAME CHANGER

The Cubs’ star guard can impact any game with her dynamic playmaking ability

TREVOR HAMAN

The Dunham School

JACK-OF-ALL-TRADES

Offense, defense or special teams, this Tiger star can make his impact anywhere on the field

UTILITY PLAYER

With a big arm, a bigger bat and a solid glove, the Griffin standout can do it all

CHENEVERT

Brusly High School SPONSORED

BRAINS AND BRAWN IN BRUSLY

This Panther star is making a name for herself on the court and in the classroom

CONGRATULATIONS!

I want to take a moment to congratulate each and every one of you for your dedication, perseverance, and sportsmanship. Your hard work—both on and off the field—embodies the spirit of excellence that makes Baton Rouge a city of champions.

From the early morning practices to the late-night study sessions, you have demonstrated the resilience and determination that will carry you far beyond the game. Whether you’re scoring touchdowns, sinking three-pointers, running the extra mile, or giving it your all in the final seconds of competition, your commitment inspires not only your teammates but also your schools, families, and our entire community.

To the coaches, teachers, and families who support these young athletes— thank you for being their foundation and guiding them toward success. Your encouragement and leadership help shape the future of our great city.

As you continue to pursue your goals, know that Baton Rouge is proud of you. Keep striving, keep pushing, and always remember that the lessons you learn in sports—teamwork, discipline, and perseverance—will serve you well in life.

Congratulations again on your achievements, and best of luck in all your future endeavors!

Sid Edwards MAYOR-PRESIDENT

The Inspiration Center at Howell Park is a multi-use facility dedicated to the North Baton Rouge community by the Baton Rouge Law Enforcement and Criminal Justice Foundation (LECJF).

The facility will be operated by Boys & Girls Clubs of Metro Louisiana to provide a range of programs and services focused on youth development, mentorship, and community engagement.

Academic support and tutoring services

Health and wellness programming

Arts and cultural activities

Leadership and life skills training

Mentoring and counseling services

Visit lecjf.org/inspiration to learn more.

SEA change SEA change

A new era dawns for Louisiana Lagniappe

BY MAGGIE HEYN RICHARDSON

PHOTOS BY COLLIN RICHIE

KING CAKE Q&A

ST. PADDY’S PARTY RECIPES

The Pontchartrain at Louisiana Lagniappe

LAST YEAR

MARKED a significant milestone for Louisiana Lagniappe, the fine-dining restaurant on Perkins Road known for its Gulf seafood-centric menu. The concept celebrated 40 years in business, first opening in Destin, Florida, in 1984 before relocating to Baton Rouge in 1996.

Along with the anniversary, Louisiana Lagniappe experienced another big event. Founder and longtime owner Kevin Ortego sold the business.

In November, Ortego passed the torch to Alfred Kulici, owner and executive chef of La Contea Italiano Ristorante and a seasoned operator with six additional restaurants in Texas and Louisiana.

Ortego recalls the reaction from loyal patrons when news of the ownership change emerged.

“I’d run into people at the grocery store, and they’d say, ‘You can’t sell,’” Ortego laughs. “And I’d say, ‘Calm down. It’s going to be fine.’”

Kulici recognized the weight of taking on such a well-regarded restaurant. Louisiana Lagniappe has been a consistent top-placer in the Best of 225 Awards, winning Best Seafood Dishes nearly every year since 2012 and taking home the Best Overall Restaurant award each year from 2014 to 2017.

It’s also bucked industry trends: remaining a dinner-only establishment when restaurants feel the pressure to add more dayparts, and also sourcing seafood exclusively from the Gulf even amidst soaring postpandemic inflation.

“This restaurant is part of Baton Rouge history,” Kulici says. “Buying it wasn’t just an investment—it was about continuing its legacy and taking it to the next level.”

Kulici shadowed Ortego and his team for three months to learn

Taste of history

About this feature: Each month across our 20th year, 225 will revisit restaurants from our past coverage. From Capital Region classics and award-winners to trendsetters and hidden gems, these businesses have helped shape our dining culture.

every aspect of the restaurant’s operations, including how to execute its longstanding recipes.

“I wanted to learn the way they did it, so I made myself forget everything I already knew about things, like making a sauce or cooking pasta,” Kulici says. “I went into the kitchen, and said, ‘I’m here, and I want to start from the bottom.’”

Kulici says he was impressed by the Louisiana Lagniappe team’s precision, noting that ingredients down to salt and pepper are measured out meticulously every day. He also built relationships with Ortego’s decades-long seafood suppliers to maintain the restaurant’s standards.

The menu holds signature dishes like the Pontchartrain, fresh fish topped with fried

soft-shell crab, hollandaise sauce and honey-roasted pecans and almonds; and seafood-stuffed bell peppers with jumbo lump crabmeat and shrimp, finished with beurre blanc sauce.

Specials like the Cocodrie—a fan favorite of fish topped with soft-shell crawfish, artichoke hearts and hollandaise sauce—continue to draw regulars.

and tournedos: beef tenderloin medallions topped with sautéed shrimp, jumbo lump crabmeat and béarnaise sauce.

Operating as a dinner-only restaurant affords the kitchen team the luxury of day-long prep, Kulici says. Crews arrive at 6:30 a.m. to start assembling the menu’s foundational elements.

“We have an incredible crew,” Kulici says.

Kulici and his wife, Rudina Kulici, have been building relationships with Louisiana Lagniappe’s loyal customers while continuing to run La Contea on Jefferson Highway, which they opened in 2017.

Kulici sees opportunities for cross-pollination between the two restaurants, noting that owning Louisiana Lagniappe has already influenced his approach to cooking and operations at La Contea.

“I see Louisiana Lagniappe as the mother,” he says, “and La Contea as the son.” louisianalagniappe restaurant.com

Other offerings include traditional fried seafood, New Orleans-style barbecue shrimp

The Cocodrie special is topped with soft-shell crawfish.

Alfred and Rudina Kulici took over Louisiana Lagniappe in November.

Carnival KING

After sampling 88 king cakes in one Mardi Gras season, Louisiana author Matt Haines penned a love letter to the dessert

By Maggie Heyn Richardson

AS THE LENGTHY 2025 Carnival season comes to a close, Lousianaians are exceptionally positioned for a king cake post-mortem.

What were your favorites? Which bakery’s craft stood above the rest? And who better to discuss the festive pastry with than Matt Haines, author of The Big Book of King Cake?

The New Orleans-based writer and king cake enthusiast helps us peer into the history of the famed treat, sharing his personal favorite—and what new “Big Book” he’ll release this fall.

Quotes have been edited for clarity and brevity.

Your book makes my mouth water. How’d you get the idea for it?

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In 2017, I was invited to a king cake party, my first one. I was told by the host that everybody was going to bring their favorite king cake, and there would be a big vote, and whoever brought the best king cake would be crowned champion. I am a very competitive person, and I was determined to find the best king cake. So, I Googled “top 10 king cakes in New Orleans” and made a spreadsheet. But then I found another list and another, and all these other recommendations. I ended up with 103 king cakes on my spreadsheet, and I was able to eat 88 of them.

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What king cake won at the party?

The cinnamon cream cheese from Tartine, which is also my personal favorite.

Tell us about how you got into food writing.

The same year I did the spreadsheet, I hiked the Appalachian Trail. Everybody gets a trail nickname, and mine was King Cake. I’d done some writing about the trail, and when I got back to New Orleans, I thought, OK, I’m going to try to be a writer I wrote a lot about king cake because I had sort of become an authority because of the spreadsheet and the publicity I got from it. I wondered if anybody had ever done a book documenting all the king cakes in the city, and when I realized they hadn’t, I was shocked. I thought I’d better do it.

It’s interesting how the world of king cakes can be both traditional and also continue to evolve with new flavors and methods.

With king cakes, you see people leaving their marks and making alterations to a tradition that’s 4,000 years old. I think it’s fun to see how newcomers to New Orleans make little changes that alter it slightly while also honoring the tradition. In the telling of these 75 different stories in the book, you get a cross section of what New Orleans king cake culture looks like today, which is really cool.

How many of the more than 200 king cakes in the book did you eat?

All of them! Because if there’s a king cake in front of you, you have to try it, right?

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We hear you have a new ‘Big Book’ coming out soon. Tell us about it.

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It’s The Big Book of Po’Boy, out in November of this year.

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GET PAID TO MOVE SCIENCE FORWARD.

Find a study near you:

Scan the QR code to read an extended version of this story. Or learn more about The Big Book of King Cakes at matthaineswrites.com

DINING IN

Pots of GOLD

An Irish-inspired spread for a post-parade nosh

BY TRACEY KOCH // PHOTO BY AMY SHUTT

ILOVE THE EARLY spring in Louisiana. The azaleas are in full bloom, the air is still slightly crisp and everything is so fresh and green. It’s the perfect backdrop for one of my favorite events in Baton Rouge: the Wearin’ of the Green St. Patrick’s Day Parade.

If you live anywhere near the parade route, you know to be prepared to host enthusiastic revelers all adorned in green for some food and libations before, during and well after the floats roll by. Living at the end of the parade route, I make sure to have something hearty to feed family and friends. This year, I’ve prepared an easy, festive and economical Irish-inspired menu to serve for post-parade parties or any green day festivities you’re hosting at home.

Top it off

Offer garnishes like green onions, cheddar cheese, crumbled cooked sausage, bacon or crusty bread for dipping to make this meal even more filling.

Irish Potato Soup

Serves 6

3 tablespoons olive oil

1 cup chopped onions

½ cup chopped carrots

½ cup chopped celery

½ teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon black pepper

2 pounds russet potatoes, peeled and cut into chunks

4 to 5 cups low sodium chicken bone broth, chicken broth or vegetable broth

3 cups whole milk or cashew cream

1. In a large 4- to 6-quart stock pot, heat the olive oil and sauté the onions, carrots, celery, thyme, salt and pepper for 3 to 4 minutes.

2. Add in the potatoes, and toss until everything is incorporated. Pour in the broth and bring it all to a boil.

3. Reduce the heat to medium and simmer, stirring every few minutes until the potatoes are completely tender.

4. Turn off the heat. Use a potato masher or immersion blender to blend the potatoes until smooth.

5. Turn the heat back on to medium-low. Add in the milk or cashew cream. Continue heating until the soup is heated through. Adjust the seasonings if desired. Serve, and allow guests to add their own toppings.

Quick Beer Bread

Yields 1 loaf

4 tablespoons butter, melted

3 cups unbleached all-purpose flour

1 tablespoon baking powder

1½ teaspoons salt

3 tablespoons sugar

12 ounces beer

1. Preheat the oven to 375 F. Grease an 8-by-8inch loaf pan with 2 tablespoons of the melted butter.

2. In a large mixing bowl, sift together the flour, baking powder, salt and sugar.

3. Use a wooden spoon to fold in the beer, and gently mix until the dough just comes together. Pour the dough into the buttered loaf pan. Gently press it into the pan, making sure it spreads to the edges.

4. Drizzle the remaining melted butter over the dough and place it into the preheated oven for 45 to 50 minutes or until golden brown.

5. Take the bread out from the oven, allowing it to cool slightly. Remove the bread from the pan, and place it on a cooling rack. Serve the fresh, warm bread with softened butter or a big pot of Irish Potato Soup.

KIDS’ PLAY SPACES ARTS AND MUSIC EVENTS

So golden

A new LSU Museum of Art exhibit tours the illustrations that changed children’s literature forever

BY JENNIFER TORMO ALVAREZ

Ole Risom’s I am a Bunny (1963), with gouache and watercolor illustrations by Richard Scarry

LITTLE GOLDEN BOOKS cost just 25 cents a piece when they debuted in 1942.

They invited children into a new world of nursery songs, fairy tales and animal adventures—with several pages even printed in full color. It was revolutionary for World War II-era families.

“Books back then were really produced for those who could afford them, especially children’s books. … And there were libraries, but not really in rural areas,” explains Michelle Schulte, LSU Museum of Art’s chief curator. “Can you imagine how magical it was for the regular old family to be able to afford one?”

Starting Feb. 27, LSU MOA visitors can access the colorful artwork, too. The downtown museum’s “Golden Legacy: Original Art from 80 Years of

Golden Books” exhibit features 68 illustrations rendered in gouache, watercolor, pencil, ink or new media.

Expect pieces from classics like The Poky Little Puppy, Tootle, The Little Red Hen and I am a Bunny, created by such artists as Richard Scarry and Elizabeth Orton Jones.

Families can also snap photos with life-size cutouts of the characters, sketch their own stories at drawing stations, and pause to watch cartoon clips.

Over her time working at other museums, Schulte has organized several exhibitions featuring children’s book illustrators. She says it always struck her how wideranging the ages of the crowds could be. Children would clutch the hands of their grandparents or great aunties and uncles.

Schulte adored watching their little faces light up, but she says

it was equally special to see the emotions in the caretakers’ eyes as they revisited the images.

“How often have you said ‘I remember when I was a kid, you used to get treats in cereal,’ or ‘I remember when we watched Saturday morning cartoons?’

There’s all this nostalgia that runs through your memories,” she says.

“This isn’t a show just for kids; it’s a show for nostalgia. The books have touched a lot of generations.”

The tales follow readers over the course of their lives. As a child, Schulte herself grew up reading The Night Before Christmas at bedtime. When she first got pregnant, she says she was gifted “about 7,000” Little Golden Books. She recalls how much her son connected with Grover in the Sesame Street-themed books.

This timeless quality is what has given the books such staying

power—and it’s why we’re still reading them, over 80 years later.

Today’s copies of The Poky Little Puppy are nearly identical to their 1942 counterparts. Even the metallic spine, with whimsical sketches of tiny bees and flowers, hearkens back to the book’s original golden, floral-covered binding. By the end of the 20th century, this tale-as-old-as-time had become the era’s bestselling children’s hardcover book.

Little Golden Books would go on to welcome readers into The Secret Garden and the land of Winnie-the-Pooh and Tigger. It’s been prolific in the modern era, chronicling stories about characters from Stranger Things, Gilmore Girls and the Marvel universe, as well as musical icons like Taylor Swift and The Beatles.

“The publisher always understood pop culture,” Schulte says.

Gertrude Crampton’s Tootle (1945), with gouache illustrations by Tibor Gergely

Supported by a grant from the Pennington Family Foundation, the “Golden Legacy” exhibit arrives in Baton Rouge via Texas’ National Center for Children’s Illustrated Literature. It originated in 2007 and was updated in 2021.

“How long it’s been running really tells you something about it, too,” Schulte says. “Usually exhibits retire fast.”

And there’s something else that hasn’t changed: how accessible the books are to families. Today’s copies retail for about $5 each. Adjusted for inflation, that’s around the same rate as 1942.

Get with the program

Several events will complement the exhibit. Here’s a handful. Find the full schedule at lsumoa.org

SEE THE EXHIBIT

”Golden Legacy:

21

Original Art from 80 Years of Golden Books”

Feb. 27 to May 25  LSU Museum of Art

Jane Werner Watson’s The Lion’s Paw (1959), with gouache and watercolor illustrations by Gustaf Tenggren

Elizabeth Orton Jones’ The Little Red Hen (1954), with gouache illustrations by J. P. Miller

March

Lecture by author and illustrator

Denise Gallagher

March 30

Wild Style Workshop: Design an animalinspired hat

April 6 Access for All Day: Golden Books Animals + Wild Style Fashion Show

March 22 Workshop with Denise Gallagher on writing and illustrating children’s books

Justplaying

By Madison Cooper

Indoor play places for children in the Capital Region

HEY, PARENTS: You’re doing great. But if you need to get the kiddos out of the house, the Red Stick has a growing collection of indoor playgrounds and play places to let children socialize with their peers—and maybe let you have a moment to yourself. Yes, grown-ups can take a seat while keeping an eye on their kids, and even sip a beverage at some of these local spots. Here’s where younger kiddos can roam, play and explore.

1 Bunnie Bounce Grove

4467 Arnold Lane

This newer play place opened last December, welcoming children 6 months to 8 years old to natureinspired areas. It features a giant palace playhouse, climbing structures, a veggie garden, soft-play equipment and more. bunniebouncegrove.com

2 Jump-N-Jive

17573 Old Jefferson Highway, Suite 3930, Prairieville

3 Chee Chee’s Playroom

11111 Park Place Drive, Suite A 15405 Airline Highway, Suite 109

Jump-N-Jive might be known for its birthday parties and field trips, where children can bounce and slide on giant inflatables indoors. But it also offers open-play sessions for children from preschool to third grade and even hosts parents‘ nights out for older children in first through sixth grade. jumpnjiveparty.com

See your children from any angle while they enjoy open play. Parents can take advantage of the free coffee bar. Chee Chee’s also offers sensory-friendly play sessions and homeschool meetups. cheecheesplay.com

4 Lil Bambinos Playtorium

39319 Tommy Moore Road, Gonzales

The design of this “playtorium” offers a variety of imaginative play areas and playscapes. Kiddos can look forward to playing with train tables and blocks and enjoying imaginary play in a pretend grocery store, puppet theater, fire station and more. lilbambinosplay.com

5 Little Town Zachary

19560 Old Scenic Highway, Suite B, Zachary

Issue Date: FEB 2025 Ad proof #2

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This indoor play facility offers a unique play town constructed with a school, bank, cafe, farmers market and more. Let imaginations run wild during open-play sessions, or celebrate a special occasion with a fun-filled day of exploration and creativity. littletownzachary.com

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines.

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Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2024. All rights reserved. Phone 225-928-1700

6 Operation Imagination

4606 Jones Creek Road, Suite 100

Open since 2019, Operation Imagination offers a unique and imaginative pretend play experience with its “town within a town” design geared toward kids about 7 and younger. Its play areas include a kid-sized vet’s office, a school, a pirate ship, a baby zone and more. It holds special events, openplay sessions and occasional “late play” nights. operationimagination.com

Read an extended version of this story with more play places here.

By Gracelyn Farrar

THE SOLAR SYSTEM

sparkles 60 feet overhead, while musicians serenade the crowd with classic hits below. This is Concerts in the Cosmos, a new series combining talent from Baton Rouge Symphony Orchestra and visuals from the Louisiana Art & Science Museum’s Irene W. Pennington Planetarium dome to create a one-of-a-kind, multisensory experience.

The lineup kicked off in January, staging themed shows like Life on Mars: The Music of David Bowie and Bad Romance: An Anti-Valentine’s Day Concert. In April, BRSO will present a country music program, followed in May by a Broadwayinspired concert.

Now, LASM’s partnership with the orchestra brings stunning planetarium projections into the fold.

“LASM and BRSO have always enjoyed a strong partnership,” says Marion Mayfield, LASM’s communications and marketing director. “We share a commitment to enriching Baton Rouge’s cultural landscape by fusing music and science in innovative ways.”

Setlists and performers for the remaining spring shows will be announced closer to the performance dates.

Tickets range from $40-$60. Wine and light bites will be available during the hour-long programs. There is no dress code.

April 23-24: Country Hits: A Tribute to Country Music Legends

May 14-15: A Night at the Tony Awards: A Celebration of Broadway

Issue Date: Mar 2025 Ad proof #3

• Please respond by e-mail or phone with your approval or minor revisions.

The oldest professional orchestra in Louisiana, BRSO is known for bringing a modern perspective to the symphony experience. Its events like Bachtoberfest and the Concert with Candles series—offering orchestral riffs on songs from artists like Taylor Swift and Queen—have been popular.

“This partnership with LASM allows BRSO to provide a concert experience that is not only musical, but also visually immersive,” says Marshall Carby, BRSO’s executive director. “It demonstrates the very best of Baton Rouge’s arts community—and highlights the beauty of collaboration.”

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines.

• Additional revisions must be requested and may be subject to production fees.

Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS

This ad design © Melara Enterprises, LLC. 2024. All rights reserved. Phone 225-928-1700

Manship Theatre

29, 2025 at 7:30 pm March 30, 2025 at 2:00 pm

Louisiana Art and Science Museum’s Irene W. Pennington Planetarium

Find more info at brso.org/cosmos

Take a Hike!

All month

Take a look at local music festival history at a new West Baton Rouge Museum exhibit. “The Blues Festival Posters Through the Years“ showcases the event’s past posters created by Louisiana artists. westbatonrougemuseum.org

Compiled

by

Olivia Deffes

All month

Thursdays are rocking over at the Rock N Rowe spring concert series kicking off March 6. Grab a chair and head out to Perkins Rowe’s Town Square to catch acts like Cool Beans, The Michael Foster Project, Travis Matte & The Zydeco Kingpins and After 8. perkinsrowe.com/rocknrowe

March 1

Fresh off his first successful live podcast tour, viral TikToker and podcaster Jake Shane brings his Live with Jake Shane show to the River Center Theatre for Performing Arts. Prepare for a night of laughs—and maybe even some special guests. theatre.raisingcanesrivercenter.com

March 7, 9, 14-16 + 20-23

March 2

Nebraska-born indie rockers Bright Eyes takes the stage at Chelsea’s Live. The band will play old favorites from its ’90s and ‘00s run, along with songs from its 2024 release, Five Dice, All Threes. chelseaslive.com

Grab your leg warmers, lace up those roller skates and glide over to Theatre Baton Rouge

March 19

Enjoy an evening of live music with the latest installment of the River City Jazz Masters series, featuring a collab between Yellowjackets and jazz vocalist Kurt Elling, presented by the Arts Council of Greater Baton Rouge and the Manship Theatre. artsbr.org

March March

1-4

GOOD TIMES KEEP ROLLIN’

The 2025 Mardi Gras season goes out with a bang. While many of the local parades have rolled, some of the biggest Capital Region events take place this month:

Where to play around the Capital Region this month

Compiled by Olivia Deffes

MARCH 1: Spanish Town Mardi Gras (Baton Rouge); Baton Rouge Mardi Gras Festival; Royal Krewe of Royalty (Plaquemine); and Krewe de Chemin Neuf (St. Francisville)

MARCH 2: Krewe of Comogo (Plaquemine); Krewe of Good Friends of the Oaks (Port Allen); and Livonia Carnival Association

MARCH 3: Krewe of Shenandoah (Baton Rouge)

MARCH 4: Community Center Carnival (Pointe Coupee) and New Roads Lions Carnival

1 + 2

CELEBRATE THE 225 225 Fest is back with a weekendlong party at BREC’s Airline Highway Park. In its third year, this festival will pack in all there is to taste, see and do in the Red Stick. Expect art vendors, food trucks, activities for the whole family and live entertainment that can only be found in the Capital Region. 225fest.com

29

GO GREEN

Kelly, olive, emerald, sage or mint. Any will do. Don your best shade for the Wearin’ of the Green Parade. Dozens of floats, dancing troupes and marching bands will shamrock from Hundred Oaks Avenue down Perkins Road. wearinofthegreen.com

HOLI-DAY

Follow the hued clouds and prepare to be covered in color at Holi Festival Baton Rouge in Repentance Park. This traditional Hindu celebration signifies the arrival of spring, unity, friendship and love. Colored powder will be available to throw around in celebration. holifestivalbr.com

ALSO THIS MONTH

MARCH 3

Celebrate Lundi Gras with your little ones at Knock Knock Children’s Museum’s Mardi Gras at the Museum. Attendees can create masks, decorate king cakes and see a parade. knockknockmuseum.org

MARCH 22

Bring an appetite downtown for the Louisiana Red Beans & Rice Heritage and Music Festival. This packed day includes a kick-off brunch, a red beans and rice cook-off, a car show and celebrity guest appearances. louisianaredbeans andricefest.org

MARCH 29

Stud the sky with colorful kites at the Kite Festival. There will be kite contests, plus music, food vendors and entertainment at BREC's Hartley/ Vey Park at Gardere. gardereinitiative.org

MARCH 4: Krewe of Zulu and Krewe of Rex, mardigrasneworleans.com

MARCH 15: Irish Channel St. Patrick’s Day Parade, irishchannelno.org

MARCH 27–29: New Orleans Book Festival, bookfest tulane.edu

MARCH 30

Sample bites from local eateries at Taste of Mid City benefitting Kids’ Orchestra. Presented by Franklin Associates and The Executive Center, this food festival allows chefs to show off their best for a good cause and compete to be named “fan favorite.” Find it on Facebook

MORE EVENTS

Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge. com/225daily

MARCH 2: Grand Marais Mardi Gras Parade, iberiatravel.com

MARCH 8 + 9: Louisiana Comic Con, lacclft.com

MARCH 14 + 15: Celtic Bayou Festival, celticbayoufestival.com

COLLINRICHIE

Later, Gator

Green light

Baton Rouge’s signature spring parade is all grown up

THE PARTY WE wait all year for celebrates a major milestone this month. Yes, the Wearin’ of the Green St. Patrick’s Day Parade is turning the big 4-0. It rolls March 15 at 10 a.m.

Organizers and sponsors are marking the occasion with green banners at the beginning of the route on Hundred Oaks Avenue and toward the finish line on Perkins Road. Before the festivities, the newly established Louisiana-Ireland Trade Commission will be introduced at 9:30 a.m.

Next, expect around 70 floats plus marching bands and walking groups. This year’s grand marshall is the 10th from Ireland: Noreen Coffey from Killarney, a longtime friend of the parade. She will ride in a float painted by local muralist Marc Fresh.

But coordinating the fanfare is quite a feat.

Digging into the 225 archives, our March 2024 cover story details how it all comes together—including a guide to what to wear and where to eat and drink along the route. wearinofthegreen.com

Catch you on the flip side

Read the full story—and more digital content—on 225’s website at 225batonrouge.com. Or, subscribe to our newsletter at 225batonrouge.com/225daily

JENNIFER TORMO ALVAREZ

LABOR OF

CELEBRATING 400,000 BIRTHS

More than just a milestone—it’s a reflection of the trust and care that have defined every delivery since 1968. From preparing for arrival day to welcoming home your bundle of joy, we offer support at every step of your journey. Thanks to our incredible team, world class physicians and state-of-the-art facility, you and your baby receive compassionate care before, during, and after delivery.