The Mag – Dining Guide 2021

a publication by the office of lsu student media

fall 2021 | issue n0. 11

eño p a l Ja p r e a d S

Cali Coast Margarita

ak St e

what you need to know about

bldg 5 page 5

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C ra b Cak es

Our Best of Campus issue launches January 12 Vote until November 14

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.7 99 ZZA I C A R R YO U T ONLY

$

P E G LARTH 3-TOPPINGS WI

BATON ROUGE 5201 Nicholson

761-HOWIE (4694) DELIVERY • DINE IN • OPEN UNTIL 4 AM

FLAVOR YOUR CRUST FOR FREE!

All stores are independently owned and operated. Offer valid only at store #3802 in Baton Rouge, LA. Tax and additional toppings extra. Additional charges may apply. Limited time offer. If you have online ordering issues, visit hungryhowies.com/help. If you need help ordering online due to a disability, please contact your Hungry Howie’s store for assistance. Hungry Howie’s and its related marks are trademarks of Hungry Howie’s Pizza & Subs, Inc.

DINING GUIDE 2021

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On The Menu People 7 Favorite Restaurant Around Campus

Campus

9 Food Trucks Around Campus

Feature 16 Char-cut-e-whatty?

24 Piece of the Pie

Fashion

13 Falling for Fashion

Focus

30 What to know about BLDG 5

Sales

Designers

Laura Metcalf

Sarah Francioni

Bonnie Smith Edward Ball

Samira Awad Shellie Milliron

Writers Sarah Francioni Samira Awad Shellie Milliron Ava Borskey

FOLLOW US ON INSTAGRAM!

@lsuthemag 6

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FAVORITE RESTAURANT Around Campus?

The Mag took a stroll around campus to ask students what restaurant is their favorite on campus. With the busy life of a college student, it is important to know what food you like and how to quickly get it. Here are some of the best spots for a quick bite

“

“Not a lot of people know about the Subway on Foster Hall but I would say that’s my favorite spot.

I’ve been liking Subway since I can remember and I like the fact that there is a somewhat hidden spot on

- Lily Garcia

“My favorite spot on campus to grab food and hang out in general is City Pork, I usually get a grilled cheese sandwich and a vanilla latte all the time. The reason why I love city pork is because it’s usually quick and their grilled cheese is the best. I would say it gets pretty busy, but I like that I can sit down anywhere in the design building and enjoy my

- Annie Rubio

DINING GUIDE 2021

“Well, that is a very difficult question since I have multiple spots where I like to spend my time at. I would say my favorite is definitely Highland Coffee because I just love the environment and the fact that they have a great wifi. I also like going to City Pork by the Design Building because it has an open area to sit down.”

“

- Alex Miller

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“I enjoy going to the Union, specifically to that store that is next to chick-fil-a where you can grab snacks, sandwiches and even sushi. The reason why I like it so much is because it’s very assorted and you can find something you like if you are indecisive on what to eat. Sometimes the line to checkout can get really long but I don’t mind because other spots around the Union are busier”.

- Bryce Jackson

“I would say the Union for sure. It just has everything and I can sit down and do homework. It definitely gets busy sometimes but I don’t mind. I always get Smoothie King and Chick-fil-A because they have healthier options in my opinion.”

PEOPLE

- Mariah Williams

“I love going to the 459 because I feel like I am at buffet, and they also have a lot of healthy and vegetarian/ vegan options. I just don’t like the fact that sometimes it gets really crowded, especially with the upcoming freshmen, but other than that I love it!

They also make themed food each holiday so that’s my favorite part about it.”

- Hailey Stephenson 7

calling tiger parents!

Give your Tiger a shout-out in the 2022

For more info visit LSUReveille.com/gumbo 8

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AROUND CAMPUS |

FOOD TRUCKS AROUND CAMPUS

by Samira Awad

Food trucks have been popular around the LSU community, students seem to love them because they are perfect for when you need food on-thego. Due to covid, food trucks stopped coming to campus due to the sanitary regulations, however, they are coming back this semester. You can find many food trucks around campus as well and in this article, we are going to mention some of our favorite places.

We encourage you to visit these places if you want to delight your taste buds with the best food around campus and most importantly, support locally owned businesses.

FEATURED FOOD TRUCKS: Curbside Burgers 4158 Government St.

Snoman Snoballs 365 Perkins Rd.

Cou-Yon’s Barbeque

The Big Cheezy Tigerland

That’s a Wrap

By Patrick F. Taylor Engineering Building

365 Perkins Rd.

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AROUND CAMPUS

BARB

CURBSIDE BURGERS

FRIED PICKLES

Curbside is not a food truck, but it is a sitting down/open space to dine in. They offer food truck services for caterings and events.

If you want to go to a relaxed space and enjoy live games and music, curbside is the best place to be at! They have the old food truck cab right when you enter the building that has been turned into decor, as well as a big patio with picnic tables, shade trees and a stage with a TV and lights.

VEGA

The burgers are insanely good and they have a lot of options. If you or your friends are vegetarian/ vegan, they offer a vegan burger as well as different appetizers. Definitely a good place to have fun and eat burgers.

COU-YON’S BARBEQUE

N BU

RGER

I had the shrimp loaded baked potato and a small side of brisket. The brisket was really moist and it was delicious. The potato was warm and had a generous amount of shrimp. The wings are also a go-to when ordering at Cou-Yon’s.

In general, it was such a great experience because not only the food was amazing but the employees were very nice and they had great a costumer service.

Cou-Yon’s is a very busy food truck on a Friday night. People love the food and the environment in general. They serve generous portions and great service making it one of the favorite food trucks around Baton Rouge.

DELICIOUS WINGS...

Photography from: @couyons_bbq 10

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AROUND CAMPUS |

THE BIG CHEEZY MC & CHEEZY SANDWICH

If you like mac n’ cheese, this is definitely the right place for you. Their signature Mac & Cheezy Sandwich is the best in town, and they also offer a buffalo chicken mac & cheese sandwich that is pretty popular within LSU students after a night out.

Photography from: @bigcheezybr

PINK LEMONADE & POLAR PUNCH

SNOMAN SNOBALLS If you are looking for something more refreshing, Snoman Snoballs is going to be the place for you. They not only offer snowballs, but also hot dogs and nachos.

Can’t go wrong with a snowball during a sunny day. It can get busy but is definitely worth the wait.

HAWAIIAN & BLUEBERRY

They offer a wide variety of flavors and the snowballs not only taste good but they look amazing with all the colored flavors!

THAT’S A WRAP This food truck is located on campus which is perfect if you are looking for something new to try. They offer salads, hamburgers and wraps. There is a small section with 3 tables where you can sit, however, it does get busy sometimes.

We tried their Cowgirl Wrap and a Cheeseburger.

Definitely worth the wait in line!

COWGIRL WRAP DINING GUIDE 2021

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FASHION

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FALLING

For Fashion

by Shellie Milliron

This year, the most popular fashion trends are inspired by making bold statements. People are wearing wild textures, chunky boots, and statement pieces to catch the eye of whoever might pass them. Although there are some fall staples like thick sweaters and classic plaids that will always have our hearts this time of year, here are some of the biggest trends that have caught 2021 by surprise.

PUFFY SLEEVES Hello 80s! One of the strongest comebacks of this year is the notoriously controversial puffy sleeve. Although this style of top has had resurgences on and off over the last few hundred years, our society’s most recent remembrance of it is from the 1980s. Back then there was a lot of satin and ruching, and some of those same materials and stitching styles seem to have reemerged as well. While any puffy sleeve you can get your hands on this season will be incredibly on trend, the most popular ones currently have sheer tulle.

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FASHION

CHUNKY BOOTS Boots of all shapes and sizes are notoriously popular

line between normal and obscure. Converse and

in the fall, but this season there have been many

Doc Martens have been the leader of this style by

fashion influencers leaning toward larger soles that

pushing the envelope on how thick a platform can be

catch the eye. Much of the last two years’ style has

put onto a shoe.

been centered around edgy outfits that blur the

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FASHION

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STATEMENT EARRINGS Over the years there have been many styles of earrings that have come and gone, but one thing has always remained the same: bigger is better. While sometimes this may mean the physical size of the earrings is bigger, it could simply mean that the statement that is being made is bigger.

Fall colors like browns, oranges, and reds, as well as football themed jewelry are the perfect way to seasonally accessorize.

*All items pictured are from Frock Candy. For more shopping, we suggest Bella Bella, Blu Spero, Vertage, Herringstone’s, and more!

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CHAR.CUT.E.whatty?

by Ava Borskey

A feast for the eyes and the stomach, a charcuterie board is an assortment of foods artfully arranged on a serving tray.

You’ve probably seen charcuterie boards popping up on your social media feed or maybe even at some of your favorite local food spots. Over the past couple years, charcuterie boards have become a big trend, but the tradition of charcuterie actually dates back to 15th century France.

Charcuterie refers to the art of preparing cured meats, especially pork products like salami, ham, sausage and bacon. French pork butchers were also known as charcuteries, and their practice of preserving meats with salt and other methods was grown out of necessity. Today, the term charcuterie encompasses much more than pork meats and assembling a board is often a fun treat.

Traditionally, charcuterie boards include things like meats, cheeses, crackers, nuts, olives and fruit. These high-quality ingredients are packed with flavor and have near endless pairing possibilities. With such a wide variety of ingredient options, charcuterie boards offer even the pickiest eaters something to snack on. Boards are perfect for gatherings and events, like showers, holiday parties or tailgates.

Ironically enough, charcuterie boards continued to gain traction during a time when many of those events were not happening due to the pandemic. Charcuterie boards can make any at-home meal feel fancy and fun.

Foodies and non-foodies alike can embrace their inner creativity while making boards for their families that are half snack, half art. And even if you’re only making a board for two, a creatively crafted presentation is still shareable — charcuterie boards are photogenic and inherently social media worthy, playing directly into the aesthetics of modern culture.

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BUILD A BOARD WHAT TO INCLUDE A good practice for beginner board builders is to include at least two cheeses, two meats, a fruit and crackers or bread sticks. Think grab and go, or foods that will be easy for guests to graze on as they walk by. To build the best board, consider including foods with different textures and a variety of colors.

BOARD BUDDIES Variety brings your board to life. Choosing the right ingredients can make or break a board.

Just enough contrast can create complementary flavors that will make the palette sing.

WINE AND CHEESE PAIRS

MEAT AND CHEESE PAIRS

If your wine has a little bite, pair it with a cheese that will bite back. Red wines and full-bodied wines pair well with cheddar or Parmesan Reggiano.

Meats are great finger foods that can be wrapped around cheeses to create dynamic duos.

Try combining salami and Gouda or prosciutto and Parmesan.

For white wines and sparkling wines that are lighter, opt for a softer, creamier cheese, like brie.

CRACKER AND DIP PAIRS The cracker or bread stick is the board off the board.

The bread base can pair with nearly any ingredient, and it can effectively transport spreads and dips from your plate to your mouth. French bread slices, tasteless water crackers and dipping sticks can be vehicles for olive oil, pâté and hummus.

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GO-TO GARNISHMENTS For fruits, use what is fresh and in season. Cantaloupe and apple slices can pair well with other board ingredients. Grapes are a go-to.

Olives and pickles can serve as palate cleansers.

Sprinkle a handful of pecans, pistachios, or macadamia nuts to add some crunch.

Garnish with dill, basil, parsley or thyme.

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WHERE TO BUY INGREDIENTS Charcuterie boards give the perfect opportunity to craft a healthy, authentically produced snack. You can find artisan cheeses and other charcuterie board supplies at local businesses like Bites & Boards, 8201 Village Plaza Court. Shop for fresh, local ingredients at the BLDG 5 Market, under the Perkins Road overpass, or browse the farm-to-table products offered by vendors at the Red Stick Farmer’s Market held every Saturday morning from 8 a.m.-noon at the corner of Fifth and Main streets in downtown Baton Rouge.

Check the aisles at the places where you normally get groceries, whether Walmart, Rouse’s or Whole Foods.

Trader Joe’s stocks a wide variety of cheese, crackers, charcuterie and other board must-haves. Calandro’s Supermarket, a family-owned grocery store with locations on Perkins Road and in Mid-City, specializes in gourmet grocery and wine selections. Canatella Grocery, 3869 Government St., is a neighborhood market that sells specialty meats and pimento cheese.

DINING GUIDE 2021

BATTLE OF THE BOARDS Traditionally, charcuterie boards are displayed on wooden cutting or serving boards. Cajun Gumbo Boards, inside Le Mercantile de Louisiane 13460 Coursey Blvd, let’s you choose your wood, artwork and engraving to create a one-of-a-kind customizable board. Nola Boards, a New Orleans business with a location outside at the Mall of Louisiana, offers handcrafted cutting boards in a variety of styles and sizes.

At the end of the day, the winning board is the one that fits your party needs. It’s important to consider how many people you’re serving. If it’s a big group, you can assemble one large board or multiple small ones. If you don’t have a board and aren’t looking to buy one just yet, use that giant serving platter that sits in the cabinet on top your fridge or lay a piece of parchment paper on your counter top for easy cleanup and freeform layouts.

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HOW TO LAY IT OUT As the chefs say, “You eat with your eyes first.”

When you’re making a charcuterie board, it’s all about the presentation. Keep it simplistic or get creative.

Use cute serving dishes and saucers to your advantage. Put dips, jams and condiments into cups for easy serving. Give your board some structure by positioning your larger ingredients, like your meats and cheese wedges, first and filling in the spaces with crackers, veggies and herbs. Roll or fold meats; stack crackers or fan them out. Don’t be afraid to try out different designs or create patterns with your ingredients.

If you need a starting point, Etsy has board layout maps available for download and “how to” boards with placement guides available for purchase.

BUDGET BOARDS Many have likened charcuterie to an “adult lunchable.” Remember how easy and inexpensive those were? Likewise, a charcuterie board doesn’t have to be complicated, and it doesn’t have to cost a lot. Don’t worry about finding the most pretentious prosciutto. Fill your board with ingredients that you love — and may already have on hand.

Check your fridge and pantry. You probably already have crackers and pickles. Mustard or honey can serve as a complementary condiment. You can dress up cream cheese with pepper jelly for a DIY spread.

Buy sample meat packs or small amounts of meat at your local grocery store deli for an affordable variety.

Pepperoni is an inexpensive meat option, or you can “Americanize” your board and include jerky.

Another way to create a board on a budget is to have everyone attending your gathering bring one ingredient and assemble a potluck charcuterie.

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THINKING OUTSIDE THE BOARD When arranging your charcuterie, the shape of the board can make all the difference. Don’t get stuck inside the box of a rectangle board. Try out different shapes, like circles, stars or even cartoon character silhouettes. If you’re celebrating a birthday or anniversary, try laying out the ingredients in the shape of the date. If you’re bringing your board to a holiday party, go for a themed shape, like a Christmas tree or wreath.

Need to transport your charcuterie? Pack all that savory goodness into a handheld single serving size with a charcuterie cup or cone. Use toothpicks and skewers to kabob your charcuterie into a cute, compact arrangement.

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CHARCUTERIE PRIME:

BOARDS DELIVERED TO YOUR DOORSTEP The Goat BR will deliver your charcuterie board to campus for free. The Goat BR creates boards with Southern charm and offers a variety of board size options and ingredients.

So Board BR crafts themed boards, from Italian boards to Mediterranean boards, and even a Cajun board. So Board BR requires 48-hour order notice and offers local delivery in Baton Rouge.

Olive + Honey is a Baton Rouge cheese and charcuterie business that shops local farmer’s markets and grocery stores for ingredients. All boards are arranged on wooden planks and delivered to your door.

Green Leaf Charcuterie Boards offers a wide variety of traditional and non-traditional charcuterie, like the Chantilly board. This Denham Springs based business also serves vegan, vegetarian, keto and gluten free boards. Green Leaf Charcuterie Boards delivers to the Baton Rouge area.

ORDERING CHARCUTERIE City Pork in the Design Building on campus offers charcuterie boards and the Jefferson Highway location includes a full cheese and charcuterie menu with options like andouille, duck, hog head cheese and a variety of goat cheeses.

At Bin 77 Bistro & Wine on Perkins Rowe, you can order a chef selected cheese and charcuterie with seasonal ingredients.

If you’re looking for a place to sit and sip wine and enjoy charcuterie and cheese, Blend BR, located at 304 Laurel St., Baton Rouge, has a full menu.

BLDG 5 has several dinner boards on the menu offered from 4 p.m. to close. This Baton Rouge business tucked under the Perkins Road overpass at 2805 Kalurah St. has grazing boards available for catering as well.

Fête au Louisiane has a variety of boards and boxes available for delivery in the Baton Rouge area.

The business offers a Fête Monthly subscription that will deliver a board of the month with exclusive flavors and themes straight to your door. If you’re looking for a fun activity, take one of Fête au Lousiane’s charcuterie courses, covering cheeses and board building.

CHARCUTERIE CARRY-OUT Swing by Bites and Boards at 8201 Village Plaza Court. This Baton Rouge cheese boutique offers “graze-to-go,” freshly made charcuterie to-go boxes.

You can even gather eight to 12 of your friends to take a charcuterie class, where local food stylist Robyn Nicosia Parker will review crafting the perfect cheeseboard slice-by-slice and square-by-square.

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CHARCUTERIE CREATIVITY Though charcuterie boards traditionally include refined ingredients and appetizer-style foods, today, you’ll find themed charcuterie boards with anything from marshmallows to guacamole. If you’re not afraid to break the mold of the board, there are no rules when it comes to charcuterie creativity.

Football season means tailgating. And tailgating means food. Bring your tailgate menu to the next level with a football-themed charcuterie board. Charcuterie connoisseur @charcuterie.chick includes easy finger foods like carrot and celery sticks and popcorn chicken.

Guests at your Thanksgiving dinner will be sure to gobble down a charcuterie board. Proudly fan out your appetizers the way a turkey would display its feathers.

Enjoy a charcuterie camp-out with a s’mores board.

When I dip, you dip, we dip. Get some inspiration from @charcuteriecheeseboard on Instagram to make a board that’s perfect for taco Tuesday.

Make a board that pops, literally. Serve popcorn, chocolate and licorice at your own charcuterie cinema.

As the weather gets cooler, stir yourself up a hot chocolate charcuterie board. Get in the holiday spirit and include marshmallows, candy canes, cocoa powder and even Christmas Tree Cakes and gingerbread.

There’s no better pairing than crackers and hog head cheese. Create Cajun Charcuterie with Louisiana favorites like boudin, hog head cheese and pickled okra. Bonus points if you display it on a Louisiana shaped cutting board!

It’s not a salad bar, it’s a salad board. Fill your board with lettuce, cucumbers, tomatoes, soft boiled eggs, bacon bits and more.

Charcuterie boards are perfect for breakfast or brunch.

There’s space for everything from bacon and eggs to waffles and fresh fruit.

YOUR OFF CAMPUS STUDY OASIS

2978 GOVERNMENT ST. BATON ROUGE, LA. 70806 SCAN FOR MORE INFO

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CHARCUTERIE CREATORS For more inspiration and charcuterie creation, search #charcuterie or check out these charcuterie influencers and content creators.

Instagram: @boardandboozy @merrylittleboards @thecharcuteriechic @cheesebynumbers @ainttooproudtomeg Tiktok: Kayeatsscharcuterie Berryandtheboards Yayayumboards Pinterest: The Platter Girl Graze & Vines Brenham Charcuterie Boards

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COYOTE MOON BR.COM 1938 PERKINS RD. (225) 344-4448

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PIECE OF THE PIE The Best Local Pizza in Baton Rouge...

By Shellie Milliron

When it comes to pizza, there are all kinds of preferences. Which has the best red sauce? Which has the best blend of cheeses? What are the best toppings? Although it can be hard to agree what makes it the best pizza in Baton Rouge, these are some of the places that we’ve found to be the most delicious and inviting.

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Reginelli’s Pizzeria is a welcoming environment with fantastic pizza options. While we were there, we tried two of their most popular pizzas.

Their S.O.S. Pizza is a newly added menu item that has only been available for a month, but it has already become a local favorite. With toppings like homemade Alfredo sauce, ricotta cheese, and fiery red pepper flakes, this flavor blend is bound to blow you away!

Their Detroit Style Pizzas come in a variety of flavors, but we tried the Pepperoni & Sausage. While the thick dough, tasty red sauce, and great meats were delicious, what made this pizza so special was the addition of Bourbon honey.

The slight sweet undertones blended so well with the other seasonings of the pizza making for a great dish.

Photography by Sarah Francioni

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LSU

If you're more ambitious, take up a new hobby or catch up on some of your schoolwork.

Use this time to update your resume, create a website for yourself or apply for a job.

Cooking may not sound appealing because Withthe a great variety of pizzas, stuffed cheeseburgers, coronavirus tends to make and gourmet people exhuasted.

So, find hot dogs Motza’s Pizza Pub is an easy someone willing to cook option for for a meal just a few minutes from campus. you. Or create a list of new Their most popular pizzas include a classic “Margarita restaurants to try.

Pizza’’ and the “Motza Special,” a pizza with

pepperoni, hamburger, Canadian bacon, black olives,

Although self-isolation is mushrooms, intimidating for some, it's onions, mozzarella with Italian red sauce an opportunity(labeled to complete as a Motza Must). tasks you otherwise wouldn't devote time to do. Or it's a time to take a break and enjoy alone time. To each his own.

TUNE IN TO KLSU 91.1 FM It's my favorite radio station

26 LIVING GUIDE 2021

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FEATURE |

Pastime Restaurant is the only historic restaurant in Baton Rouge, and it has been family owned and operated for 75 years (and before that it was a grocery store for 25 years). They’re trademarked as “A Baton Rouge Tradition” and have their own one-of-a-kind Boudin Pizza which has Louisiana boudin, purple onion, green bell peppers and jalapenos, and a blend of 3 cheeses that makes for a wonderful melding of flavors you won’t forget. The atmosphere of Pastime feels like the comfort of a close-knit family that welcomes all.

CANDICE LIN

the agnotology of tigers

On view until March 20, 2022 Upcoming programs at lsumoa.org

100 Lafayette St. 5th Floor, Shaw Center for the Arts Downtown Baton Rouge, LA

FREE ADMISSION FOR STUDENTS WITH ID

Candice Lin: The Agnotology of Tigers is a collaboration between the LSU College of Art & Design, the LSU School of Art, and the LSU Museum of Art. Support is provided by The Winifred and Kevin P. Reilly Jr. Fund and generous donors to the Annual Exhibition Fund. IMAGE: Candice Lin, La Charada China (Tobacco Version), 2019, cement with casein paint, welded steel table frame, tobacco, ceramics, distillation system (distilling a tincture of tobacco, sugar, tea, and poppy), poppy pod putty, sugarcane, white sugar, cacao, sage, ackee, oak gall, Anadenanthera, dong quai, California clay, Dominican Republic clay, metal parts, bucket, pumps, tubing, dried indigo, glass slides, bottles, drawings, tile, rubber, wood, Courtesy of the Artist and François Ghebaly Gallery, Photography by Ian Byer-Gamber

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Rocca Pizzeria pushes the limit on the concept of what can go on a pizza, making for the most unique combinations of ingredients. We were fortunate to receive three pizzas from Rocca to taste, and all were delightful.

The first pizza we tried was their Chicken Diavolo, which has roasted & pickled spicy peppers, onion agrodolce, and mozzarella.

It’s a hearty blend of elements that isn’t too heavy, but is still very filling.

The next pizza we ate was their Iverstine, which is a particularly popular and well known pizza. The Iverstine has salami, andouille, red onion, provolone, spicy chilies and local honey. Its fiery kick is perfectly combated by the sweetness of the local honey drizzled over the top, making it the perfect pizza choice for those who enjoy the heat without the burn.

The final pizza we were given to taste was their Pistachio pizza, which has bacon, rosemary, yukon gold potatoes, fresh mozzarella, and local honey. Although the idea of putting nuts on a pizza was a little alarming at first-thought, this pizza turned out to be the best one of all. It was airy and light, yet still packed full of flavor. Rocca Pizzeria has a great understanding of flavor balance and has absolutely perfected their menu.

Photography by Sarah Francioni 28

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|

FOCUS

what to know about

bldg 5

by Sarah Francioni

In November of 2019, Misti and Brumby Broussard opened their kitchen up to the Baton Rouge community and changed the culinary scene in our beloved city for the better. BLDG 5 offers customers a unique dining experience matched with deliciously healthy cuisine that makes for a perfect night out with friends or family.

The restaurant operates out of a shed-like building, nestled directly under the overpass off of Perkins Road. When asked of the restaurant name’s origin, owner, Misti said that they wanted to stay true to the buildings original state - before it became a restaurant, it was merely the fifth building on the property.

Thus, BLDG 5 was born, and has been serving Baton Rouge heaping helpings of joy in every dish.

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Misti and Brumby Broussard, BLDG 5 Owners

eating, it creates for a much more interesting meal and that’s exactly what we wanted to introduce our customers to.”

Looking at the menu, you’ll find that the food BLDG 5 offers is quite healthy. Now we all have our own ideas of what healthy food is, but this isn’t to be confused with bland fruits and vegetables. Each dish is made fresh, using minimal ingredients but packing maximum flavor. Owner, Misti says “We get asked “What do you put in the food?” and it’s really just salt, pepper, and a bit of olive oil.”, which is a perfect example of how fresh food made with passion and love, makes for a delicious meal.

Misti and Brumby Broussard have nothing short of passion for what they do. They’ve explained just how grateful they are for their customers and how much they love sharing their food with the community. If you’ve been to BLDG 5, you know you can taste the love in their food. And if you haven’t been...what are you doing reading High

Fiv e

TRY THE OWNER’S

Favorites Powerhouse Salad Tom Kha Gai Short Rib Smash

Crostini Grazing Board Crab Cakes Shakshuka Small Plate

Bour b

on

Cali Coast Ma iian rga a w rit a H

a

It’s not often that we find ourselves in restaurants that encourage a lot of shared meals. The typical dining experience includes an appetizer or two and an entree for each individual at the table. At BLDG 5, customers are afforded the opportunity to share their food across the table and engage in a joint dining experience that everyone can equally enjoy. Misti says that often, “Brumby and I always share food, because when we don’t we get our meals and wish we had ordered what the other has instead.

We’re quite family oriented and enjoy family style meals together. When you’re able to sit down with each other and bond over the food you’re

Photography provided

by MESH

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