The Mag - Dining Guide 2019

Issue No.3 Fall 2019

p. 22 p. 7

p. 13

p. 16

A PUBLICATION BY THE LSU OFFICE OF STUDENT MEDIA

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By: Emily Poole

Means the majority of your diet is made up of – you guessed it – plants! That includes vegetables, fruits, whole grains, nuts and legumes.

Whether you're trying to cut back on meat or go full vegan, plant-based meals can be just as tasty and satisfying as anything else.

. Tons of vitamins, minerals, antioxidants, & fiber. . Lower blood pressure and cholesterol. . Reduced bloating. . More energy. . Better for the environment!

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Plant-based eating on campus can be tricky, especially if you're limited to a meal plan.

Luckily, there are more options than you think.

The Dining Halls at at LSU are surprisingly on top of their plant-based game. and always have at least two vegetarian or vegan options, and staff are friendly and happy to answer questions.

The Union will have more options, but the majority of vendors there aren't catering specifically to students looking for vegetarian and vegan options.

Your best bets are the eateries that offer easily customizable meals and have a lot of variety.

Plant-based eating is simple with build-your-own restaurants like and ; both have tons of fresh veggies and other toppings so you can build

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a healthy meal that fits your taste. also has multiple options: veggie dogs, baked potatoes, sushi, soup and salads. Be sure to check for their meal specials.

My favorite place on campus is , inside Patrick F. Taylor Hall. Ordering via kiosk is easy, and you can filter for plant-based options. Plus, Panera’s Baja Mac ’n’ cheese is to die for.

To check menus ahead of time, visit It provides daily menus for dining halls and on-campus vendors. Dining hall menus include breakfast, lunch, and dinner.

Helpful icons label the vegetarian and vegan options.

Food allergies? Sign up for an account and create a downloadable allergen card with your allergies and emergency contact.

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Baton Rouge is not the most vegetarian-friendly city, but with a little digging you can find places with the perfect dish for everyone. No matter where you go, don't be afraid to ask about vegetarian and vegan options.

For a fancier restaurant, is a great option in downtown Baton Rouge. Its menu includes gluten free, vegetarian and vegan options. It also has the best of both worlds with internationally inspired dishes and locally sourced ingredients.

might not be the first place that comes to mind for vegetarian food, but its vegetarian plate is filling and delicious. It comes with eggplant moussaka, a spinach pie, hummus, grape leaves and feta salad (which I sub out for rice pilaf). The drive-thru also makes it super convenient.

On the other side of the price scale, some fast food is easy to make plant-based. is underrated because of its many substitution options. Replace any meat with beans or potatoes, and you've got the quickest vegetarian meal you can find.

is perfect for a big group with differing opinions on toppings. All diners get a personal pizza made however they please. Plus, Lit Pizza has vegan cheese and sauce.

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When it comes to grocery stores, wherever you already go is probably fine. Meal prepping for the week gets you the most bang for your buck. Make sure to get foods with enough protein, iron and fiber. And try to stick to fresh fruits and veggies!

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Most Instagram-able Restarants -in- BR

By Sarah Francioni

More and more restaurants now make the dining experience about the food and the ambiance. Today, because of social media, when we eat out, we post and share with our friends – even more so when we feel a connection with the eatery’s environment, visually or physically.

The Baton Rouge area has many interesting and aesthetically pleasing restaurants. Here are eight of the most “Instagram-able” restaurants in the area, including dishes, drinks and photo opportunities.

Dish: Chelsea’s Famous Grilled Cheese & Tomato Basil Soup Drink: Salt and Pepper Cocktail Photo Op: Anywhere in the courtyard.

Dish: Almond Croissant Drink: Shakerato Photo Op: The yellow wall on the side of the building that features the complimentary blue French Truck Coffee logo.

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Dish: The Nigiri Sampler Drink: Saturday Night Fever (shared cocktail) Photo Op: The women’s restroom for the perfect selfie moment. (Trust me)

Dish: Handcrafted Crawfish Mac 'n Cheese Drink: Bloody Mary Photo Op: The yellow couches by the bowling alley or the outdoor area underneath the strung lights.

Dish: Bubble Waffle Drink: Super Fruit Tea Photo Op: The wall, to the right when you walk in, with the big mural of angel wings.

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Dish: Just about every dish is plated so beautifully and bursts with color variation.

Drink: Haiku Photo Op: The terrace, right outside the restaurant, overlooking Downtown Baton Rouge.

Dish: Taco salad Drink: Watermelon Mint Margarita Photo Op: The outdoor dining area near the pond and waterfall.

Dish: Steamed pork buns Drink: The Overpass Merchant Mule Photo Op: The abstract, primary-colored mural on the outer, right-hand side of the building.

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Emily Maranto

Brian Dykes, owner of the successful Bin 77 and the new Solera restaurant, can’t quite remember when he decided his life’s mission was to elevate Baton Rouge’s dining experience.

It might have begun during his childhood as he watched family stir laughter and memories into traditional creole dishes. Or when he began to realize that the right wine-plate pairings make taste buds sizzle.

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T

he true catalyst for Dykes’ zeal for the restaurant business started in the Wind City of Chicago.

“My passion for food grew when I got exposed to all the different cultures, tasting all the food, but then still longing for south Louisiana food.” Dykes said. “I just started cooking more.”

Brian and his wife, Tiffany, lived in the Windy City for several years. While there, Brian started cooking more and more as he explored cuisines and blended them into Louisiana dishes.

The traditional southern dishes quickly caught on with friends, and soon Brian and Tiffany were hosting a crawfish boil during the chilly spring of Chicago.

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They shipped crawfish from the Gulf and – in sweatpants – boiled them in April and May. Through this blending of experimentation and tradition, Dykes found his passion.

Bin 77 was the first restaurant opened by Dykes and Kelvin Clarke, in 2008. Its name comes from bins where wine is stored and numbered for identification.

Clark’s son’s birthday, July 7, provided the “77.”

Bin 77 houses over 65 wines, and over half are considered “New World wines.” New World wines are identified by grape; Old World wines are identified by region.

Dykes wanted to ensure that a meal could only be enhanced with the drink. He collaborates with five sommeliers on pairing flavors and ingredients to fuse the dining experience.

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have all undergone mandatory wine training.

Bin 77 also offers a diverse, ever-changing food menu. From Braised Veal Osso Bucco to Cornmeal Dusted Gulf Oysters, Bin 77 can’t be easily labeled.

Solera, Dykes new restaurant, prides itself on authentic Spanish cuisine and spirits.

With bold red colors, lounge-style seating and natural wood, the decor in Solera pairs with traditional Spanish spirits and foods. The drink menu is extensive, featuring cocktails, gin and tonics, and – of course – Spanish wines.

Dykes said he wanted to channel the energy of his favorite local lounges and bars when he was younger. He also was inspired by Chicago, where he discovered Spanish tapas, a staple at Solera.

“I’ve always wanted a true, Spanish-style tapas restaurant,” Dykes said.

Dykes can’t yet pick a favorite on the Solera menu.

“I’m still sampling the menu,” Dykes said, laughing. “I have to try each one several times before I know.”

Regardless of his personal favorites, Dykes encourages diners to expand their palettes.

“The culinary scene in Baton Rouge has elevated so much,” he said. “I don’t consider it competition. I see it as an opportunity for people in Baton Rouge to try different things.”

Solera and Bin 77 are just a few of the exciting, locally owned restaurants in Baton Rouge that bring a southern feel to a global or experimental cuisine.

Through dedication and knowledge, Dykes’ philosophy on food and drink embodies the Louisiana spirit. He encourages everyone to shop and eat local and to experiment with new ideas. His advice doesn’t end there, however.

“You know, every meal doesn’t need a glass of wine,” Dykes said. “Sometimes you just need an ice-cold beer.”

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Eating on a

[

By Rachel Mipro

Most students learn the joys of budgeting for the first time when they’re in college- and one of the most important is making sure you eat well. For college students who want to get it together, here’s a few simple tricks.

[

Cook more

[

If you have access to a kitchen, cooking is a great way to save money as well as destress. Pick up a cookbook, learn some easy recipes and get to work!

Cooking at home costs much less and it’s often healthier. You can start with simple things like stir fry and then work your way up to bigger items, like baked ziti. Who knows? Maybe you’ll find a new passion.

[ Make grocery list [

When you’re buying food, make sure to go in with a plan. Only buy what you need to avoid waste or getting too little to last you through the week.

Look for deals and stock up on food staples like pasta, beans and rice. Instead of name brand items, looks for store brands that are cheaper and often taste the same.

[

Eat more vegetarian foods

[

You won’t die if you substitute beans for beef and chickpeas for chicken. Often eating vegetarian is much cheaper, usually healthier and better for the environment. It’s also a good way to broaden your culinary horizons. Pick one or two days a week and make them meatless days, and turn it into a fun challenge. It’s a great way to spend less on groceries and reduce your carbon footprint.

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Cut out junk food and soft drinks

We all love it, but in most cases, junk food can actually be more expensive than fresh produce.

Take a pass on the candy aisle and see what fruits and veggies are available. Frozen vegetables, spinach and local fruits are filling, nutritious, and better for both your body and your wallet. Sweet potatoes, onions and carrots are all cheap and tasty. And instead of picking up a Coke or Sprite, try bringing a reusable water bottle from home instead. You’ll end up more hydrated while consuming less sugar and wasting less plastic.

[

Think of the three super savers-rice, beans and bananas

[[

Buying a reusable thermos is great for saving money when you’re a coffee addict. Make a pot at home and bring your coffee thermos with you to stay fueled up all day long. If you don’t have time to make your own, it’s fine! Most coffee places have lower prices if you bring your own container, so even when you have to buy it, it’s still cheaper. There’s less waste, you feel very eco friendly and you can get a lot more coffee for the same price. Also, coffee thermoses tend to be bigger than normal coffee cups, so you might even be able to fit about five cups in there if you’re really tired.

These three items are awesome for college students because they’re great nutritionally, can be found almost anywhere, can go with almost anything and are usually dirt cheap. Add bananas to any breakfast food to make it more filling. Blend it in your smoothie, slice it into your cereal, dip it into chocolate for a low calorie treat, or just eat it plain if you’re in a rush. Just go crazy with rice- throw into your salad, make some stir fry, add it in soup. Rice is truly the everyman of food. Same with beans; those trusty legumes never fail to round out lunch or dinner.

an eating [ Make [ out budget

Bring your own coffee

It’s hard to stop eating out when you’ve gotten in the habit of swinging by Chick-fil-A or grabbing some coffee, but that starts to really add up. Decide how much you want to spend on restaurants per week and then try your best to stick to it. Frappuccinos are delicious, but so is the sweet feeling of saving your cash. When you do go out, look for deals. If you scout around, you’ll most likely find specials or certain days that have deals. Maybe there’s a half-off wing night, or college student pricing. Especially in places around campus, you should be able to find events that are friendly to college students on a tight budget.

Make and pack [ your own snacks [ This is an underrated but essential part of sticking to a budget. Always make sure you have at least one snack on you at all times.

You’re never going to say, “Hey, I wish I didn’t have a snack.” Do you like granola?

Shove some in a ziploc and whip it out when you’re hungry. Buy some of those tiny cheeses, or make your own trail mix. It’s a great way to combat midday lethargy while keeping costs down.

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GROCERIES when you present your LSU STUDENT ID *Some exclusions apply

OFF 7355 Highland Road (At Kenilworth Parkway)

YOU ARE HOME YOU BELONG

YOU ARE LSU

Office of Diversity | Division of Student Affairs 135 Thomas Boyd Hall Baton Rouge, LA 70803 225--578-5736 diversity@lsu.edu | lsu.edu/diversity

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TigerCASH Not sure where to spend your dough? We're in the know.

Fast Food:

• Albasha Express • Domino's • Inga's • Insomnia Cookies • Izzo's • Jack in the Box • Wendy's • Lit Pizza • McDonald's • Pita Pit • Prince Donuts & Geaux Boba • Raising Cane's • Smoothie King • Sonic • Tropical Smoothie Cafe 28

Restaurants: • Burgersmith • Chipotle • Five Guys • Frutta Bowls • Fuzzy's • The Jambalaya Shoppe • Our Moms • la Madeleine • Louie's Cafe • Mellow Mushroom • Pluckers • Ruby Slipper • Walk-On's

Coffee:

• CC's Coffee • Highland Coffees • Starbucks

Shopping: • Circle K • CVS • Matherne's • Winn Dixie • Private Stock • Tiger People

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• Bengal Beach Tanning • BRG ExpressCare MAGNOLIA PUBLICATIONS

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Each meal plan selection comes with “dining dollars” called Paw Points which can be used at all LSU Dining locations. Paw Points are designed to give maximum flexibility within each meal plan and are ideal for late-night dining at 459LSUOuttakes TENNIS FACIL and Take 5 or for a quick snack ITY between classes. Paw Points can also be used to buy your guest a meal at any resident dining hall.

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RESIDENT DINING 1 • The 5 Dining Hall • Take 5 • Sunset Diner • Papa John’s • Outtakes RESIDENT DINING 2 • 459 Commons Dining Hall • Outtakes • Sunset Diner • Papa John’s LIBRARY • CC’s Coffee House • Thee Heavenly Donut • Outtakes

STUDENT UNION • CC’s Coffee House • Thee Heavenly Donut • Create: Chop’d & Wrap’d • Build: Pizza by Design • The Big Squeezy • Smoothie King • Panda Express • Chick-fil-A • Hissho Sushi • On-The-Geaux • Geaux Dogs • Einstein Bros Bagels • McDonald’s

For more information about hours, menus and nutrition visit www.lsudining.com D I N I N G GUIDE 2019

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