PSA: Dining in Baton Rouge

When I lived there and we'd go to the The City Club, I'd usually get the trout meuniere. The waiter would always ask, "would you like lump crabmeat on there for an additional $4?" When would the answer to that question ever be "no"?

and speaking of Juban's, we're having a Super Bowl party up here and wanted to serve the yankees and foreigners Louisiana food. I'm making muffalettas, having some hog's head cheese and cracklins sent up, mixing up sazeracs and serving Abita. My wife's making etouffée and wanted to make some gumbo. We always love Juban's duck and andouille gumbo. So she called last night, spoke to the chef and he gave her the recipe. :9: