ABOUT AND BEYOND
Mansurs on the Boulevard
5720 Corporate Boulevard
Baton Rouge LA
Monday - Saturday 11:00 A.M. - 2:00 P.M. $3 to $30
5:00 P.M. - till
Sunday 11:00 A.M. - 2:00 P.M.
The last couple of times gong into New Orleans I stopped for lunch at this Baton Rouge Creole style restaurant. Newly constructed on Corporate Blvd look for the small tower with the name of it. A brick and masonry exterior leads into an interior which possesses many rooms. Most have yellow stucco walls with brick columns interspaced in them. A post and beam ceiling stands over a stone tile floor. Mahogany colored slat back wood chairs surround white linen table settings.
They bring a nice loaf of French breed to begin with. First time in I went with Cream of Brie and Crabmeat soup. The only negative thing about it was I encounter some shell compartment fragments. Otherwise it tasted wonderful. The richness of the Brie highlighted the sweetness of the crab. Next I had a half dozen Charbroiled Oysters. It consisted of oysters on the half shell covered with a cheesy buttery sauce then put directly on a grill and cooked. They had acquired a nice smoky flavor and went down a treat. They provided plenty of bread to soak up the juices. I choose Crab Cakes Covington for my entree. A pair of very crisp and light cakes with lots of crabmeat served with a spicy remoulade sauce and a tomato corn relish. The relish paired well with the crab, quite a nice marriage of flavors. Dessert was rather large Caramel Custard done just right. Sometimes these things get overcooked and rubbery. This one proved perfect if somewhat overwhelming.
The second round started with Dixie Bleus Asparagus Spears. It consisted of crisp crusted deep fat fried asparagus used to make a stockade for a container of blue cheese dressing. The contrast of the non-greasy crust, grassy flavor of the spears, and tangy blue cheese made for a light and refreshing start to the meal. Next came the Gumbo of the Day. Venison sausage and chicken in an excellent broth with a dark roux and just the right level of spice. This time I went for the Cedar Roasted Red Fish. The charred cedar plank bridged the plate. On top a nice fillet of perfectly cooked fish in a lemon caper butter sauce. The flavorful crust hid a moist and flaky interior. Underneath linguine and steamed mixed vegetables soaked up the sauce, which make for delicious eating. This time for dessert I went with a scoop of in house Mango Sorbet. Cool and refreshing without being too sweet. A perfect end to a perfect meal.
This establishment has to be a Baton Rouge gem of a joint. The variety of rooms means you can come casual or as dressed up as you like to get a taste of this wonderful food. So the next time you are in that city please try this place. You will not be disappointed
You can contact me at firstname.lastname@example.org with any comments, thoughts or suggestions.
Arthur "The Bear" Hebert
Omnivorus and Loving It