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Baton Rouge becomes a later supper town

Katrina has changed restaurant life in Baton Rouge.

Until this year, Baton Rouge was always a 6 to 7:30 dinner kind of town. But local restaurateurs quickly discovered that New Orleanians eat late. And that has prompted many local eateries to adjust their hours and stay open later.

Kiva's kitchen manager Jason Davidson noticed his restaurant taking both reservations and walk-ins as late as 9:30 p.m.

"They're staying later, too," says Davidson. "We're looking at making a change in our closing time to accommodate the later crowd. The way I see it, New Orleans is the Paris of America when it comes to dining. Going out later is what they're used to and we're going to take care of them."

Gino Marino of Gino's Italian restaurant is considering extending his hours as well.

"We're going to take care of people as long as they come in, and that means an extra turn on the tables. We'll re-seat the restaurant at 9:00, 9:30 and 10:00."

Restaurateur Gus Pagoulatto brought his New Orleans sensibilities and expertise to Baton Rouge this past February when he opened the Riverbend Bistro. Pagoulatto's Verona restaurant in New Orleans was named one of the top 10 neighborhood restaurants of 2003 by the prestigious ZAGAT magazine, and Riverbend Bistro has more than a few of the same items on its menu.

Pagoulatto saw a lot of his old clients in the weeks after Katrina. Not only has he been staying later to serve the crowd, but the change in business hours will soon be official. "I've brought a New Orleans-style Sunday brunch to Baton Rouge--eggs hussard, eggs benedict, champagne…things you don't see in Baton Rouge that are common to New Orleans."

And add this to the menu: later hours.

— Rick Arnett

A new club

Downtown for lunch, old sport?

New Eatery dante's Bistro serves up the Cantebury club at the corner of Third Street and Florida.

Mustard aioli, fresh sprouts and whole whaet toast keep things intesting without trying to reinvent the wheel on a classic sandwhich.

$6.95 with steak fries and fresh fruit.

— Loin Gaudin