Gumbo weather at Restaurant IPO

Now that the cold weather has finally come to Baton Rouge, it’s a perfect time for some hot gumbo. Over the past couple of weeks, 225 Dine has had a few bowls of the Louisiana staple from The Chimes and George’s. This week, we turn our attention to the hen, oyster and andouille gumbo from Restaurant IPO.

The restaurant’s take on gumbo is similar to the kind Chef Scott Varnedoe’s mother made, with one exception—substituting hen for her traditional duck gumbo. Varnedoe says he likes his roux dark with a little bitterness to it, but not an overwhelming bitterness. He uses the hen to make a stock, with oysters and an oyster liquor to add richness to the gumbo, plus andouille to complete what he calls “the holy trinity.” Patrons have been ordering it more, especially during these cooler temperatures. However, it’s on the menu at all times.

For Varnedoe, a good gumbo is made from “whatever you have on hand,” he says. “It screams cold weather. It’s hearty. Throw some popcorn rice in there and it’s a really good dish.”

Varnedoe took over as chef after Chris Wadsworth ended his run at IPO to start Triumph Kitchen. Varnedoe says his two-and-a-half months have been going well.

The restaurant has expanded, remodeling the former space upstairs that was The Office to become Breakroom at IPO, a weekend bar open Fridays and Saturdays, 7 p.m.-2 a.m. The restaurant also added a more formal, private dining area called Boardroom at IPO.

For more information on Restaurant IPO, call 302-4452 or click here.