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Baton Rouge is one of the most vibrant places for seafood. Here how’s to savor it this season

This article was originally published in the March 2023 issue of 225 magazine. You could make a strong argument that seafood is the backbone of south Louisiana’s unique culinary tableau. To Baton Rougeans, life without a steady bounty of local fish, crab, crawfish, shrimp and oysters seems unimaginable, not to mention unpalatable. These raw materials, served humbly or gussied up, are the stuff of everyday life. And it’s easy to take…

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