Sponsored by Mason’s Grill
It’s officially fall, so it’s time to spice things up. Pumpkin isn’t the only spice to warm up in cooler temperatures, and Mike Alfandre has quite a few to share. Famous for his Champagne Brunch and award-winning burger creations, Mike Alfandre is the owner and head chef at Mason’s Grill. Along with the help of his wife Shirlee and their family, Mike has always remained focused on serving the best quality food with the freshest ingredients from local Louisiana distributors. Check out four of Mike’s favorite ways to spice things up.
TRY THESE 5 FALL FAVES
1. Sunday brunch with the famous Bloody Mason—
A Baton Rouge favorite, the Bloody Mason was once awarded Best Bloody Mary in America by the Food Network New York Wine & Food Festival. Build your own just the way you like, and sip it through Mason’s signature meat straw.
2. Bangin Shrimp Burger—
Try it on Wednesday night for burger and beer flight specials from 5pm–close. Order a BYO (Build Your Own) beer flight and order a burger to receive $4 off your entire order.
3. Wings deliver just the right heat—
Thursday is Wing Night at Mason’s Grill. Kick back from 5pm till close with $0.75 wings and $2 off beer.
4. Jalapeños on everything!
From savory brunch potatoes to juicy po-boys like the Wrangler, Mason’s knows that jalapeños can jazz up just about anything. The Wrangler’s hot roast beef and ham is sliced thin and topped with jalapenos, brown gravy, and fully dressed. With just the right amount of heat, these flavors will make your tastebuds dance.
5. The Buffalo Mac Attack
A juicy half pound beef patty topped with bacon mac-n-cheese, diced jalapeños and original wing sauce—all drizzled with ranch dressing. If you’re feeling adventurous, try it with sautéed mushrooms, grilled onions, fried egg, or jalapeños (of course).
Keep it spicy at Mason’s. Stay in the know on daily specials, fresh menu items and more: visit masonsgrill.com and follow them on social media @masonsgrill.