First Look: Mind your biscuits at this new breakfast spot opening on West Lee Drive next week

Breakfast lovers, this one’s for you. Baton Rougeans can get their fill of the most important meal of the day at new biscuit-slinging eatery Parish Biscuit Co.

Born in Lafayette, Parish Biscuit Co. will open its first Baton Rouge location on West Lee Drive, in the spot that housed Fuzzy’s Taco Shop and, more recently, La Chilanga Taco House. Parish Biscuit Co. opens Tuesday, Sept. 22. 

“Baton Rouge brought a lot of [restaurant] concepts to Lafayette, and I don’t think Lafayette’s ever brought a concept to Baton Rouge,” owner and founder Steven Laborde laughs. “I think we have something special here, and this location is going to prove a lot of things.”

The new eatery has options for patrons looking for morning meals or brunch-y bites. Once inside, patrons will be greeted by a teal-tiled bar ready to pump out mimosa flights and other breakfast bevs. Guests can order at the counter before finding a seat in the dining room or the covered patio. 

Menus with a loaded list of items made in house can be found right by the door for those Parish Biscuit Co. first-timers. Items range from stuffed and slathered biscuits to breakfast tacos and eggs benedict. Not feeling breakfast? Peruse the list of handhelds and salads. There’s even a gluten-free menu with allergen-friendly biscuits, omelets and sides. Catering is also available for parties and those early-kickoff tailgates. 

“It’s the best of both worlds,” Baton Rouge general manager George Monsour says. “You can still get food that’s expedited, but at higher quality.”

As a Louisiana concept, Parish Biscuit Co. makes an effort to use other brands from the Boot like Community Coffee, Steen’s Syrup, Louisiana seafood and Tony Chachere’s Bloody Mary mix. Dish names are also a nod to the state, with biscuits named after parishes. The Vermillion is your classic breakfast biscuit with a fried egg, American cheese and choice of sausage or bacon, while the Caddo is a Philly cheesesteak creation piled high with marinated steak, onions, peppers and cheese. And Laborde says the menu shifts every three to four months to keep things fresh. 

“The plates are full and people are happy when they finish eating,” executive chef Michael Richard says. 

Laborde first signed a lease for the space in June 2025. Since then, he and his team have worked to renovate the former restaurant into Parish Biscuit Co.’s second location. The new spot mirrors its predecessor with the same brand colors down to the white tables and rattan-backed chairs. Laborde’s aunt helped to drive the design of the interior, while his uncle created the wooden menu holders and paddles that hold juices for the Parish Line mimosa flight. 

“I can tell they have stepped this up even a further notch from Lafayette,” Monsour says. 

Since opening in Lafayette three years ago, Parish Biscuit Co. has gained loyal customers—some of whom wait in line outside the door on busy days—and has been featured on viral food reviewer Keith Lee’s TikTok page. 

“We serve a lot of people in Lafayette on a weekly basis, and our sales just keep growing and growing,” Laborde says. “We’re doing something right.”

After over 20 years in the corporate restaurant industry, Laborde decided to stick to what he knew best when starting his own food venture. A self-taught cook, he worked to create a menu for what would become Parish Biscuit Co. To finalize dishes and get more input, he implored the help of Richard, whose previous kitchens included Cafe Vermillionville and Coyote Blues in Lafayette. 

The duo tested item after item in Laborde’s garage using second-hand commercial kitchen equipment, getting Laborde’s kids to taste-test dishes as after-school snacks. 

“To be a successful restaurant, you have to have a theme,” Laborde says. “Biscuits were something that worked for us.” 

And while “biscuit” is in the name, there’s more to this breakfast and brunch spot. On the menu, find overflowing shrimp po-boys, fried fish and grits, pancakes, bread pudding bites and other tasty options. Still, biscuits make surprise appearances, like in the breading of the boudin balls and the base of its French toast. 

“We try to incorporate biscuits in some form or fashion into almost every menu item,” Monsour says. “So even though it’s not the biscuit, somehow it’s infused.”

Monsour will manage the Baton Rouge operation with his wife Erin Soderberg, who will be the front-of-house manager. Trey Lasseigne will execute Richard and Laborde’s tried-and-true recipes as the location’s head chef.

Parish Biscuit Co. is at 220 W. Lee Dr. and will open Tuesday, Sept. 22. Hours will be Monday through Friday from 6:30 a.m. to 2 p.m. and on Saturday and Sunday from 7 a.m. to 3 p.m. Find menus and more information on the restaurant’s website.