Baton Rouge Seafood: What Goes into Crafting a Menu?
As seasons change, so do tastes. Arguably there is no bigger contrast in seasons, especially in south Louisiana, than the transition from winter to spring. Everything becomes brighter, warmer, greener, and fresher. It is this change in the seasons that inspired the newest menu at BRQ.
As a restaurant that prides itself on working with local farmers and purveyors, using the freshest local ingredients is a top priority. The new items on this menu are no exception. With a focus on using the vast fresh, local flavors, and ingredients that south Louisiana has to offer, Chef Justin Ferguson wanted this menu to reflect the seasonal change with lighter dishes that would provide options for everyone to enjoy.
These new dishes were developed by adding little touches that make a big difference, and showing that BRQ is much more than barbeque.
Thin Fried Catfish
The thin fried American catfish, a Louisiana staple, is served with house-made tartar sauce, lemon, and hand cut fries.
Oysters go well with a variety of different dishes. Adding new twists to traditional and seasonal ingredients creates new ways for this classic item to be enjoyed. From the Oyster Supreme to the Oyster Salad to the Oyster BLT, there’s an oyster option for every appetite.
Roasted Beet Salad
With mixed greens, apple, citrus fennel, goat cheese, almond crumble, and beet vinaigrette, this salad is designed to change people’s minds about beets.
The action in the kitchen isn’t the only thing that is changing. Behind the bar, 30 new bottles of wine have been added, and BRQ’s signature line of handcrafted cocktails has been updated as well.
While the tried and true staples of BRQ are still on the menu, these new additions and a shift in perspective ensure that there will always be something new, something fresh, and something fun every time you visit BRQ.