Bâton Rouge West Island: Where Quality Meets Consistency
With over 10 years at its Dollard-des-Ormeaux location on St-Jean Boulevard, Bâton Rouge has consistently earned its chops and maintained its reputation as an upscale, yet down-to-earth, West Island dining institution. It’s no wonder: from its well-stocked bar with a warm atmosphere, its spacious dining rooms featuring cozy booths and oversized tables, to its lively outdoor terrace, there is something to appeal to all tastes. And that goes for its well-planned menu of mouth-watering house specialities, as well. On any given visit, one might find large groups gathered for a business luncheon or dinner; tables of young people in their late-teens/early twenties chatting over drinks and a shared spinach dip, and couples enjoying a special, romantic dinner featuring fine wine and Cajun-influenced specialities. It is at the same time both hip and traditional, which may explain its wide appeal to a varied clientele.
The first thing that struck us upon entering the restaurant was that the wait staff was in constant motion, catering to customers in a friendly manner. We were warmly welcomed and seated at the outdoor terrace.
To begin, we ordered the Louisiana spinach dip and grilled calamari. For our entrées, my dining companion ordered a selection of house favourites, as suggested by our server: filet mignon, BBQ pork back ribs, and rib steak. As the “turf” was now well-represented, I decided to go for the “surf”, ordering tuna steak and the catch-of-the-day, which was grouper. For side orders we had creamy cole slaw and fresh-cut (not frozen) French fries. At our server’s suggestion, my companion and I each ordered a glass of wine: a full-bodied, bold Rosemount Diamond Label Shiraz and a crisp, vividly intense Lamberti Santepietre Pinot Grigio, respectively.
Our appetizers arrived promptly and were well-presented. The Louisiana spinach dip was piping hot and featured an aromatic blend of melted, imported cheeses, spinach, and artichoke hearts that was served with fresh, crispy tortilla chips and accompanied by a piquante sauce and sour cream. The calamari was a refreshing departure from the fried presentation featured at many restaurants. Here, the calamari is marinated, grilled, and served in a nutty-flavoured brown-butter sauce with lemon, capers, olives, and anchovies. The result was a tender, not “rubbery” dish with a complementary blend of both delicate and pungent flavours.
As for the mains, the Danish baby-back pork ribs lived up to their reputation of fall-off-the-bone goodness after having been slow-cooked in a sultry blend of spices before being finished with Bâton Rouge’s signature barbecue sauce. They were meaty and full of Louisiana flavour. Bâton Rouge only serves Sterling Silver Alberta Angus steaks: the filet mignon was moist and melted in the mouth, while the rib steak was a tender, bone-in delight of juicy perfection. The tuna steak was grilled to perfection and served with a deliciously bright and zingy lime and ginger dressing. The grouper was extremely fresh and grilled over live hickory wood and served with a tangy tartar sauce. The result was a delightfully crunchy first bite that gave way to the buttery soft fish beneath. For dessert (as if we had room!), we had Southern-style apple cobbler that had a brown-sugary, down-home apple spice crumb topping and tender cinnamon apples that was so good I may have to go back and order it as my main dish! We also shared a brownie with chocolate, nuts, and a rich vanilla ice cream. It was decadent. It was delicious.
At the end of our meal, we had the pleasure of meeting owner John Frintzilas and it became clear that family’s professional pride and attention to detail has translated to a staff that provides a uniquely personal level of service and hospitality. While Bâton Rouge has built its reputation on its juicy ribs, they are not afraid to try—and succeed—at new offerings. This summer they introduced a wildly successful lobster festival menu that featured two months of the tasty crustacean made the Bâton Rouge way.
Quality, consistency, service, reputation, plus a new twist every now and then – that’s the stuff that legends are made of. And that’s what you can look forward to experiencing on your visit to Bâton Rouge West Island.
Highlights:
Daily lunch Table d’Hôte from 11:00 a.m. - 4:00 p.m.
Daily Happy Hour from 4:00 p.m. - 7:00 p.m.
Ladies’ Nights: Wednesday and Thursday nights, women’s drinks are half-price at the bar.
No sharing charge applies.
