In keeping with the brasserie’s variety, the panéed redfish features a sautéed Gulf redfish fillet topped with jumbo lump crabmeat and a lemon, caper butter sauce studded with bits of house-cured prosciutto. (Collin Richie)
Business Lunch: City Pork has been a bellwether in Baton Rouge’s evolving dining scene, serving artisan barbecue and charcuterie and inventive Southern fare.
