There’s no shortage of seafood options available at Baton Rouge restaurants on an everyday basis, but kitchens and patrons alike branch out and try new things during Lent. Stick Newchurch, area director for City Group Hospitality, says Rouj Creole’s chefs flex their creative muscles with new menu options as guests increasingly want more than run-of-the-mill
Lent an opportunity for restaurants, patrons to try new things
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