‘225 Dine:’ How would you like your eggs?

    It’s all about brunch in Baton Rouge in 225’s March cover story, with the staff breaking down the entire brunch experience in the Captial Region—from where to get bottomless mimosas to how to choose between sweet and savory brunch dishes.

    The magazine’s brunch edition also looks at some of the challenges Baton Rouge restaurants face when churning out dishes for hungry crowds, especially as more restaurateurs have gotten into the brunch business.

    Possibly the greatest challenge is preparing hundreds of properly cooked eggs. It takes an expertly organized kitchen to achieve the volume needed during a brunch rush, especially as the variety of egg dishes continues to grow.

    Read 225s full egg feature for brunch suggestions, and subscribe to the free 225 Dine e-newsletter here to stay up to date on food and events news.  

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