(Photography by Collin Richie: Peter Sclafani) Crabmeat-topped fresh fish Meuniere may never fade in Greater Baton Rouge, but there’s no doubt the dining sector has expanded beyond tradition, especially over the last five years. Farm-to-table dishes and craft cocktails are seeping into the mainstream, and diners are trying small, chef-driven eateries while continuing to venture
A conversation with Peter Sclafani on the cuisine scene
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