Summer time at Baton Rouge means two things: the ever reliable ribs (great sauce and slow cook) and the summer focus on lobster (we had the lobster sandwich, which was better than expected and definitely comparable to the ones at some seafood-focused restaurants). Kudos to Amanda as well for the wonderful service.
One "tip": We've been to Baton Rouge for both lunch and dinner, and the ribs always seems to taste better during dinner. Could be a coincidence, or could be a better cook during the dinner shift :)