re: Boil and Roux on Coursey

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I thought someone said prior that it was one of the Best Boilers cooks who decided to open his own place?

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I specifically asked the guy, bartender, with a huge circus mustache who was involved or if that was the case. Said the whole gang just transplanted.

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“Maurice Walker is the entrepreneur behind the venture,” Stephanie Riegel writes in last Friday’s edition of Daily Report. “He has worked in restaurant kitchens before, most recently at Ralph and Kacoo’s, but has never owned his own restaurant.” LINK

Walker, who previously worked at Best Boilers, said Boil & Roux will be unique for its mix of boiled dishes and south Louisiana staples. “We want to bring in people from across Baton Rouge here,” he said. LINK

OK. The above gave me the impression that it is not the same "gang," but after looking up Best Boilers old menu ( LINK) and comparing it to Boil & Roux's menu ( LINK), I absolutely believe the bartender, with the huge circus mustache. The menu ain't exactly the same, but it's pretty much copy of the other menu, with only minor differences. Obviously the same gang or members of the same gang.

I also read the reviews for both places. The reviews are dang near identical. Good food, but poor,very slow or non existent service.

New Prediction: Won't make it. It's a fail. Poor service will kill it. Gone after crawfish season.