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Started By
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What were the best restaurants that are now closed?
Posted on 4/8/14 at 5:26 pm
Posted on 4/8/14 at 5:26 pm
I will never forget that Fricken Chicken that was on Gardere in BR. Best chicken strips ever.
Posted on 4/8/14 at 5:28 pm to tigers9898
In Baton Rouge?
The original Village
Jack Sabins
Giamancos
The Chinese Inn on Florida next to Alamo Plaza
The original Village
Jack Sabins
Giamancos
The Chinese Inn on Florida next to Alamo Plaza
Posted on 4/8/14 at 5:28 pm to tigers9898
Fast Track
Bubba's
A Taste of China
The Caterie
Bubba's
A Taste of China
The Caterie
Posted on 4/8/14 at 5:45 pm to tigers9898
loved going to Chi Chis as a child...it was by fun fair park and cortana mall
Posted on 4/8/14 at 6:08 pm to tigers9898
quote:
What were the best restaurants that are now closed?
Pinetta's
Shakey's
Mirror Steak House
Europes
La Fonda's
Byron's
Gas Station Food : Jimbo's
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Posted on 4/8/14 at 6:21 pm to tigers9898
not the best place but champs had the best nachos in BR
Posted on 4/8/14 at 7:20 pm to tigers9898
New Orleans - Green Godess (and countless others)
Mandeville - Juniper
Mandeville - Juniper
Posted on 4/8/14 at 7:34 pm to tigers9898
Shady Rest, under the overhead bridge West Capitol Street, Jackson. Sadly closed in 1962.
Hickory House on West Capitol. Sadly closed in 1971.
Blue Moon in Columbus, MS. Sadly closed in 1976.
All friendly sources of Amber fluids, first rate burgers and lard fried taters. What more could one want in a restaurant.
Hickory House on West Capitol. Sadly closed in 1971.
Blue Moon in Columbus, MS. Sadly closed in 1976.
All friendly sources of Amber fluids, first rate burgers and lard fried taters. What more could one want in a restaurant.
Posted on 4/8/14 at 8:19 pm to tigers9898
Hopper's
Rax
Vince Sotile's
Round The Corner
Bono's Pizza (as I ask in every BR nostalgia thread -- does anyone else remember this place?)
Rax
Vince Sotile's
Round The Corner
Bono's Pizza (as I ask in every BR nostalgia thread -- does anyone else remember this place?)
Posted on 4/8/14 at 8:36 pm to tigers9898
Shings...dont care the board of health closed them. The meatball on the buffet was legit.
Posted on 4/8/14 at 9:45 pm to tigers9898
Two pages and no Giamanco's ?
![](https://images.tigerdroppings.com/Images/icons/shrug.gif)
Posted on 4/8/14 at 9:54 pm to tigers9898
Ralph & Kacoo’s on Airline Hwy.
Someone mentioned Giamanco's. I worked there as a sandwich maker for a short time before going to Gino's. It was my first restaurant job. Giamanco's had a nice kitchen and it was a pretty impressive setup. I usually spent my first 20 minutes at work in the prep room cleaning bread remnants off sheet pans. Yes, they made their own bread. They had a room size, rotating type bread oven, where the baking deck would rotate like a ferris wheel. A lot of their equipment heat source was steam. They had a steam jacketed kettle, steam tilting skillet, a buffalo chopper (these things are awesome), a walk-in cooler and a large mixer (a Hobart I think) in the prep area. They had a special area for heating up soups and gumbos. This also ran on steam. You would put cold soup in the steam jacketed tilting bowl, turn a knob to allow the steam to pass thru, wait a minute, then pour the soup into a serving bowl. They had 3 or 4 of them things. They took up a lot of space, but they were pretty neat and better than a microwave. I had my own sandwich station with cold cuts and toppings ready to go, much like a Subway setup. To my back was a double deck gas oven where I toasted the Italian bread and heated meats and cheese. I also did the toasted the garlic bread that every table received. Hamburger patties were cooked in the grill station area then pass to me. The same with fried shrimp, fried catfish, and fried oysters. They were fried at the fry station and past to me. The grill station and fry station were to my left. To my right was the sauté station, where I got my meatballs and Italian sausages. Sort of out of view from me and opposite the grill and fry stations was the salad station. Directly in front of me was the hot food holding area where all the items for a table would come together and place on a serving trays before heading out to the customers in the dining room. I didn't spend hardly any time in the dining room, but I remember it as being dark and a bit dated. The bar area felt the same. (I don't want to forget the dishroom. It had one of those long conveyor type automatic dishwasher. Steam just poured out of that room. I did not envy the dishman, but I did respect him.) Next door to the restaurant was the food storage buildings. They had separate walk-in coolers for food items depending on ideal storage temperature. Bread flour (set at 70F) was in its own cooler. My cold cuts and cheese were in another. Dairy in another. I didn't see it, but I'm sure the oysters had their own walk-in. Also, they had a large building which served as a freezer. Apparently they bought seafood in bulk when prices were low. I'm not doing this place justice with my poor writing skills, but this place was pretty impressive. The only other Baton Rouge kitchen I walked in and felt it was approaching a similar level was Ruffino's, which I believe was Dinardo's at the time. I will finish by mentioning an odd thing that happened the first night at worked at Giamancos'. I temporarily lost my hearing. I got in my truck to leave, I turned the key to start the engine. I couldn't hear the engine. I turned the key again to start the engine. I finally realized the truck was running, but I couldn't hear it. I don't think it was the due to the loud noises of large commercial kitchen. My senses were overwhelmed by the experience of that kitchen and all the activity going. There was just so much new stuff to take in that my brain just shut down my hearing. It hasn't happened since then. And yes I have the Sensation Salad recipe. And yes I feel a little bad about stealing it, but I never gave it to anyone. I was sorry to see Giamanco's go, but it had an excellent run. If you read this far and respond to my post, I will tell you a little secret about the po-boys I made, which were delicious.
Someone mentioned Giamanco's. I worked there as a sandwich maker for a short time before going to Gino's. It was my first restaurant job. Giamanco's had a nice kitchen and it was a pretty impressive setup. I usually spent my first 20 minutes at work in the prep room cleaning bread remnants off sheet pans. Yes, they made their own bread. They had a room size, rotating type bread oven, where the baking deck would rotate like a ferris wheel. A lot of their equipment heat source was steam. They had a steam jacketed kettle, steam tilting skillet, a buffalo chopper (these things are awesome), a walk-in cooler and a large mixer (a Hobart I think) in the prep area. They had a special area for heating up soups and gumbos. This also ran on steam. You would put cold soup in the steam jacketed tilting bowl, turn a knob to allow the steam to pass thru, wait a minute, then pour the soup into a serving bowl. They had 3 or 4 of them things. They took up a lot of space, but they were pretty neat and better than a microwave. I had my own sandwich station with cold cuts and toppings ready to go, much like a Subway setup. To my back was a double deck gas oven where I toasted the Italian bread and heated meats and cheese. I also did the toasted the garlic bread that every table received. Hamburger patties were cooked in the grill station area then pass to me. The same with fried shrimp, fried catfish, and fried oysters. They were fried at the fry station and past to me. The grill station and fry station were to my left. To my right was the sauté station, where I got my meatballs and Italian sausages. Sort of out of view from me and opposite the grill and fry stations was the salad station. Directly in front of me was the hot food holding area where all the items for a table would come together and place on a serving trays before heading out to the customers in the dining room. I didn't spend hardly any time in the dining room, but I remember it as being dark and a bit dated. The bar area felt the same. (I don't want to forget the dishroom. It had one of those long conveyor type automatic dishwasher. Steam just poured out of that room. I did not envy the dishman, but I did respect him.) Next door to the restaurant was the food storage buildings. They had separate walk-in coolers for food items depending on ideal storage temperature. Bread flour (set at 70F) was in its own cooler. My cold cuts and cheese were in another. Dairy in another. I didn't see it, but I'm sure the oysters had their own walk-in. Also, they had a large building which served as a freezer. Apparently they bought seafood in bulk when prices were low. I'm not doing this place justice with my poor writing skills, but this place was pretty impressive. The only other Baton Rouge kitchen I walked in and felt it was approaching a similar level was Ruffino's, which I believe was Dinardo's at the time. I will finish by mentioning an odd thing that happened the first night at worked at Giamancos'. I temporarily lost my hearing. I got in my truck to leave, I turned the key to start the engine. I couldn't hear the engine. I turned the key again to start the engine. I finally realized the truck was running, but I couldn't hear it. I don't think it was the due to the loud noises of large commercial kitchen. My senses were overwhelmed by the experience of that kitchen and all the activity going. There was just so much new stuff to take in that my brain just shut down my hearing. It hasn't happened since then. And yes I have the Sensation Salad recipe. And yes I feel a little bad about stealing it, but I never gave it to anyone. I was sorry to see Giamanco's go, but it had an excellent run. If you read this far and respond to my post, I will tell you a little secret about the po-boys I made, which were delicious.
Posted on 4/8/14 at 9:54 pm to tigers9898
Mickey's Gold Nugget in BR
Posted on 4/8/14 at 11:23 pm to tigers9898
I always liked going to Bonanza. The one that was here in town closed about 20 years ago or so. It's a Wendy's now.
One place that I miss that was locally owned is a place called Pepper's. Lake Charles people know what I'm talking about.
They had the best chicken fried steak, outside of my mom's, that I've ever had. It was awesome.
They changed their menu around and it got more TexMex and I think that was their undoing. Been closed and torn town for a good 10 years or so.
One place that I miss that was locally owned is a place called Pepper's. Lake Charles people know what I'm talking about.
They had the best chicken fried steak, outside of my mom's, that I've ever had. It was awesome.
They changed their menu around and it got more TexMex and I think that was their undoing. Been closed and torn town for a good 10 years or so.
Posted on 4/9/14 at 8:20 am to tigers9898
Uglesich's
Cuvee
Stonebreaker's
Cuvee
Stonebreaker's
Posted on 4/9/14 at 12:43 pm to tigers9898
Swab's in Brusly (West Baton Rouge Parish). Its claim to fame was its seafood buffet. It was a destination restaurant for a lot of people that lived in Baton Rouge. It was the SHE-I-IT back then. Today it's Bayou Bistro--"We aren't just something, we are something else!"
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