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re: Anyone Tried Wagyulicious
Posted on 8/22/25 at 1:59 pm to TeddyPadillac
Posted on 8/22/25 at 1:59 pm to TeddyPadillac
quote:I may be in the minority but if I want a burger at all I want it to be good. A shitty burger at riverside is a waste of a meal and ten dollars
If you wanted a good burger, then go down the street to Wagyulicious and pay more for a good one.
2
Posted on 8/22/25 at 3:36 pm to Trout Bandit
A BBQ place near me serves great brisket nachos. For $22. They're nachos. That's also why I've only had them twice in a year.
Posted on 8/22/25 at 4:43 pm to BigBinBR
quote:
That's 8oz of Mac and Cheese. That's 3-4 servings
speak for yourself
Posted on 8/22/25 at 4:45 pm to BhamTigah
quote:
Are the burgers actually wagyu? If so, the prices y'all are mentioning sound pretty low to me.
If it is not wagyu, what's up with the name?
Pretty sure it's a wagyu "blend"
Posted on 8/22/25 at 4:48 pm to cgrand
quote:
I may be in the minority but if I want a burger at all I want it to be good. A shitty burger at riverside is a waste of a meal and ten dollars
While Riverside isn't great by any means, it isn't bad, either. As my son says, "it gets the job done."
Posted on 8/23/25 at 9:12 am to lsushelly
No. but ive been wanting to try Robata Chane
Posted on 8/23/25 at 9:25 am to BhamTigah
quote:
Are the burgers actually wagyu?
Yes. He raises the cows himself. Good guy. He takes criticism well and has changed a bunch since opening as ppl brought up concerns.
The price is what it is but the operation is solid and he's working hard to improve every day, unlike a lot of restaurants in the area. Have to give him that.
Posted on 8/23/25 at 3:40 pm to LemmyLives
quote:
A BBQ place near me serves great brisket nachos. For $22. They're nachos. That's also why I've only had them twice in a year.
Newsflash, BBQ is expensive
Posted on 8/24/25 at 6:46 pm to lsushelly
My wife knows the owner’s wife or some shite.
It’s a solid burger, a bit pricey, but they are trying to make the place as best as it can be.
However, the owner’s grammar on social media is cringe as frick.
It’s a solid burger, a bit pricey, but they are trying to make the place as best as it can be.
However, the owner’s grammar on social media is cringe as frick.
Posted on 8/24/25 at 7:16 pm to jaytothen
quote:
Yes. He raises the cows himself. Good guy. He takes criticism well and has changed a bunch since opening as ppl brought up concerns.
This is good to know. My complaint with them when they opened was that their buns were terrible. Someone mentioned in a previous thread that they had changed the buns due to feedback so it’s good to see they actually listen to customers.
Posted on 8/25/25 at 3:35 pm to Trout Bandit
quote:
$20 lunch is the new $10 lunch
I used to say I'll never pay over $25 for lunch. Now it's hard to find a lunch under $25.
I'll occasionally splurge for Wagyulicious but skip the fries. It's an excellent burger and the service is fast.
Posted on 8/7/26 at 12:49 am to cgrand
A little over a year ago, we opened our doors with a dream and a lot to learn.
If you were one of the folks who came in during those first weeks and left disappointed, we get it. Opening a restaurant is humbling, and we made our share of mistakes. We listened to every review—the good, the bad, and the ugly—and we’ve spent the last year working every single day to get better.
We changed recipes. We changed buns. We tightened our systems. We trained our team. We improved consistency. We built a drive-thru. We started steak nights. We partnered with more local farms. Every week we’ve tried to be better than the week before.
Some of you even noticed. We saw posts from people who came back and said, “They fixed it.” Those comments mean more than you’ll ever know because they tell us the hard work is paying off.
So if you visited us early and decided we just weren’t for you, we’d love another chance.
Reach out to us. We’d be honored to buy your meal and let you see what Wagyulicious has become.
Baton Rouge has some fantastic burger spots, and we’re grateful to be part of that conversation. Our goal has never been to be the cheapest burger in town. Our goal has always been to serve the highest-quality burger we know how to make.
We’re committed to local, farm-to-table beef, and while many people assume “local” means cheaper, the reality is usually the opposite. Raising cattle responsibly—from a mama cow and calf all the way to the plate—takes years, not weeks. It’s expensive, it’s challenging, and it’s something we’re incredibly proud to do.
Whether you’ve been with us since day one or haven’t visited since opening week, thank you. Your feedback has helped shape who we are today.
We aren’t perfect, but we promise we’re better than we were yesterday—and we’ll keep chasing better tomorrow.
We’d love the opportunity to earn your business.
If you were one of the folks who came in during those first weeks and left disappointed, we get it. Opening a restaurant is humbling, and we made our share of mistakes. We listened to every review—the good, the bad, and the ugly—and we’ve spent the last year working every single day to get better.
We changed recipes. We changed buns. We tightened our systems. We trained our team. We improved consistency. We built a drive-thru. We started steak nights. We partnered with more local farms. Every week we’ve tried to be better than the week before.
Some of you even noticed. We saw posts from people who came back and said, “They fixed it.” Those comments mean more than you’ll ever know because they tell us the hard work is paying off.
So if you visited us early and decided we just weren’t for you, we’d love another chance.
Reach out to us. We’d be honored to buy your meal and let you see what Wagyulicious has become.
Baton Rouge has some fantastic burger spots, and we’re grateful to be part of that conversation. Our goal has never been to be the cheapest burger in town. Our goal has always been to serve the highest-quality burger we know how to make.
We’re committed to local, farm-to-table beef, and while many people assume “local” means cheaper, the reality is usually the opposite. Raising cattle responsibly—from a mama cow and calf all the way to the plate—takes years, not weeks. It’s expensive, it’s challenging, and it’s something we’re incredibly proud to do.
Whether you’ve been with us since day one or haven’t visited since opening week, thank you. Your feedback has helped shape who we are today.
We aren’t perfect, but we promise we’re better than we were yesterday—and we’ll keep chasing better tomorrow.
We’d love the opportunity to earn your business.
Posted on 8/7/26 at 2:56 am to Wagyulicious
Well that’s copy-pasted directly from ChatGPT.
But regardless, I’ve heard the burgers are good.
But regardless, I’ve heard the burgers are good.
Posted on 8/7/26 at 3:31 am to LouisianaLady
Well, it’s just easier after one’s 8th twelve hr shift in a row. None the less it’s my thoughts.
Posted on 8/7/26 at 8:00 am to Wagyulicious
I have not had the pleasure of checking you out yet. Seeing this, I definitely want to support you. Will be in soon. Keep up the great work!
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