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re: Supper Club Baton Rouge - Leighton Carbo?
Posted on 5/18/22 at 9:52 pm to LouisianaLady
Posted on 5/18/22 at 9:52 pm to LouisianaLady
Thanks LL 
1
Posted on 5/18/22 at 10:02 pm to Trout Bandit
Lots of strong opinions here from people who haven’t even stepped foot in the joint.
The menu might not be very exciting, but maybe it’s very well executed?
And maybe it will be full of complete douche bags, but will you really be able to tell if you’re one of them?
I haven’t been. But I’m not ready to condemn the place when I haven’t even had a meal there.
The menu might not be very exciting, but maybe it’s very well executed?
And maybe it will be full of complete douche bags, but will you really be able to tell if you’re one of them?
I haven’t been. But I’m not ready to condemn the place when I haven’t even had a meal there.
This post was edited on 5/18/22 at 10:28 pm
Posted on 5/19/22 at 2:39 am to Chipand2Putts
Thank you Jambo! I won’t go into any detail because I know I’ll get bashed. I work at Supper Club and Jambo spoke for me essentially. And whoever said the chicken is $86 was wrong. It’s $30.
Went last night. Stayed around 3.5 hours.
Food was amazing.
Atmosphere was phenominal.
Staff and service A+
There were no details overlooked.
DJ was awesome, and tied it all together.
House was packed, everyone was loving it.
Flat out, hands down, the best food and best experience food related, I've ever had. Friend said same.
I don't want to give away any details, because it was surprise after surprise the entire night.
10/10 for sure.
Can't wait to go back
Went last night. Stayed around 3.5 hours.
Food was amazing.
Atmosphere was phenominal.
Staff and service A+
There were no details overlooked.
DJ was awesome, and tied it all together.
House was packed, everyone was loving it.
Flat out, hands down, the best food and best experience food related, I've ever had. Friend said same.
I don't want to give away any details, because it was surprise after surprise the entire night.
10/10 for sure.
Can't wait to go back
Posted on 5/19/22 at 8:13 am to LouisianaLady
quote:
Mainly because ostrich sounds fun.
Posted on 5/19/22 at 9:32 am to Deactived
quote:
What a confusing post
Looks like he meant to quote but just pasted it.
Cody are you, Kameron Bruce?
I want to put a face with the guy who said
quote:
“How could you not have fun here?” Kameron Bruce, a waiter, asked. “If you’re not having fun here, you’re just a miserable person.”
Posted on 5/19/22 at 9:41 am to LouisianaLady
quote:
EDIT - The chef who created the menu @ new Beausoleil was supposed to be involved in this Supper Club place after he was made to leave Beausoleil. This is all just rumor mill, but while he is seemingly incredibly talented food wise, he seems to not play well with others at work. Last I had heard, he was no longer a part of Supper Club's startup team as well.
That might explain the menu not being very creative and the dishes looking underwhelming.
This actually makes a ton of sense.
As for the Supper Club - I'm not going to shite on a place I've never been, and I'm willing to give it a try at least once. Brandon has to know BR doesn't have the population to support this longer than 2 years. The newness will eventually wear off. Once people have their IG photos they will move on. I wouldn't be surprised if he already has a redesign/different concept in the works to pivot to. I'm talking complete menu overhaul and interior redesign with new "tricks" or a completely different restaurant concept altogether. A "seasonal" menu won't be enough to bring in enough repeat customers.
This post was edited on 5/19/22 at 9:44 am
Posted on 5/19/22 at 9:46 am to xXLSUXx
quote:
wouldn't be surprised if he already has a redesign/different concept in the works to pivot to. I'm talking complete menu overhaul and interior redesign with new "tricks" or a completely different restaurant concept altogether.
So why not just start with that second concept that you think is going to be successful instead of knowing that after two years, you’ll have failed with the first one?
Posted on 5/19/22 at 9:48 am to xXLSUXx
quote:
I'm talking complete menu overhaul and interior redesign with new "tricks" or a completely different restaurant concept altogether. A "seasonal" menu won't be enough to bring in enough repeat customers.
Makes you wonder if the structure does in fact have spaces for windows already in place in the framing. They're just covered up for now.
Posted on 5/19/22 at 9:53 am to TackySweater
quote:
So why not just start with that second concept that you think is going to be successful instead of knowing that after two years, you’ll have failed with the first one?
Because there's a 5 page thread here.
An about to be 5 page thread on the OT.
Postings on the New Orleans NOLA.com, with a long string of comments.
And I'm sure other rumblings elsewhere that I've missed.
Over this restaurant in Baton Freaking Rouge that HASN'T EVEN REALLY OPENED YET.
Posted on 5/19/22 at 9:56 am to TackySweater
quote:
So why not just start with that second concept that you think is going to be successful instead of knowing that after two years, you’ll have failed with the first one?
Because why waste 2 years of success?
The second restaurant might be the same plan also
Posted on 5/19/22 at 10:00 am to Deactived
Most of us agree that the concept seems risky.
But damn, give them longer than 2 days to be open before trashing them. Let’s support them and see how it goes.
But damn, give them longer than 2 days to be open before trashing them. Let’s support them and see how it goes.
Posted on 5/19/22 at 10:18 am to TackySweater
quote:
So why not just start with that second concept that you think is going to be successful instead of knowing that after two years, you’ll have failed with the first one?
Because the profit margins make it worth it. Also no business lasts forever.
I'm not saying he's doing that. But if he's hoping this things lasts more than a few years I'd say that's pretty short sighted.
Posted on 5/19/22 at 10:48 am to SixthAndBarone
quote:
But damn, give them longer than 2 days to be open before trashing them.
Nobody is trashing them. But I would imagine a fair amount on this board have no interest in ever dining there.
Wish them all the success in the world.
Posted on 5/19/22 at 11:16 am to CodyPasbons
quote:
Thank you Jambo!
You're welcome
quote:
I work at Supper Club and Jambo spoke for me essentially
Just to clarify, I have no idea who you are, and I spoke for myself.
quote:
And whoever said the chicken is $86 was wrong. It’s $30.
Didn't try the chicken.
Favorite 2 items I tried. A5 and Butter cake.
Posted on 5/19/22 at 12:00 pm to Jambo
Jambo I was basically stating that everything you said is what I would say. I appreciate your review. I’ll pass it on.
Posted on 5/19/22 at 12:29 pm to CodyPasbons
Can you explain the thought behind "arm candy" and "side pieces"?
Posted on 5/19/22 at 1:38 pm to Gris Gris
The thought behind it, it's exactly what you think the thought is. We're all adults here lol
Posted on 5/19/22 at 1:44 pm to Cole Beer
quote:
Guys wear a fricking suit to dinner it won't kill you.
It's located across the street from a Sonic. I think you need to calm down.
Posted on 5/19/22 at 1:54 pm to BugAC
And next to the post office
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