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Message
re: Wagyulicious Baton Rouge
Posted on 4/11/25 at 4:21 pm to TeddyPadillac
Posted on 4/11/25 at 4:21 pm to TeddyPadillac
quote:
Thought the bun was terrible. Either toast that bun or get another option.
Had it today. Legit one of the worst buns I’ve had on a burger. It had more of a consistency of a bagel than it did alas a hamburger bun.
My only other gripe is that the pimento cheeseburger had almost no pimento cheese
Posted on 4/11/25 at 4:41 pm to BigBinBR
the bun doesn’t make the burger but it can ruin it. Haven’t been to this place but both off the hook and your moms use a terrible bun and keep me from going back
Posted on 4/21/25 at 5:11 pm to BigBinBR
Went back today and the bun changed to a normal bun. Made a huge difference. Also had much better pickles on it.
Burger was awesome this time.
We had 3 of them.
Double smash with cheese was great.
PBandJ was surprisingly good, but needed a bit more PB.
Mad Goat was really good.
Burger was awesome this time.
We had 3 of them.
Double smash with cheese was great.
PBandJ was surprisingly good, but needed a bit more PB.
Mad Goat was really good.
Posted on 5/1/25 at 3:27 pm to TeddyPadillac
Went to this place when it first opened and agreed with a lot of the comments on here. Specifically about the bun and dryness of the meat.
Went back recently with someone from work and they appear to have addressed the issues. Bun was a good step up. Got "The Goat". It was probably the best burger I've had in a long long time. The flavors worked awesome together.
Thought the fries were great as well.
They're also selling Wagyu steaks in a stand up freezer now. Didnt get any but might give it a shot one day soon.
Anyway - wanted to bump this thread and give credit to them for working out the issues from before. Id go back.
Went back recently with someone from work and they appear to have addressed the issues. Bun was a good step up. Got "The Goat". It was probably the best burger I've had in a long long time. The flavors worked awesome together.
Thought the fries were great as well.
They're also selling Wagyu steaks in a stand up freezer now. Didnt get any but might give it a shot one day soon.
Anyway - wanted to bump this thread and give credit to them for working out the issues from before. Id go back.
Posted on 5/1/25 at 3:35 pm to BilbeauTBaggins
quote:
all the downvoters refuse to speak out because of how true these statements are. they probably think FDL and Pastime are good pizza too
Hey, I thought shitting on FDL was my shtick
Posted on 5/1/25 at 3:48 pm to Joshjrn
Riverside Patty is not far away, I always enjoy eating there, the total lack of decor and ambiance is a winner.
Posted on 5/1/25 at 5:52 pm to andouille
Curly fries 
Posted on 5/1/25 at 10:25 pm to andouille
quote:
Riverside Patty is not far away,
I still love Riverside Patty.
I had to tell them at Wagyulicious that it seems really silly to not accept online orders from 11:30-12:30. They said they want to concentrate on the customers in the store at that time. I said, well I simply called Riverside and got my burger from them instead. For a place that has a seating capacity of maybe 20, you should be encouraging people to call or order online and just pick it up to go.
I still would recommend anyone to make a visit there and try out their burger though. It was a damn good burger the 2nd time once they changed the bun.
Posted on 5/2/25 at 8:59 am to RidiculousHype
Just what everyone needs. Another burger place, and a smash burger place at that lol
Posted on 5/2/25 at 9:06 am to RidiculousHype
Don't understand a wagyu burger. The whole point of wagyu is fine marbling. You can control the fat content of ground meat to your liking and since it's ground, the "marbling" is baked in. Am I missing something?
Posted on 5/2/25 at 9:11 am to TeddyPadillac
quote:
I had to tell them at Wagyulicious that it seems really silly to not accept online orders from 11:30-12:30. They said they want to concentrate on the customers in the store at that time. I said, well I simply called Riverside and got my burger from them instead.
You sound like an a-hole
Posted on 5/2/25 at 4:49 pm to HueyLongJr
quote:
Don't understand a wagyu burger. The whole point of wagyu is fine marbling. You can control the fat content of ground meat to your liking and since it's ground, the "marbling" is baked in. Am I missing something?
I had this same question and did a little googling. Apparently wagyu fat renders at a lower temp and provides a different flavor and texture. I dont know about all that but I do know my burger there the other day was delicious.
The other reason is one I never considered. What else is the butcher supposed to do with the excess meat and trimmings? Its just like any other species of cattle. Not everything is prime. Not everything sells. So you get wagyu ground beef. Im not mad about it.
Posted on 8/7/26 at 3:22 am to RidiculousHype
(no message)
This post was edited on 8/7/26 at 3:28 am
Posted on 8/7/26 at 10:08 am to Beef Supreme
quote:
I had this same question and did a little googling. Apparently wagyu fat renders at a lower temp and provides a different flavor and texture. I dont know about all that but I do know my burger there the other day was delicious.
The other reason is one I never considered. What else is the butcher supposed to do with the excess meat and trimmings? Its just like any other species of cattle. Not everything is prime. Not everything sells. So you get wagyu ground beef. Im not mad about it.
I had been hesitant to try a wagyu burger before, because of the question you addressed. I'll give it a little more thought now. We have a couple places around us (St Louis) that I can give it a try at.
Posted on 8/7/26 at 12:05 pm to RidiculousHype
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, and yes it’s chat laying my thoughts out in legible format.
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, and yes it’s chat laying my thoughts out in legible format.
This post was edited on 8/14/26 at 9:26 pm
Posted on 8/8/26 at 12:48 pm to Wagyulicious
Had lunch there today... the Goat is the BEST burger I have ever had in BR. If you even remotely like the combo of smashburger , goat cheese,pepper jelly and arugala you'll agree with me. Uniquely delicious....
Posted on 8/12/26 at 11:43 am to Wagyulicious
Whatever you’re doing, keep it up. Had today and it was fantastic…near perfect for my tastes. Mad Cow and truffle fries.
Posted on 8/12/26 at 12:39 pm to Mad Dogg
Damn that looks great
Posted on 8/12/26 at 12:44 pm to cgrand
the mad cow really is one of the best burgers you'll eat anywhere.
Posted on 8/12/26 at 1:43 pm to Shexter
quote:
It was a bunch of young 20 somethings working,
with way too much attitude..
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