re: Went to Lava Cantina in Perkins Rowe Friday..

That's a big ole mess of chips.

Does Lava Cantina have outside seating?

Just looked at the menu - wow!
You could't pay me to try this place.
I'll give it a year and a half.

The one in the lava photos? Yeah you're right. She cocktails huh?

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Baton Rouge isn't ready for this concept IMO. BR is infatuated with Red Lobster, Pluckers and Chili's.

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New Orleans is infatuated with Chilis and Red Lobster as well.

has any restaurant with "cantina" in the name or marketing ever been decent? not that I remember.

I went this past weekend.

Food and Drink menu descriptions were awful and the food was not very good.

Jalapeño margarita was good, but on the small side (celery salt rim was gross)

The salsa was good, but they ran out of green sauce before I got to try it.

They have all you can eat salad (i think this comes with the fajitas someone else ordered) which was soggy and gross shredded iceberg lettuce, corn, tomatoes and pinto beans. Prob had the most flavor out of every thing we ate, which is a very bad thing.

Queso had a strange flavor similar to ranch dressing powder. Plenty of places make a decent queso and use some kind of Velveta like product. This is just a bad queso.

Chicken enchiladas were very bland and dry, side items: refried beans had no seasoning and the mexican rice was very bland, overcooked, and mushy.

They need to fix their menu and food quickly if they want to survive. Way better Mexican and Tex-Mex all over baton rouge

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Queso had a strange flavor similar to ranch dressing powder. Plenty of places make a decent queso and use some kind of Velveta like product. This is just a bad queso.

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Something was off on the queso and it may not be due to velveeta but something's up. I know several places use melting imitation cheeses like velveeta in collaboration with another cheese but this was like dumping velveeta, rotel, and salt on the stove.

This wasn't the white American-cheddar blend that's popular elsewhere (even if fake too)

I'll preface this by saying I am close friends with one of the owners, the gm, and most of the managerial staff.
That said, I agree with 50% of what's written here. The food needs work. Asap. The menu is confusing and tries too hard. Like most new restaurants, the kitchen and waitstaff is still working out kinks. I do find the drinks to be spot on. Especially the original cocktails.

Management is truly good people trying to have a different concept eatery here in baton rouge. If you are eating there and are unsatisfied have your server find Johnny Harrison. I promise he would love to hear your constructive (yet respectful ) criticism. He wants to succeed and will do what's necessary.