Mansurs on the Boulevard

The story

Crafted with passion, served with love

A Baton Rouge Tradition, Three Decades Deep

Mansurs on the Boulevard opened its doors in April 1989 at a location off College Drive, and the locally owned restaurant has been a fixture of Baton Rouge fine dining ever since. In November 2003 it moved to its current address on Corporate Boulevard, where it draws hotel guests, business diners, and devoted regulars in equal measure. The kind of place where marriage proposals happen and where the same dishes that launched the restaurant are still on the menu — that consistency is not accidental.

The Food

The menu is rooted in contemporary Creole cuisine, built around the bountiful produce and seafood Louisiana provides. The Cream of Brie and Crabmeat Soup has been on the menu since day one and remains, in the restaurant's own words, "often copied, but never duplicated." The Cedar-Roasted Redfish — plank-roasted with seasoned Creole lemon caper butter — is billed as "The Dish That Made Us Famous." Beyond those anchors, the kitchen ranges confidently: Prime Charbroiled Oysters finished with spicy garlic parmesan butter, Duck Mansur with Chambord blackberry sauce, Shrimp & Grits over stone-ground grits with Abita Amber and andouille cream, and Veal Oscar topped with jumbo lump crabmeat and sauce Béarnaise. Weekend brunch brings its own menu, from a Boulevard Brunch of crab cakes and poached eggs to an Ultimate Omelette packed with lump crabmeat, shrimp, and crawfish.

Executive Chef Barrett Meeks, a Baton Rouge native who traces his passion for cooking back to a childhood visit to John Folse's kitchen at Lafitte's Landing, leads the culinary team. Founder Chef Tim Kringle, operating partners Justin McDonald, Brandon McDonald, and Chef Charles Taucer IV, along with General Manager Ryan Fitzgerald, form the leadership that has sustained the restaurant's reputation for quality and consistency.

The Room and the Bar

Walking in, guests choose between two distinct worlds. The main dining rooms are set with crisp linens and polished service, softly lit, and accompanied nightly by live classical and jazz piano. Side rooms accommodate private parties and business events in settings that can be as intimate or as formal as the occasion demands. The bar, outfitted with a mahogany counter and both high and low tables, is a full-service destination in its own right — oysters shucked and charbroiled in front of you, an extensive martini menu, and a wine list that has earned the Wine Spectator Best of Award of Excellence every year since 1995. Co-owner Justin McDonald, who began making wine at age 14 and has studied it seriously since 1982, has shaped a list of over 425 selections covering the major viticultural regions of the world. That sustained recognition from Wine Spectator speaks directly to the depth and care behind every bottle poured here.

Smart Casual, Seriously Good

Mansurs maintains a smart casual dress code in the dining room — a deliberate choice to protect the atmosphere that keeps guests returning. It is the kind of standard that signals the restaurant takes the experience seriously, without tipping into pretension. Desserts like Bread Pudding and Louisiana Lust close the meal; the "Bean Me Up" espresso martini is the suggested finale.