Dig Baton Rouge

Kitchen: Shrimp and Alligator Cheesecake at Roux 61

There aren’t many restaurants in town, or in the country really, that’ll happily serve you a cheesecake as an appetizer. Then again, Roux 61 isn’t like most other restaurants.

The newly built Roux 61 on Bluebonnet Boulevard is the second installment of the brainchild of co-owners and brothers Brian and Jason Lee. The original location is in Natchez, Mississippi.

The menu is chock-full of original creations like oysters diablo, which is charbroiled oysters topped with bacon and jalapenos or the California chicken sandwich, which is cilantro-lime marinated chicken breast topped with avocado, lettuce, tomato, red onion and Roux sauce on a jalapeño cheddar sourdough bun. But the dish of the week, the shrimp and alligator cheesecake, is something much more unique.

The strange brand of cheesecake is pretty self-explanatory, but that doesn’t mean it’s anything you’ve ever expected before. Baking some succulent shrimp and tender gator into a fresh, moist cheesecake drizzled with cream sauce is a culinary experience that only the Lee brothers could have thought up. It’s creamy, rich and packs more flavor and creativity than most ordinary cheesecakes that cost twice as much.

Creating a new dish is chef’s dream. Blending creativity and a tasty experience are what keeps the customers rolling in, and Roux 61 has achieved such a feat with this dish. It’s courageous. It’s original. It’s delicious. It’s curious. These are the qualities that all dishes should strive towards, but not enough do.


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