$10 for $20 in food and drinks at LPK Bar & Grill (Louisiana Pizza Kitchen)

La. Pizza Kitchen offers you great pizza, salads, wraps, and much more.

Highlights:

• Sunday brunch
• Daily Happy Hour specials
• 100" HD screen for the games
• Great wine selection
• Chicken Parmesan
• Seafood Lasagna
• Fresh baked pita wraps
• Gourmet pizzas
• LPK Burger
• Filet Mignon
• LPK Ribs

Louisiana Pizza Kitchen, which has been serving the Baton Rouge area since 1989, has rebranded itself into a new and exciting concept called LPK Bar & Grill. Still offering their famous wood-fired pizzas like the Four Seasons, and the Roasted Garlic, the new menu includes filet mignon, rib eye, LPK ribs, the LPK burger and more and is sure to satisfy all taste buds. Visit them on Sundays for their great new brunch specials or on gamedays, where their 100-inch HD screen along with five other televisions around the restaurant make it the place to be in Towne Center. Daily happy hour specials from 4 p.m.-6 p.m. include the same great wine list, beer, new martinis and cocktails. The experienced and friendly staff awaits to serve you with the utmost hospitality in an atmosphere that appeals to the entire family. 

LPK Bar & Grill || 7474 Corporate Boulevard || Baton Rouge LA, 70809 || 225-926-5800

LPK offers perfect family setting

By Cynthia V. Campbell

Restaurant reviewer

September 14, 2012

Stopping by LPK Bar & Grill for a quick Italian meal, we ended by lingering over dinner as we discussed the pros and cons of marinara sauce.
The updated version of Louisiana Pizza Kitchen on Corporate Boulevard welcomes patrons with an amusing décor including a large wall mural with imaginative images of St. Mark’s Square in Venice and an Italian village.
We were pleased to see the restaurant still serves its artisanal pizzas baked in a wood-burning oven.
Once you’ve tasted hand-made pizzas baked in this manner, it’s hard to return to the offerings of chain eateries. The LPK menu also includes po-boys, wraps, pasta dishes and grilled meats.
As an appetizer, the eggplant fries ($6.95) were exceptional. The hot crispy exterior contrasted with the soft, creamy interior of the sticks that were finished off with a dusting of freshly grated parmesan cheese.
The sticks were accompanied with the restaurant’s marinara sauce, a thick, slightly sweet tomato sauce.
While we enjoy many styles of lasagna, the classic lasagna ($11.50) at LPK was a delicious layering of well-seasoned ground meat, a small amount of Italian sausage, marinara sauce, fresh ricotta and mozzarella cheeses and tender pasta strips.
Baked in the wood-burning oven, the dish is creamy and memorable with no one flavor overpowering the other.
The chicken parmesan ($14.95) featured a moist, skinless chicken breast, breaded and sautéed; topped with fresh, delicate mozzarella cheese, then baked in the wood-burning oven.
The chicken was topped with coarsely grated parmesan cheese and served over a generous amount of penne pasta tossed in a tomato basil cream sauce.
This was an excellent sauce, with a creamy texture and a light flavor of basil.
Grilled meats add a new dimension to the LPK menu. The 12-ounce rib-eye ($18.95) was lightly grilled, then finished to the requested medium temperature in the wood-burning oven.
The tender steak was served with lightly sautéed asparagus (vegetable of the day) and a large amount of roasted garlic mashed potatoes.
With a nod to tradition, another guest tried the Roman pizza ($11.95), a delightful combination of Italian sausage, pepperoni, mushrooms, banana peppers, pizza sauce and mozzarella cheese.
The very thin whole wheat pizza dough was outstanding. Just a bit of the edges was singed from being baked in the wood-burning oven. The hint of anise flavoring in the sausage added an extra touch of flavor to the pizza.
The sandwich lover in the crowd tried a muffaletta wrap ($8.25), a contemporary version of the New Orleans sandwich.
It was packed with slices of Genoa salami, mortadella, ham and provolone cheese; then enhanced with an Italian olive salad mix, wrapped tightly in pita bread and slightly grilled. While not the same as a muffaletta made on toasted Italian bread, this version was declared well worth the indulgence.
LPK doesn’t have a dessert listing on the menu, but ask.
We shared a brownie sundae ($5.50), a warm, cake-like chocolate brownie topped with three scoops of vanilla ice cream drizzled with chocolate sauce.
If you have a sweet tooth, then choose a light item off the menu and go for the finish big time.
The bistro offers wine and alcoholic drinks from the bar. The staff is exceptionally helpful and willing to accommodate guests’ requests.
The setting is perfect for families.

 LPK Bar & Grill. - Baton Rouge Louisiana.
Best Pizza, Bar & Grill

   7474 Corporate Blvd. Baton Rouge, LA 70809
Phone: (225)926-5800 Fax: (225)926-5866

Town Favorites Magazine - July Release - Page  18-19
 When the news first hit that Louisiana Pizza Kitchen was changing its menu and tweaking their name to LPK Bar and Grill, I thought, “NOOOOOO!”  Well the name thing was ἀne as half the time people referred to them as LPK, anyway. But my family loves their thin crust pizzas. In the old fashioned wood-ἀred brick pizza oven it comes out light and flaky yet sturdy enough to hold a bunch of delicious toppings. Yes, I’m in the camp that believes there is no such thing as bad pizza. But even the most selective pizza connoisseurs will agree pizza, cooked in one of those ovens, becomes tasty delights that are unmatched by standard cooking methods. What’s more that unassuming restaurant, amongst the many we are so lucky to have here, also happens to have arguably some of the ἀnest pizza sauce. So with taste bud dilemmas in mind we got in touch with the owner, Krikor Dakessian.

   Q: You’ve changed your menu???? Please tell me you won’t be taking away your delectable pizzas cooked per-fectly in your wood-Ḁre brick oven?   
   A: Oh absolutely not. The menu change was something that we have been thinking about doing for a while to appeal to more guests, but never would we think about taking the pizzas away. Especially, since we are probably the only restaurant that oᴀers whole wheat pizzas and wraps for the health conscious guests. Relief…With that issue settled, I became more level headed and was able to discuss the restaurant’s “transfor-mation”. 
   Q: Your restaurant was primarily an “Italian” restaurant that served as many pasta dishes as it oᴀered pizza varieties. You have thankfully kept many of the pizza options and quite a few of the pasta dishes as well. But you’ve added items like Po-boys and Rib-eyes, now. How did you decide on what to keep and what to add?
   A: Well we did a soft study in the market on what people liked in bar and grill concepts. Ḁe new items that popped at us were homemade hamburgers, steaks cooked in our brick oven, and more po-boys and sandwiches. They have all been incredible additions. As far as some of the old favorites that were taken oᴀ, we will bring them back as weekly specials.
   Q: Speaking of making decisions what got you interested in the restaurant business in the Ḁrst place?
   A: I’ve always been a big fan of food even as a kid. I was working in the restaurant business during my college years and absolutely fell in love with it. So I switched my major to Hotel, restaurant, and tourism, at the University of New Orleans and the rest is history.
   Q: It’s not entirely unusual for a business in this town to have a bunch of TV’s with sports on. But when it’s a major game or a Saturday, in the fall, you also breakout the projector screen for your customers to watch the game in almost life size proportions. Is that as much for your viewing pleasure, seeing as you have an open kitchen?   
   A: Oh absolutely. I’m a big time sports fan and if I can’t watch games it drives me crazy, especially LSU. It’s a nice toy for me to have the 100” screen during games but my guests to enjoy it as well.