Week two of DIG’s bi-annual Restaurant Week starts today, and eight more restaurants have joined in, bringing the total to 24 participating Baton Rouge businesses.

Week two of Restaurant Week runs from February 3 to February 8, with local eateries from week one continuing for more. With eight more restaurants joining, you’re in for another delicious event. We rounded up the additional restaurants for you to stop at this week. Click here for more details on our bi-annual event.

Restaurant 1796 at The Myrtles $40

Appetizer: Fried Venison Backstrap (with jalapeño spinach & artichoke dip)

Entree: Choice of Oyster Carbonara (Fried oysters, bacon, vermicelli, shallot, and cream sauce) OR Hearth Blackened Redfish (blackened crab gravy, grit cakes asparagus)

Dessert: White Chocolate Bread Pudding

Proud Mary’s $15

Appetizer: Crab and Mozzarella Arancini- Fried Panko-Breaded Crab and Mozzarella Risotto with Marinara 

Entree: Baked Ziti Pasta- Ziti Noodles, Marinara, Pepperoni, Calabrese, Ricotta, and Parmesan

Third Course: Half Pepperoni OR Cheese Neapolitan-style Pizza

Featured Cocktail: Dizzie Lizzie- Mi Campo Tequila, Blood Orange Puree, Jalapeño, Triple Sec, Soda Water, Dried Blood Orange

Café Americain $40

Appetizer: Cream of Crab, Brie & Asparagus Soup OR Caesar Salad (topped with Croutons & Fresh Shaved Parmesan Cheese) OR Sensation Salad (w/Parmesan) OR Romano & Blue Cheese (topped w/ Sunflower Seeds & Purple Onions) OR Bacon Wrapped Shrimp (in a Praline Mustard Glaze) OR Seafood Broiled Stuffed Mushrooms (in a Garlic Scampi Butter Sauce) OR Coconut Shrimp (served with our Marianne Yogurt Dipping Sauce)

Entree: Fried Seafood Platter (Stuffed Shrimp, Oysters, Shrimp, Catfish, Crab Claws served with a Stuffed Potato) OR Grilled Redfish (topped with Jumbo Lump Crabmeat w/ Lemon Butter Basil Sauce served with Asparagus) OR Pecan Crusted Pork Tenderloin (topped with a Praline Mustard Glaze served with a Stuffed Potato) OR Grilled Catfish Acadian (topped w/ Crawfish Étouffée over a bed of rice served w a Vegetable Medley) OR Two Grilled Filet Kabobs (with Mushrooms, Bell Pepper, Onion a Tomatoes served with a Baked Potato)

Dessert: Bailey’s Irish Cream Bread Pudding (topped with a Pecan Chocolate Rum Sauce) OR Shaved White Chocolate Raspberry Cheesecake OR Lemon Ice Box Pie

Copelands Cheesecake Bistro $30

Appetizer: Gumbo Cup (Chicken, smoked sausage, okra) OR Bayou Broccoli (Broccoli, crispy bacon, melted signature cheese mix, and our original Tiger Sauce) OR Artichoke and Spinach Dip (Topped with Monterey Jack. Served with our unique fried bow tie pasta) ORSmall Caesar Salad

Entree: Chicken Parmesan (Breaded fresh chicken breast fried, angel hair pasta, Alfredo, red sauce, mozzarella cheese and parmesan cheese) OR Blackened Catfish (Served with Creole shrimp rice, one side) OR Smash Burger (Two ground beef patties, caramelized onions, fried egg, cheese, and dijonnaise. Served with rosemary roasted potatoes) ORSautéed Garlic Shrimp Pasta (Seared Gulf shrimp, Rene mushrooms, garlic lemon butter sauce, over angel hair pasta, with crispy crouton toast)

Dessert: Mardi Gras Rum Cream Bread Pudding OR Original Cheesecake topped with Bananas Foster or Strawberry Topping

Pizza Byronz $30

Appetizer: Boudin Bites OR Petite Caesar OR Sensation Salad

Entree: Personal Pizzas OR Crawfish Bread  (crawfish, seasoned cheesy cream sauce, mozzarella, red bell pepper, green onion) OR Spinach & Artichoke Dip (creamy spinach and artichoke dip, fresh mozzarella, garlic parmesan, crushed red pepper) OR Beef and Bleu (fork tender pot roast, blue cheese crumbles, blue cheese drizzle, onions, sautéed mushrooms)

Dessert: King Cake Bread Pudding OR Chocolate Hazelnut Cake

Bistro Byronz $45

Appetizer: Petite Caesar OR Petite Blue Cheese Chips OR Mac & Fromage Croquettes

Entree: Brie & Fig Chicken Paillard (Flattened grilled chicken breast filled with brie, fig jam glaze, roasted potatoes, green beans) OR Pasta Jumberlie (Sausage, chicken, tasso, bell pepper, blush sauce, pasta) OR Steak au Poivre (Peppercorn crusted flat iron, creamy cognac sauce, roasted potatoes, asparagus)

Dessert King Cake Bread Pudding OR Heavenly Chocolate

Brasserie Byronz $55

+ Half Glass Wine Pairings $18

Appetizer– Hot Green Tomatoes (crispy-fried, buttermilk ranch dip) OR The Brass (mixed greens, strawberry, candied pecan, feta, pepper jelly vinaigrette) OR Caesar (romaine, aged parmesan, fried saltines)

Entree– Grilled Ribeye (lobster, bearnaise, grilled asparagus) OR Red Fish Louisianne (crawfish creme sauce, grilled asparagus) OR Roast Half Chicken (coq qu vin, pomme puree)

Dessert– Pain au Chocolate Sundae OR King Cake Bread Pudding 

Bubbles & Wine Pairings– Starter paired with J. Bookwalter Riesling, Washington / Entree paired with (choose one) Domaine Talmard Chardonnay, France Bayede Cabernet Sauvignon, South Africa / Dessert paired with Elysee Brut, France

The Plantry Cafe $45

Appetizer: Beet ceviche (Vinaigrette-marinated boots layered w/palm hearts & Avocado) ORTabasco cauliflower poppers (Garbanzo flour breaded, air-fried, doused in buffalo sauce, sprinkled with cashew Parmesan *option to sub w/house made ranch)

Entree: Lentil Loaf (Baked lentil loaf w/maple ketchup dressing, sweet potato mash, cranberry sauce) OR Slider Trio (mix of 3) ~Buffalo maitake (Air-fried maitake mushroom buffalo tempura w/cashew blue cheese on a pretzel bun) ~ BBQ jackfruit (House made barbecue sauce w/pulled jackfruit on a pretzel bun) ~ Beet burger (Most popular Beet patty with coleslaw and Russian dressing on a pretzel bun) OR Oyster mushroom po-boy (Air-fried, tossed in almond flour, Baja seasoning, served on New Orleans po-boy bread with frisée lettuce, tomato, pickles, horseradish sauce)

Dessert: Caramel Cheesecake (Graham cracker crust, cashew cream cheese, coconut milk caramel)

Want to see more picks for Restaurant Week? Click here.

Featured image credit Pizza Byronz