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304 Laurel Street
Baton Rouge, LA 70801
Ph- 225-341-3948
F- 225-341-3949

Welcome to The Wine Loft in
Historic Downtown Baton Rouge.

PLEASE CHECK OUT THE UPCOMING EVENTS TO SEE OUR WEEKLY WINE SPECIALS AND TASTINGS!!!
The Wine Loft is now booking private parties!
To speak with our event coordinator “D.A. Schneider” please contact him on his cell phone at 804-304-4103 or by email at daschneider@thewineloft.net

Located in the Fuqua Hardware Building the historic renovation capitalized on the natural aesthetics. The result is a relaxing environment in a chic setting to enjoy some great wine and create memorable experiences.

HOT PRESS

The Advocate
WINE LOFT PLEASES TASTE BUDS WITH MORE THAN SPIRITS

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By LISA TRAMONTANA
Restaurant Reviewer
Published: Aug 4, 2006

Its new. Its chic. Its popular. Its the Wine Loft, part restaurant, part winery, part after-hours nightspot. And at least on two recent Saturday nights, its apparently a reason to visit Baton Rouges ever-changing downtown scene.

Oenophiles will have to wait for a report on the impressive wine list. (Thats a job for the Advocates wine writers.) But the food earns high marks indeed. Best of all, its served in a stylish setting that features dim lighting, soft music, intimate seating areas, and a mellow, elegant atmosphere.

The Wine Lofts menu offers trays with small amounts of meats, cheeses, soups and breads for patrons to nosh on while enjoying their drinks, and several entre items for larger appetites.

The charcuterie board ($12) features two types of sausage, thin slivers of salami and sliced prosciutto ham to place atop small triangular pieces of toasted Italian focaccia bread. Capers, berries, cornichons (tiny, crisp, tart pickles) and Kalamata olives are also included along with Dijon mustard for dipping.

The artisan cheese plate ($11) boasts a tart chunk of real bleu cheese, a wedge of goat cheese with spiced nuts, a sample of buttery-soft brie and a tiny slice of quince paste. The quince, which tastes like a cross between an apple and a pear, has a sweet flavor to offset the full flavor of the cheeses.

The corn and crab bisque ($5) is a thick stew garnished with Sambal chili sauce to give it an unexpected kick. The Wine Loft doesnt skimp on the main ingredients, either.

Our favorite dish, however, was the filet mignon salad ($12). Tossed in a pepper jelly vinaigrette, it features mixed greens, dried cranberries, blue cheese and spiced nuts. Three generous slices of filet mignon are placed atop the salad. The salad and its dressing are so delicious by themselves that the filet mignon isnt even necessary.

Two items that sounded divine but will have to wait until our next visit were: escargot vol au vent ($9), which includes escargot and field mushrooms served in puff pastry with cream sauce; and prosciutto and bleu cheese-wrapped figs ($8).

After spoiling our taste buds with so many rich and unusual flavors, we looked forward to the tiramisu ($6) listed on the dessert menu. Alas, they had run out of the sweet concoction, so we forfeited our dessert experience. But other diners are welcome to try the chocolate fondue ($15) and let us know how it stacks up against the other delicious items offered at the Wine Loft.

Story originally published in The Advocate