Nous n'avons pas pu localiser votre position actuelle. Assurez-vous que les services de localisation sont activés ou essayez de rafraîchir cette page.
Recherche par critères
Recherches rapides
31986
dimanche, 10 juin, 2012
I have been to the Baton Rouge in a few locations and a number of times. The ribs are always great, however the coleslaw leaves much to be desired. This fact was brought to my attention by someone else who has been to the Baton Rouge and until it was mentioned I did not think much was wrong. But thinking back, I have never eaten all the coleslaw at e Baton Rouge. Consideration should be given to providing a vinegar based coleslaw as opuposed to the relatively tasteless creamy coleslaw that is served. Also the cabbage should be shredded as opposed to appearing to have been put through a meat grinder. It should also be served chilled as opposed to warm as I has been served to me on a couple of occasions. A tastier coleslaw would be an excellent addition to a great rib experience.