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Mansurs on the Boulevard
This Baton Rouge fine-dining restaurant serves contemporary Creole cuisine in an elegant setting that includes a main dining room with live piano, private rooms for business meetings and family events, and a bar area for cocktails before a show. Opened in April 1989, it is known for signature dishes that have stayed on the menu for decades, including Cream of Brie and Crabmeat Soup. The wine program has earned Wine Spectator recognition, and the kitchen is led by Baton Rouge native Executive Chef Barrett Meeks.
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