For four months, Canefield Tavern Southern Kitchen & Bar has offered homemade southern comfort food to students and Baton Rouge locals alike. Customers can purchase a three course meal for $20.
Canefield Tavern opened in October 2015 as the seventh restaurant venture from joint owners David Smith and Doug Hary. The two decided to begin the prix fixe “country comfort menu” during this year’s Baton Rouge Restaurant Week and said they noticed how successful it was during the evening.
Smith said the restaurant is consistently busy on weekends, lunch and brunch, but their nighttime business was fluctuating. Implementing the three-course menu permanently was done to keep the increase in dinner business going.
“We saw that Restaurant Week was so successful, and we’re trying to make it stick,” Smith said.
The prix fixe value is three courses for $20, including an appetizer, entree and dessert. Entrees are accompanied by a choice of two sides and a biscuit. The portions are smaller compared to the regular menu items, but still offers a filling meal.
Hours for the special menu are Monday through Friday, 11 a.m.-10 p.m. and weekends from 2 p.m.-10 p.m.
The restaurant replaced Brew-Bacher’s, which had been at the Nicholson Drive location for more than 30 years. Smith and Harris renovated the old eatery and expanded the space. Those who frequented Brew-Bacher’s wouldn’t recognize the open, rustic and casual atmosphere.
Along with the prix fixe menu, Canefield Tavern plans on offering a later happy hour to appeal to student customers. Smith said the restaurant also offers an already successful brunch menu.
Smith said Sunday brunch is by far the busiest time for the Tavern, especially with their make your own Bloody Mary bar being a huge hit. They also offer an espresso bar and happy hour specials.
“[For] Weekend breakfast, when we open the doors we have customers,” Smith said.
All of the food served at Canefield Tavern is made from scratch by an in-house chef. The dishes’ prices vary, but stay reasonable with the most expensive meal priced at $16.
“Everything is in house from scratch,” Smith said. “We pickle our own vegetables, we make our own sauces, all of our dressings are homemade.”
Dishes on the course menu include: fried green tomatoes, deviled eggs, house-made pickles, a gumbo and salad combo, meatloaf, chicken, seafood etouffee, chocolate sundae, bundt cake and fruit cobbler.
Smith said that Canefield Tavern wants to emanate a rustic, casual and nice ambiance. The eatery is not country, but has a simple, earthy charm. The tabletops were made in New Orleans with reclaimed marge board, and the furniture and shelving was made from reclaimed cypress wood.
“We want to be a place to bring the parents that’s not expensive and close by, Smith said.
Smith said that for the future, he hopes for the restaurant to begin hosting live music with local artists, a low-key entertainment to add to the experience.
Canefield Tavern is open from 8 a.m.-11 p.m. every day.

Gallery • 8 Photos

Javier Fernández

A Bloody Mary bar is offered on Saturday, Mar. 5, 2016 in Canefield Tavern.