Restaurant IPO

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At Restaurant IPO, the emphasis is on small plates, surprising combinations, and sleek design.

If you’re an ambitious chef and a good Louisiana boy, proud of your state’s culinary heritage, but you’re crazy about wine and you love the diversity of international cuisine, whaddya do? If you’re Chef Chris Wadsworth you just figure out a way to incorporate it all under one roof. That’s what’s happening under Wadsworth’s watch in downtown Baton Rouge, where Restaurant IPO’s recipe for Louisiana tapas infused with the flavors of world cuisine is winning lots of new friends.

“My style has always been making combinations work that people wouldn’t normally think of,” says Wadsworth, who was executive chef at Nottoway Plantation for two years and also owns and operates the Bon Repas Wrap food truck.

At IPO the focus is on small plates in the tapas tradition—true to the roots of Louisiana cuisine but infused with old-world Spanish, Asian, Mexican and classic French flavors. The result: an inspired range of inventive, flavorsome, attractively presented dishes that keep the emphasis on local produce (Wadsworth estimates that 95% of IPO's produce is sourced within 150 miles of the restaurant). For examples, look no further than IPO's Southern Tapas menu, from which our party of two relished sweet and spicy coconut curried mussels ($9); bronzed Divers scallops served with candied fennel ($10), mini tacos stuffed with redfish ceviche and topped with chipotle avocado relish ($9), and a mini crawfish pot pie with corn and mirliton filling ($9). At prices like that the prospect of ordering four or five to share remains a reasonable proposition. There are salads, soups and entrées for larger appetites.

Snappy service and quick turnaround times keep IPO’s sleek, comfortable interior buzzing during lunch hour. Well-honed wine, cocktail and local craft beer lists prime the crowd to head upstairs to The Office Bar (same owners) afterwards.

421 Third Street. (225) 302-5541 or restaurantipo.com.