Stroube's Announces New Partners, Executive Chef and Menu
Vision City and Scott Varnedoe bring Upscale Down South dining

Rick Volland, founder of Stroube's Restaurant at the corner of North Blvd. and Third Street in downtown Baton Rouge has announced a major trifecta move with the addition of Vision City Venture Two, as his new partner; and Scott Varnedoe as new Executive Chef bringing with him his Upscale Down South menu dining experience.

The two-year old restaurant anchors the south side of the downtown Arts & Entertainment District adjacent to the North Blvd. Town Square project and is part of the Shaw Center for the Arts complex. Town Square is a multi-million dollar development that will transform the area into a pedestrian friendly zone where the city's cultural and civic amenities come together. Construction of Town Square began earlier this year and will be completed in February, 2012.

"The transformation of the downtown area has been amazing and Stroube's wants to keep pace," said Volland, who also owns Capital City Grille, located on Lafayette Street, as well as the similar named restaurant off Sherwood Forest Blvd. "The addition of Vision City as a partner and Scott Varnedoe as Executive Chef not only enables us to keep pace but I feel moves us to the front of the metropolitan restaurant scene."

Vision City partners are Trey Godfrey, Derrick Brooks, Derek Fitch and John Schneider. "I have been fortunate to have played a role in putting the Kress building and Hotel Indigo back into economic commerce as well as the purchase of the former Regions building on behalf of Mentorship Academy," said Schneider. "Each project has been a piece to the downtown Baton Rouge revitalization puzzle.

Town Square is another huge piece as has been the construction of the Shaw Center, Hilton Capital Center, EBR Parish District Courthouse and City Plaza II. Our group firmly believes that downtown Baton Rouge is alive and booming and we want to be an integral part of every fabric. The participation in Stroube's ownership represents our commitment."

The announcement of Scott Varnedoe as Executive Chef represents the coming home of one of the South's outstanding culinary talents. It was at Café Marigny in New Orleans (now The Marigny Brasserie) that Varnedoe established himself. He was featured as one of the top five chefs in New Orleans in Bon Appetit magazine and twice was named Best of Show at the Louisiana Gold New Orleans Culinary Classic. Subsequently, he headed Varnedoe's Carriage House at The Myrtles Plantation in St. Francisville, which was named as a top restaurant in the Baton Rouge area by the Wall Street Journal. Most recently, he was at the helm of 1818 Restaurant at Monmouth Plantation in Natchez, Mississippi.

Last year, Varnedoe was invited to prepare an Antebellum Luxury Dinner at the historic James Beard House in New York City named for the late culinary master considered to be one of the most influential culinary beacons in American history due to his influence on countless chefs during his stellar career.

"When the call came asking me to consider joining the Stoube's team, the decision was quick and easy," said Varnedoe. "My plans have always been to come back to the Baton Rouge market. It was just a matter of the right opportunity and Stroube's is that right opportunity."

The seafood and steak menu features Upscale Down South Dining. "From the First Impressions - 15 appetizers which main ingredients range from crab claws, mussels, oysters, escargot, baby back ribs, green tomatoes, lamb to tuna and flounder - to the savory soups and sensational salads to the time-tested House Classics, your path to epicurean nirvana has been laid out for you. It is a dining experience second to none," said Volland.

For more information and menu visit: www.stroubes.com