“You’re getting exactly what you pay for with us. Because of these higher-quality ingredients, Cory says the restaurant’s food is not cheap but also not outrageously expensive. For dessert, guests can buy a gelato sandwich made fresh with City Gelato and wash it down with a bottle of Louisiana Lemonade, both Baton Rouge favorites.īetween the house sauce, jerk mayo, chili seasoning and made-to-order, never-frozen burgers, most everything at Big Bad Bites is made in-house. The best breakfast is at Big Bad Breakfast Custom-created meats, fresh biscuits and preserves, locally roasted coffee, the best cocktails youll find. Similarly, its French bread comes from Gambino’s Bakery, and the boudin for its stuffed boudin balls comes from The Best Stop Supermarket, a local favorite in the couple’s native Acadiana. Its debris sandwich (the Howler) and its burgers use meat from Texas’ 44 Farms, the same supplier to restaurants like Ruffino’s, Cory says. “What other drive-thru offers a jerk chicken sandwich?,” Kaitlin says, referring to one of the restaurant’s best sellers, the Irie. Those dishes evolved into the Big Bad Bites’ menu today-“restaurant quality, premium products,” says Kaitlin, a physical therapist at Baton Rouge General. I still remember it because it’s the weirdest feeling having someone actually buy something from you, smile at you and leave you a review.”īack then, the food truck was serving plate lunches. “I still remember the first customer I had downtown when we randomly parked the truck. “It’s like a little manufacturing plant, and that’s what I like,” says Cory, who is a former automotive manufacturing worker. The truck was known around Baton Rouge for popping up at events and servicing workers at local plants. That was when he opened Cajun Kettle, a food truck that was later renamed Rouge-A-Roux’s. “Every single item up there is designed to move fast, which is actually the reason for the drive-thru.”Ĭory has been working to perfect the current menu of quick-service food including debris and jerk chicken sandwiches, along with the signature cheese-stuffed boudin balls since 2015. “The menu here is done on high volume in a short time frame,” Cory says, gesturing to the kitchen. “Just good food fast,” the restaurant’s website reads. Offering the drive-thru convenience of other nearby restaurants, Kaitlin and Cory Hebert’s food is designed to be prepared quickly without compromising quality. But the recently married couple behind Big Bad Bites want to offer something new to the fast-food ecosystem: restaurant-quality food and ingredients.
#Big bad wolf food truck drivers
At I-10’s Exit 177 in Gonzales, hungry drivers are met with the familiar fast-food names: Wendy’s, Popeyes and Sonic, among plenty of others.
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