Across from Perkins Rowe, tucked into the corner of a strip mall at 7512 Bluebonnet Blvd., is Nino’s Restaurant – for its loyal following, the go-to place for Italian food in Baton Rouge for years.
Don’t be put off by the location in the shopping center.
Nino’s chefs make everything themselves – from the double-rolled sourdough bread to the sauces and pasta to the raspberry swirl ice cream. (To be completely honest: the ladyfingers in the tiramisu are bought.) You can find the full menu here.
Nino’s farm-to-table restaurant in Baton Rouge is open Tuesday through Saturday from 5 p.m. to 9 p.m. The interior of the Italian eatery is cozy, quaint and full of life. (August 8, 2024).
The farm-fresh eatery now has new owners. Shannon and Jason Lopez took over the Italian eatery in July, quietly and respectfully so as not to upset the loyal following the restaurant has gained over the years.
The Lopezes say the restaurant’s legendary homemade delicacies will remain the same.
Nevertheless, regulars have noticed a slight change in the restaurant.
“The vibe is just different,” Shannon Lopez said of the new music and increased attention to detail for the 60-seat restaurant.
Both Jason and Shannon are no strangers to the restaurant business. The pair have worked with the Cheesecake Factory as well as BJ’s Brewhouse, Cooper’s Hawk and Walk-On’s.
The couple founded the restaurant group Around the Counter LLC in March and are the current owners of BLDG 5, a hip eatery with great shareable dishes and a great patio under the Perkins Road overpass.
At Nino’s, the Lopezes say, there are more calculated changes coming – including aesthetic changes, lighting and drapes – as well as some menu changes that will focus on seasonal specialties.
Jason Lopez, along with the chefs, is excited to adapt the menu to the changing seasons. He boasted about experimenting with pumpkin gnocchi, sage pesto, beef cheeks and more.
“It will feel like fall,” he said.
“All my people”
Shannon Lopez says the restaurant will not be closing to make these changes, but they are excited about the prospect of opening the restaurant a little wider to welcome more customers.
The main dish, Lombardi Pasta, consists of fresh pasta, shrimp and tomatoes, tossed in a light, buttery sauce with capers and fresh basil. (August 8, 2024)
“My mom had a saying: ‘Todos mi gente,'” Jason Lopez said of his mother, who was originally from Mexico. “It means ‘all my people.’ That means so much to me and I want this place to feel that way.”
Under the previous ownership, Nino’s was a must-visit for its regulars – a little-known or much-discussed secret that had to be kept among loyal fans. The Lopezes hope to change that – at least a little.
“Exclusivity seems to be the opposite of hospitality,” said Jason Lopez. “We love our regular customers, but we want to reach out to everyone else, too.”
“Fresh pasta makes all the difference,” said Shannon Lopez, talking about her large Italian family, from which her love of sharing meals (and good food) comes.
The appetizer special at Nino’s consisted of a bruschetta platter with homemade sourdough bread, pecan spread with berries and tomato balsamic reduction, garnished with honey and fresh basil. (August 8, 2024)
Both Jason and Shannon Lopez speak passionately about Nino’s and the effort they put into this small but cozy restaurant – hoping that the changes will help bring more people into the arms of Nino’s.
“People love to spend important events with us,” said Shannon Lopez. “Birthdays, anniversaries, celebrations that will stay with them. We must not forget that what we do here means something.”
Nino’s, 7512 Bluebonnet Blvd., is open Tuesday through Saturday from 5 p.m. to 9 p.m. To make a reservation, visit the website or call (225) 757-9300.
