Food like it should be
Established in November of 2019, The Saint Restaurant & Bar has quickly achieved respect and success within the region, rising to the number one position on OpenTable among all metropolitan Baton Rouge restaurants and earning OpenTable’s award for one of America’s Top100 restaurants in America in 2021. Chef Michael Dardenne and his team have found an ideal balance between Cajun culture, European tradition, and cutting edge flavors that the public can’t get enough of. Nothing pleases us more than to hear over and over again, “That was the best meal I’ve ever had”.
All items are available for takeaway via our kitchen door. To place an order, call 225-635-6502, opt #1. We will bring your order to your car.
Hotel Guests Are Served Complimentary Breakfast Daily from 8 AM – 9:30 AM (no reservation required)
Lunch Served Wednesday – Sunday, 11 – 2
Dinner Served Monday – Saturday, 5 – 9
Reservations Highly Recommended
“I endeavor to treat every plate, every time, as an opportunity to create a lasting memory for every guest”
A native of Louisiana, Chef Michael Anthony Dardenne found an early appreciation of thoughtful food in his Maw Maw Babin’s southern kitchen. Watching Jacques Pepin, Julia Child, and Paul Prudhomme as a child cemented in him a real desire to pursue a career in the culinary arts.
While attending high school, Michael rose from apprentice cook to Sous Chef at White Oak Plantation in Baton Rouge. After working in Maryland for Renaissance Hotels and graduating from Baltimore International Culinary College, Chef Michael cooked in Atlanta, Georgia and Times Square, New York. A stint in London, England further expanded Chef Dardenne’s appreciation for the flavors and techniques which he blends with his French Creole foundation. Simple and classic treatment of high quality ingredients with perfectly balanced spices is this Chef’s style.
Chef Dardenne has enjoyed working on behalf of many charitable organizations including St. Jude Children’s Research Hospital and the Juvenile Diabetes Association, as well as serving on the board of the nonprofit Baton Rouge Epicurean Society. A published culinary writer and food stylist, Michael has worked with the Louisiana Secretary of State as a Culinary Ambassador and as Chef Coordinator with Toyota Corporations’ Farm to Table Tour. Recognitions have come in the form of cooking competition honors, people’s choice awards, and nominations for Chef of The Year by the Baton Rouge Hospitality Foundation.
Recently, Mike was awarded the “Our Small Town Chef 2020” award by Country Roads Magazine.
Our Small Town Chef 2020
The Main Dining Room
Larger parties often choose to dine together in The Inn’s original dining room at our antique Duncan Phyfe dining table. With a seating capacity of up to 16 and a warm fireplace on the side, it’s extremely popular with families, corporate groups, and parties celebrating special events. Two additional tables bring the seating capacity to 24.
The Sun Room
In 1880, the “sun room” was an open porch. It was later screened, then finally enclosed with large, sliding glass doors. Weather permitting, the doors are opened so diners can enjoy the sounds of the courtyard fountain.
The Breakfast Room
Our breakfast room is lined with elegant English wallpaper and remains one of our most popular rooms.