Baton Rouge’s food truck scene has changed mightily since the four-wheeled restaurants first started rolling out, and it’s time to take another look at the varied mobile eateries and see what they have to offer.

A Coffee Truck: Serving up hot cups of joe in various flavors—including a special king cake flavor for the Mardi Gras season—this local beanery is the equal of any brick-and-mortar café. Follow them: @ACoffeeTruck

Cuban Connection: Hot-pressed Cuban sandwiches, black bean sopa, breakfast pastries and black Cuban coffee—what else do you need to hear to know this truck belongs on your must-try list? Follow them: @CubanConnectBR, Facebook, thecubanconnectionbr.com

Curbside: Serving up burgers of all sorts, topped with homemade pickles and condiments, and sides of house-made fries. A sausage-and-links truck from the same team is coming soon. Follow them: @curbsidetruck, weeatthestreet.com

Fresh Junkie: The emphasis aboard this truck is on salads and wraps stuffed with fresh veggies and other ingredients so good you’ll forget they’re good for you. Follow them: @freshjunkie, Facebook, freshjunkie.com

Geaux-Yo: This frozen yogurt truck has stopped rolling for the winter, but start following them and you’ll be the first to know when they restart their engine in spring. Follow them: @geauxyo

Ignatius Reilly’s: Gourmet Cajun food and fresh-made pasta served out of a slick Gulf Stream trailer, this truck nails sophisticated looks and flavor. Follow them: @ignatiusreillys, Facebook, ignatiusreillys.com

Click here for the full list. Spot one we've missed? Let us know on our Facebook page!

Glen Bynum (right) has operated more than 20 clubs in Baton Rouge dating back to the 1970s, including the Kingfish music club and perhaps his most memorable: Glen’s Bombay Club, which operated at Corporate Square from 1992 to 1999. Bynum is back, and for his newest bar, he’s partnered with longtime friend Bubba Phillips to create a new incarnation of Glen’s. Located in Corporate Square near Hooter’s, Glen’s is an intimate, upscale bar catering to businessmen and professionals, yet women will feel comfortable there as well.

“So many of the old great bars that we grew up with are gone,” says Phillips, 67. “Now, all the great bars are restaurants.” Not Glen’s, although it does offer a limited casual menu. Within its brick and mahogany interior, Glen’s full bar includes an extensive wine list and a wide selection of single malts and premium bourbons. Glen’s also pours a house wine named Glen’s, which is produced by a vintner in Sonoma, Calif.

“We’re moderately priced with a very upscale atmosphere,” Bynum says. “I think this is the best one yet.” Bynum says anyone who’s been in Baton Rouge for any length of time probably has been through one of his bars. “Boston has Cheers,” Bynum says. “Baton Rouge has Glen’s.”

Glen’s opens at 4 p.m. weekdays, 6 p.m. on Saturdays; it is closed on Sundays. 5110 Corporate Blvd., glensbr.com, 926-1828. —Daryl Moore

Boutin's Restaurant has expanded its reach to north Baton Rouge with the opening of a second location near the Baton Rouge Metropolitan Airport at the Howell Place Business Park. Located at 7808 Howell Place Blvd., the new Boutin's features the same lunch and dinner selections as the Bluebonnet Boulevard restaurant of the same name, including boiled crawfish, shrimp specials, daily hot plate lunches, and other specialty items. Hours for the new restaurant will be 10:30 a.m. to 9 p.m. Sunday through Thursday, and 10:30 a.m. to 10 p.m. on Friday and Saturday. "This new location is conveniently located for residents in Zachary, Central and Baker to stop by on their way to or from work in Baton Rouge, or as a relaxing, affordable lunch option for those who work closer to home in the north Baton Rouge area," says Lynn Boutin, owner and manager. The new restaurant seats more than 150 and has an outdoor patio as well as an in-store market stocking Poche's specialty meats.—Steve Sanoski

Casual Italian restaurant chain Rotolo’s has opened another location in Baton Rouge on 8342 Perkins Road. The restaurant offers dine-in, take-out and catering seven days a week. Diners can choose from a well-rounded menu of pizzas, calzones, pastas, sandwiches, wraps, salads and more. The Perkins store also serves a new customer favorite, gelato. With now 21 successful locations in Louisiana, Alabama and Florida, the rapidly expanding Italian restaurant franchise is on a roll, with eight more locations scheduled to open before the end of the year. This spring will bring new locations in LaPlace, Harvey and Destin, Fla., followed by locations in Lafayette and Lake Charles by midsummer. More information about Rotolo’s Pizzeria can be found at rotolos.com.

This past Sunday, those who follow the Asian lunar calendar rang in the Year of the Dragon. It’s an auspicious year—according to Chinese tradition, the best year for beginning new projects, undertaking great deeds, and coming up with new and innovative ideas. It’s also a great excuse to mix up a fun, themed cocktail for some friends, so we’re providing the recipe for a cool cocktail called a green dragon. Click here to check it out.

“I definitely crave grilled cheese from Chelsea’s. It’s gooey comfort food—I’m a cheese fan to begin with—and you gotta have that tomato soup to go with it. The atmosphere at Chelsea’s is great: It’s homey, artsy and funky. Plus, it’s close by to where I live so I can go there often.”

Chocolate for children: The Louisiana Children's Discovery Center and Middendorf's Restaurant invite you to join them for a fun chocolate-tasting fundraiser benefiting the discovery center. Scrumptious chocolate cocktails, chocolate desserts, a chocolate fountain and more will greet you at this delightful event. Learn more and reserve your spot by clicking here. Feb. 9, 6:30-8:30 p.m.

Ruffin’ it: Watch Ruffino’s Executive Chef Peter Sclafani cook multiple courses before you’re served the meals he’s prepared in front of you. Learn tips and tricks in the kitchen, and receive all the recipes to replicate at home. Reserve your place now for his Feb. 6 Cooking and Cocktails class. Reservations are $100 per person. 225 got to know Peter Sclafani and some of his cooking techniques in a video you can view here. Visit ruffinosrestaurant.com for more information.

“Last week, my mother-in-law’s family bestowed a good-sized piece of venison on us, a bone-in shoulder roast with a thin sheen of fat on top,” writes 225 food blogger Maggie Heyn Richardson. “I knew low and slow was the way to go on this one, but I wanted feedback from Bite and Booze founder and competitive chef Jay Ducote, who hunts often and writes for us from time to time at 225. I emailed a couple of shots of my roast to Jay, who confirmed its provenance (shoulder, akin to a Boston Butt on a pig) and validated my plan of attack: browning, adding plenty of stock and aromatic vegetables, and roasting it covered.” Find out how Maggie treated her dear deer in this week’s Spatula Diaries.