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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Hours
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 11 AM–9 PM |
| Friday | 11 AM–9:30 PM |
| Saturday | 11 AM–9:30 PM |
| Sunday | 11 AM–3 PM |
| Monday | Closed |
Address and Contact Information
Address: 15255 George Oneal Rd, Baton Rouge, LA 70817
Phone: (225) 227-2695
Website: https://m.facebook.com/bistroitaliaBR/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
Kamryn Hodges
We had an absolutely amazing experience at Bistro Italia. We ordered the Big Lou pizza, the chicken Alfredo, and the kids’ spaghetti and meatballs—and every single dish was outstanding.
The meatballs were fresh, juicy, and incredibly tender. The Alfredo sauce was thick, rich, and full of flavor. And the Big Lou pizza? PHENOMENAL. The crust was perfect, the sauce was spot-on, and the fresh basil on top was the finishing touch that brought it all together.
What truly made the experience special, though, was the atmosphere. The sweet Italian woman at the bar (I believe she’s the owner’s mom) was an absolute gem. She was so kind and welcoming and made the whole place feel like a warm hug—like being welcomed into someone’s home. Our server, whose name I wish I remembered, was the sweetest girl ever. Her smile was contagious, and she had such a calm, genuinely kind energy.
From the food to the service to the overall vibe, everything was perfect. We will most definitely be back
… moreThe meatballs were fresh, juicy, and incredibly tender. The Alfredo sauce was thick, rich, and full of flavor. And the Big Lou pizza? PHENOMENAL. The crust was perfect, the sauce was spot-on, and the fresh basil on top was the finishing touch that brought it all together.
What truly made the experience special, though, was the atmosphere. The sweet Italian woman at the bar (I believe she’s the owner’s mom) was an absolute gem. She was so kind and welcoming and made the whole place feel like a warm hug—like being welcomed into someone’s home. Our server, whose name I wish I remembered, was the sweetest girl ever. Her smile was contagious, and she had such a calm, genuinely kind energy.
From the food to the service to the overall vibe, everything was perfect. We will most definitely be back
Hannah Walters
Checked out the new Bistro Italia location and we loved it! We ordered the tomato basil soup, Big Lou pizza, Shrimp Primavera, and Diablo shrimp. Everything came out hot, was delicious and you could tell the ingredients were fresh! The team was friendly, the atmosphere was upscale but still very comfortable, and the prices are very reasonable (sharing the menu pics for anyone curious). The updated restaurant is beautifully done. Also love that it’s a family owned and run restaurant.
… moreSola Loy
The food was absolutely delicious, down to the croutons on the salad and the garlic bread on the side. The 20-min drive to this place is absolutely worth it and we will certainly be back! The sauce is sweet and tasty, just how I like my spaghetti sauces!
… moreTed W
Don’t waste your time or money here. Unimpressed. Entre’ was tasty but one would think Calzone ingredients and child’s pepperoni were scarce. 5 pm in restaurant wait was ridiculously long. Waitress explained take out orders overwhelmed kitchen. Kitchen chose to prioritize takeout demand over in-store customers. After waiting for the entre and searching for waitress, we thought we may have been forgotten. Then after dinner, after another long wait, we tried to cancel desserts that had not arrived so that we could leave. Management informed us we couldn’t cancel the two items. So we waited….. Seemed a lot of nothing for a $100+ bill for 2 adults and 1 child.
… moreEthan Talbot
This Italian restaurant exceeded our expectations. The atmosphere felt cozy and inviting, and every dish we tried was full of flavor. It was a joy to see our little one excited about a meal beyond the typical chicken nuggets and egg rolls. We look forward to returning soon.
… moreAngela Pitts
Bistro Italia has always been my favorite. Their new place is absolutely beautiful. Got my meal to go tonight but it’s just as good at home. Always consistent with their recipes, service and atmosphere. Love this place and the family that owns it. Amazing.
… moreBarry Esnault
Really great Italian food, service is always excellent, and the owner is very friendly. I love the pizza, baked ziti, and lasagna. The peanut butter pie is a nice end to their dishes as well. Give it a try, you won’t be disappointed.
… moreDjole Palfi
This review is not intended to be negative or to diminish a well regarded establishment. It is offered as honest, loyal customer feedback from someone who genuinely wants to see the restaurant continue to improve.
This past Friday, I ordered a Caesar salad and a large pizza for takeout. When I arrived home, the Caesar salad was warm because it had been stacked directly on top of the hot pizza box. Small details like packaging and order placement matter, especially for a restaurant that is clearly popular and busy. Success leaves little room for error, but it also creates opportunity for refinement. I understand busy, but that sounds like excuse and lets not do that. Call it a standard or mandatory training.
The more significant issue, however, was the pizza itself. I want to frame this feedback with proper context: I grew up in Europe and did not move to the United States until later in life, so my expectations around pizza particularly dough are much different.
Halfway through the pizza, it became clear this would be a different experience. The dough lacked proper fermentation and curing. It was dense and heavy, without the lightness, air pockets, or natural blistering typically associated with well-developed pizza dough. The crust edges were smooth, thin, straight, and firm rather than airy and irregular. These characteristics are commonly associated with under-fermented dough, insufficient hydration, or a dough formula not fully adapted to the oven environment. For the rest of the night my stomach curated this dough rise in most uncomfortable way, unpleasant. Traditional Italian-style pizza relies heavily on proper fermentation time, hydration percentage, and temperature control. Dough development is affected by many variables flour type, water ratio, oil content, ambient humidity, seasonality, and especially oven type (electric ovens require particular attention to hydration and bake dynamics). When these factors are even slightly off, the final product reflects it immediately.
That said, the potential of this restaurant is evident. The foundation is strong, and this feedback is shared in good faith. I would gladly return and try the pizza again in the future.
My only suggestion is this: double down on fresh ingredients, treat the dough as the centerpiece of the operation, and refine the recipe with surgical precision. When dough is truly dialed in, customers notice immediately.
… moreThis past Friday, I ordered a Caesar salad and a large pizza for takeout. When I arrived home, the Caesar salad was warm because it had been stacked directly on top of the hot pizza box. Small details like packaging and order placement matter, especially for a restaurant that is clearly popular and busy. Success leaves little room for error, but it also creates opportunity for refinement. I understand busy, but that sounds like excuse and lets not do that. Call it a standard or mandatory training.
The more significant issue, however, was the pizza itself. I want to frame this feedback with proper context: I grew up in Europe and did not move to the United States until later in life, so my expectations around pizza particularly dough are much different.
Halfway through the pizza, it became clear this would be a different experience. The dough lacked proper fermentation and curing. It was dense and heavy, without the lightness, air pockets, or natural blistering typically associated with well-developed pizza dough. The crust edges were smooth, thin, straight, and firm rather than airy and irregular. These characteristics are commonly associated with under-fermented dough, insufficient hydration, or a dough formula not fully adapted to the oven environment. For the rest of the night my stomach curated this dough rise in most uncomfortable way, unpleasant. Traditional Italian-style pizza relies heavily on proper fermentation time, hydration percentage, and temperature control. Dough development is affected by many variables flour type, water ratio, oil content, ambient humidity, seasonality, and especially oven type (electric ovens require particular attention to hydration and bake dynamics). When these factors are even slightly off, the final product reflects it immediately.
That said, the potential of this restaurant is evident. The foundation is strong, and this feedback is shared in good faith. I would gladly return and try the pizza again in the future.
My only suggestion is this: double down on fresh ingredients, treat the dough as the centerpiece of the operation, and refine the recipe with surgical precision. When dough is truly dialed in, customers notice immediately.
Fadi Ayoub
I ordered the chicken Alfredo for the first time and it is good! While picking up the food I met the owners Mom. Very friendly and nice lady. I promised her I’d bring my wife for date night one day. The place has a nice atmosphere and very authentic Italian food. Give it a try. You won’t regret it.
… moreChris V.
Bistro Sadness. Ordered out. Not sure if it’s better there. But this was pretty bad.
The good: fried croutons.
The bad: everything else. Store bought pizza dough and cooked with the basil on it, so the entire pie has an unpleasant taste. The ravioli are frozen, the marinara is bland, the meatballs are full of hard chunks you have to pick out of your mouth.
This place gets great reviews but I would give it a 2/5.
And the portions are shockingly small. For $50 I feel like I got $25 worth of food. 2 small meatballs and half a dozen ravioli for over $20?
Would not recommend.
… moreThe good: fried croutons.
The bad: everything else. Store bought pizza dough and cooked with the basil on it, so the entire pie has an unpleasant taste. The ravioli are frozen, the marinara is bland, the meatballs are full of hard chunks you have to pick out of your mouth.
This place gets great reviews but I would give it a 2/5.
And the portions are shockingly small. For $50 I feel like I got $25 worth of food. 2 small meatballs and half a dozen ravioli for over $20?
Would not recommend.