How Bon Temps Grill And Whiskey And Vine Took Over Pinhook

Two brothers can spend childhood arguing over breakfast cereal, then grow up to build one of Lafayette’s most talked-about restaurant groups. We’re sitting down with Patrick and Steven, the minds behind Bonton Grill and Whiskey and Vine, to unpack how their Vermilion Parish roots, years in the trenches, and a serious respect for hospitality systems shaped everything they do today. If you care about the Lafayette food scene, Cajun restaurants done with intention, or the real mechanics of restaurant entrepreneurship, this conversation delivers.We get into the unglamorous training that makes the magic possible: learning service standards in respected dining rooms, then stepping into the corporate world to master structure, budgeting, and the numbers that keep a restaurant alive. Steven shares what it was like running a restaurant through the aftermath of Katrina, when reopening was about feeding people and restoring a sense of normal. That perspective frames the entire episode: restaurants are not just businesses, they’re part of a community’s daily coping and celebration.From there, we trace the jump into ownership and why Bon Temps Grill’s identity centers on a mesquite wood-burning grill instead of a default all-fried menu. They explain how a strong chef partnership elevated the original concept, and why moving locations during the first year of COVID was not reckless, it was a capacity problem with a practical solution. We also talk about scaling Lafayette catering, operating multiple event venues, and how Angie’s design vision helps turn a room into a full guest experience.We wrap with the idea behind Whiskey and Vine: bringing a classic French Quarter atmosphere to Lafayette with live music, a serious whiskey list, and a wine program that earns the name. If you like episodes with real tactics, honest tradeoffs, and local Louisiana flavor, subscribe, share this with a friend who loves restaurants, and leave us a review so more people can find the show.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube