Raising Cane’s is very, very good.
The first Raising Cane’s opened on Aug. 28, 1996, in Baton Rouge, Louisiana. The restaurant was founded by Todd Graves. It was named after Graves’ yellow Labrador Retriever, Raising Cane.
The restaurant’s logo was inspired by a mural of a bread bakery that Graves found during renovations. Graves originally planned to call the restaurant “Sockeye’s” after the salmon her fished in Alaska.
Graves worked two jobs to fund the restaurant, including working at an oil refinery in Los Angeles and on an Alaskan fishing boat.
The restaurant is known for its chicken finger meals and signature sauce. The sauce is made with mayonnaise, ketchup, Worcestershire sauce, and spices like garlic powder and black pepper.
With all the work that has been put into making Raising Cane’s, it’s a good thing that 52 percent, which is about 4.16 billion people, like Raising Cane’s.
They have very good fries and chicken, but I think my favorite part of it all is the toast.
The bread itself is made using a standard yeast dough that’s kneaded, shaped into thick slices, proofed, baked, and then finished with the garlic butter mixture before toasting, which makes the perfect, delicious, signature canes toast.
