Louisiana Pizza Kitchen
WHY IT’S NOTEWORTHY
Pizza prepared in the style of the French Riviera: very thin, almost crackerlike crusts, baked in a wood-burning oven, more often spread with olive oil than tomato sauce, topped not with layers but piles of cheese, vegetables, meats, and seafood. Pasta is prepared in the same spirit, lighter than in the standard local Italian restaurant. Salads, sandwiches, and daily specials continue these themes. Prices are a great value.
Few local pizzerias put as much into the making of their pies than this place does. The mozzarella is whole-milk. The vegetables are all fresh (even the spinach). Unbleached flour for the crusts. Free-range veal and chicken. And a wood-burning brick oven. What throws some customers is the thinness of the crust and its crispness: this is not a standard pizza. The pastas and sandwiches and the remainder of the menu are good, but not in the same class with the pizza.
Louisiana Pizza Kitchen opened its first restaurant in the triangular building on Esplanade (where CC’s is now) in the mid-1980s. It was the first wood-burning, stone-surface pizza oven New Orleans had ever seen. The place also pioneered other now-common ideas, like the bottles of herbed olive oil on the table to go with the bread. They expanded in the 1990s to the French Market and the Riverbend, closing the Esplanade location. For awhile there was a third LPK in Gretna. The two in New Orleans operate independently, but the differences in their menus and recipes are slight. .
The French Market location has the feeling of a trattoria in Venice or Rome, with low lighting, bustling servers, and a major sidewalk scene going on outside the many windowed doors. The Uptown edition is more like a standard American pizzeria, and more casual. Service is a little indifferent, and the place can get maddeningly busy, especially on weekends. In the French Market edition, they like to open all the doors here and the temperature can get a little warm.
Tomato & basil soup
»Soup of the day
Fried wild mushroom ravioli
»Fried eggplant, marinara & parmesan cheese
Grilled andouille, caramelized onions, dijon mustard
Bell pepper stuffed with andouille, shrimp & ground beef
Spinach & artichoke melt
Fried calamari »Bruschetta of tomatoes, mushrooms, spinach, garlic toast
Chicken & tomato Caesar
Shrimp & sun-dried tomato Caesar
Smoked salmon Caesar
Goat cheese & pecan salad
Fresh mozzarella, tomatoes, red onions, fresh basil & olive oil
Feta cheese salad
Warm duck salad, balsamic vinegar & walnut oil, mixed greens
»Mediterranean (tomatoes, feta cheese, fresh basil, kalamata olives)
Spinach, mushroom & tomato ravioli
Pasta marinara, meatballs
»Pesto cream over fettuccine
Chicken roulade (with shrimp & andouille)
»Goat cheese chicken pasta, artichokes, lemon & butter sauce Rosemary marinated chicken breast, pasta marinara
»Thai chicken pasta
Tuscan pork chops
Bell pepper stuffed with andouille, shrimp & ground beef with pasta
»Roasted salmon fillet, pesto, veggies, penne pasta marinara
»Pizza and calzone, as you like it or house specials
»Pita wraps(many fillings)
FOR BEST RESULTS
Don’t order your normal pepperoni pizza here. Try one of the specialties, and open your mind to the different, very thin style of crust.
OPPORTUNITIES FOR IMPROVEMENT
Both locations have inconsistencies in the food. Service can be indifferent and slow when the place is busy. They like to open all the doors in the French Market location, and the temperature can get a little warm.
FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.
- Dining Environment +1
- Consistency -1
- Value +2
- Wine & Bar +1
- Hipness +1
- Local Color +2
- Good for children