Often referred to as simply "The Pie," The Original Italian Pie has cropped up in various cities across Louisiana since its inception in 1992. The eatery specializes in gourmet pizzas, with predesigned pies like the garlic shrimp and chicken alfredo, as well as create-your-own varieties. The Italian eats also extend to oven-baked sandwiches, pastas, calzones, and dessert.
In the kitchen at Fat Molly’s, the hands of chefs flutter above sheets of marinara-cloaked dough, scattering inventive toppings such as gulf shrimp, artichokes, and boudin. Athletic events broadcast on four flat-screen TVs, augmenting the clatter of silverware with the sounds of cracking bats and mascots with their tails under rocking chairs. Drawing upon a selection of meats including fried chicken and smoked sausage, patrons design their own poor boys. Tearing into the sandwiches despite their warmth, they take swigs from 30 beer options, including Abita Purple Haze and Lazy Magnolia’s brown ale crafted from roasted pecans, which bestow the mash with earthy caramel flavors. The eatery's walls are festooned with works by local artists, ranging from a triptych of a jazz musician to an abstract of a stacked sandwich and a poignant deconstrionist piece by the back door, which reads, simply "Exit."
A hunk of brisket at VooDoo BBQ & Grill begins its journey suspended over a bed of pecan and oak logs. Coated in a dry rub of local spices, the meat slowly turns on a rotisserie rod for up to 16 hours, its skin crisping while the inside stays a warm pink. The chefs smoke all their beef brisket and pulled pork over logs from Louisiana-based trees to lend them the region's unique smoked flavor, even at the risk of confusing passing botanists. They lightly coat grilled sausages, chicken, and burgers in three signature sauces inspired by the state's Cajun recipes. To complement their menagerie of smoked and grilled meats, they sling a variety of southern sides such as corn pudding, greens, and potato salads. At each of the 13 locations, the aroma of roasting meat fills a space of dark-stained wood and wrought iron; dining rooms awash in a palette of reds, greens, and oranges buzz with the sounds of jazz and blues.
Café D’Cappuccino’s staff serves up café meals from breakfast to dinner, preparing frozen coffee, iced cappuccinos, and chai teas along the way. At breakfast, the shrimp and grits special combines pepper-grilled shrimp with gooey cheddar cheese and a sprinkling of chives, while lunchtime diners can dig into the stacks of toasty bread and bacon inside towering club sandwiches. Sautéed shrimp rear their heads again in the shrimp grand isle quesadilla, where they occupy a tortilla packed with cheddar, cilantro, onions, and mushrooms.
At Churra's Brazilian Grill, guests chow down from a mouthwatering buffet of South American steakhouse cuisine, from tender steaks to traditional dishes and salads. Diners feast on morsels of rotisserie-roasted beef and sausages, sided with slivers of pineapple and melon, leafy greens, and ripe berries.
To assemble their signature oyster burger, Huckleberry's chefs layer a soft brioche bun with a half-pound beef patty and a generous serving of fried oysters. Meanwhile, the fry cook deep-fries chicken and seafood as the head chef slices up onions for colossal, crispy onion rings. For dessert, the food guru's whip up their specialty—a warm bread pudding.
As the culinary masterminds craft po' boys, pasta, and Cajun seafood dishes in the kitchen, servers ferry plates to tables in the casual dining room. Televisions in the bar glimmer with sports-related entertainment—from the local football team's latest game to the local football team's most recent production of Fiddler on the Roof.