Restaurants in Marrero

City Greens' team of chefs and farmers nurture heads of baby bibb lettuce and leaves of kale in hydroponic gardens, where they are safeguarded from pesticides and soil contaminants before blossoming into the eatery's signature salads. Behind a tiled mosaic counter, staffers mingle seasonal and locally sourced ingredients into salads inspired by club sandwiches, Mediterranean cuisine, and fashion statements from the Garden of Eden, dousing them with more than 11 dressings, such as fig balsamic vinaigrette and truffle caesar. Soups du jour round out the menu alongside hearty wraps, kombucha, and specialty juices. Light from mod silver pendant lamps glints off the dining room's chrome-accented furniture, offset by vivid green walls, a big-screen TV, and colorful paintings of geometric shapes.

Twinkling string lights pepper the high ceilings like sprawling constellations. Imported beer bottles sit contentedly in a row against the canary-yellow walls. Around it all swirl aromas that conjure visions of German dishes laced with globetrotting influences from Poland, Hungary, and even France. With the click-clack of Jagerhaus's kitchen door, waiters arrive to populate blue and golden tablecloths with soft baked pretzels, sausage plates, and veal or pork wiener schnitzel. Towering one-liter glasses rise to punctuate expressions of cheer, spilling sunny drops of Hofbräu hefeweizen and earth-toned rivulets of darker lagers from Spaten and Paulaner. While sipping an Italian Lavazza coffee, diners can sink forks into a german chocolate cake or cruise the eatery's WiFi for ways to craft lederhosen from leftover corned beef.

Cafe Roma's chefs pile fresh veggies, meats, and sauces atop circular discs of hand-tossed dough to fashion gourmet concoctions as pesto-artichoke pies and grilled-shrimp pizzas. Alternatively, customers can customize their pizza with a host of decorative ingredients arranged to spell out their social-security number. Sandwiches clamp down on meatballs, genoa salami, and grilled chicken breasts, and pasta noodles stay warm underneath homemade sauce.

A two-story white building stands on a tree-lined corner with "Liuzza's" painted in green block letters over the entrance's red, white, and green striped awning. Since 1945, these colors of the Italian flag have indicated Liuzza's Restaurant & Bar's Italian influences, which the staff complements by adding other flavors from the community's melting pot, serving a menu also brimming with Louisianan and Cajun fare. Inside the kitchen, chefs prepare signature Frenchuletta sandwiches piled high with Italian meats and seasonings, stir steamy pots of Cajun andouille gumbo, and layer french bread poorboys with deep-fried seafood. Sips of beer from frosted schooners, wine by the glass, and signature cocktails from the full bar accompany entrees. Stools host patrons as they watch games lighting up the behind-the-bar TVs. The collection of framed photos and artwork, meanwhile, showcases cartoons by Bunny Matthews salvaged after Hurricane Katrina's eight feet of flood waters engulfed the restaurant.

The District dovetails classic New Orleans cuisine with modern entertainment in its dining room, stacked with on-screen entertainment and rustic wood furnishings. Exposed-brick walls harbor the aromas of freshly piled poboy sandwiches and plates of jambalaya with red rice and beans. Behind the wraparound bar and its small skyline of spirited beverages, bartenders augment the creole-tinged eats with wine, bottled beer, and 11 draft beers. A massive 82-inch TV flickers amid seven smaller 55-inch flat-screen TVs, chattering sports stats in unison like Snow White and her dwarfs explaining basketball to Dopey. In addition to televised entertainment, The District's quiz show, aptly named Jeoparty!, lavishes winners with prizes every Tuesday night.

In 1976, Augle Lopez finally realized his dream of opening a restaurant that ushered some of the French Quarter's charm and hospitality into neighboring Harahan. His mission is evident in the menu, which blends approachable, homestyle Italian fare with fresh seafood and creole standards. Chefs ladle house-made marinara over delicate angel-hair pasta, dress fresh seafood with classic lafitte and meunière sauces, and fry catfish and shrimp to a crisp, golden brown. Smilie's also hosts large-scale events, such as weddings, banquets, and support-group meetings for oxygen addicts, within their large banquet hall adorned with flowers and white tablecloths.