You might not expect to see fried pulled-pork ragu on a pizzeria menu, but it's a signature item at Little Vic's. Nestled in the historic French Quarter, the small Italian eatery serves its Sicilian-style pork atop pizza and fresh, chewy ciabatta rolls, or stuffed into arancini and pitoni—fried or baked pizza turnovers. The menu also includes familiar dishes such as traditional margherita, vegetable, ham, and sausage pizzas. For dessert, espresso complements Italian pastries and more than 18 rotating gelato flavors.
The basic pizza needs no introduction, but Pompeii's menu discloses the secrets of even the most elusive species of pie. Order a large E's Special with barbecue sauce, chicken, pineapple, bacon, jalapeños, and extra cheese (16", $17.95), or go for the large Big Round (chicken, bacon, pepperoni, and extra cheese with a side of ranch, $17.95). Pizza heretics can rejoice with a stromboli (pepperoni, ham, Genoa salami, and cheese inside a doughy cocoon, $7.95), Philly cheesesteak ($7.95), or a huge order of 20 Buffalo wings ($16.95, also available in barbecue flavor). You can also order small, not exactly small, and bigger-than-your-head pies with any of 19 toppings, including black or green olives, anchovies, and shrimp (one-topping 8", $4.50; 12", $9.95; and 16", $13.45; additional charge for premium-topping chicken or shrimp). Wash any solid foods down with a half-liter bottle of Coca-Cola or Dr. Pepper soft drinks ($1.25).
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 housemade 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.
Fellini Cafe's menu takes tastebuds on a trans-Atlantic journey from America to Italy to the Eastern shores of the Mediterranean. Chefs load gourmet pizzas with internationally inspired toppings such as Italian prosciutto or Greek kalamata olives and gyro meat. Patrons can also wrap their hands around sandwiches made with fluffy focaccia, pita loaves, or lavash—a round Near-Eastern flatbread treasured for its crispness and suitability for disc golf.
"Owner Madison Curry's warm, smiling presence is underscored by baked goods that all but dare not to be ordered." This quote from a NOLA.com article hints at Il Posto's charm. But it only encapsulates a fraction of what makes the cafe so interesting. Italian cuisine forms the backbone of the menu, which features paninis such as the Bologna with mortadella, roasted red peppers, and balsamic dressing, as well as fontina grilled cheeses with inventive add-ins such as tuna, honey, and walnuts. Antipasti spreads can be built from a choice of meats or cheeses. In the mornings, on the other hand, the restaurant brews and serves its own house-blend coffee. Their java complements bagels, organic granola, and a rotating selection of pastries that can't stay long, as they have to get back to starring in peoples' dreams.