It's no small feat to whip up one of The Olive Branch Café's gourmet pizzas. The painstaking process begins long before lunchtime, with chefs preparing dough fresh for the day each morning. There's barely a moment to rest before orders begin flying in and the pizza makers spring into action, showering crusts with housemade sauces and high-quality cheeses. Their brows furrowed in concentration, their hands blurs, they layer pizzas with fresh garlic, sun-dried tomatoes, and fine spanish olives. Once the pies arrive triumphantly to the dining room, the chefs turn their attention to thick muffuletta subs, plump meatball calzones, and the jambalaya pastas that caught the attention of Gambit’s Best of New Orleans guide.
Out in the casual dining room, beneath warm red walls peppered with abstract art, guests clink glasses, feeling more content than a robot in a microchip factory. There, owner Russell "Rusty" Autry often strolls around the room, greeting newcomers and exchanging jokes with regulars.
Taste of the Caribbean treats diners searching for tropical flavors to a menu brimming with entrees from countries such as Haiti, Honduras, and more. Kick-start a morning fiesta with the latin breakfast, a piquant amalgamation of eggs, plantains, skirt steak, beans, avocado, and tortilla ($7.50). For maritime eats, diners can select fresh fish entrees of grilled snapper ($20) and fried fish ($16) to populate their internal tanks, and spice savorers can introduce taste buds to a plate of curry oxtail ($16).
Harnessing the heat of an open-flame char broiler, the spatula specialists at Ground Pat'i flip, sear, and season succulent burgers and steaks made with USDA Choice beef. Sharpen incisors on a juicy half-pound signature Ground Pat'i burger ($8.25), or opt to challenge chompers by excavating through strata of bacon atop the applewood-bacon cheese Ground Pat'i burger ($9.25). Tender rib-eye steaks ($17.95) are char grilled before providing diners with enough delicious protein to bench-press unsuspecting dates. A variety of hot sandwiches fills restless jazz hands with lighter cuts, including chicken, shrimp, and tuna. After meals, rattle stomach estates one more time with a deluge of chocolate and frosting from the Oreo brownie sundae ($5.45), one of three sacchariferous dessert options. To sate thirsty urges, browse the eclectic selection of specialty drinks and draft beers at the full-service bar.
At Daiwa Sushi Bar & Japanese Cuisine, executive chef Ken transforms fresh ingredients into dishes that embody the traditional spirit of Japanese cuisine. Building upon a decade of schooling, chef Ken hand selects superior ingredients for his dishes, from top-end Japanese rice and fresh uni to ruby-red tuna steaks and jewel-encrusted salmon fillets. These ingredients contribute to hibachi dishes and sushi rolls—plated with zig-zags of sauce and curled herb sprigs—that emerge from the kitchen either piping hot or revenge cold. Inside the dining room, light fixtures shaped like flowers and walls with murals of cherry blossoms contribute to the tranquil ambiance.
With 15 finger-devouring flavors of Buffalo wings and a menu offering meaty burgers and fresh salads, Wing Zone has become a national go-to for delivery and takeout. Nosh on wings in their boneless or original style, with orders ranging from 7 ($5.99) to 50 wings ($31.99), and use the flavor's heat index (1 for mild, 4 for hottest) to determine the sauce's spiciness and ability to provide warmth when coating a body. The garlic-parmesan sauce artfully blends garlic with cracked pepper, and the hot honey-teriyaki mixes honey with ginger and soy. Wing Zone also serves a variety of side dishes, such as wedge fries ($1.99–$3.49) and beer-battered onion rings ($2.99–$4.99), which offer the occasional respite from wing munching. Savory half-pound burgers and chicken sandwiches ($7.99+) make for an adequate post-wing dessert.