The Louisiana Pizza Kitchen, which promptly reopened post-storm in October 2005, is a local favorite for its creative pies and atmosphere. Pastas have a significant place on the menu, but diners come for the pizzas and Caesar salad. Individual-size pizzas, baked in a wood-fired oven, feature a wide variety of toppings (shrimp and roasted garlic are two of the most popular) that don't get lost in an overabundance of cheese and tomato sauce.

The Scene
Wrapping a corner near the French Market, this LPK feels hip but welcoming. Consignment art and bottles of herbed olive oil brighten the dark interior. French Quarter residents and the occasional tourist crowd the dining room, though the atmosphere remains surprisingly low-key.

The Food
LPK was one of the first in town to serve a gourmet departure from the pepperoni-and-cheese standby. Nearly two-dozen wood-fired variations feature choice vegetables, cheeses, meats and seafood--most are vegetarian friendly. The roasted garlic pizza is an unparalleled combination of mild spinach, sweet sun-dried tomatoes, zesty garlic, and feta and mozzarella cheeses. Pasta dishes here are hit-or-miss, but the house-made Caesar salad is deservingly legendary. Other standouts on the dominantly Italian menu include the wild mushroom ravioli appetizer (the chili garlic mayo is the key), the classic calzone and the pepperoni pita wrap