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Mariza

504-598-5700  •  $$
ADDRESS: 2900 Chartres St, New Orleans, LA 70117

CUISINE: Contemporary, Italian, Pizza, Charcuterie, Raw Bar, Oysters

FEATURES: Full Bar, Handicap Access, Smoke Free, Vegetarian Friendly

DETAILS
From Iris chef-owner Ian Schnoebelen and wife-GM Laurie Casebonne, Bywater hot spot Mariza serves moderately priced regional Italian-influenced contemporary fare and people-pleasing pizzas. 




    Full bar. Serving dinner Tue-Sat. Closed Sun-Mon. "At Mariza, in a converted rice factory, Schnoebelen fashions his own style in dishes like pappardelle with smoked duck breast and liver mousse. His very unusual pepperoni soup teems with salumi and meatballs. And he knows enough to respect a fine fish right out of the Gulf by treating it with nothing more than a perfect grilling, a glossing of lemon vinaigrette, and a cool fennel salad. Mariza is a leap of faith — especially in tradition-bound New Orleans — that challenges local chefs to go beyond what is safe without going overboard."
— John Mariani, Esquire, The Best New Restaurants 2013

"Platters of cured meats and cheeses are fixtures across the New Orleans dining scene now, but at Mariza they seem indispensible. Watch in particular for a special of cured lamb leg sliced like prosciutto and strewn over herbs and roasted beets."

— Ian McNulty, Gambit, April 30, 2013

"At Mariza, Italian cooking inspires a personal strain of refined comfort food. It’s both erudite and rustic; the addictive lamb meatballs, touched by the broken yolk of a poached duck egg, are just the thing to snack on with one of the affordable glasses of food-friendly red wines from Sicily or Piedmont."
— Brett Anderson, The Times-Picayune, Dec. 5, 2013 (four beans)

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OWNERS & MANAGERS

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DESCRIPTION
From Iris chef-owner Ian Schnoebelen and wife-GM Laurie Casebonne, Bywater hot spot Mariza serves moderately priced regional Italian-influenced contemporary fare and people-pleasing pizzas. 




   
 
"At Mariza, in a converted rice factory, Schnoebelen fashions his own style in dishes like pappardelle with smoked duck breast and liver mousse. His very unusual pepperoni soup teems with salumi and meatballs. And he knows enough to respect a fine fish right out of the Gulf by treating it with nothing more than a perfect grilling, a glossing of lemon vinaigrette, and a cool fennel salad. Mariza is a leap of faith — especially in tradition-bound New Orleans — that challenges local chefs to go beyond what is safe without going overboard."
— John Mariani, Esquire, The Best New Restaurants 2013

"Platters of cured meats and cheeses are fixtures across the New Orleans dining scene now, but at Mariza they seem indispensible. Watch in particular for a special of cured lamb leg sliced like prosciutto and strewn over herbs and roasted beets."

— Ian McNulty, Gambit, April 30, 2013

"At Mariza, Italian cooking inspires a personal strain of refined comfort food. It’s both erudite and rustic; the addictive lamb meatballs, touched by the broken yolk of a poached duck egg, are just the thing to snack on with one of the affordable glasses of food-friendly red wines from Sicily or Piedmont."
— Brett Anderson, The Times-Picayune, Dec. 5, 2013 (four beans)

ADDITIONAL DETAILS
Full bar. Serving dinner Tue-Sat. Closed Sun-Mon.

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