Shaya, Venezia

Many a restaurant in New Orleans; and many visited by us during our latest stay.

Two divergent experiences.  Shaya, and Venezia.

Shaya:

Slick, elegant, ultra-modern, carefully designed. Waitpersons stylishly costumed and coiffed. Well-trained. Reservations mandatory. Customers:  jacketed and tied, or on high heels. Price: whole wallet.

The place to go if you're looking for wood roasted Brussels sprouts with black harissa, tahini and sumac pickled onions. Or ikra made with paddlefish caviar and shallots. Or if you want your crispy halloumi with strawberries, mint and pistachio. Perhaps shakshoula made of tomato, Jerusalem artichokes, poached egg, chilies and chermoula. The roasted chicken is cooked with shawarma spices, heirloom carrots, and chickpea mujadara.  Etc. Very enjoyable experience.

Then there's Venezia. Not pronounced ven-ets-ia after the Italian style, but ven-ezh-a by local custom. Red-and-white checked tablecloths. Families, large and extended. Waitresses as wide as tall who call you "honey" or "dearie."  Sausages, peppers, spaghetti with tomato sauce, shellfish. Excellent pizza. Sorry, no picture available on website.  No website, actually. And, added bonus, Venezia is just down the street from famous historic Angelo Brocato (ice cream and pastries).

 

Guess at which restaurant I felt more at home.

 

New Orleans is a high contrast city where the Whole Foods sits directly adjacent to the Dollar General. Honest.