"Una birra, per favore!"

   A beer, please!

Where to begin... so many options when it comes to our beer varietals. Hmm.. let us first grab a cold one off tap and take a moment to reflect... Ahh thats better!

Options are one thing that you can't go wrong with. At LPK we love giving our guest options. Options when paired with quality are guaranteed to result in happy campers parked at the dining room tables! We proudly offer a whopping 50 different beer selections. Many of them local, some of them imported, one of them sure to please your brewsky cravings.

Faced with the daunting task to live up to our reputation for awesomeness (that we set for ourselves) we had to accept the fact that having a mediocre beer selection was just not something that was going to fly. So, we decided to face the mission head on and set out to make the most awesome beer menu we possibly could. We do have some limitations (such as space and storage) because we are in the middle of the french quarter and empty space is not a luxury most restaurants here have. Therefore, when venturing out on our beer quest we had to choose wisely and tastefully to give our guests the biggest punch within the number of options we could house.

Here's what we came up with:

Local options

Since we are locally owned and locally grown, we have to support our Louisiana Breweries and those of our neighboring states. We proudly carry several local breweries such as Abita, Bayou Teche Brewing, Covington Brewhouse & Lazy Magnolia.




Abita Brewery: Purple Haze, Jockamo IPA, Turbo Dog, Abita Light, Abita Amber draft and Abita Seasonal draft
Bayou Teche Brewing: LA31 Pale Ale, LA31 Biere Noir and LA31 Passione
Covington Brewhouse: Strawberry Ale, Pontchartrain Pilsner
Lazy Magnolia: Southern Pecan

Imported options

We searched high and low searching for the best micro-brewed and imported beers that would be able to keep up with the flavors and tastes of our creole-italian dishes. We carry beers from all over the world including: Italy, England, Ireland, France, Belgium and Mexico. Here are a few of our favorites:

Peroni (Italy)

Duvel Golden Ale (Belgium)

Chimay Grande Reserve (Belgium)

Spaten Franziskaner Hefe-Weissen (Germany)

Written by Sasha Bledsoe

Ciao! Amico!

   Hello Friend!

Get to know us...

We've shared about pasta, we've chatted over wine, now we want to give you a chance to get to know a little about who we are. The crew behind the scenes, the chef's in the kitchen and the faces that greet you at the door. We've been rocking LPK in the French Quarter for the past 23 years. Each day that passes we become more grateful for those who make this place tock, make us who we are and keep us running (and great at what we do). Several of our employees (more like family) have been with us for over 20 years! We've grown together, learned together and perfected this little thing we call "pizza-making" together.

A wise man once said, "Have your staff work with you, not for you, and they'll stay with you forever". Oh wait, that wise man was our very own, James Ritchie, owner of the Louisiana Pizza Kitchen. You can find Jim (as friends and family call him) working around the restaurant almost 7 days a week. There isn't one role here that he hasn't filled at one point or another over his 23 year career as owner of LPK. He works and lives daily by his motto above and creates an active-owner presence that ensures his staff is meeting his high expectations yet still having fun!


Many of our employees have been with us longer than Justin Beiber's been alive (Oh yea.. we went there) and have been long-time friends of our owner Jim. Well without further ado, we'd like to introduce you to a few of our awesome friends:

Here's our bossman, Jim, holding one of his favorite pizzas!

On Pizza: Chef Steven Reddick also known as  Chef Turtle or Bobo to locals, Chef Steven Reddick throws in an exciting Rastafarian twist to his culinary concoctions.  Reddick – born and raised in Treme of New Orleans – is a self-taught chef, artist and whole-food mastermind who was introduced to cooking (and its powerful role food in his life) at a ripe, young age by cooking alongside his Grandmother and Auntie.  He joined us at LPK in 1993, and for the past 20 years he has been creating dishes that keep locals coming back for more and placing Louisiana Pizza Kitchen on the map as a tourist destination.

Chef Steven Reddick preparing mouth-watering pizzas for our guests.

On Pasta & Salad: Chefs Michael & Nanda Menge are LPK's favorite cooking couple. Chef Michael is a local native of New Orleans and Nanda has venutred from Australia to grace us with her culinary excellence. Chef Michael Menge has a long and rich creole-cuisine history and has been friends with owner Jim Ritchie for almost 30 years. He has apprenticed with Chef Paul Prudhomme at K-Pauls in New Orleans and Chef Julian Serrano of Masa's in San Francisco, CA. Equally impressive are the credentials of Michael's wife Chef Nanda Menge. Chef Nanda is greatly skilled in French and International cuisine along with being an excellent pastry chef! She has studied Asian, Greek and Italian cuisine throughout Europe and Australia. Stop by LPK almost any night of the week to witness this delectable duo whipping up Creole-Italian perfection. 

Chef Mike and Nanda posing for a quick picture

On the floor & at the door:
 Our servers are awesome. That's all there is to say. All of our staff is knowledgeable of our wines and dishes and eager to ensure you have the best experience at LPK possible. 

A few of our waiters having fun after a wine tasting

Although we haven't mentioned everyone today, all of our staff members are considered to be a part of our LPK family. Be sure to subscribe to our blog so you can receive updates and meet all of our staff in upcoming posts!

 

Written by Sasha Bledsoe