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September 12, 2010

Louisiana reviewed

LouisianaRichard Gorelick reviews Louisiana in today's Sun.

He starts out by describing the ornate decor in great detail. Then he writes:

"And, yes, I'm stalling."

Find out why by reading the rest of Richard's review here.

 

 

 

Louisiana's grand dining room. Photo by Doug Kapustin, special to The Sun

Posted by Laura Vozzella at 8:22 AM | | Comments (7)
        

Comments

That place has had serious management problems over the last 4 years or so and it shows with every aspect of a meal at Louisiana. John Saki should hang it up and let someone else do something great with that space.

It's been bad for more than 4 years. I loved Louisiana the first time we ate there (maybe 7 or 8 years ago, I'm not sure). The duck and mushroom tart, in particular, was sublime.

The second time wasn't as good, and the third time was to the point that it wasn't good enough to justify that price point.

I keep hoping to hear a good report on the place, but I've been waiting for years and haven't heard one.

Our experience with Louisiana exactly parallels Hal's. We wanted it to do well, because our first meal there was fabulous and the setting was fun, but each subsequent visit was more disappointing than the one before. There were also some serious service issues.

Went to La for restaurant week and was horribly dissatisfied with our first visit. the food had no flavor, the service was slow and off, and nothing made us wanting to come back for more

How is this place is still in business?

Come to think of it he gave this place the same number of stars that he gave the Pub Dog and I love the Pub Dog so maybe I should try Louisiana.

that made me smile, EEL

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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