Mariza
Permanently Closed
Italian-inspired eats in a loft building
Italian · Bywater · $$
The Zagat Review
4.6
Food
4.4
Decor
4.3
Service
 
"Energy and flavors" rule at this "modern Italian" spot in Bywater, which draws a "diverse crowd" of "locals" and "out-of-towners" with its "nicely composed" menu, plus a "small" wine list that's full of "outstanding values" ; diners also dig the "NY vibe" and "love the look" of the "trendy" , loftlike setting, but just "wish it took reservations."
menu
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phone
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Tuesday
5:00 PM - 10:00 PM
Wednesday
5:00 PM - 10:00 PM
Thursday
5:00 PM - 10:00 PM
Friday
5:00 PM - 11:00 PM
Saturday
5:00 PM - 11:00 PM
location 7318, 2900 Chartres Street, New Orleans, LA 70117, USA phone +1 504-598-5700 website marizaneworleans.com directions Get Directions
What To Order
Red snapper crudo
Short ribs rigatoni
Chocolate terrine
Insider Tip
The cocktails follow the Italian theme, using Italian liqueurs like amaro, Aperol and vermouth.
Google Reviews
4.1
(57)
I’m in love with this place and have been for years. I feel like it’s a best kept secret in this city. Everything, everytime is perfect. I’ve never had a mediocre meal here.
Beth Guliyeva · December 17, 2017
My favorite restaurant in the whole city of New Orleans. The black linguini is to die for and the ambiance is unmatched. Nestled in the lovely Bywater, this I a must see, feel, and done experience in New Orleans. My only critique would be that the staff isn’t always friendly.
Davina Alpert · November 30, 2017
I heard this place is closing at the end of 2017. It was one of my favorites. But I went on December 6, 2017 and it was the worst meal possible. I had a reservation at 7:30 and didn't get seated until 8:10. Wine was brought...but no wine glasses so had to wait 10 minutes for glasses. It took nearly 30 minutes to get burrata on a crostini. The meal itself was inedible. Even a dish, the shrimp and linguine, which used to be fantastic, was pitifully bad. Sad to see this place go...but if that's what they have to offer then its the right call.
Thomas Corrington · December 7, 2017