City Paper
What could be mo' betta than gazing in your lover's eyes over candlelight? How about, in addition, a great aged Angus filet, a New York strip, or a grilled lamb chop in a mahogany-style restaurant that makes you feel like you're in the middle of a state long on Southern comfort? You'll never tire of good choices at Louisiana--like the gumbo or the catfish with Cajun collard greens and tasso ham. And if you're feeling French, try the rockfish with fennel, creamy sauce, and jumbo-lump crabmeat. Très magnifique.

Guest Informant City Guide
If you’re looking for upscale Louisiana cooking with both vigor and clarity, look no further than Louisiana Restaurant. Their delicious pecan-crusted catfish and other popular dishes put Louisiana Restaurant at the top of its class. Try their roasted beet salad topped off with goat cheese and a truffle vinaigrette to start. You’ll like the atmosphere, as well, with its gleaming wood and burnished brass. Clubby, but never stiff, Louisiana offers attentive service, too. Voted Baltimore’s Best New Restaurant and Best Hot Spot in 2000.

AOL City Guide
Fells Point is noted for its hopping bar scene, but it's just as revered for the area's quaint, elegant sit-downs. Louisiana brings a touch of Southern comfort, Creole style, to those willing to walk a few steps east of Broadway. Plenty of Charm City standbys offer crab bisque, but Louisiana's is a spicy blend garnished with lumps of crabmeat. Other ways to start off your dining excursion include popcorn crawfish Caesar salad, duck confit or blackened jumbo shrimp with grits.

The dining room at this dinner-only establishment sits behind a smallish mahogany bar and offers white tablecloth service and prices to match. Steaks and seafood dominate the entree offerings, which usually number fewer than a dozen. Filet mignon and grilled pork chops are available, as are catfish encrusted in Creole mustard and pecans and blackened sea scallops with a Maine lobster/asparagus hash. It'll be hard, but try to save room for decadent desserts such as bananas Foster, an old New Orleans favorite; or the vanilla bean creme brule. Aficionados of Baltimore restaurant history will be happy to know that the nude wood nymph painting that previously graced the stag bar at now-gone Haussner's has found a home on Aliceanna Street. -- Pete Kerzel  (Photo: Elayne Kochis)
“Four out of five stars.”

Baltimore Magazine 55 Best Restaurants 2003
Louisiana, 1708 Aliceanna Street, 410-327-2610. Expensive. Imagine your favorite Southern comfort food. Now imagine it made with, say, truffle oil and lobster hash. That’s Louisiana, the stately belle dame of Fells Point. Nearly every dish comes with some creamy, decadent sauce: a corn emulsion beneath a spicy shrimp-and-grits appetizer, a sweet but not overpowering vanilla-saffron sauce with a gorgeous hunk of moist rockfish, an earthy Madeira that brings out the best in a veal tenderloin served en croute with foie gras and braised leeks. Louisiana often has a large party taking up one of its three floors, but the staff takes great pains to make each table feel taken care of, and the noise from one dining area rarely travels up or down the wrought-iron stairway, making Louisiana a lovely spot for a long, lingering meal in an elegant setting.

The New York Times
Fells Point's most elegant dining room has the feel of a spacious, opulent antebellum parlor. The menu mixes Creole and French with a touch of New American, and is accompanied by an expansive, thoughtful wine list. The lobster bisque, with a dollop of aged sherry added at the table by one of Louisiana's impeccable waiters, is sublime, and crawfish étouffée is a worthy follow-up course. AE, DC, MC, V. No lunch.
-Fodor's

Baltimore Magazine 55 Best Restaurants 2004
Louisiana, 1708 Aliceanna Street, 410-327-2610. Expensive. Imagine your favourite Southern comfort food. Now imagine it made with, say, truffle oil and lobster hash. That’s Louisiana, the stately belle dame of Fell’s Point. Nearly every dish comes with some creamy, decadent sauce: a corn emulsion beneath a spicy shrimp-and-grits appetizer, a sweet but not overpowering vanilla-saffron sauce with a gorgeous hunk of moist rockfish, an earthly Maderia that brings out the best in a veal tenderloin served en croute with foie gras and braised leeks. Louisiana often has a large party taking up one of its three floors, but the staff takes great pains to make each table feel taken care of, and the noise from one dining area rarely travels up or down the wrought-iron stairway, making Louisiana a lovely spot for a long, lingering meal in an elegant setting.

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