"Don’t come to Mark Twain’s expecting trendy Neapolitan-style or crispy, NY-style thin-crust pizza, but rather chewy, thick, and sometimes curiously-topped pies, like the Creole, topped with shrimp, andouille, crab meat, and zucchini. Or, skip the pizza altogether and stick with old-school New Orleans classics, like the seafood gumbo, muffuletta, or a po’ boy (though the meatball option isn’t exactly a New Orleans tradition). Though it’s has been around since 1985, this old dog can learn new tricks — its gluten-free and cauliflower crusts are both favorites with the wheat-intolerant crowd." - Beth D'Addono
Josh Brasted/Eater NOLA
