- Visual Equipment
- Audio Equipment
The building that is now home to La Louisiane was built in 1837 as residence to wealthy Creole merchant, James Walter Zacharie. By 1881, the Zacharie residence was sold and leased as La Louisiane Hotel and Restaurant, managed by Fernand Jules Alciatore until he purchased it in 1920. Alciatore is credited with transforming the French-Creole menu into the city’s best. He also began the famous “Golden Book,” a guest registry with signatures from prominent guests, including that of Presidents Theodore Roosevelt and William McKinley as well as William Randolph Hearst, General John J. Pershing, Harry Houdini among others.
After Alciatore’s death, the restaurant went through different ownerships until 1954 when “Diamond Jim” Moran leased the property and transformed it to Moran’s La Louisiane Italian restaurant. Moran decorated the space with extravagant Baccarat chandeliers, murals, and other glittering touches. Moran was even known to surprise prominent patrons with a diamond-studded meatball. Brothers Joe and Sammy Marcello took over La Louisiane after Moran in 1978 and introduced an Italian-Creole menu. In the early 1990s, ownership changed a few times. Today La Louisiane has been beautifully restored and transformed as a coveted event and meeting venue, complete with a spacious bar, state-of-the-art audiovisual equipment, and sound system as well as unique details such as gas lanterns, French doors, and chandeliers.
An intimate setting in which to host rehearsal dinners, brunches and wedding receptions, La Louisiane offers menu options catered to your needs and tastes for a seated dining capacity of up to 130 guests and reception of up to 150 guests. Our catering services are under the helm of our acclaimed French Executive Chef, Agnes Bellet. The two salons are separated by French doors that allow for easy transition and flow from one salon to another.
• 2,575 square feet
• Built in state-of-the-art sound system and audio visual services
• On-site sales and event coordinator
• Permanent bar
• French trained chef