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Louisiana Restaurant Review: To say that much of the décor is salvaged from now-defunct properties --- the pink marble from Saks Fifth Avenue in Owings Mills, the grand staircase from PT Flagg's Power Plant, the gas lamps from Baltimore City salvage yard --- is to miss the warmth and finesse this space exudes. It's like the best private club with touches of Southern hospitality. An expansion added a ballroom, suitable for weddings and other grand occasions. (There’s a separate wedding menu, or you can customize your own.) When the restaurant opened in 2000, its menu was old-fashioned, focused on the French influences behind Louisiana cuisine. These days, the offerings are more modern, the flavors clearer. Blackened scallops and grits are sauced in a corn emulsion. Roasted beet salad garnished with goat cheese gains depth from a musky truffle vinaigrette. The restaurant now does more special occasion events than dining.