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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 jumbo shrimp and grits are sauced in an opulent corn emulsion. Roasted beet salad garnished with goat cheese gains depth from a musky truffle vinaigrette. Pecan-crusted catfish sparked with mustard sports collard greens stewed with cayenne pepper and Tasso ham. This is some good eating, with professional, low-key service to match.