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Mariza Restaurant Review: When an old warehouse on Press Street was converted to upscale loft apartments, Mariza moved right into the ground floor space and started cooking Italian. It fits in nicely with the artsy vibe in the area, offering classic dishes in a fully retrofitted 19th-century building that also houses the Rice Mill lofts. The restaurant is the brainchild of chef Ian Schnoebelen and maître d’ Laurie Casebonne, who also own a restaurant in the Bienville House hotel in the French Quarter. Schnoebelen's menu at Mariza doesn’t pretend to be innovative, but rather stays true to its authentic Italian intentions. That ideal is apparent in the well-seasoned sweetbread risotto, and perfectly-textured pasta offerings such as black linguine with crab, crawfish and shrimp. A raw bar and house-cured meats extend the concept. The wine list dotes on Italian small-producer offerings. Finish with the panna cotta, of course, although that chocolate terrine you see on the next table may vie for your affections. Exposed brick walls and oversize art round out the intimate urban atmosphere.