Fausto's
530 Veterans Memorial Blvd, Metairie, LA 70005, USA
Metairie 2: Orleans Line To Houma Blvd
Anecdotes & Analysis
There are times when one must have this kind of Italian food. The smooth, rich red sauces on pastas in many configurations are comforting. Even better is the array of seafood dishes. They are as excellent as they are original, with an almost endless variety of possible sauces and garnishes. Remember: because an Italian restaurant makes great veal Marsala or manicotti doesn't imply that a soft-shell crab or a big filet of fish with shrimp and crabmeat might not be better. You can always get a small order of pasta marinara to satisfy that appetite.
Backstory
Brothers Fausto and Roland di Pietro and their family have run many Creole-Italian restaurants over the years, going back to Renata's in the 1970s. This one opened in 1990, and collected a big following with its early-evening dinners and very ample portions. They have a family connection with Irene's. Interesting management program: the brothers take six-month turns running the place.
Dining Room
The restaurant is small, and most people seem to know many other people in the room. A striking mural depicts scenes from Venice. Between these are mirrors to virtually expand the space.
Why It's Essential
Fausto's vends some of the finest current examples of the Sicilian-inspired, New Orleans-style Italian menu. A pair of brothers who, with other members of their family, have run such restaurants around town for decades. If there's a dish you recall from an Italian restaurant a long time ago, Fausto's probably still prepares it at least as well as the version in your head. Casual, unpretentious, inexpensive, Fausto's outperforms expectations.
Why It's Good
The menu seems shorter than it really is. They're ready to cook up almost anything for you. Take it easy on the appetizers, but don't miss them. Or build a dinner out of appetizers alone--although that might stress the fry station. Among the official mains are lots of pasta, veal and chicken, abetted with generous flows of smooth, herbal red sauces, garlic, olive oil, or mozzarella. The prices belie the portions, which bring more food than you really ought to be eating.
Most Interesting Dishes
<em><strong>Starters</strong></em><br /> Eggplant carrozza (mozzarella, marinara)<br /> Calamari fritti (fried, garlic butter, marinara)<br /> Stuffed mushrooms<br /> Arancini (rice balls stuffed with beef, peas, mozzarella) minestrone Caesar salad Mozzarella and tomato caprese salad Greek salad Sicilian salad (with olives) ~ <em><strong>Eentrees</strong></em> »Frutti di mare (shrimp, crab claws, mussels, calamari, oysters and fish with garlic and seafood stock reduction) »Veal scaloppine Rolando (artichokes and mushrooms) Panneed chicken breast, lemon caper sauce Vitello Vittorio (crabmeat, garlic, olive oil) Fresh Gulf fish Vittorio Lasagna Manicotti (pasta tubes stuffed with ricotta, marinara) Veal saltimbocca (mushrooms, prosciutto, mozzarella) Chicken or veal Sorrentino (eggplant and mozzarella) Fettuccine carciofo (shrimp, artichoke, olives) Grilled shrimp Luigi Shrimp Calabrese (broccoli, garlic, olive oil) Rigatoni Nocerina (scallops, shrimp, sun-dried tomatoes) Pesce Siciliana (lemon herb sauce, shrimp, capers) Pesce amandine ~ <em><strong>Desserts</strong></em> »Tiramisu Lemon ice Italian ice creams
Deficiencies
The tables are a shade too close to one another. Entree portions are unfinishable. The wine list could be more varied. And parking is sometimes difficult. This is less of a problem late in the evening.
For Best Results
Really, believe me: if you miss the seafood, you've missed the best cooking here.
Bonus Ratings
1
Attitude
1
Local Color
1
Service
2
Value
Holiday Ratings
0
Thanksgiving
2
New Year's Eve