A Look Inside Oak Oven, Harahan's New Pizza Gem

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• Family photos adorn the walls. Says Superneau, "My grandfather ran a grocery, and my partner Tom Macaluso's grandfather ran a grocery down the street, so it's funny that two generations later we've now opened a business together too."
• Tables start to fill up before noon.
• And keeps filling up after noon.
• The lamb meatball pizza is legit.
• Adam Superneau inspects his rosemary and just-sprouting chard and kale.
• Superneau with a blueberry bush, growing alongside garlic and green onion.
• Inspecting baby carrots. There are satsuma trees and large rosemary out front too.

Oak Oven has barely been open a month, and chef Adam Superneau admits that business has been a tad on the insane side. "I live in Metairie, so it's pretty close for me to go home. I can usually nap for about ten minutes and I'm like, okay, time to go back." The brand new wood-fired pizza (and Italian cuisine) restaurant— from Superneau and long time pals/Nola natives/biz partners Thomas Macaluso and John Matassa— is a much welcomed addition to Jefferson Highway, not only for the River Ridge crowd, but for a steady stream of pizza-lovers traveling in from New Orleans to try the new restaurant. "We actually looked at the space MoPho is in," Superneau says, "but we liked this location better."

There is an emphasis on farm-to-table here, and in fact, Superneau and team have added almost as much on-site produce and herbs as humanly possibly, considering this is a former Popeye's. There are plans to add even more planters around the periphery of the large parking lot, and trellises, to further their urban gardening. They also source from two farms on the North Shore: "We even have wild asparagus. A lot of people don't know asparagus grows on the north shore, but it does."

Also considering it's a former Popeye's, check out this beauteous revamp.

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