The wood-burning oven serves as the heart of this Harahan establishment, where Sicilian heritage meets Gulf Coast bounty at Oak Oven Restaurant. A pervasive aroma of charred white oak and fermenting dough defines the space, signaling a commitment to Neapolitan-style precision. The signature Salsiccia pizza arrives with a blistered, leopard-spotted crust, topped with house-made fennel sausage and the sharp tang of capers. Beyond the hearth, the kitchen demonstrates technical finesse with handmade pappardelle, where wide ribbons are tossed with succulent gulf shrimp and bright cherry tomatoes in a delicate herb emulsion. The lamb meatballs, braised in a robust tomato-red chile sauce and finished with a dollop of cool ricotta, offer a sophisticated balance of heat and creaminess. Texture plays a vital role, from the crisp, paneed veal piccata to the velvety crumb of their celebrated bread pudding.