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" ... Flatbreads are all the rage at Batture, with a section of the Small Plates menu dedicated to them. For example, it was the late New Orleans chef Paul Prudhomome who made blackening a much sought after style of preparing seafood and meat. (Blackened redfish was his signature dish at his restaurant K-Pauls.) So, it should be no surprise that one of the flatbreads is blackened chicken with Manchego. Another classic New Orleans dish, the muffuletta sandwich — invented in the early 1900s by a Sicilian grocery owner in the French Quarter — takes on a new look here. Instead of layers of cold cuts, cheeses and olives between two pieces of thick bread, here the charcuterie and other antipasti fixings are laid out on a flatbread. ... "