"Chef Meg Bickford puts a spin on Creole dishes along with honoring the standards that make Commander’s Palace such an experience. Besides the Creole seafood gumbo and turtle soup, there’s a pecan-crusted fish topped with Prosecco poached jumbo lump crab, and a garlic and pepper seared shrimp made with wild Louisiana white shrimp, served with autumn vegetables and smokey tomato butter." - Beth D'Addono, Clair Lorell
Commander’s Palace
