Antoine's Restaurant
French restaurant · French Quarter
713 St Louis St, New Orleans, LA 70130
Highlights
Birthplace of Oysters Rockefeller & Cafe Brulot. French-Creole fine dining.
Birthplace of Oysters Rockefeller & Cafe Brulot. French-Creole fine dining.
"First created at 175-year-old Antoine’s restaurant, eggs Sardou is a tower of poached eggs, artichoke bottoms, creamed spinach, and hollandaise. It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of “La Tosca,” the play on which Puccini’s opera was based. Regardless of the history, this is the ultimate brunch dish, like a textural spinach and artichoke dip." - Eater Staff
"A New Orleans restaurant that inspired one of The Occidental's dishes with its opulent culinary style." - Emily Venezky
"First created at 175-year-old Antoine’s restaurant, eggs Sardou is a tower of poached eggs, artichoke bottoms, creamed spinach, and hollandaise. It is named for the French playwright Victorien Sardou (1831-1908), who is best known as the author of ‘’La Tosca,’’ the play on which Puccini’s opera was based. Regardless of the history, this is the ultimate brunch dish, like a textural spinach and artichoke dip." - Clair Lorell, Eater Staff
"While it’s just as much of a tradition at fellow French Quarter fine-dining institutions Arnaud’s and Galatoire’s, Antoine’s is actually the creator of the famed Café Brulot (it is the oldest restaurant in the city, after all). Dubbed the Café Brulot Diabolique, chicory coffee, Triple Sec, cinnamon sticks, cloves, and sugar are flamed tableside with brandy (for two). A must alongside the Baked Alaska." - Clair Lorell
"Though it’s hard to go wrong with four distinctly delicious oyster preparations on the menu, in our humble opinion it’s the classic Rockefeller-style mollusks that you won’t want to miss. Along with their Cafe Brulot, this Saint Louis Street staple is a must while hitting up the Quarter. Yet another iconic offering at Antoine’s? Baked Alaska." - Eater Staff
