Arnaud's New Orleans
Fine dining restaurant · French Quarter
813 Bienville St, New Orleans, LA 70112
Highlights
Classic Creole restaurant with jazz, cocktails & soufflé potatoes
Classic Creole restaurant with jazz, cocktails & soufflé potatoes
"A traditional Creole institution noted here for its French 75s, offering classic cocktails and an enduring, formal dining atmosphere." - Henna Bakshi
"Arnaud’s is known for a few things. 1. It’s a historic restaurant in the French Quarter. 2. Its James Beard Award-winning bar, the French 75 bar. 3. The souffle potatoes with béarnaise sauce are among the best that can be found, anywhere. What’s not as well-known is that the rest of the restaurant’s dishes also impress. Try the oysters Ohan, which are baked with eggplant and andouille. Whatever you do, end your meal with a fire show and order the cafe brulot." - Clair Lorell
"Arnaud’s is located right off Bourbon Street, but it’s about as far removed as you can get from that tourist trap of a street. This classic New Orleans restaurant has been serving up great food, cocktails, and live jazz since 1918. The best time to come here is for their lively jazz brunch when they do a three-course, prix fixe with dishes like grillades and grits, eggs sardou, and shrimp arnaud. You should also make time for Arnaud’s French 75 Bar for a sazerac or an Old Fashioned." - megan braden perry, zella palmer, team infatuation
"Arnaud’s is a classic New Orleans restaurant located right off Bourbon Street that’s been serving up great food and cocktails since 1918. The best time to come here is for their jazz brunch when they do a three-course, prix fixe with dishes like grillades and grits, eggs sardou, and Shrimp Arnaud. You should also make time for Arnaud’s French 75 Bar for a sazerac or an Old Fashioned." - megan braden perry, zella palmer
"Co-owner Archie Casbarian describes the restaurant’s involvement in a neighborhood-wide fundraiser called Fleur du Coeur — a collective of French Quarter bars and restaurants immediately near the attack site that will donate 100 percent of proceeds from certain dishes or drinks sold between Monday, January 13 to Sunday, January 19 to the GNOF fund. “I think we all as humans struggle to understand something like this so that we can move forward easier, and there’s just nothing to be said or done to make it okay. But we’re trying to do something small, and get people thinking about what they can do in turn to help. Because to help, that is a comfort,” Casbarian says. He adds pragmatic concerns about the months ahead: “It remains to be seen how things are going to unfold. We have a very large conference coming in town, plus you have the Super Bowl, and Mardi Gras gearing up as well. There may be questions in people’s minds, and [these events] may not be as well attended as they would have been,” he says. “We hope [the fundraiser] can help the French Quarter come back off of its knees and get back to its business.”" - Clair Lorell
