Commander’s Palace shines with refined Creole classics, elegant Victorian charm, soulful jazz brunches, and service that feels like a warm Southern embrace.
"New Orleans's most famous fine-dining destination known for its Creole cuisine, offering a wide-ranging menu in an iconic teal palace setting." - Clair Lorell
"The Garden District grand dame of New Orleans-style fine dining has a new head chef and expanded courtyard dining, making it a good time to revisit the elaborate Victorian-era mansion. Ever celebratory, Commander’s still raises the bar for hospitality and service while delighting with reliably satisfying Creole dishes like turtle soup, lacquered quail, and a not-to-be-missed bread pudding souffle. During the famous martini lunch served Thursdays and Fridays, a smaller, less expensive menu offers 25-cent martinis with the purchase of an entree. A meal here requires significant advance planning to reserve, so take note." - Clair Lorell
"All expert gumbo-makers have their preferred roux-stirring utensil, whether it’s a tried-and-true wooden spoon or trusty metal roux whisk. But we all know someone who could use some extra help getting their roux a bit smoother, darker, and nuttier — or who simply needs a replacement after years of use. Commander’s Palace has you covered with this handcrafted cherry wood roux spoon made by South Louisiana artisan Mike Bonin; both left and right-handed options available." - Clair Lorell
"Commander’s Palace shifts its luxurious menus frequently, Réveillon included, honoring and innovating on Creole heritage. Holiday showstoppers have included a roasted bone marrow canoe with green apple batons, greens, crispy shallots, Leidenheimer French bread, veal-fat sherry vinaigrette, and Luxardo jam and a caviar crepe with smoked Gulf oyster mousse." - Adam H. Callaghan
"Commander’s Palace has swept multiple James Beard Award categories, including Outstanding Service in 1993; Outstanding Restaurant in 1996; Best Chef, South in 1999 and 2013; and the Lifetime Achievement Award for matriarch Ella Brennan in 2009. (Owners Ti Adelaide Martin and Lally Brennan were included in the foundation’s 2018 cohort of Who’s Who in Food and Beverage, too.) Commander’s has propelled the careers of chefs including Paul Prudhomme and Emeril Lagasse — just another reason why the Garden District restaurant continues as a hospitality icon, serving a Bayou-inflected menu of brown butter wild white shrimp, burgundy escargot crustades, and bread pudding soufflé." - Beth D'Addono
