Galatoire's
French restaurant · French Quarter
209 Bourbon St, New Orleans, LA 70130
Highlights
Classic Creole dining with timeless elegance and lively atmosphere
Classic Creole dining with timeless elegance and lively atmosphere
"In 1889, Antoine’s (known as the second-oldest restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it. Though Antoine’s version is great, Galatoire’s bright green version is a favorite — watch how it’s made at the iconic restaurant." - Eater Staff
"The front of the house is as important as the back of the house at this historic restaurant. Locals ask for their waiter by name upon entering the family-run staple that has long been known for lines down the street for Friday lunch. Word to the wise: The overall experience is perhaps more responsible for its popularity than the food itself, so ask your waiter what to order and take that suggestion. Soft-shell crab is a must when it’s available." - Clair Lorell
"Friday lunch at Galatoire’s is a New Orleans rite of passage and the best way to kick off a long weekend. To do it right, you need to sit in the downstairs dining room, which requires getting in line on Bourbon Street before it opens at 11:30am. You can make a reservation, but there’s no guarantee of being seated on the first floor other than just showing up early. Once you’re in, it’s basically an upscale party where the servers wear tuxedos, drinking is definitely encouraged, and you can eat old-school classics like shrimp remoulade and gumbo until you’re ready for a post-lunch nap. This place is just a ton of fun, partly because of the all-over-the-place crowd: you’ll probably see New Orleans judges in seersucker suits, society ladies, and plenty of bachelorette groups." - megan braden perry, zella palmer, team infatuation
"Friday lunch at Galatoire’s is a New Orleans right of passage. To experience it best, you need to sit in the downstairs dining room, which requires getting in line on Bourbon Street before it opens at 11:30am. The servers wear tuxes, everybody is drinking sazeracs and glasses of milk punch, and you can eat old-school classics like shrimp remoulade and gumbo. If you’re looking for a proper “Yes, I’m definitely in New Orleans” way to kick off a weekend, start at Galatoire’s." - megan braden perry, zella palmer
"With chef Phillip Lopez at the reins at Galatoire’s and its more casual spin-off, Galatoire’s 33 Steak, rest assured this beef destination is better than ever. Expect atypical steakhouse sides and accompaniments as well as steak tartare, gorgeous potato pave, and seafood cooked with as much attention as the steak." - Eater Staff, Clair Lorell
