Step into a refined slice of New Orleans history at this dress-code-required gem, where French-Creole classics and vibrant ambiance collide for a delightful dining experience.
"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
"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
"A historic New Orleans restaurant known for its classic Creole cuisine, contributing to the community support efforts through the fundraiser." - Clair Lorell
"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." - Clair Lorell, Eater Staff
"Shrimp remoulade and pompano with crab meat are must-orders at this jacket-required Bourbon Street grand dame dating back to 1905. Come Friday lunch, prepare for a dining room that's packed with regulars, rowdiness, and booze." - Eater Staff
