Accolades

Accolades

Francis Parkinson Keyes wrote a novel in 1948, "Dinner at Antoine's," which chronicles the splendor of the restaurant. She had heard it said that the proprietor, Roy Alciatore, had been offered untold sums to open branches elsewhere, and he proudly replied, "There can be only one Antoine's."

A virtual museum filled with photographs and memorabilia of the rich and famous the world over who have dined at Antoine's, our famous guests have included five American presidents; two British princesses; Helen Keller,entertainers including Bob Hope, Rex Harrison, Al Jolson, Bing Crosby, Whoopi Goldberg, Nicholas Cage, Elizabeth Taylor, Tom Hanks, Tom Cruise, the cast of Friends; as well as corporate executives such as Walt Disney and Bill Gates. When Pope John Paul II visited New Orleans in 1988, it was Antoine's that prepared his meals.

The list goes on.. all have experienced the culinary delight that is Antoine's Restaurant!


Antoine's restaurant has been the recipient of numerous awards and been heralded by both regional and national press.

Bon Appétit Magazine
Click here to read the article featuring Antoine's Restaurant on their Top Ten List.

Zagat Survey
"You can feel the history" in this "beautiful," circa-1840 French Quarter "landmark," a Creole "grande dame" known for "classics" like Oysters Rokefeller (which was invented here and "lives up to the hype"): it's long been a "special-occasion" destination for "New Orleans Society" and a tourist "must-do," and admirers report "new energy" post-Katrina, finding service "more attentive" and the recently introduced Sunday jazz brunch "simply magical."

COMEBACK OF THE YEAR!
By: Tom Fitzmorris
"Antoine Alciatore's descendants took the opportunity to rethink its whole operation. What's come out of that is the first stage of what looks to me like a renaissance. Three or four years from now, if they go ahead with what CEO Rick Blount is planning. Antoine's will enter a new golden age, without losing its personality. They are planning to spend more on this than has been spent on any single New Orleans restaurant in history. It's the most encouraging story I've covered all year."

Wine, Food & Friends
Antoine's re-visited!
June 17, 2006: Dinner at Antoine's, Orleans, Louisiana.
Mumm Cordon Rouge N.V., Passed Signature Soufflé Potatoes, Joseph Drouhin Chassagne Montrachet Marquis de Laguiche 2004, House Specialty Crawfish Cardinal, Filet of Trout Amandine, Château Pichon Longueville Comtesse de Lalande 1990, Filet in Marchand de Vin Sauce, House Specialty Baked Alaska and Demi-tasse. Antoine's was badly damaged by Katrina and we were one of the first functions booked after repair. This is an old-style restaurant , with dishes that have a history in themeselves. We were quartered in the main dining room, which that night was almost full. It was a pleasure to see this venerable 166-year old restaurant returning from the ravages of Katrina - and still the proprietorship is in the original family.
Arrangements were made and wines selected by Max Zander an Joseph Casey.

Frommers
It's hard to ignore a legend ... Locals -- loyal customers all, mind you -- will advise you to focus on starters and dessert ... Oysters Rockefeller (served hot in the shell, and covered with a mysterious green sauce -- Antoine's invented it and still won't give out the recipe) will live up to its rep, and the infamous football-size (and football-shaped) baked Alaska is surely the most frivolous dessert ever. After he won the Nobel Prize for literature, William Faulkner got one inscribed "the Ignoble Prize."

Forbes
Wine and Food Feature: The Perpetual Oyster, Charles Dubow
One of the great recipes for oysters is Oysters Rockefeller. The delightful American culinary essayist M.F.K. Fisher writes: "There are too many legends, really, about Oysters Rockefeller for any one to dare say what he thinks is the true one. ... every gourmet who has ever dined in that nostalgically agreeable room of Antoine's on St. Louis Street [in New Orleans] figures, after the third or fourth sampling if not the first, that he has at last discovered the secret."

Zagat
Top Ten most popular restaurants

Tom Fitzmorris, Food Critic
Pursuit of Excellence
Best Cold Dishes In New Orleans Restaurants

Antoine's is almost a living museum of New Orleans dining. .. Physically, the restaurant is fascinating, with many rooms recalling different eras of the city's social life. Antoine's best dishes, once common elsewhere, are now unique to the restaurant. I prefer the meat and chicken dishes to the seafood. The cellar is one of the biggest, full of both famous and infamous bottles.

Ten Best Restaurants for Stretching your Horizons
Which [appetizers?] Throw a dart. You'll get a good feel for where our local restaurant cuisine came from a century ago.

Gambit Magazine
Antoine's prepares pompano en papillote, a variation on a traditional Creole recipe in which the fish is baked in a paper bag with shrimp and lump crabmeat in a white wine sauce. Fans say you must try the Pommes de Terre Souffle, crispy potato puffs: Nibble them as you peruse the menu. Main courses include the venerable Poulet Rochambeau, comprised of chicken, baked ham and sweet brown Rochambeau sauce.

Cincinnatti Post
Antoine's, with 14 rooms and untold memorabilia, is a living museum. Antoine's created many of the French-Creole classics now found on practically every Creole menu in town - Oysters Rockefeller and Pompano en Papillote, to name a couple. Even better than the seafood are the Filet Mignon and Lamb. The Cafe Brulot Diabolique - a coffee-and-brandy drink that's flamed in a dramatic ceremony, is served in special cups embellished with a little red devil.

Ambassador Food Guide
The New Orleans Landmark for those who know and love fine food, was established in 1840 and is the oldest family-owned, most famous restaurant in New Orleans. Antoine's has one of the richest wine cellars in America with over 25,000 bottles of wine. Several of its 14 dining rooms are lined with thousands of testimonials, celebrities, nobility dignitaries, authors; the list goes on and on. They all declare the love for a cuisine that Antoine's is famous for: Their rich sauces, exquisite seafood and meats are the blend of French and Louisiana.

Nation's Restaurant News
In the restaurant world, 10 years of successful operation is considered a pretty good run. Antoine's Restaurant had done that by 1850. This restaurant in New Orleans' French Quarter has introduced Oysters Rockefeller to the world and survived the Civil War, Prohibition and two world wars. And all that time it has been owned by the same family. They are also still serving food similar to what Antoine's has been serving for more than a century.

The Community Standard Monthly Awards Magazine, Dining
For 135 years the chefs at Antoine's have been preparing haute cuisine, and gourmets from all over the world have been patronizing the establishment. Over the years a sense of exclusiveness and prestige has become associated with the restaurant, giving it the ambience of a private club. However, do not be intimidated by the restaurant's reputation ... getting a memorable meal at Antoine's is not difficult. All you need to do is to convey to your waiter the fact that you sincerely appreciate fine food and he will take care of you.

Citysearch/Expedia
Creole dining that's over the top in every luxurious way. Pride is a sweetly palpable element of its ambience. The front dining room is bright, and its largeness typifies the enormity of the two-story establishment, where 14 themed rooms ramble maze-like for nearly a city block. Tuxedoed waiters and stoic assistants float knowingly among white-clothed tables of vacationing couples, business people and local families. First-timers roam the mammoth restaurant, exploring chambers like the Rex and Japanese rooms. The Food --A massive menu composed of French-Creole specialties prepared the old-fashioned way: well-seasoned and unabashedly rich. The zesty tomato sauce of the loaded crab St. Pierre appetizer proves a successful Creole spin on traditional crab au gratin. A sweet brown sauce and a tangy bearnaise topping deliver the Chicken Rochambeau delightful double whammy.

  • Audience Winner. Best Restaurant to Celebrate the Holidays
  • Editorial Winner. Best Restaurant to Celebrate the Holidays
  • Audience Winner. Best Restaurant for groups
  • Best French Restaurant

DigitalCity
Dining at Antoine's is like stepping back into 19th-century New Orleans and the French influences that ruled the day. Housed in a historic two-story building on St. Louis Street, Antoine's consists of a maze of 14 dining rooms, each meticulously decorated in antiques reflective of the restaurant's rich heritage. Walls are covered with decades' worth of photos of famous celebrities who dined here, along with old trophies and newspaper clippings delicately preserved in picture frames or behind glass cases. Descendants of the proprietors who opened the doors back in 1840 still run the show.

Given the location, the restaurant is popular with the city's visitors as well as locals looking for a grand Creole experience. As the official home of Oysters Rockefeller, it's no surprise that the menu is laden with a number of oyster dishes: oysters backed on the half shell, poached in sherry wine sauce, fried or breaded and backed. Eggs, chicken, steak, a lengthy seafood selection and an entire section of rich sauces lead into an equally calorie-busting dessert menu that includes crepes, caramel custard, ice cream and chocolate mousse. -- Ian Sax

Where New Orleans - Dining Guide
One of New Orleans' finest old-line restaurants, operated by the Guste family since 1840. Classics of the Creole canon - Oysters Rockefeller, Pompano en Papillote, Trout Amandine - are outstanding. Ignore the menu (written in French until recently) and ask your waiter for recommendations. Antoine's souffle potatoes are a must.

Tulane University
Expensive Restaurants: Places to go when the folks are in town
New Orleans' oldest continually operating restaurant, Antoine's hardly needs introduction. One of the best wine cellars in the city is housed here, as well as one of the finest Creole menus. Try the Baked Alaska for dessert - trust me on that one

The New Orleans Restaurant Cookbook
One of "New Orleans Best Restaurants..."
WWL 870 a.m., Deirdre Stanforth

Antoine's has both the look and feel of a venerable institution; there is a unquestionable sense of history in its numerous public and private dining rooms. It is the sort of place that triggers the wish that the walls could talk...what amazing stories they would tell! Among Antoine's many claims to fame are culinary delights that originated in its kitchen: Oysters Rockefeller, fabulous Soufflé Potatoes, and Pompano en Papillote

Antoine's is probably the world's most famous restaurant.... Many of the marvelous dishes on the menu were invented or brought over from France in the 1830s by founder Antoine Alciatore. .... In the dining room downstairs he served his guests not only Pommes Soufflees, but his own creations, Boeuf Robespierre and Dinde Talleyrand.

10 Best City Guides
Classic French Creole cuisine is what sets Antoine's apart. The restaurant has been in business since the mid-1800s and the recipes may seem basic, but each entree's flavor is uniquely delectable. Diners can enjoy choices like potato soufflé or Poulet Rochambeau, a boneless half-chicken served with a sweet brown rochambeau and tangy béarnaise sauce. The decor is spaciously elegant.

New Orleans Getaways
Lisa Berry
To dine at Antoine's is to take a culinary tour of New Orleans at the height of its French-Creole glory. Most of the menu items haven't changed in more than a century. The extensive menu offers a repertoire of classics. Many famous New Orleans dishes were created in the sprawling, spotless kitchen manned by chefs masterful at preparing French sauces and Louisiana seafood.

10 Best Travel Guides
French Restaurants, New Orleans
Classic French Creole cuisine is what sets Antoine's apart. The restaurant has been in business since the mid-1800s and the recipes may seem basic, but each entree's flavor is uniquely delectable

WGuides
The Finest in French cuisine
The food is exceptional. The seafood entrees are among the best items on the menu, especially the Oysters Rockefeller, which were first created here before all others imitated.

Accolades

Francis Parkinson Keyes wrote a novel in 1948, "Dinner at Antoine's," which chronicles the splendor of the restaurant. She had heard it said that the proprietor, Roy Alciatore, had been offered untold sums to open branches elsewhere, and he proudly replied, "There can be only one Antoine's."

A virtual museum filled with photographs and memorabilia of the rich and famous the world over who have dined at Antoine's, our famous guests have included five American presidents; two British princesses; Helen Keller,entertainers including Bob Hope, Rex Harrison, Al Jolson, Bing Crosby, Whoopi Goldberg, Nicholas Cage, Elizabeth Taylor, Tom Hanks, Tom Cruise, the cast of Friends; as well as corporate executives such as Walt Disney and Bill Gates. When Pope John Paul II visited New Orleans in 1988, it was Antoine's that prepared his meals.

The list goes on.. all have experienced the culinary delight that is Antoine's Restaurant!


Antoine's restaurant has been the recipient of numerous awards and been heralded by both regional and national press.

Bon Appétit Magazine
Click here to read the article featuring Antoine's Restaurant on their Top Ten List.

Zagat Survey
"You can feel the history" in this "beautiful," circa-1840 French Quarter "landmark," a Creole "grande dame" known for "classics" like Oysters Rokefeller (which was invented here and "lives up to the hype"): it's long been a "special-occasion" destination for "New Orleans Society" and a tourist "must-do," and admirers report "new energy" post-Katrina, finding service "more attentive" and the recently introduced Sunday jazz brunch "simply magical."

COMEBACK OF THE YEAR!
By: Tom Fitzmorris
"Antoine Alciatore's descendants took the opportunity to rethink its whole operation. What's come out of that is the first stage of what looks to me like a renaissance. Three or four years from now, if they go ahead with what CEO Rick Blount is planning. Antoine's will enter a new golden age, without losing its personality. They are planning to spend more on this than has been spent on any single New Orleans restaurant in history. It's the most encouraging story I've covered all year."

Wine, Food & Friends
Antoine's re-visited!
June 17, 2006: Dinner at Antoine's, Orleans, Louisiana.
Mumm Cordon Rouge N.V., Passed Signature Soufflé Potatoes, Joseph Drouhin Chassagne Montrachet Marquis de Laguiche 2004, House Specialty Crawfish Cardinal, Filet of Trout Amandine, Château Pichon Longueville Comtesse de Lalande 1990, Filet in Marchand de Vin Sauce, House Specialty Baked Alaska and Demi-tasse. Antoine's was badly damaged by Katrina and we were one of the first functions booked after repair. This is an old-style restaurant , with dishes that have a history in themeselves. We were quartered in the main dining room, which that night was almost full. It was a pleasure to see this venerable 166-year old restaurant returning from the ravages of Katrina - and still the proprietorship is in the original family.
Arrangements were made and wines selected by Max Zander an Joseph Casey.

Frommers
It's hard to ignore a legend ... Locals -- loyal customers all, mind you -- will advise you to focus on starters and dessert ... Oysters Rockefeller (served hot in the shell, and covered with a mysterious green sauce -- Antoine's invented it and still won't give out the recipe) will live up to its rep, and the infamous football-size (and football-shaped) baked Alaska is surely the most frivolous dessert ever. After he won the Nobel Prize for literature, William Faulkner got one inscribed "the Ignoble Prize."

Forbes
Wine and Food Feature: The Perpetual Oyster, Charles Dubow
One of the great recipes for oysters is Oysters Rockefeller. The delightful American culinary essayist M.F.K. Fisher writes: "There are too many legends, really, about Oysters Rockefeller for any one to dare say what he thinks is the true one. ... every gourmet who has ever dined in that nostalgically agreeable room of Antoine's on St. Louis Street [in New Orleans] figures, after the third or fourth sampling if not the first, that he has at last discovered the secret."

Zagat
Top Ten most popular restaurants

Tom Fitzmorris, Food Critic
Pursuit of Excellence
Best Cold Dishes In New Orleans Restaurants

Antoine's is almost a living museum of New Orleans dining. .. Physically, the restaurant is fascinating, with many rooms recalling different eras of the city's social life. Antoine's best dishes, once common elsewhere, are now unique to the restaurant. I prefer the meat and chicken dishes to the seafood. The cellar is one of the biggest, full of both famous and infamous bottles.

Ten Best Restaurants for Stretching your Horizons
Which [appetizers?] Throw a dart. You'll get a good feel for where our local restaurant cuisine came from a century ago.

Gambit Magazine
Antoine's prepares pompano en papillote, a variation on a traditional Creole recipe in which the fish is baked in a paper bag with shrimp and lump crabmeat in a white wine sauce. Fans say you must try the Pommes de Terre Souffle, crispy potato puffs: Nibble them as you peruse the menu. Main courses include the venerable Poulet Rochambeau, comprised of chicken, baked ham and sweet brown Rochambeau sauce.

Cincinnatti Post
Antoine's, with 14 rooms and untold memorabilia, is a living museum. Antoine's created many of the French-Creole classics now found on practically every Creole menu in town - Oysters Rockefeller and Pompano en Papillote, to name a couple. Even better than the seafood are the Filet Mignon and Lamb. The Cafe Brulot Diabolique - a coffee-and-brandy drink that's flamed in a dramatic ceremony, is served in special cups embellished with a little red devil.

Ambassador Food Guide
The New Orleans Landmark for those who know and love fine food, was established in 1840 and is the oldest family-owned, most famous restaurant in New Orleans. Antoine's has one of the richest wine cellars in America with over 25,000 bottles of wine. Several of its 14 dining rooms are lined with thousands of testimonials, celebrities, nobility dignitaries, authors; the list goes on and on. They all declare the love for a cuisine that Antoine's is famous for: Their rich sauces, exquisite seafood and meats are the blend of French and Louisiana.

Nation's Restaurant News
In the restaurant world, 10 years of successful operation is considered a pretty good run. Antoine's Restaurant had done that by 1850. This restaurant in New Orleans' French Quarter has introduced Oysters Rockefeller to the world and survived the Civil War, Prohibition and two world wars. And all that time it has been owned by the same family. They are also still serving food similar to what Antoine's has been serving for more than a century.

The Community Standard Monthly Awards Magazine, Dining
For 135 years the chefs at Antoine's have been preparing haute cuisine, and gourmets from all over the world have been patronizing the establishment. Over the years a sense of exclusiveness and prestige has become associated with the restaurant, giving it the ambience of a private club. However, do not be intimidated by the restaurant's reputation ... getting a memorable meal at Antoine's is not difficult. All you need to do is to convey to your waiter the fact that you sincerely appreciate fine food and he will take care of you.

Citysearch/Expedia
Creole dining that's over the top in every luxurious way. Pride is a sweetly palpable element of its ambience. The front dining room is bright, and its largeness typifies the enormity of the two-story establishment, where 14 themed rooms ramble maze-like for nearly a city block. Tuxedoed waiters and stoic assistants float knowingly among white-clothed tables of vacationing couples, business people and local families. First-timers roam the mammoth restaurant, exploring chambers like the Rex and Japanese rooms. The Food --A massive menu composed of French-Creole specialties prepared the old-fashioned way: well-seasoned and unabashedly rich. The zesty tomato sauce of the loaded crab St. Pierre appetizer proves a successful Creole spin on traditional crab au gratin. A sweet brown sauce and a tangy bearnaise topping deliver the Chicken Rochambeau delightful double whammy.

  • Audience Winner. Best Restaurant to Celebrate the Holidays
  • Editorial Winner. Best Restaurant to Celebrate the Holidays
  • Audience Winner. Best Restaurant for groups
  • Best French Restaurant

DigitalCity
Dining at Antoine's is like stepping back into 19th-century New Orleans and the French influences that ruled the day. Housed in a historic two-story building on St. Louis Street, Antoine's consists of a maze of 14 dining rooms, each meticulously decorated in antiques reflective of the restaurant's rich heritage. Walls are covered with decades' worth of photos of famous celebrities who dined here, along with old trophies and newspaper clippings delicately preserved in picture frames or behind glass cases. Descendants of the proprietors who opened the doors back in 1840 still run the show.

Given the location, the restaurant is popular with the city's visitors as well as locals looking for a grand Creole experience. As the official home of Oysters Rockefeller, it's no surprise that the menu is laden with a number of oyster dishes: oysters backed on the half shell, poached in sherry wine sauce, fried or breaded and backed. Eggs, chicken, steak, a lengthy seafood selection and an entire section of rich sauces lead into an equally calorie-busting dessert menu that includes crepes, caramel custard, ice cream and chocolate mousse. -- Ian Sax

Where New Orleans - Dining Guide
One of New Orleans' finest old-line restaurants, operated by the Guste family since 1840. Classics of the Creole canon - Oysters Rockefeller, Pompano en Papillote, Trout Amandine - are outstanding. Ignore the menu (written in French until recently) and ask your waiter for recommendations. Antoine's souffle potatoes are a must.

Tulane University
Expensive Restaurants: Places to go when the folks are in town
New Orleans' oldest continually operating restaurant, Antoine's hardly needs introduction. One of the best wine cellars in the city is housed here, as well as one of the finest Creole menus. Try the Baked Alaska for dessert - trust me on that one

The New Orleans Restaurant Cookbook
One of "New Orleans Best Restaurants..."
WWL 870 a.m., Deirdre Stanforth

Antoine's has both the look and feel of a venerable institution; there is a unquestionable sense of history in its numerous public and private dining rooms. It is the sort of place that triggers the wish that the walls could talk...what amazing stories they would tell! Among Antoine's many claims to fame are culinary delights that originated in its kitchen: Oysters Rockefeller, fabulous Soufflé Potatoes, and Pompano en Papillote

Antoine's is probably the world's most famous restaurant.... Many of the marvelous dishes on the menu were invented or brought over from France in the 1830s by founder Antoine Alciatore. .... In the dining room downstairs he served his guests not only Pommes Soufflees, but his own creations, Boeuf Robespierre and Dinde Talleyrand.

10 Best City Guides
Classic French Creole cuisine is what sets Antoine's apart. The restaurant has been in business since the mid-1800s and the recipes may seem basic, but each entree's flavor is uniquely delectable. Diners can enjoy choices like potato soufflé or Poulet Rochambeau, a boneless half-chicken served with a sweet brown rochambeau and tangy béarnaise sauce. The decor is spaciously elegant.

New Orleans Getaways
Lisa Berry
To dine at Antoine's is to take a culinary tour of New Orleans at the height of its French-Creole glory. Most of the menu items haven't changed in more than a century. The extensive menu offers a repertoire of classics. Many famous New Orleans dishes were created in the sprawling, spotless kitchen manned by chefs masterful at preparing French sauces and Louisiana seafood.

10 Best Travel Guides
French Restaurants, New Orleans
Classic French Creole cuisine is what sets Antoine's apart. The restaurant has been in business since the mid-1800s and the recipes may seem basic, but each entree's flavor is uniquely delectable

WGuides
The Finest in French cuisine
The food is exceptional. The seafood entrees are among the best items on the menu, especially the Oysters Rockefeller, which were first created here before all others imitated.