The list goes on.. all
have experienced the culinary delight that is
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.
can feel the history" in this "beautiful,"
circa-1840 French Quarter "landmark," a
"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
"new energy" post-Katrina, finding
"more attentive" and the recently
introduced Sunday jazz brunch "simply
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
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.
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."
Wine and Food Feature:
The Perpetual Oyster, Charles
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."
Top Ten most
Tom Fitzmorris, Food
Pursuit of Excellence
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
[appetizers?] Throw a dart. You'll get a good feel for
where our local restaurant cuisine came from a
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.
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
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
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
- Audience Winner.
Best Restaurant for groups
- Best French Restaurant
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.
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
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
Places to go when the folks are in
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
New Orleans Restaurant Cookbook
Orleans Best Restaurants..." WWL 870 a.m., Deirdre
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
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
10 Best City
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
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
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
The Finest in French
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.
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