The grand dame of New Orleans' old-line restaurants, Galatoire’s has remained committed to culinary excellence for more than a century. Under the guidance of the fourth generation of family ownership, it is her time-honored customs that still bind this renowned restaurant. Above all others, her rich tradition of serving authentic French Creole cuisine at a level that raises consistency to an art form. It is often said that the beauty of Galatoire’s is that things never change. Even after 100 years, ageless New Orleans favorites grace her menu just as they did in 1905.

The Scene
An old-school tiled and mirrored dining room is filled with longtime regulars and starry-eyed tourists. Galatoire's tuxedo-clad waitstaff provides a near-perfect mix of crackerjack service and experienced, knowledgeable patter.

The Food
The definitive Creole classics: tangy shrimp remoulade, turtle soup, red snapper topped with sinfully rich crab meuniere, lump meat sauteed in butter sauce. Try crabmeat maison, lump crab in a cold sauce tinged with Creole mustard and flavorful capers, as a cooling appetizer. Expect the perfect marriage of fresh, local seafood and rich, French-inspired sauces. Trout Marguery, a rolled fillet of poached trout paired with shrimp, mushrooms and hollandaise sauce is a rich Galatoire's trademark