From OpenTable and the restaurant:
"Arnaud’s is the ultimate New Orleans dining experience, offering award winning Creole cuisine & friendly service in charming French Quarter ambience. Arnaud’s Jazz Bistro offers live Dixieland seven nights a week. Arnaud’s serves up the world’s best & most famous Remoulade sauce on Shrimp Arnaud. Other menu highlights are Oysters Bienville, Trout Meuniere & Souffle Potatoes. With a unique Mardi Gras Museum, intimate Cigar Bar & exquisite private dining rooms, Arnaud’s is a "must experience" in the Crescent City."
Live entertainment. Jacket suggested. Reservations suggested. Full bar. Serving dinner nightly. Sun jazz brunch 10 am–2:30 pm.
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Arnaud's network of dining rooms may seem like a maze, but regulars of this grande dame know to head straight for house specialties like shrimp Arnaud and roasted quail Elzey, filled with foie gras mousse and wrapped in bacon."
—Gambit Weekly
"Have you ever compared a spud to a baby's kiss or a May breeze? You will after tasting the soufflé potatoes at Arnaud's."
—Travel & Leisure
From OpenTable and the restaurant:
"Arnaud’s is the ultimate New Orleans dining experience, offering award winning Creole cuisine & friendly service in charming French Quarter ambience. Arnaud’s Jazz Bistro offers live Dixieland seven nights a week. Arnaud’s serves up the world’s best & most famous Remoulade sauce on Shrimp Arnaud. Other menu highlights are Oysters Bienville, Trout Meuniere & Souffle Potatoes. With a unique Mardi Gras Museum, intimate Cigar Bar & exquisite private dining rooms, Arnaud’s is a "must experience" in the Crescent City."
Live entertainment. Jacket suggested. Reservations suggested. Full bar. Serving dinner nightly. Sun jazz brunch 10 am–2:30 pm.
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Arnaud's network of dining rooms may seem like a maze, but regulars of this grande dame know to head straight for house specialties like shrimp Arnaud and roasted quail Elzey, filled with foie gras mousse and wrapped in bacon."
—Gambit Weekly
"Have you ever compared a spud to a baby's kiss or a May breeze? You will after tasting the soufflé potatoes at Arnaud's."
—Travel & Leisure