At Galatoire’s, the grand dame of New Orleans cuisine, the word is tradition. This award-winning restaurant continues to serve outstanding French Creole food under the direction of the restaurant's fourth-generation family-members. Presented in opulent dining rooms with beautiful table settings, the food itself is simple and elegant authentic New Orleans fare. Patrons will be happy to know that the restaurant’s previously unwavering policy of "no reservations" (not even for presidents) has been slightly altered. They now allow reservations for the second-floor dining room. To sit in the original main dining room downstairs, though, you’ll have to wait in line like everyone else, but it’s well-worth your while for the shrimp remoulade and poisson meunière amandine.
Jacket required for dinner and all day Sun. Full bar. Serving lunch and dinner Tue–Sun. Closed Mon.
The Times-Picayune: Top 100 Restaurant, 2010
New Orleans magazine: Best Restaurant for a Power Lunch, 2010 readers' poll
Zagat 2011: 27 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Friday lunch doesn’t get any better than it does at Galatoire’s. Along with the tried-and-true, look for Chef Brian Landry to serve up great new off-menu specials as well."
— New Orleans magazine
"Many Galatoire's regulars start with the grand goute, a combination platter of shrimp remoulade, oysters en brochette and crabmeat maison. Pompano with crabmeat is a fixture, and the flaming cafe brulot makes a dramatic finale."
— Gambit Weekly
At Galatoire’s, the grand dame of New Orleans cuisine, the word is tradition. This award-winning restaurant continues to serve outstanding French Creole food under the direction of the restaurant's fourth-generation family-members. Presented in opulent dining rooms with beautiful table settings, the food itself is simple and elegant authentic New Orleans fare. Patrons will be happy to know that the restaurant’s previously unwavering policy of "no reservations" (not even for presidents) has been slightly altered. They now allow reservations for the second-floor dining room. To sit in the original main dining room downstairs, though, you’ll have to wait in line like everyone else, but it’s well-worth your while for the shrimp remoulade and poisson meunière amandine.
Jacket required for dinner and all day Sun. Full bar. Serving lunch and dinner Tue–Sun. Closed Mon.
The Times-Picayune: Top 100 Restaurant, 2010
New Orleans magazine: Best Restaurant for a Power Lunch, 2010 readers' poll
Zagat 2011: 27 food rating (extraordinary to perfection)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Friday lunch doesn’t get any better than it does at Galatoire’s. Along with the tried-and-true, look for Chef Brian Landry to serve up great new off-menu specials as well."
— New Orleans magazine
"Many Galatoire's regulars start with the grand goute, a combination platter of shrimp remoulade, oysters en brochette and crabmeat maison. Pompano with crabmeat is a fixture, and the flaming cafe brulot makes a dramatic finale."
— Gambit Weekly