From the restaurant's website:
"Palace Café's ‘Flavor of New Orleans' cuisine is served everyday at this upbeat and lively grand café owned and operated by Dickie Brennan, of the famed New Orleans restaurant family. . . Chef Darin Nesbit is the force behind the classic and contemporary Creole cuisine served at the downtown eatery. Signature dishes like Crabmeat Cheesecake, Andouille Crusted Gulf Fish, Pepper Crusted Duck with Seared Foie Gras and Louisiana Citrus Salad and White Chocolate Bread Pudding are just a few examples of Palace Café's nationally acclaimed cuisine."
Reservations suggested. Full bar. Serving lunch Mon–Sat, dinner nightly. Sun jazz brunch 10:30 am–2:30 pm.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"A fried oyster po-boy is royally dressed at this hub of contemporary Creole cooking — corn-fried oysters, St. Andre cheese and sherry-tasso cream fill grilled ciabatta. The andouille-crusted fish is served with Crystal beurre blanc, chive aioli, rissole potatoes and vegetable du jour."
— Gambit Weekly
" ... The restaurant, housed in the historic Werlein’s music building, has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; the prestigious Ivy Award from Restaurants and Institutions magazine, and Wine Spectator’s Award of Excellence."
— offBeat magazine
From the restaurant's website:
"Palace Café's ‘Flavor of New Orleans' cuisine is served everyday at this upbeat and lively grand café owned and operated by Dickie Brennan, of the famed New Orleans restaurant family. . . Chef Darin Nesbit is the force behind the classic and contemporary Creole cuisine served at the downtown eatery. Signature dishes like Crabmeat Cheesecake, Andouille Crusted Gulf Fish, Pepper Crusted Duck with Seared Foie Gras and Louisiana Citrus Salad and White Chocolate Bread Pudding are just a few examples of Palace Café's nationally acclaimed cuisine."
Reservations suggested. Full bar. Serving lunch Mon–Sat, dinner nightly. Sun jazz brunch 10:30 am–2:30 pm.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"A fried oyster po-boy is royally dressed at this hub of contemporary Creole cooking — corn-fried oysters, St. Andre cheese and sherry-tasso cream fill grilled ciabatta. The andouille-crusted fish is served with Crystal beurre blanc, chive aioli, rissole potatoes and vegetable du jour."
— Gambit Weekly
" ... The restaurant, housed in the historic Werlein’s music building, has earned local and national critical acclaim since it opened in 1991 including: Best New Restaurant from Esquire magazine and USA Today; the prestigious Ivy Award from Restaurants and Institutions magazine, and Wine Spectator’s Award of Excellence."
— offBeat magazine