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Food history in a city of food - Review by Patrick M | Antoine's Restaurant

Antoine's Restaurant

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Food history in a city of food 4/13/2006

Antoine's is not my favorite New Orleans restaurant. However, I go back periodically just to immerse myself in the food history of New Orleans. When I said it was not my favorite that was not meant to imply that they do not serve very good food. Antoine's has provided many famous dishes. It is the birthplace of Oysters Rockefeller, Eggs Sardou (named for Victorien Sardou, a famous French dramatist, consisting of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce), and Pommes de Terre Souffles (puffed potatoes). If you are a fish lover, the Pompano Pontchartrain (grilled fillet of pompano with lump crab meat sautéed in butter) is simply prepared but very good. For dessert, Antoine's does a particularly nice version of Cherries Jubilee (very sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream). more
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