![]() ![]() The restaurant is perpetually booked up by both locals and tourists. If you’re going to splurge on a meal in New Orleans, it might as well be here.īook your lunch at Commander’s Palace as early as possible. Servers start the meal with buttery garlic bread with extra butter on the side. Lunch at Commander’s Palace is a meal where more is more. After taking a trip up the restaurant stairs and through a few dark dining rooms, we reached the light at the end of a tunnel in the sunlit Garden Room. The place is enormous, with dining rooms on three large floors and a vast, galley-like kitchen that reminded us of a miniature cruise ship kitchen. Let’s start by saying that Commander’s Palace, when it’s in full swing, feeds a lot of diners. But radiant sunlight, attentive service and a gorgeous ancient oak tree contribute to the restaurant’s timeless dining experience. The Garden Room At first glance, elements in Commander’s Palace’s Garden Room may seem staid. Bickford follows in the culinary footsteps of respected male chefs that include Emeril Lagasse, Paul Prudhomme and (most recently) Tory McPhail. It’s worth noting that Commander’s Palace has entered the 21st century with its 2020 appointment of Meg Bickford as the restaurant’s first female executive chef. Lunch, the meal we chose to enjoy at the Garden District stalwart, turned out to be a fantastic choice and not just because the menu includes 25 cent martinis. How can lunch be boring with multi-colored martinis? The blue one is the signature martini at Commander’s Palace. Restaurants like Commander’s Palace, founded in 1893, offer all that and more. When we return to the USA, we want big burgers, America-sized portions and food with intense flavors along with service that attends to us at every second of the dining experience. The classic, timeless American food offered at restaurants like Commander’s Palace has become the food we crave.Īnyone who lives overseas can sympathize with our thinking. As it turns out, dining at Commanders Palace is anything but boring.īut fast forward 10 years and, after experiencing dining temples in France, slurping down noodles under corrugated metal roofs in Thailand and chowing down on pizza next to ancient Italian basilicas, our tastes have changed. After watching loads of travel roundups and documentaries on channels like the Food Network and Travel Channel, New Orleans’ traditional dining scene, featuring restaurants like Brennan’s, Antoine’s and, of course, Commander’s Palace, looked staid, over sauced, heavy, and (frankly) boring. In fact, it may not have made our list at all.īack then, we were more into experiencing the ‘new chef on the block’ at spots like Sylvain and Cochon when we weren’t busy eating classic NOLA cheap eats like po’ boys, fried chicken and even donuts. It does not store any personal data.Ten years ago, If you asked us to create a dining itinerary for a food trip to New Orleans, a restaurant like Commander’s Palace would have appeared at the bottom of our list. ![]() The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". ![]() This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. ![]()
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