Opened in 1840, Antoine's New Orleans restaurant is the oldest family-run restaurant in the United States. Go to Antoine's Restaurant if you're looking for historic fine dining in the French Quarter.
This French-Creole restaurant is named after its founder, Antoine Alciatore, a French immigrant. Antoine's son, Jules Alciatore, invented Oysters Rockefeller, the restaurant's signature dish, named after John D. Rockefeller.
Today, Antoine's Restaurant is run by fifth-generation relatives of the founder. Given its history and reputation-it has hosted everyone from Anthony Bourdain to Pope John Paul II-I was excited to go for lunch there.
Spoiler alert: The experience was so enjoyable that I put Antoine's first on my list of the best restaurants in New Orleans.
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Lunch at Antoine's
Entering the brightly lit front dining room at 11:30 a.m. on a Wednesday, I introduced myself to the host stand set among the tables. I found it interesting that the host/hostess's position is in the center of the room, which allows guests to walk inside before being greeted.
I hadn't asked for a specific table, so I was grateful to be seated by one of the front windows. This allowed me to enjoy some people-watching during lunch.
The Menu
Overwhelming would be an excellent way to describe the menu at Antoine's in New Orleans. I already knew I wanted to try the Oysters Rockefeller, but that didn't mean the other appetizers, like Antoine's Seafood Duo with shrimp remoulade and crabmeat ravigote, didn't tempt me.
Beyond the seafood, another house specialty is Pommes de Terre Soufflés (fried puffed potatoes). Gumbo and alligator bisque are among the soups, and there are a few salads for those who prefer a light start.
Entrees include a variety of meats, such as steak frittes, chateaubriand, bacon-wrapped medallions of lamb, and grilled pork porterhouse. Seafood options are no less luxurious and include fish amandine, a filet of fish, and crab cakes. I'll touch on the many fabulous desserts further down.
See also: Galatoire's on Bourbon Street
The signature Oysters Rockefeller are prepared on the half-shell and topped with a green sauce of fresh herbs and vegetables. They're then broiled and presented with a side of lemon wedges.
My waiter said the topping doesn't include spinach, but beyond that, the recipe remains a family secret. It's not the prettiest dish, but the sauce and oysters both tasted fresh, and I enjoyed trying something new.
Every order is numbered, and diners are given a souvenir postcard with the exact number of their order. I was number 4,085,292 to be served this dish, an experience I shared with former U.S. presidents, including Franklin D. Roosevelt, who dined at Antoine's in 1937.
I continued with seafood, ordering the Pompano Pontchartrain, a grilled filet of fish topped with crabmeat and a white wine butter sauce. Although the fish fillet was not all that big, it was plenty filling, with a generous portion of fresh crabmeat and butter sauce.
It was so luscious and flavorful that I didn't even want to think about the amount of butter used. The dish comes from Lake Pontchartrain, a 630-square-mile estuary north of New Orleans.
Related: Breakfast at Brennan's
Antoine's has a killer dessert menu, so leave room for something sweet at the end of your meal. Three options are flambeed tableside: baked Alaska, cherries jubilee, and café brulot diabolique. That last option, a coffee cocktail, is another recipe credited to Jules.
A key lime tart, crème brulee, and flourless chocolate torte are a few more of the ten options making up the dessert menu.
I ordered the cherries jubilee, which is flambeed in brandy, and served over Angelo Brocato's vanilla ice cream. The tableside preparation was quite the show, even during the day. Upon presentation, steam was still rising from the cherries as they slowly melted the vanilla ice cream below.
See also: Cocktail Bars in New Orleans
Dining Rooms
After lunch, I walked through the historic New Orleans restaurant, which was much larger than it seemed. Over the years, Antoine's has expanded to a dozen rooms on two floors, many used for private parties.
Some are decorated in honor of local Mardi Gras parade krewes, making for a unique atmosphere. The red room pictured above is another public dining area. It doesn't face the street and lacks natural light.
My favorite room was the elegant Rex Room with green walls. Scroll down to see all the private dining rooms on the first floor.
Overall, I had a fantastic time at Antoine's New Orleans. For fine dining in the French Quarter, you'd be hard-pressed to find a restaurant with as much history and character. Plus, it offers an exceptional dining experience in a setting that still feels casual, comfortable, and friendly.
My three-course lunch at Antoine's Restaurant cost me $98, including tax, tip, and an unsweetened iced tea. It was one of my most memorable meals of the year.
Plan Your Visit
Address: 713 St. Louis St., French Quarter, New Orleans
Dress: Business casual -- collared shirts for men, jackets preferred but not required, no flip-flops, t-shirts, or shorts.
Reservations: Recommended - make a reservation (if you like natural light and people-watching, ask for a table in the front).
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