Best restaurant in NOLA Commanders Palace

When it comes to food, Louisiana natives know a thing or two. From the spicy peppered jellies, to the out-of-this-world fresh gulf fish, or the sweet and appetizing beniget, it is simply impossible to have a poor meal in NOLA. I will say– this is not a place for the calorie conscious, bring your appetite!

During my recent time spent in New Orleans there is one restaurant that simply cannot be missed.

Commanders Palace. A Nola staple since 1880, this restaurant is expansive and serves all of the southern favorites in a tradionally elegant and gourmet fashion. We first stopped by the bar, and were greeted with a bevy of local drinks. From the Sidecar (cocktail traditionally made with cognac, orange liqueur, plus lemon juice. Complete with a colorful rim featuring Mardi Grais colors and beads). To the Sazarac (a local New Orleans variation of a whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient). And my personal favorite the Gimlet (cocktail typically made of 2 part gin, 1 part lime juice) which was fresh and impeccably done.

From the bar to the table, the waitstaff was friendly and professional, even offering to charge our personal phone while we ate. The dress code is upscale. Notably more dressy than the trendy or casual LA standards. Most patrons are dressed in Southern garb, and look to have on almost their Sunday best. I would certainly recommend dressing up, as to fit in with the proper Southern crowd.

The options for dinning, are vast! We found ourselves in the Garden Room. However, there were at least 3 dinning halls, as well as a large outdoor patio that we past prior. If possible, I would recommend sitting in the Garden Room. Situated on the third story, it feels as though you are in a treehouse. Perched high above the grounds, this room features a well lit backdrop of Palms, Oaks, and fruit trees and makes for a romantic and relaxing setting.

Then the courses began; First, a palette cleanser, followed by hot towels with lemon. Then the Appetizers; stone crab, caviar, and Turtle soup (made in house, with a brewing process consisting of over 3 days). For our main course; Qail, and pecan encrusted fish. Dessert was expansive; four separate dishes; strawberry shortcake, creme brûlée, bread pudding, and cheesecake (made with a certain enzyme only produced in NOLA).

Needless to say, we were utterly satisfied at the end of the meal. Commanders Palace was remarked by locals and tourists alike as being, simply the best restaurant in NOLA, and I must say I agree.

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