Cuisine:

• Diner
• Fine Dining
• Cajun
• Creole
• Haute cuisine
• Others
• Contemporary

Commander's Palace Description:
There are not many American cities that consider a restaurant a source of local pride, but New Orleans is reverently proud of Commander's Palace. Owned by the high-profile Brennan family, the restaurant is the best example of contemporary Creole cuisine to be found in the Gulf South. Signature dishes include turtle soup with sherry, Parmesan-crusted oysters and bread pudding soufflé, and these are just the tip of the culinary iceberg. Chef Tory McPhail, who holds the King of Seafood title in Louisiana, offers a pecan-crusted Gulf fish with Champagne-poached jumbo lump crab, and a black skillet seared wild fish with vegetables and char-grilled Meyer lemons, herbs and brown butter vinaigrette. His hickory-smoked pork tenderloin is served over smashed sweet potatoes with barbecued onions, brown sugar roasted apples and mushroom fricassée, while sliced tenderloin of milk-fed veal pairs with root vegetable boulangère. The ambience is as rich and grand as the restaurant's name and reputation, and if you can score a table in the Garden Room, you will never forget the evening. From the attendant who parks your car to the host at the door to the polished waitstaff, the service is as good as it gets in New Orleans.


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