Cuisine:

• French
• Cajun
• Creole
• Others

Galatoire's Description:
Shunning menu trends and protectively maintaining a clubby, timeless atmosphere, Galatoire's has earned bragging rights as the quintessential classic Creole restaurant. Here, tradition is revered, and we can't imagine beginning a meal without the goutte or the grand goutte, palate-stimulating samplers of the shrimp rémoulade, crab meat maison and shrimp maison sized to fit your table's head count. Fried oysters and bacon en brochette, sautéed fish lavished with seasoned crab meat, lightly charred lamb chops and the definitive shrimp rémoulade still reign on the white-linen tablecloths. Now in its second century in business, the restaurant has undergone some changes. A trio of dining rooms is open on the second floor, for instance, but regulars are reluctant to give up the undeniable charms of the ground-floor dining room, which still does not accept reservations. (They are accepted for the second floor.) The downstairs area is decorated with opposing mirror panels along the sidewalls, with glittering brass fixtures. Conviviality turns the place into one big party, so the noise level can become rather elevated. The bittersweet Sazerac and old-fashioned cocktails fuel much of the energy. The once-creaking old wine list is revamped, improving overall quality and adding welcome diversity in styles and prices. The iconic waiters continue to offer frank advice on the freshness of the seafood and any other matter you might care to bring up.


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