Cuisine:

• Sea food
• Creole
• Diner
• Fine Dining
• Coffee Houses
• Contemporary

Palace Café Description:
Bordering the French Quarter and Downtown, Dickie Brennan's double-level Palace Café is an eyeful of drugstore-tile floors, burnished-wood banquettes and a central, graceful staircase spiraling toward the second floor. It's on that second upper level where locals prefer to dine so they may enjoy its vista of Canal Street and its large canvases portraying the city's musical greats. The café tables attract tourists and locals looking for a light snack. The house specialties include a pan roast of poached briny oysters in rosemary cream, catfish pecan meunière with rice pilaf, and crisp molasses-glazed duckling on a white bean tasso ragoût. The shrimp Tchefuncte is a congeries of plain ingredients---shrimp, whole button mushrooms, meunière sauce and popcorn rice---but the whole is much greater than a sum of its parts, a typically Creole characteristic. Fried oysters rémoulade, turtle soup and a gaggle of other familiar New Orleans dishes also dot the menu. White-chocolate bread pudding is now found all over town, but this is the home of the original (and also the best) version. Most dishes are tasty but occasionally over-sauced and over-seasoned. Sunday brunches are accompanied by a jazz combo.


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