Galatoire’s, New Orleans, 5/19 &20/15

Galatoire's exteriorAlways a favorite of ours and it’s in the Quarter so just a short walk from many hotels. It’s been there forever and does get a tourist crowd since it’s in the Quarter but also many locals go to celebrate occasions or enjoy the old style service and food. Nothing fancy but the waitstaff love to customize your order – change fish, add crabmeat, sauce or preparation. Go often and get a regular waiter and the experience is sublime. It says something when we’re in a city with this many restaurants and we go here twice, which we have done on past trips too. Their crabmeat maison is just full of chunks of crabmeat and not over-sauced so the subtle sweet taste of the crab is there. We usually start with the fried eggplant that can be dipped in powdered sugar and unfortunately, it was devoured before it was photographed. It is wonderful! We often have the crab sardou which is with artichoke hearts, creamed spinach and hollandaise but this time we had it with the egg instead of crab and it was wonderful. The following day we simply ordered the creamed spinach and I swear it’s made with fresh spinach. Soft-shell crab season was on and so I ordered it with my favorite fish preparation, almandine style. It was good but the almonds overpowered it, so next time I’d ask to go light on almonds and heavy on the browned butter! The drum preparation was another new try but it wasn’t nearly as good as the soft shell crab.

Next visit we had the fried puff potatoes, which can be ordered in combo with the eggplant and I only had a couple left by the time the camera came out. The eggplant are the better of the two but both are a wonderful starter snack. Tried the crab and avocado salad and that was a real winner and will probably get entered into our regular order. It felt odd to get sweetbreads here but they did an excellent job with them. Another new one we tried was crabmeat Yvonne and it is terrific! It is a banner year for crawfish so we tried the Étouffée and it was rich and spicy and the crawfish were like little gems and it was packed with them. A great place and now we’ve found some new items to add to our regulars. We may have to go 3 times next visit!

Menu 1
Menu 1
Menu 2
Menu 2
Menu 3
Menu 3

IMG_5564x

Bread, crusty and hot
Bread, crusty and hot
Crabmeat maison, crawfish maison and shrimp remoulade
Crabmeat maison, crawfish maison and shrimp remoulade
Egg sardou
Egg sardou

Wine

Crab and avacado salad with bibb lettuce and tomatoes
Crab and avacado salad with bibb lettuce and tomatoes

Fried potatoes

Softshell crab almandine
Softshell crab almandine
Drum Margray
Drum Margray
Crabmeat Yvonne: Louisiana jumbo lump crabmeat, artichoke hearts, mushrooms, green onions, meuniere sauce
Crabmeat Yvonne: Louisiana jumbo lump crabmeat, artichoke hearts, mushrooms, green onions, meuniere sauce
Veal sweetbreads with lemon caper beurre blanc
Veal sweetbreads with lemon caper beurre blanc
crawfish Etouffee: Louisiana crawfish, shellfish stock, trinity, green onions, light brown roux, steamed rice
crawfish Etouffee: Louisiana crawfish, shellfish stock, trinity, green onions, light brown roux, steamed rice
Creamed spinach
Creamed spinach
Frankie liked the warmth of the coffee pot
Frankie liked the warmth of the coffee pot
Steve and Rochell
Steve and Rochell

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