Galatoire’s, New Orleans, 12/19/15

interior
interior

This large restaurant in the French Quarter gets a visit from us every time in town, so sorry about another posting on it, but that says something for the quality of the place.  That day it was filled with local folks having their Christmas parties and with all the red bows and garlands it was extra festive. Again, the waiters here will customize anything to your liking and love to throw extra crab meat on your dish.

Frankie enjoyed the festive room
Frankie enjoyed the festive room
Santa's reindeer were in the house
Santa’s reindeer were in the house

They don’t mind splitting and pacing the meal as you desire. Everyone is quickly served hot crunchy French bread and their own butter but today we got their garlic bread. Fresh from the oven, it was decadent.

hot garlic bread
hot garlic bread
Frankie climbed up to check out the garlic bread
Frankie climbed up to check out the garlic bread

We also munched on their fried eggplant while we planned the meal and for once I got a picture before we ate them all. They serve hollandaise which is lovely, but I like the powdered sugar especially mixed with a little tabasco sauce. Today’s eggplant were a little softer on the coating than usual but the inside was still creamy and we didn’t leave a bite.

fried eggplant
fried eggplant
for dipping - powdered sugar and hollandaise
for dipping – powdered sugar and hollandaise

 

Next was the small goute, which is a duo of crabmeat maison and shrimp remoulade. Both were amazing as usual. We also added the oysters en brochette which are fried oysters with bacon and served on meuniere butter. They were okay but the bacon overshadowed the oyster’s taste and I preferred the 2 cold dishes. However the sauce settled on the bottom of the plate and added some wonderful flavor to the lettuce  of the other dishes.

Goute: shrimp remoulade and crab maison with fried oysters
Goute: shrimp remoulade and crab maison with fried oysters

 

After that we split the trout almandine was served with browned almonds and butter in a perfect fried crust. A big YUM to the one!

trout almandine (half)
trout almandine (half)

 

Following we split the crabmeat sardou which is a jumbo lump crabmeat on top of artichoke hearts mixed with creamed spinach and all covered with hollandaise sauce. It is one of my very favorite dishes and didn’t disappoint.

Crab sardou
Crab sardou (half)

 

dessert menu
dessert menu
cocktail menu
cocktail menu
dessert drinks
dessert drinks
scotch, rye and cognac
scotch, rye and cognac
coffee
coffee
warm spots call to Frankie
warm spots call to Frankie

 

Where the place falls short is in desserts. We tried the black bottom pecan pie which is doused with whiskey caramel sauce and topped with whipped cream.  Sounds good but failed to leave me wanting more, as has happened with their other sweet offerings.  My advice, fill up on the seafood and butter and top it with crabmeat!

black bottom pecan pie
black bottom pecan pie
Frankie loved the bathroom flowers
Frankie loved the bathroom flowers
such nice staff
such nice staff

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