Galatoire’s Restaurant, New Orleans, 12/21/16

dining room before they opened
dining room before they opened

Galatoire’s is a large restaurant in the French Quarter that I like to visit at least once every year.  The food has an amazing consistency of goodness, the waitstaff are all adaptable to any request and it is just fun being in there.  We had a wonderful lunch of old favorites starting with a couple of New Orleans signature drinks, sazeracs.  The only reservations are for the upstairs dining rooms which have the same kitchen but somehow the vibe is not the same. This trip we found they were taking names inside to reserve a seat for the lunch seating as opposed to lining up out front.  

room after they opened
room after they opened

It was a struggle to find the person taking names but it worked and was much more civilized than the line system.  Fridays are worst but anytime near the holidays they are swamped with parties.  As soon as you sit down they bring the hot white bread and butter.  It has a wonderfully thin crisp crust and cottony center that just melts in your mouth and begs to be coated with the cold butter. They will keep bringing this throughout your meal as well if you just request a fresh, hot loaf.

menu cover
menu cover
holiday menu
Reveillon special
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
Frankie had a sazerac
Frankie had a sazerac
hot bread and butter
hot bread and butter

 

Jason, our waiter, was willing to split all our items so we could have more of their options.  While we decided on our selections we snacked on some of their fried eggplant sticks that are coated with Italian breadcrumbs and served with béarnaise sauce and powdered sugar for dipping.  For an extra kick try mixing a little tabasco in with the powdered sugar.  They are crispy, hot and filled with lovely soft eggplant.  A delicious treat.

fried eggplant
fried eggplant
béarnaise sauce and powdered sugar
béarnaise sauce and powdered sugar
Frankie checked out the condiments and large water container
Frankie checked out the condiments and large water container

 

We followed with two classics, Crabmeat Maison (jumbo lump crabmeat, green onions, capers, lemon and creole mustard aioli) and Shrimp Remoulade (boiled Louisiana shrimp, horseradish and ketchup cocktail sauce and iceberg lettuce). These both come in the Galatoire Goute, which is available in a large or small. We had the small but the waiter put them on separate plates at our request.  Both are excellent, fresh and tasty.

Crabmeat Maison
Crabmeat Maison
closer
closer
shrimp remoulade
shrimp remoulade
closer
closer
wine
wine
Frankie enjoyed the Christmas parties
Frankie enjoyed the Christmas parties

 

The foie gras is Hudson Valley foie gras with pain perdu, cane syrup gastrique and apricot chutney.  It was a nice sized piece and the buttered toast just added to the richness of the dish.  The apricot was a nice addition to this wonderful dish.

Foie Gras
Foie Gras
foie gras on pain perdu
closer

 

The green salad with garlic is made from spring lettuces and topped with garlic puree and a creole mustard vinaigrette.  We added a bit of anchovy to our.  The lettuce is slightly wilted and is just perfect with the strong tastes of garlic. It is wonderfully intense.

Grren salad with garlic
Green salad with garlic
another serving
another serving
Frankie got in the Christmas spirit with the flowers
Frankie got in the Christmas spirit with the flowers

 

The fish available varies some and we chose redfish to be fried and coated with Meuniére Amandine and topped with additional lump crabmeat.  It is amazing. The browned almonds go perfectly with the browned butter sauce and mix so well with the delicately fried fish.  It is a lick the plate kind of dish.

Redfish Amandine
Redfish Amandine
closer
closer

 

Our other main was the Crabmeat Sardou which is Louisiana jumbo lump crabmeat with creamed spinach, artichoke hearts and hollandaise sauce.  This is a yum x3 dish. The flavors and textures blend into a little bit of heaven on your plate.

Crabmeat Sardou
Crabmeat Sardou
closer
closer

 

After this heavy meal coffee was a must but dessert is usually a disappointment.  We’ve tried a number of their selections and this time tried the caramel custard. It was okay but just that. My advice is to stick with their seafood and leave on that butter rich high.

Frankie was ready for coffee
Frankie was ready for coffee
dessert menu
dessert menu
cocktail menu
cocktail menu
coffee, sherry, dessert wine
coffee, sherry, dessert wine
whiskey, cognac, etc.
whiskey, cognac, etc.
creme brulee
Caramel Cup Custard
Jason and Frankie
Jason and Frankie

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