Galatoire’s Restaurant is definitely a favorite of mine.   That’s not hard to discern considering in a gastronomic place like New Orleans, I will chose to go there twice rather than try something new or repeat another place.  This time we had two lunches with slightly different themes.   Our first visit was most of our traditional favorites, most including seafood and on the second visit we tried all non-seafood items.  The seafood visit was definitely my favorite.  The place has two levels for dining with the downstairs large room being noisy and full of a combination of locals and tourists, with no reservations possible.  Upstairs is divided into smaller rooms, some filled with one party and other filled with those wanting a reservation and assured seating.  It is quieter but somehow doesn’t have the same ambiance of the bright bustle downstairs. Service is amazing here and if you go take time to interact with your server.  They can customize any order to make it fit your desire.  There will be a charge, but I like to top things with a more of that jumbo lump crabmeat.

They have a small bar upstairs  where we had a cocktail while we waited for downstairs to open but they also have large place next door where you may wait at the bar after you have your name on the front desk list.  After you’re seated at the table they will bring you a glass with mostly ice, as there is a large bottle of water on the table which you can refill from, and delicious warm New Orleans style French bread and individual butters.  You can see photos of it on the several previous write ups, the difference this time was that our seasoned server Shannon brought Frankie a little bowl of milk.  

 

We ordered some of the Fried Eggplant that is eggplant sticks, coated in Italian breadcrumbs and deep fried.  They are served with bowls of béarnaise sauce and powdered sugar.  Both lend a different effect to this perfectly fried eggplant.  It is hot and crisp on the outside and creamy on the inside.  Not at all greasy I like it in the powdered sugar with a little salt.  Some like a little hot sauce mixed with their sugar.  The béarnaise is creamy with distinct flavors of tarragon and is fun to mix it up.  

 

We split an order (they were nice enough to bring out on two separate plates) of Crab Maison which is Louisiana jumbo lump crabmeat, green onions, capers on lettuce and tossed with creole mustard aioli.  If you like crabmeat this is for you.  The crab is ultimately fresh and sweet and blends perfectly with the dressing.  The taste is not overshadowed by the seasonings just enhanced.  It is simple and delicious.  

 

Oysters en Brochette was oysters wrapped with bacon and then deep fried and served with meuniére butter.  The browned butter was divine and totally enhanced the tasty oysters and bacon.  It had a fair amount of coating so it’s a heavy dish but splitting it was just the right amount to give you a good taste.  It was a real yum. 

 

Crabmeat Sardou is Louisiana jumbo lump crab on top of creamed spinach and artichoke hearts that is all covered with hollandaise sauce.  A long time favorite dish here.  The rich sauce was wonderful and the artichoke bottoms actually had taste.  It was a great combo as always.  We split this one and they were nice enough to plate it on two plates in the kitchen. 

 

Lastly we had the Trout Amandine and added more jumbo lump crabmeat to it.  The almonds are so well toasted and the fish was cooked perfectly.  I love the browned butter it comes in, which they have cut back on in recent years, and Shannon was great enough to bring an extra pitcher of it in case we needed more. 

 

As usual we didn’t get dessert.  We’ve tried several of them and they never live up to the savory part of the menu.  My advice fill up on the front end of the meal. 

 

Our second visit we  started with the Foie Gras which is Hudson Vally foie gras on pain perdu and topped with cane syrup gastrique alongside apricot chutney.  It was a good sized piece of foie gras that was perfectly cooked, slightly rare.  The delicious sauce went well with the bread and foie gras, as did the wonderful apricot chutney.  It all worked great together. 

 

The Duck Crepe was roasted duck and homemade boursin cheese stuffed in a crepe and decorated with a port-cherry reduction and pistachios.  It was full of tasty roast duck and cheese that both worked well with the cherry reduction.  The nuts added a fun crunch and good contrast to the tender crepe.  It was totally delicious. 

 

The Chicken Clemenceau was a half roasted chicken surrounded by mushrooms, garlic, brabant potatoes and peas.  It was a large portion of savory, home style food.  Canned peas are strange, but called for in this dish’s recipe.  The meat was nice as was the mixture of vegetables but less exciting than the trout dish the day before. 

 

We tried the USDA Prime Ribeye for the first time.  It was a 16oz piece cooked a perfect rare and then I had it topped with sauteed Portobello mushrooms, as suggested by Shannon.  It was huge and topped with a generous supply of tasty mushrooms.  The meat was tender with good beef taste.  I enjoyed it but did miss the seafood, but it’s good to have tasty options for any non fish people in your party. 

 

As the steak is plated by itself I added an order of Fried Onion Rings.  Another generous portion of very crispy rings made a meal I could by no means finish but fun to try.  The rings were really crisp but the onion was overwhelmed by the coating, however they were house made not a frozen variety.