Galatoire’s Restaurant (update), New Orleans, 12/29/18 and 12/30/18

postcard of building
postcard of building

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.

interior
interior

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.  

Frankie with some negronis
Frankie with some negronis
Frankie appreciated the milk
Frankie appreciated the milk from nice server Shannon

 

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.  

eggplant with sugar or sauce
Fried Eggplant: eggplant sticks, Italian breadcrumbs, béarnaise sauce, powdered sugar
fried eggplant
fried eggplant

 

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.  

crab (half of order)
Crab Maison: Louisiana jumbo lump crabmeat, green onions, caper, creole mustard aioli (half portion)
wine front
wine front
wine back
wine back
Frankie licked the sauce
Frankie licked the sauce

 

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. 

oysters
Oysters en Brochette: fried oyster, bacon, meuniére butter
closer
closer
detail
detail

 

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. 

crab meat sardou
Crabmeat Sardou: Louisiana jumbo lump crab, creamed spinach, artichoke hearts, hollandaise sauce (half order)
closer
closer
Waitress and Frankie
Great server Shannon and Frankie

 

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. 

trout amandine with crab garnish
Trout Amandine with Jumbo Lump Crabmeat (half order)
closer
closer
detial
detail
detail
detail
Frankie went for the browned butter
Frankie went for the browned butter

 

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. 

IMG_1804
menu 1
IMG_1806
menu 2
IMG_1808
menu 3

 

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. 

foie gras
Foie Gras: Hudson Valley foie gras, pain perdu, cane syrup gastrique, apricot chutney
another side
another side
wine front
wine front
wine back
wine back
Frankie looked over the room
Frankie looked over the room

 

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. 

duck crepe
Duck Crepe: roasted duck, homemade boursin cheese, port-cherry reduction, pistachios
closer
closer
anothr angle
another angle

 

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. 

Chicken Clemenceau
Chicken Clemenceau: Half roasted chicken, mushrooms, garlic, brabant potatoes, peas
little closer
little closer
side
side view
another angle
another angle
Frankie checked both ends of the room
Frankie checked out the other end of the room

 

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. 

prime ribeye
USDA Prime Ribeye (160z) with Portobello mushroom garnish
turned
turned
closer
closer
inside meat
inside meat

 

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.

onion rings
Fried Onion Rings
turned
turned
inside
inside onion ring
Frankie loves flowers
Frankie loves flowers

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