Galatoire’s has been a regular stop for us on trips to New Orleans.  Earlier this year as well as 2021 and many others if you search this site.  The holidays are a particularly fun time to go as people get dressed up and really get into the party atmosphere.  It get very noisy and service slows down but it’s fun.  Now that they take reservations for downstairs as well as upstairs it’s way more civilized than standing in line to get a place.  Located in the heart of the Quarter, it’s a New Orleans standard with wonderful seafood and endless customizing of your order is readily available.  We wanted to split a number of things and have them in separate courses, which the kitchen is willing to do for you at no charge or many things are also available in a smaller size.  It’s a must go when you visit the city but remember, no shorts anytime and coats are required in the evening.

Set-Up

Food

While you’re still contemplating the menu they deliver hot bread and individual butters to the table.  It is so good.

Crabmeat Maison is made up of Louisiana jumbo lump crab, green onions, capers and creole mustard aioli.  We split an order and it was wonderful.  The very fresh sweet crab meat is deliciously mixed with the light dressing that accents, not hides, the fabulous flavor and texture.  This is a winner.

Crabmeat sardou is made with a fresh artichoke heart on creamed spinach topped with Louisiana jumbo lump crab and hollandaise.  We split an order so this is half.  This is incredible.  It all blends into a divine melding of flavors and textures.  It is rich and decadent and so irresistable.

It was taking a bit longer to get the food out than normal and so they gifted us some garlic bread.  My understanding is that the serving of this is at the discretion of the staff but I’ve never had them turn me down if I ask.  It’s one of their loaves cut in half and coated with an enormous amount of garlic and butter and then toasted.  Bliss.

Shrimp au vin was made with Louisiana shirmp, white wine, mushrooms, green onions and rice.  This was the first time we’ve ordered this dish and while the shrimp were cooked perfectly and the flavor was good, the sauce was too thick.  This was the weakest dish of the visit.

Your server can tell you which fish are fresh and available that day and to each you can pick a sauce and garnish.  We chose the fried trout with meuniére amandine.  This was half an order.  The coating on the fish was perfect, crisp and light, with wonderful moist fish inside.  The brown butter in the sauce goes perfectly with fish and almonds.  This is a killer combo.  Normally we’d add crab meat to the top but we went ‘light’ this time.  Another favorite.

As we decompressed and loosened our belts we finished with a cup of coffee.  Excellent meal.