Antoine ' s Rex Room
By Cheryl Lemoine
In the often-fickle restaurant industry , where one day you ’ re in and the next day you ’ re out , several iconic restaurants in the Crescent City continue to stand the test of time . Year after year of offering tried and true dishes , exceptional libations and top-notch service in a charming atmosphere , these historical dining institutions have garnered countless accolades and legions of fans . And due to our unwavering affinity for timeless traditions and classic cuisine , these legends remain as prominent and celebrated today as they were decades ago .
ANTOINE ’ S RESTAURANT 713 Saint Louis St . | antoines . com
Few restaurants have endured decades of war , the Great Depression , Prohibition , pandemics , plagues , fires and more . Not only has Antoine ’ s survived , but it has continued to thrive for 182 years . Founded in 1840 by a young French immigrant and trained chef named Antoine Alciatore , the oldest family-owned and operated restaurant in the country is located here in the French Quarter . What began as a bed-andbreakfast soon grew into one of the world ’ s most illustrious and celebrated restaurants . The classic French establishment was hit with the city ’ s well heeled , and in 1857 expanded to its current location on St . Louis Street . Upon honing his culinary skills in France and New Orleans , Antoine ’ s son Jules took over the kitchen ’ s helm , where he created the restaurant ’ s most renowned dish : Oysters Rockefeller . Antoine ’ s is also the birthplace of Eggs Sardou ( poached eggs , artichoke bottoms , anchovies and hollandaise ), pompano
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en papillote and Café Brulot ( the potent , postdinner concoction of chicory coffee , triple sec , cinnamon , cloves and sugar , flamed tableside with brandy ). Throughout the years , several decedents have overseen the restaurant , maintaining its noble status , culinary mastery and distinguished service . Today , Rick Blount , Antoine ’ s great-great grandson , is responsible for keeping the New Orleans tradition going strong . Comprised of 14 uniquely appointed , elegant spaces , Antoine ’ s has played host to numerous famous guests including celebrities , United States presidents , the Duke and Duchess of Windsor and the Pope . From its Mardi Gras-themed Rex and Proteus rooms , exquisitely decorated with carnival regalia , to the vibrant red Tabasco Room adorned in the color of the popular Louisiana-made hot sauce , guests continue to savor signature classics including Soufflé Potatoes , Escargot Bourguignon , Fish Amandine , Filet with Marchand de Vin , and Antoine ’ s house specialty dessert , Baked Alaska . Indulge in Antoine ’ s Sunday Jazz Brunch or belly up at the Hermes Bar for a Sazerac or Vieux Carré . Take a peek into the impressive wine cellar ( accessible on Royal Street ) that holds up to 25,000 bottles . Be sure to explore each room of the legendary institution , which is bursting with decades of historical photos and collectables .
ARNAUD ’ S 813 Bienville St . | arnaudsrestaurant . com
Known as the Count Arnaud Cazenave , an eccentric wine salesman with an affinity for Creole French cuisine , founded his namesake fine dining establishment in 1918 . As the success of his lavish restaurant grew , so did its footprint ; Cazenave
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