Commander's Palace Restaurant

  • 4.60
  • Outstanding!
  • Food:4.3
  • Decor:4.3
  • Service:4.3

1403 Washington Ave, New Orleans, LA 70130New Orleans  [ Map ]

(504) 899-8221  [ Website ]

Cajun/Creole / Creole

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Featured Review

Commander's Palace

    • 4.5
  • Meal Price: $30 - $49

Most delicious Bread Pudding Souffl commanderspalace a must when you visit #NOLA

Most delicious Bread Pudding Souffl commanderspalace a must when you visit #NOLA

Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plat

Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plate. Another must if you visit NOLA. Stay tuned for my blog piece one visit to NOLA and all the restaurant I tried! #NOLA their service was immaculate! Just when you walk in, there's a line of people ready to take you to your seat, then the captain comes and greets you. We had Gabriel and he was the nicest and sweetest person! He even helped my grandma in and out of her seat. Service is very important and definitely have the best service!!!

  • Most delicious Bread Pudding Souffl commanderspalace a must when you visit #NOLA 218646
  • Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plat 218647

    • 5.0

A tasty Creole dinner with a classy ambiance. The cocktails, food, and service were excellent. Don't skip dessert! Make sure to make a reservation as soon as you can. Apparently they have a great happy hour as well.

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A NOLA Institution

    • 4.5

Hands down, one of the best restaurants in NOLA which makes it a magnet for locals and tourists alike. That being said, make sure you make a reservation well in advance of your visit. The ambiance gives you an air of southern fine dining and there's a dress code (business casual at lunch, jacket and tie for the gentlemen at dinner). Despite the air, the service is not stuffy. The food is pricey but well worth what you pay for. The menu changes often, so be aware. There's always 25 cent martinis and the 20 dollar bread pudding with whiskey cream sauce. 

    • 4.0

This is a great place to eat at if you're looking for good cajun and creole food. It offers a good variety of seafood dishes as well and although slightly more expensive than your average restaurant what you pay for is well worth the price tag. The atmosphere is very pleasant. I have been there three times in the past and tried something new each time without regret. The food keeps coming! I like that it doesn't feel formal. The service is one of the best I have experienced in any restaurant. There is a reason this is one of the most popular restaurants in New Orleans. If you're looking for a taste of New Orleans this is the ideal place to stop at.

Commander's Palace

Y'all. I had to really practice self control last week and not bombard you all with pictures all at

Y'all. I had to really practice self control last week and not bombard you all with pictures all at once of my our Eating New Orleans trip. Sooooo I present to you this ...Crawfish and Creole Cream Cheese Gnocchi from Commander's Palace in #NOLA. Crispy soft shell crawfish and chargrilled crawfish tails with Creole Cream Cheese Gnocchi, grated Parmesan, soft herbs, plus spicy garlic cream. #NewOrleans

Part 2. This Chicory Coffee Lacquered Texas Quail: Fire roasted chili and cochon de lait boudin over

Part 2. This Chicory Coffee Lacquered Texas Quail: Fire roasted chili and cochon de lait boudin over brown butter spaghetti squash ,with Tabasco pepper jelly and espresso quail jus. Yes. #NOLA food #NewOrleans

  • Y'all. I had to really practice self control last week and not bombard you all with pictures all at  523553
  • Part 2. This Chicory Coffee Lacquered Texas Quail: Fire roasted chili and cochon de lait boudin over 523554

Commander's Palace

Turtle soup! I didn't know what to expect but it was an eye opener into food in New Orleans. Very bo

Turtle soup! I didn't know what to expect but it was an eye opener into food in New Orleans. Very bold with so much flavor from spices made even more intriguing by the generous drizzle of dry sherry on top.

Quince lacquered quail with fire roasted chili & Cochon de lait boudin over brown butter spaghetti s

Quince lacquered quail with fire roasted chili & Cochon de lait boudin over brown butter spaghetti squash and quince glaze. Yum! So much flavor packed in.

Muscadine Glazed Pork Belly
Crispy braised pork belly lacquered with Muscadine-jalapeno jam over bee

Muscadine Glazed Pork Belly Crispy braised pork belly lacquered with Muscadine-jalapeno jam over beet carpaccio, crispy kale leaves, shaved radishes, pickled mustard seed and hot chili oil Fun with textures, flavor profile like Christmas ham!

  • Turtle soup! I didn't know what to expect but it was an eye opener into food in New Orleans. Very bo 243204
  • Quince lacquered quail with fire roasted chili & Cochon de lait boudin over brown butter spaghetti s 243205
  • Muscadine Glazed Pork Belly
Crispy braised pork belly lacquered with Muscadine-jalapeno jam over bee 243206

Commander's Palace

Insane picked onion, okra and shrimp. Commander's Palace, last week in New Orleans. Chef Tory made t

Insane picked onion, okra and shrimp. Commander's Palace, last week in New Orleans. Chef Tory made this as a non-meat option. The okra makes the whole plate sing. My grandfather grew okra for me to have whenever I visited Lubbock.

  • Insane picked onion, okra and shrimp. Commander's Palace, last week in New Orleans. Chef Tory made t 186767

Commander's Palace

... Continuing on our #TopChef tour ... We toast to our last brunch at #CommandersPalace.  Commander

... Continuing on our #TopChef tour ... We toast to our last brunch at #CommandersPalace. Commanders Martini | Saints 75 Thanks #NOLA! You've been great to us! #Day6Meal21

Louisiana Crawfish Boil Beignets - Spicy wild crawfish tails and roasted chilies rolled into savory

Louisiana Crawfish Boil Beignets - Spicy wild crawfish tails and roasted chilies rolled into savory sweet corn beignets with red pepper aioli & warm remoulade sauce #NOLA #Day6Meal21 #TopChef #CommandersPalace

Soups 1-1-1 - A demi serving of three soups: Creole Gumbo, Commander's Turtle Soup & Soup du Jour #N

Soups 1-1-1 - A demi serving of three soups: Creole Gumbo, Commander's Turtle Soup & Soup du Jour #NOLA #Day6Meal21 #TopChef #CommandersPalace

Creole Cochon de Lait Cassoulet - Tender bourbon glazed pork shoulder, housemade boudin, grilled cia

Creole Cochon de Lait Cassoulet - Tender bourbon glazed pork shoulder, housemade boudin, grilled ciabatta, white bean pure, gremolata and crispy onion rings #NOLA #Day6Meal21 #TopChef #CommandersPalace

NOLA BBQ Gulf Shrimp - Seared Gulf shrimp crusted with rosemary, garlic & lemon zest over "LA Pride"

NOLA BBQ Gulf Shrimp - Seared Gulf shrimp crusted with rosemary, garlic & lemon zest over "LA Pride" grits with charred chilies, grilled onions and New Orleans barbecued butter #NOLA #Day6Meal21 #TopChef #CommandersPalace

First of the Season Strawberry Shortcake - Ponchatoula strawberries marinated in Lousiana sugarcane

First of the Season Strawberry Shortcake - Ponchatoula strawberries marinated in Lousiana sugarcane with a fluffy buttermilk biscuit, powdered sugar and chantilly cream (must be ordered 20 minutes in advanced) #NOLA #Day6Meal21 #TopChef #CommandersPalace

  • ... Continuing on our #TopChef tour ... We toast to our last brunch at #CommandersPalace.  Commander 360551
  • Louisiana Crawfish Boil Beignets - Spicy wild crawfish tails and roasted chilies rolled into savory  360553
  • Soups 1-1-1 - A demi serving of three soups: Creole Gumbo, Commander's Turtle Soup & Soup du Jour #N 360554
  • Creole Cochon de Lait Cassoulet - Tender bourbon glazed pork shoulder, housemade boudin, grilled cia 360556
  • NOLA BBQ Gulf Shrimp - Seared Gulf shrimp crusted with rosemary, garlic & lemon zest over "LA Pride" 360557
  • First of the Season Strawberry Shortcake - Ponchatoula strawberries marinated in Lousiana sugarcane  360558

Commander's Palace - 1403 Washington Avenue

Commander's Palace Restaurant

 

My sister surprised me with reservations at Commander's Palace, which is one of the oldest restaurants in New Orleans. I have been wanting to visit for years, so I was super excited about this experience. It's a beautiful restaurant; very elegant, so wear your church clothes when you go. :-)

 

It was my birthday dinner and I wasn't driving back to the hotel, so I started with a cocktail called "Between The Sheets." It was described to me as a rum punch, only a bit stronger. Three of these later and well, I can confidently say that I got drunk on my birthday. Haha! As I got tipsy I enjoyed a smooth and rich gumbo, their signature pecan crusted gulf fish, and a praline parfait. Delicious! I was pretty toasty by the time I blew out that candle and giggled and babbled my way through the rest to the night and back to the hotel. One of our friends said, "drunk Diana is fun Diana." Oh my!

 

Commander's Palace Restaurant

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Commander's Palace

Why, hello #NOLA :)

Why, hello #NOLA :)

#BringIt

#BringIt

#Shrimp & Tasso Henican- 
Wild louisiana white shrimp stuffed with spicy cajun ham, crystal hot sauc

#Shrimp & Tasso Henican- Wild louisiana white shrimp stuffed with spicy cajun ham, crystal hot sauce beurre blanc, pickled , & five pepper jelly. Love this dish, sweet and spicy (Crystal hot sauce elevated), you can sop up the pepper jelly with a slice of baguette.

Trio of soups.  , Commander's famous turtle  spiked with aged sherry tableside, and the soup of the

Trio of soups. , Commander's famous turtle spiked with aged sherry tableside, and the soup of the day, which was a sweet potato soup.

Another signature dish:
#Oyster & Absinthe Dome- 
Briny gulf  poached with , artichokes, tarragon, c

Another signature dish: #Oyster & Absinthe Dome- Briny gulf poached with , artichokes, tarragon, cream, and a splash of parisian absinthe - presented under a flaky pastry shell. The puff pastry acts like the best crouton ever, soaking up the delicious goodness. There were at least 5 oysters in the sauce

Cajun  de lait- fall off the bone tender braised , over crawfish boudin. Rich but delicious, with wh

Cajun de lait- fall off the bone tender braised , over crawfish boudin. Rich but delicious, with whole tails in the boudin

Commander's famous Creole bread pudding  with warm whiskey cream poured tableside. Super fluffy and

Commander's famous Creole bread pudding with warm whiskey cream poured tableside. Super fluffy and light, complemented by the richer sauce.

Kitchen doors

Kitchen doors

Patio room overlooks the garden. Great natural light, but I preferred dining in the main room

Patio room overlooks the garden. Great natural light, but I preferred dining in the main room

  • Patio room overlooks the garden. Great natural light, but I preferred dining in the main room 161005
  • #BringIt 161012
  • Kitchen doors 161006
  • Why, hello #NOLA :) 161013
  • Commander's famous Creole bread pudding  with warm whiskey cream poured tableside. Super fluffy and  161007
  • Cajun  de lait- fall off the bone tender braised , over crawfish boudin. Rich but delicious, with wh 161008
  • Another signature dish:
#Oyster & Absinthe Dome- 
Briny gulf  poached with , artichokes, tarragon, c 161009
  • Trio of soups.  , Commander's famous turtle  spiked with aged sherry tableside, and the soup of the  161010
  • #Shrimp & Tasso Henican- 
Wild louisiana white shrimp stuffed with spicy cajun ham, crystal hot sauc 161011

Commander's Palace

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Housemade  , fig jam, red pepper.

Housemade , fig jam, red pepper.

Trio of - curried shrimp and citrus bisque,  of the day (duck sausage and wild mushroom, I actually

Trio of - curried shrimp and citrus bisque, of the day (duck sausage and wild mushroom, I actually saw pieces of enoki and shiitake!), and their classic turtle soup spiked with sherry at the table. Takes them 3 days to make each batch!

and  henican. Wild Louisiana shrimp, stuffed with spicy Cajun ham, tossed in Crystal hot sauce beurr

and henican. Wild Louisiana shrimp, stuffed with spicy Cajun ham, tossed in Crystal hot sauce beurre blanc, pickled and five pepper jelly. What the Yum?!

  • and  henican. Wild Louisiana shrimp, stuffed with spicy Cajun ham, tossed in Crystal hot sauce beurr 161625
  • Trio of - curried shrimp and citrus bisque,  of the day (duck sausage and wild mushroom, I actually  161626
  • Housemade  , fig jam, red pepper. 161627
  • . 161628

Commander's Palace Restaurant

    • 5.0
I can't fathom how anybody can rate this place less than 5 stars.. We're talking about one the best restaurants in the country and an absolutely beautiful mansion with a courtyard. On top of the impeccable food, the outstanding service with seemingly more wait staff than patrons, the bill is relatively affordable when talking about dining this fine. Anybody in new orleans needs to make a reservation here and find out on their own why this place is as highly sought after is it is. And get the turtle soup.

As good as fine dining

    • 5.0

I have been to this place several times and the food is of top quality. Great layout, the staff was very friendly and professional, and good prices. I highly recommend this restaurant for anybody. 

Commander's Palace

The Victorian Architectural gem that is the world famous Commanders Palace Restaurant in the Garden

The Victorian Architectural gem that is the world famous Commanders Palace Restaurant in the Garden District of New Orleans. Morning light 18mm, Pola at f22 on Ilford Delta 400. Developed by thedarkroomlab photography isworththefight photography Check it out: adore_noir_magazine black_and_white_magazine blackandwhiteisworththefight blackandwhitedecor homelyau architecture.ak etsy etsyhunter etsyexplorer huffpostlifestyle canonusa canon_photos commanderspalace gardendistrictbooks gardendistrictflowers districtdonuts kodak_photo ilfordimaging houzz perspective_mag cntraveler condenasttraveller annenbergspace vintage_vogue gambitneworleans 35mmgram 35mmmagazine visitneworleans neworleansmag neworleansmarriott whereyatnola destination_nola destinationamerica louisianatravel louisianaculinarytrails chateaulemoyne ralphbrennancatering

  • The Victorian Architectural gem that is the world famous Commanders Palace Restaurant in the Garden  684528

Commander's Palace

Bananas Foster round 2 baby... at Commander's Palace. #NewOrleans #Louisana #FMFinNOLA #ChowzterNOLA

Bananas Foster round 2 baby... at Commander's Palace. #NewOrleans #Louisana #FMFinNOLA #ChowzterNOLA better here than Brennan's

One of my favorite desserts in #NOLA... Bread pudding souffle with creme l'anglaise at CommandersPal

One of my favorite desserts in #NOLA... Bread pudding souffle with creme l'anglaise at CommandersPalace #NewOrleans #Louisana #FMFinNOLA #ChowzterNOLA

Pecan crusted black drum fish with beurre blanc and Louisiana jumbo lump crabmeat at CommandersPalac

Pecan crusted black drum fish with beurre blanc and Louisiana jumbo lump crabmeat at CommandersPalace #NewOrleans #Louisana #FMFinNOLA #ChowzterNOLA

  • Bananas Foster round 2 baby... at Commander's Palace. #NewOrleans #Louisana #FMFinNOLA #ChowzterNOLA 216134
  • One of my favorite desserts in #NOLA... Bread pudding souffle with creme l'anglaise at CommandersPal 216135
  • Pecan crusted black drum fish with beurre blanc and Louisiana jumbo lump crabmeat at CommandersPalac 216136

Commander's Palace

Commander's Palace has the fanciest (and best) buffalo shrimp I think I've ever had.

Commander's Palace has the fanciest (and best) buffalo shrimp I think I've ever had.

  • Commander's Palace has the fanciest (and best) buffalo shrimp I think I've ever had. 242512

Commander's Palace

Cheesy Garlic Bread at Commander's Palace, New Orleans

Cheesy Garlic Bread at Commander's Palace, New Orleans

Cranberry Molasses Lacquered Quail: Cochon de lait boudin & wild rice stuffed quail over caramelized

Cranberry Molasses Lacquered Quail: Cochon de lait boudin & wild rice stuffed quail over caramelized onions, bacon lardoons, and garlic wilted greens with sticky cranberry-apple jus at Commander's Palace, New Orleans

Creole Bread Pudding Souffl: "The Queen of Creole Desserts" finished with whiskey cream sauce at Com

Creole Bread Pudding Souffl: "The Queen of Creole Desserts" finished with whiskey cream sauce at Commander's Palace, New Orleans

Southern Pecan Pie: Warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, a

Southern Pecan Pie: Warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, and sticky salted caramel sauce at Commander's Palace, New Orleans

  • Cheesy Garlic Bread at Commander's Palace, New Orleans 297289
  • Cranberry Molasses Lacquered Quail: Cochon de lait boudin & wild rice stuffed quail over caramelized 297291
  • Creole Bread Pudding Souffl: "The Queen of Creole Desserts" finished with whiskey cream sauce at Com 297292
  • Southern Pecan Pie: Warm pecan pie & vanilla bean ice cream with melted chocolate, candied pecans, a 297293

Commander's Palace

A lot of effort goes into making Goodnight Lallys.

A lot of effort goes into making Goodnight Lallys.

  • A lot of effort goes into making Goodnight Lallys. 516240

Commander's Palace

Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plat

Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plate. Another must if you visit NOLA. Stay tuned for my blog piece one visit to NOLA and all the restaurant I tried! #NOLA their service was immaculate! Just when you walk in, there's a line of people ready to take you to your seat, then the captain comes and greets you. We had Gabriel and he was the nicest and sweetest person! He even helped my grandma in and out of her seat. Service is very important and definitely have the best service!!!

  • Pecan crusted fish commanderspalace it was sooooo good!!! I had a piece of it from my grandma's plat 441286

Commander's Palace: New Orleans - A House Not Divided Will Surely Stand

Sometimes you don't know what you're walking into. A lamb, a virgin, or even a gladiator all must have a little anxiety when they pass through a new door.

The drive to Commander's Palace in New Orleans took about three hundred years to create.

Meander through the historic Garden District, peeking into the mansions' windows, seeing a time long past, but still lovingly, meticulously maintained. The journey is your destination -- look up at the marquis rimmed in Vaudevillian light bulbs, swing the door open and stride confidently through.

Commander's Palace Restaurant

You are about to be taken care of by one of the rare restaurants that operates from the logical, strategical belief that front of house and back of house are indeed, one house. Commander's Palace fights within its walls over which "house" is better -- food or service.

Never divide your houses. In Kurosawa's epic masterpiece movie, Ran, a tired old King splits his land between four greedy sons in the hope that they'll harmoniously co-exist. Within moments, they each dispatch their own, vividly-colored and splendidly outfitted horses and soldiers to conquer the others in battle. For stunning effect, Kurosawa mutes the sound of the noisy, charging horses and slows them down. We only hear beautiful, classical orchestral music over the gruesomely horrible fights. Result: Entertaining conflict. I don't know what to feel.

That battle between birthright and death and beauty and gore and service and food are battles that Commander's Palace avoids.

The lobby is the amuse-bouche of the entire building. A cozy, warm little bite before a meal to set the tone for what's to follow. The wallpaper looks edible, and the smile from the tanned maitre'd makes you think you won something. We're all here to have a good time. Jackets for gentlemen are suggested, but not required, but the suggestion is as spot-on as suggesting their not-to-miss turtle soup.

If the maitre'd asks you to wait at the bar, it's because they love you, not as a stall tactic to raise funds. Kiss the ring and head to the bar so legendary it's in a book, and watch a mixologist magically shake you into a sensational French 75.

The endlessly long row of spiffy bow-tied waiters, in fitted vests and long aprons, line up along the wall to greet you as you pass -- as if they are about to bust into song and high-step escort you in the room like Hello Dolly walking in to dine with Horace Vandergelder.

Normally the bread pudding souffle blows the roof off the room, but instead Hurricane Katrina did. A souffle and the South can only rise once, but Commanders Palace rose again, and became the calm after the storm. Rebuilding and redecorating, they lined their new strong walls with tranquil paper adorned with cheerily hopeful birds. Those birds represent luscious dishes that are soon to swirl around the room and land in front of you to devour.

Commander's Palace Restaurant

As I sat down, admiring the stylish china and anticipating the food that would soon grace it, I also anticipated the tiny balls of white fluff the white napkin would leave on my black trousers longer than veal stayed with its mother. I heard the sadistic snap of a whip before I saw the source -- a smiling, ginger-haired busboy who placed a dark napkin onto my lap at the same moment another boy whisked the offending, normally unapologetic white one out of my sight, as if they were ashamed that it existed. That gesture, that prequel to service, is what makes Commander's Palace shine.

This visit, which feels like coming home, my party of ten all decided on the tasting menu, Chef Tory's Playground, a production of a play in Six Acts.

Dinner at Commander's Palace provides everything you need that night. Hot New Orleans Jazz is served as my first course: Cornmeal crusted oysters & caviar. The trumpeter spits them out onto a bed of crab boiled sweet corn. The drummer taps some local sturgeon caviar on top and the bassist unapologetically thumps in some cognac double cream. Music in my mouth.

Commander's Palace Restaurant

The surprise isn't the soft crust of the oyster that must have been fried in only the hot, humid New Orleans air, but the sweet corn and incongruous cayenne pepper in the puree. My tongue high-fived the roof of my mouth.

My rule is to sit next to the most beautiful woman in the room, and hope that she requests an option to red meat courses so that I might try those too. To my left was Laura, whose eyes sparkle even brighter than the cascade of bright, white diamonds dripping off her like shiny beads of sweat from the chef's brow, and she made both possible. Our waiter, Chad, worked with the kitchen and made those substitutions more than pleasantly possible. We have food to sell and guests to make happy.

While I had pork belly, they served her the classic Shrimp and Tasso Henican -- local white shrimp, local ham, okra, onions, all resting on grits that float in very local Crystal brand hot sauce buerre blanc. Hot sauces are the bayou street gangs of condiments -- rivals Crystal and Tabasco loyalists are unwavering. The dish is fantastic.

Commander's Palace Restaurant

To escort his pepper jelly glazed crispy pork belly with lyonnaise brussels sprouts, Chef Tory dispatched pickled beech mushrooms and piped out little soldiers of parsnip puree:

Commander's Palace Restaurant

It got my attention. The jelly has to be made in house, by a little old Southern granny locked in the cellar. They lied to her and told her the government's Social Security money ran out, and she has to make this jelly to survive. She's not surprised, she never trusted the Yankees.

Let's pause here, not because some in our party said they were feeling full. (They were sprinting, and Laura gently reminded them that we were in a marathon, and only at mile marker twelve.) Let's take a minute to honor Commander's Palace plating service style. The waiters insist that all plates be placed in front of their guests at the precisely the same moment. New York Times food guru Ruth Reichl called such a practice the Ballet of Service. This is New Orleans, here the waiters swing plates like a legendary Second Line jazz band, each waving an invisible fancy umbrella to silent music as they plop down your course all at once, with a local, sassy rhythm of perfect timing. If your party is too large and they haven't enough waiters, they pull anyone they need to to accomplish this simultaneous service. Except the old locked up granny - she has jelly to make.

The seared jumbo sea scallop is seared so perfectly that the crust lifts off in surrender once inside your mouth, and the soft, bouncy body of the scallop rolls about on your tongue as you chew, like a fat baby. It's served over risotto, which stirred to perfection. The smoked tomato Creole butter needs to hit the store shelves immediately. I'd smear that on people. Why yes, those are crawfish in the risotto. Tory knows best.

Commander's Palace Restaurant

A rack of shots appeared as palate cleansers. They call it the Trouble Tree, a mix of champagne, gin, and elderberry liqueur laced with fresh, bright chiffonade of basil -- it was a callback to plantation days, where juleps were sipped as their internet surfing of the day. We don't want no trouble here...

Commander's Palace Restaurant

Part of the thrill of eating out is discovering things you haven't even dared to theorize. Veal tenderloin and local crawfish over goat cheese grits is like a thrilling movie. Buy the whole seat but you only need the edge. Chef Tory sent that granny out to forage for the mushrooms, while he stayed in the kitchen, smiling wickedly and braising leeks. If anyone ever even attempts to serve me grits without goat cheese, I will knock them into next week.

Commander's Palace Restaurant

I am astonishingly brilliant, but I have never even thought of veal tenderloin. I viciously pulled the head of the crawfish off and sucked whatever was inside out, before peeling the tail. When in Nawlins. So flavorful, it must have been boiled in magic and maybe stagnant water left from Katrina. Between bites I wonder if meat does indeed make one more hostile.

The cheese course was served on a homemade pecan biscotti. Why not, they were probably making their own money back there. The small piece of fresh honeycomb reminded me of a poem my grandfather used to sing at dinner. I eat my peas with honey, I've done it all my life. It sure makes them taste funny, but it keeps them on my knife.

Commander's Palace Restaurant

A waiter passed by carrying a folder with a check inside. While I mourned for the check's owning diner whose meal was tragically over and soon they would leave this place, the credit card inside the folder popped out and landed on the floor. The waiter, without hesitation or thought, but rather instinct and incredible, caring training, immediately tossed a napkin out. The crisp white napkin floated down and covered thecard. The New Orleans Saint bent over, and swooped up both the card and napkin as one -- his loving, still-pure hands never making contact with the floor. I wanted to applaud, but my hands were all cheesy and sticky from the honeycomb. I should have listened to my grandfather and used my knife.

Desserts started flying out of the kitchen like the chef was angry at his cheating wife and he was tossing out her best, frilliest lingerie. Fancy stuff he brought her from Paris. We got pelted with an Assiette of Winter Pistachios, pistachio mousse pie, a pistachio shortbread cookie that I wish the Girl Scouts sold, and a white chocolate pistachio brandy milk punch.

Commander's Palace Restaurant

If you look in the corner, you see her little sister Strawberry Shortcake hiding in the corner, like she's peeking through the banister to see her parent's party. I was glad to see her, she was so soft, fluffy and cute. She's light as a feather -- she only looks heavy -- the camera adds ten pounds.

Not to be outshone by upstarts, the stalwart bread pudding souffle insistentlymade its way out too. The waiter punishes this brazen old hussy by poking a hole in her top and pouring hot, crazy-ass creme anglaise down her bra. It's okay, she's been poked many times.

Commander's Palace Restaurant

We left through the kitchen. All guests are welcome to walk into the kitchen. That is proof of their love for a harmonious existence. I peeked around the back to see if I could see that old granny, but to no avail. I'm pretty sure the sneaky sous chef you see bending down in the back was stuffing her in an oven, temporarily, to keep her quiet till we left.

Commander's Palace Restaurant

Cooking New Orleans cuisine is specifically hard because it is so unique. Doing it well keeps Commander's Palace open like the musical Cats, now and forever.

Open since 1880, this is where Julia Child tasted a dish and freaked out. She stormed into the kitchen though the doors marked "Yes" and "No". She sniffed out the chef, plucked him out from behind the line and plopped him in front of the world, culinarily knighting him. Her prince Emeril Lagasse is long gone; you can't stuff a baby back in the womb. Current Chef Tory is enjoying a triumphantly delicious, filé-spiked reign.

Watch this clip from the Japanese film, Ran, and know that's what you get at a restaurant that doesn't cooperate with itself.

Commander's Palace, 1403 Washington Ave New Orleans, LA 70130 (504) 899-8221

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Commander's Palace

Crawfish Boiled Seafood Salad at commanders_nola!

Crawfish Boiled Seafood Salad at commanders_nola!

  • Crawfish Boiled Seafood Salad at commanders_nola! 184666

Information of Commander's Palace Restaurant

Location
1403 Washington Ave, New Orleans, LA 70130
Phone Number
(504) 899-8221
Category
Cajun/Creole / Creole
Business Hours
Sun:10:00AM - 2:00PM 6:00PM - 9:30PM
Mon:11:30AM - 2:00PM 6:30PM - 9:30PM
Tue:11:30AM - 2:00PM 6:30PM - 9:30PM
Wed:11:30AM - 2:00PM 6:30PM - 9:30PM
Thu:11:30AM - 2:00PM 6:30PM - 9:30PM
Fri:11:00AM - 2:30PM 6:00PM - 9:30PM
Sat:11:00AM - 2:30PM 6:00PM - 9:30PM
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family / friends
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Menu of Commander's Palace Restaurant

Best of the BestThis restaurant was selected for Tabelog's Best of the Best.

Restaurants Nearby 

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