I played fair. I went every small, mom and pop joint I could. I ate sandwiches. I even walked Bourbon Street.
There is no way in hell I was leaving New Orleans without having an honest-to-goodness fine dining experience.
I mean, New Orleans is one of the premiere dining destinations in our country. You can spend 10 dollars a day there and eat very well.
you can max out the credit cards, plan on eating ramen for the next month at home, and really go to town.
We obviously had to do both.
Commander’s Palace isn’t somewhere that you can wear jeans. Gentlemen wear jackets and black napkins are provided if the ladies have dark dresses. There are at least 3 servers per table, and the moment that your water glass has a sip taken from it it, is refilled. If you get up to use the restroom, the servers standing in the dining room part ways as if they are the red sea and you are Moses. If a mistake is made in service, you know that the staff feels personally responsible and they could not be more apologetic.
It’s warm and friendly but very much a “the customer is always right and thank you SO MUCH for dining here” experience.
Not as much like those places in NYC that ask for your blood type when you make a reservation.
Every meal starts with these.
You know, New Orleans loves its garlic.
These are exemplary in how familiar they are. You are in an exquisitely beautiful room, with servers all around, yet they want you to feel at home. This is like a better version of what your mom made growing up on spaghetti nights. The toasts are small but there is a whole loaf of them – don’t worry, you won’t go hungry. The tops are crisp and the innards are soft. The garlic is fresh and the herbs are plentiful, but the flavor is not aggressive. It just lets you know that, hey – you aren’t at The Olive Garden.
Oyster and absinthe dome
Briny Gulf oysters poached with bacon, artichokes, tarragon, Swiss absinthe, and cream under a pastry dome
A unique, shockingly light, oyster stew. The oysters take well to the cream, and their mild flavors really do taste brinier and saltier, but not too fishy. The bacon is very mildly smoky and the tarragon is alight, sweet twist. I don’t takes absinthe, but he cream isn’t at all cloying or heavy, which may be where the absinthe comes in. Dunk the buttery crust into the creamy broth and you are in shellfish heaven. This is mild and elegant – a wonderful starter.
The kitchen’ one misstep, though my tablemate loved it. I found it very muddy.
Roasted foie gras with basil syrup and apple beignets
I love pairing the meaty, buttery foie with light, cinnamon dusted doughnuts! Foie is best with sweet counterparts and pairing it with sweet, yeasty doughnuts is nothing less than whimsical. The accompanying basil syrup taste dlike water when tried alone, but when drizzled over the foie, it adds a light, vegetal note that really brought a whole new facet to the dish. Though the foie could have been seared a little better and served a little warmer, it’s still a wonderful dish.
Seared gulf fish with habanero oil and seasonal vegetables
I wish I remember more about the other ingredients in this dish, but it’s hard because the fish is so exemplary. It’s light and flaky, similar to sea bass. Here, it is seared so the flesh is moist but the skin is crispy and salty, almost like a potato chip. The habanero oil is punchy but not overwhelming – it kicks up the sweet flavor of the fish and the earthiness of the roasted tomatoes and thick stalks of asparagus. I don’t know where they get such awesome sweet vegetables in the middle of October, but I’ll take them! This is a genius main dish to order, because when you are eating so much food, you might not have enough room for the wonderful fish stuffed with buttery, rich crabmeat or the venison schnitzel that my dining companion pronounced as “life changing.”
Apple root beer strudel
Lovely. Buttery pastry encasing sweet, soft apples infused with the aromatic, sweet taste of root beer. Served with soft vanilla ice cream. It’s comfort on a plate.
But let’s not beat around the bush.
If you come here without ordering the tableside bananas foster, you might as well go to Popeye’s and call it a trip to The Big Easy.
Your primary server approaches your table with a rolling cart with various ingredients. Then, in front of your eyes, hem mixes butter, sugar, and bananas in a saucepan. He adds rum and…
Voila! Tableside theatrics that put Benihana to shame!
The dessert is so tasty. Buttery, sweet, warm, cool. Bananas, ice cream, caramel, rum.
And it’s prepared tableside.
That’s the best part.
That’s the thing about Commander’s Palace – it’s not just the food that makes it famous. Yes, the food is good – the food is GREAT. But it’s more than that. It’s eating in a room with glass walls that look out onto a tropical garden. It’s having your chair taken out for you and being called ma’am. It’s walking up a staircase lined with so many James Beard awards that they are uncountable. It’s having a blow out New Orleans experience.
It’s making me want to go back to NOLA asap