What is there to say about Galatoires? Do other restaurants have better seafood? Make a better sazerac? Produce more authentic creole flavors? Who cares? Galatoires IS New Oleans, the city's defining restaurant in more ways than I can count. Cutting yourself off from it is a kind of identity theft.
Shrimp creole to die for!. I was fortunate enough to dine at Galatoire's in May of 2006 for lunch and found the food to be wonderful and the service was exemplary! Definitely great for people watching! Plenty of white linen suits a la Mark Twain and scads of seersucker! Very southern atmosphere. And our waiter kept the champagne flowing! As much a social experience as a fine dining one! Not to be missed!
Grand Ole Gal. It is impossible to refute the misconceptions about this place in the space allowed. The changing of table linen in front of the customer is as old as time in a bistro and that is what Galatoire's is. If one is so slolthful as to not wear a jacket then one should be given one with a hole in it. (Some restauarants and clubs used to keep exceptionally ugly "loaner" jackets so the miscreant was apparant to all). Galatoire's is one of the last Creole joints in the City: their remoulade is the finest in town. They fry things better than anyone else. Their troute meuniere is the classic New Orleans version. The restaurant is, emphatically, not for Adventurous Diners or those who want a quick meal. It is quirky and clubby but even newcomers will be welcomed into the club. The "experience" will owe much to what the customer brings to it.
was less than I expected. the service was good and the room pleasant enough but it was inferior to other restaurants that are not as highly rated will have to try again in my lifetime
Highly not recommend. My girlfriend and I had a excelent experience on Bacco Novemeber 25, 2006. After frustrated experience on Galatoires (poor services; For Example: Galatoires required dress code they provided me a jacket with a hole on it and the waiter threw out the napkin or table cloth on the table front of us meanwhile he was cleaning the utensil ( it was ridicules to pay so much money to receive these mistreats) . On the other hand, the food and services on Bacco was amazing. The table manner from the Bacco staff were perfect; For Example: serving the food from the right side, the tasting of the wine, removing of the unused utensil by every course of the food, etc) I will say Bacco has very well trained people. And we were very pleased with the Bacco and I would like to recommend to everyone who visit New Orleans.
This elegant, century-old Creole establishment stands as the high-water mark of New Orleans dining..
An old-school tiled and mirrored dining room is filled with longtime regulars and starry eyed tourists. Galatoire's tuxedo-clad waitstaff provides a near-perfect mix of crackerjack service and experienced, knowledgeable patter. While the main dining room is first come, first served, the upstairs area now takes reservations. Those who prefer to wait can sip a cocktail in the bar.
The definitive Creole classics: tangy shrimp remoulade, turtle soup, red snapper topped with sinfully rich lump crab sauteed in meuniere sauce. Try crabmeat maison, lump crab in a cold sauce tinged with Creole mustard and flavorful capers, as a cooling appetizer. Expect the perfect marriage of fresh, local seafood and rich, French-inspired sauces. Trout Marguery, a rolled fillet of poached trout paired with shrimp, mushrooms and hollandaise sauce is a rich Galatoire's trademark.
It's Authentic New Orleans. Galatoire's is an authentic New Orleans experience. The noise and friendliness of patrons to one another and even to strangers is a part of the package. This classic restaurant reflects a side of the unique New Orleans culture found few other places. Most patrons are locals. The waiters are mostly long-timers, and many are from small towns in Southwest Louisiana, where food is an art. Pay attention to their suggestions. Relax, enjoy the experience, and don't expect it to be like fancy restaurants in Dallas, Houston or Atlanta. They would kill to have a Galatoire's! Break down and wear coat and tie; it is worth the trouble!
Simply Divine. This is our FAVORITE restaurant in New Orleans. The shrimp remoulade is the best in New Orleans and that goes for every other menu item we've ever devoured. The service is second to none. A jacket is required, which is actually a nice departure from the bermuda shorts and t-shirt crowd you customarily find on Bourbon Street. Do not let any naysayers detract from this New Orleans institution; it certainly has not been in business all of these decades for naught.
overrated. First, a jacket is required for men - if you don't have one they provide one. So instead of a table of men wearing fashionable business casual clothes, you get to see a table of men wearing jackets that don't fit well and don't match their shirts. How is this a good thing? It is loud (not good for a quiet romantic evening), the service was poor (we never saw our waiter after our entree until long after we were finished), and the food was mediocre (the artichoke was undercooked and inedible - at least they had the decency to take it off the bill.)
Problems. Took several 'first-timers' for a Saturday lunch. Waited an hour and a quarter, while watching same size parties who came in much later than us being seated. Kept being reasured 'it would 15 more minutes'. Finally gave up and left. No apologies, as a matter of fact the hostess was aggrevated because I wouldn't give her my name to cross off the apparently non-existent list.
DISAPPOINTED. As a native of Louisiana, I am very disappointed with this restaurant. The service was good, but the food wasnt. I could have gone down the street to get better food for a 1/3 or the price. I would hate to think people from out of town eat here and get the wrong idea about New Orleans great food. Also the fact that you have to have a coat and tie to eat here is also crazy being that the restaurant is on Bourbon St. Most people are dressed very casual if spending the day out in the French Quarter.
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