209 Bourbon St, New Orleans, LA | Directions 7013029.954994 -90.069048
Neighborhoods: French Quarter - CBD, French Quarter
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.
Never Again – To say this restaurant is a place to 'see and be seen' by locals is about the best thing that happens here. I'm not sure that qualifies this restaurant to have any other positive comments made about it. Having made the decision to go there for a birthday celebration, we left virtually ANGRY at what we experienced. The fact patrons are asked to adhere to their rather 'formal' dress code, makes no sense. The dining room offers no soothing atmosphere. The lighting is too bright, the tables are so close together we struggled getting to our table & so did our server. We were seated off to the side next to the large mirror that covers the wall. Not only were there crumbs all over the ledge, but the mirror was covered with dried crusty food particles. The light fixtures had dust balls dangling so far down, I was fearful it would land on my not so interesting dinner. IT WAS FILTHY If this is the way a landmark restaurant treats its dining room I would be afraid for my life to see what goes on in the kitchen. The service was reasonable considering the server had tables in all corners of the dining room. This made it difficult to get the type of service you would expect for a $320 dinner tab. New Orleans has some AMAZING restaurants where all aspects of the dining experience ARE touched upon. Galatoire's certainly isn't one of them. Trust me on that.
Didn't live up to the reputation! Really only pretentious! – Unfortunately, this once fine restaurant has run its course. The wait staff was incredibly friendly, but the food was just plain disappointing! Every loaf of bread they brought out was burned on top, my chicken clemenceau was unremarkable, as was my son's steak. For $100 for two, it just wasn't worth the build-up. Wouldn't g there ever again.
A truly wonderful evening – Had he most amazing meal at Galatoire with my Fi's family. I suggested the place and no one was let down. The Grand Goute, fried eggplant the potatoes were great beginings. A new thing was the salad with everything, called a Godcheaux Salad, it was just yummy and amazing. I had trout and it was made perfectly. I think they could add a few deserts and the wine list was reasonable. A great night in a great New Orleans tradition.
Wonderful, classic meal! – We were in New Orleans last month for a weekend to celebrate our seventh anniversary. We decided to go to Galatoire's for our anniversary dinner because we wanted to get really dressed up and have an old-school, New Orleans-style dinner. We went a bit later in the evening and didn't have to wait in line--great start to the night! Our waiter turned out to be fantastic. He was super friendly and made us feel right at home. Now, here's the deal with Galatoire's: don't go there expecting some cutting-edge, super gourmet experience. It's not that sort of place. You go to Galatoire's for the classic New Orleans dining experience and for old, standard, dishes done to absolute perfection. And that's just what we got. Our whole meal was truly outstanding: Oysters Rockefeller, fried eggplant and potato souffles, roasted duck a l'orange, and banana bread pudding. We couldn't have asked for a better dinner to celebrate our anniversary. And don't miss out on the cafe brulot, a house specialty. I can't recommend Galatoire's enough if you want a true, old New Orleans dining experience and old standards cooked to perfection. It was the highlight of our weekend and we can't wait to go back again.
GALATROCIOUS – Galatoire's should uphold their end of the bargain. If they are going to insist that men wear coats and on charging $$$$, they should serve food that cannot be mistaken for the Kid Cuisine Seafood Adventure Pack. My girlfriend and I knew that things were off to a bad start when the server mentioned at least 5 recommendations in which the first ingredient was iceberg lettuce. Are you kidding me? The same stuff that's on the Whopper?
Ok, well perhaps Galatoire's renowned chefs can work miracles with iceberg--maybe even give it flavor. No such luck. The shrimp remoulade, served on a bed of iceberg lettuce, had the consistency of a wetsuit, but with less flavor. The sauce was about what you would expect from your average supermarket brand. And the iceberg characteristically tasted like crunchy water. The escargot tasted like butter and garlic, both of which I like, but I certainly don't need to go to Galatoire's for butter and garlic.
The redfish with crabmeat was fine, but I'd take Cafe Reconcile's scrumptious $8 catfish (which comes with a choice of two sides and cornbread) over it anytime. The Chicken Clemenceau was cooked, which I did not take for granted under the circumstances. The potatoes were saturated with oil, and the mushrooms and peas looked as if they came from a can.
The bread pudding and lemon tart were good, but our coffee was the same temperature as bath water but with less flavor.
I put on a coat for this?
Lost 4 stars yesterday – One cannot judge a restaurant simply by the food alone. We had visited Galatoires's several years ago and were anxious to return. Once our flight from Denver landed on 6/6/08, we jumped into the rental car and headed straight for the restaurant around 2:30 in the afternoon. The sign at the entrance said "long pants." The maitre d' made us wait, then looked us over and said my jeans were fine but my husbands were too faded. We told him we just arrived from Denver, and yes, he purchased stonewashed blue jeans; they were new Levis, certainly not faded. We are in our late fifties, conservative business owners in Denver and do not wear ratty jeans. If the sign had said "no jeans," that would certainly have been understandable. But we both fit in the "long pants" category; the maitre d' just didn't care for the lighter blue color. We were humiliated in front of the other customers and will not return to a place where people are treated with such disrespect. New Orleans is trying to attract more tourists. This is NOT the way to do it. There are so many fine restaurants in New Orleans - Commander's Palace, Arnaud's, Antoines - too many to list. No doubt they still show "southern hospitality" in addition to wonderful food.
If you want "snooty," Galatoires is the place!
Excellent wait staff, but bland food... – My friend and I got dressed up the last night of our weeklong trip to New Orleans and headed down to Galatoires. We dined on the first floor and enjoyed the jovial ambience. The service was impeccable! Our waiter was very attentive and helped narrow our choices down. He also recommended a fabulous bottle of wine. However, the food did not meet my expectations. Everything from appetizer to entree was drenched in butter and lacked any seasoning. I ordered the seasonal fish, Pompano, and my friend likewise ordered a fish dish. While I can appreciate the mild flavor of the fish, I expected it to be somewhat seasoned. It was just plain bland. I was also not impressed with the flavor of the Cafe Brulot, although it was quite a sight for our waiter to pour the flaming liquid onto our tablecloth. The best part of the meal was the other half of dessert- banana bread pudding. It was just perfect! I would go back to Galatoires on my next visit to New Orleans, but would be extremely selective about what I ordered.
Forgettable – Lots and lots of butter. Stuffy. A place for old people to go and feel fancy. The food is bland and utterly devoid of spice, perhaps due to the delicate palates of the blue-haired clientele. Go elsewhere.
For the ulitimate dining experience, this is the place. – I cannot think of another New Oleans dining experience that measures up to our return visit to Galitoire's, that includes Commander's Palace. The food is quintessential "New Orleans" , staff personalize their service and it is great theatre to see traditional New Orleans dining. Seafood, crab, oysters and souled potatoes are great. It is a must to try to be seated in the main floor dining room to get this experience.
New Orleans Par Excellence – Had the great privilege to lunch at Galatoire's with three friends on April 21, 2007. From the moment we were seated until we got up from the table, two and a half hours later, we were delighted. Our waiter, Joey, and all of the support staff made us (from Seattle) very welcome and were never more than a few steps away to get whatever we wanted or desired. Try the appetizer combination plate and especially the Shrimp Remoulade, delicious! We all had different entrees; Trout Meunuire, Trout Almandine, Crabmeat Yvonne and Stuffed Eggplant, all delicious. The Sazeracs and Champagne flowed and a lively crowd of New Orleanians and Mississippi folk table hopped around us (and even to our table). Contrary to what other reviewers say the first floor is more locals and the second floor more for tourists. Choose the first floor. When you enter Galatoire's you are entering a culinary and social institution over a hundred years old so why not dress up a little (or a lot!) then you don't have to be concerned about ill fitting hand-out-jackets.. I've never over the years had a bad meal or bad service there. Any food that didn't please me would be taken back to the kitchen and that's that. The prices here aren't cheap so it's up to the customer(s) to say if they are or are not pleased And IF I were to have bad service (unthinkable) I would stand up, tap my spoon on my water glass and say very loudly, "help, my waiter is being very naughty". The room would probably burst into applause and you would immeadiately have the best service in the house. Remember, New Orleans is a city of eccentricity and mirth, no matter what suffering it goes through. For dessert , the Bread Pudding and a Cup Custard ( maybe two Cup Custards). I can't wait to return! Oh and another thing, ask for your waiter by name, it's the traditional thing to do. Ask for Joey.
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