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Galatoire's

209 Bourbon St., New Orleans, LA - (504) 525-2021
The defining Creole restaurant in New Orleans maintains the highest standards in food and service. A meal at Galatoire's is a unique and unforgettable experience.
100% Approval Rating (9 votes)

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Trout Amandine
Hash Browns
Crab Sardou
Brabant Potatoes
Pompano
Souffle Potatoes
Sazerac
Bread
Oysters en Brochette
Garlic Salad
Poisson Meunière Amandine
Cauliflower au Gratin
Sauteed Trout with Crabmeat Yvonne
Deep fried eggplant
Crabmeat Maison
Banana Bread Pudding
Shrimp Remoulade
Cup Custard
Crabmeat Ravigote
Gumbo (cup)
Soft-Shell Crabs
Black Bottom Pecan Pie

Highlighted Reviews

rating
Michael Stern - Photos (15)
Roadfood.com Editor
"Question: If you had time for only one meal in New Orleans, where would you go? Answer: To strangle whatever idiot planned the trip. It is ridiculous to come to New Orleans with time for only one meal. Few cities are blessed with so many extremely compelling ..."   [Read More]

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Map & Web Site

209 Bourbon St., New Orleans, LA
(504) 525-2021

http://www.galatoires.com/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:No
Crab Sardou: big hunks of sweet crab meat atop artichoke hearts with spinach under a blanket of hollandaise sauce. Supper gets no better than this!
"Crab Sardou: big hunks of sweet crab meat atop artichoke hearts with spinach under a blanket of hollandaise sauce. Supper gets no better than this!"
Michael Stern





Unlike so many remoulades that are more like shrimp ballasted by 1000 Islands dressing, this version is bright and light, its school of big, taut shrimp packing sharp pepper punch.
"Unlike so many remoulades that are more like shrimp ballasted by 1000 Islands dressing, this version is bright and light, its school of big, taut shrimp packing sharp pepper punch."
Michael Stern


It is hard to know where the trout ends and butter begins, this classic trout amandine is that rich. The crust melts when bitten; the almond slivers add a whole other dimension of luxury.
"It is hard to know where the trout ends and butter begins, this classic trout amandine is that rich. The crust melts when bitten; the almond slivers add a whole other dimension of luxury."
Michael Stern


Most other Creole restaurants' ravigote is mustardy. Galatoire's is ultra mild and overwhelmingly creamy.
"Most other Creole restaurants' ravigote is mustardy. Galatoire's is ultra mild and overwhelmingly creamy."
Michael Stern


Are these the world's most elegant hash brown potatoes? Crisp and vividly seasoned, they are hugely satisfying and yet curiously ethereal.
"Are these the world's most elegant hash brown potatoes? Crisp and vividly seasoned, they are hugely satisfying and yet curiously ethereal."
Michael Stern


Dark, aromatic, earthy and shot through with pepper, Galatoire's gumbo is a swell appetizer, even if it is not one of the top 5 gumbos in the city!
"Dark, aromatic, earthy and shot through with pepper, Galatoire's gumbo is a swell appetizer, even if it is not one of the top 5 gumbos in the city!"
Michael Stern


Oh, yeah! No one makes bread pudding better than the cooks of New Orleans, and this is a good example. Dense but not heavy and sweet but not cloyingly so, it comes draped with syrup that is so good you must strategize so as to have enough actual bread pudding to wipe the last drop of it off your plate.
"Oh, yeah! No one makes bread pudding better than the cooks of New Orleans, and this is a good example. Dense but not heavy and sweet but not cloyingly so, it comes draped with syrup that is so good you must strategize so as to have enough actual bread pudding to wipe the last drop of it off your plate."
Michael Stern


A perfectly fine cup custard -- cool, smooth, gentle-flavored -- but this is the one dish we had at Galatoire's that was only good, not earth-shaking.
"A perfectly fine cup custard -- cool, smooth, gentle-flavored -- but this is the one dish we had at Galatoire's that was only good, not earth-shaking."
Michael Stern


Regular customers ask for their regular waiters, some of whom have served generations of local families. But tourists are treated just fine, too. This picture was taken late in the afternoon; the big grandfather clock on the back wall was about to strike 5.
"Regular customers ask for their regular waiters, some of whom have served generations of local families. But tourists are treated just fine, too. This picture was taken late in the afternoon; the big grandfather clock on the back wall was about to strike 5."
Michael Stern


A pillar of the French-ancestored but uniquely Louisianian cuisine of New Orleans, Galatoire's opened in 1905 serving food made using recipes from owner Jean Galatoire's original home in a small village east of the Pyrenees.
"A pillar of the French-ancestored but uniquely Louisianian cuisine of New Orleans, Galatoire's opened in 1905 serving food made using recipes from owner Jean Galatoire's original home in a small village east of the Pyrenees."
Michael Stern


Beyond this glass door is a dining experience that instantly makes the noise and commotion of the Vieux Carre streets outside seem far, far away.
"Beyond this glass door is a dining experience that instantly makes the noise and commotion of the Vieux Carre streets outside seem far, far away."
Michael Stern


Crisp-crusted and feather-light, the bread that begins a meal is great plain or with butter and ideal for sopping up everything from gumbo to the last of your etouffee.
"Crisp-crusted and feather-light, the bread that begins a meal is great plain or with butter and ideal for sopping up everything from gumbo to the last of your etouffee."
Michael Stern


Pompano, with flesh as rich as cream, is adorned with pearly hunks of crab.
"Pompano, with flesh as rich as cream, is adorned with pearly hunks of crab."
Michael Stern


Really soft shells, easy to cut with the edge of a fork, sheathed in savory crust and heaped with shrimp and crab meat. God bless Galatoire's!
"Really soft shells, easy to cut with the edge of a fork, sheathed in savory crust and heaped with shrimp and crab meat. God bless Galatoire's!"
Michael Stern


I automatically like any restaurant that lists seven different styles of potato as potential side dishes. These are souffle potatoes, thrice-cooked so they puff up like spuddy sopaipillas, so fragile they feel almost weightless.
"I automatically like any restaurant that lists seven different styles of potato as potential side dishes. These are souffle potatoes, thrice-cooked so they puff up like spuddy sopaipillas, so fragile they feel almost weightless."
Michael Stern


Shrimp Remoulade, dressed in a sharp sauce that includes mustard and horseradish.
"Shrimp Remoulade, dressed in a sharp sauce that includes mustard and horseradish."
Bruce Bilmes and Susan Boyle


Fried oysters.  Bacon.  Butter.  Need we say more?
"Fried oysters. Bacon. Butter. Need we say more?"
Bruce Bilmes and Susan Boyle


Do you want your fish prepared with almonds and butter?  Can't do any better than here at Galatoire's.  Choose your fish.  We selected drum.
"Do you want your fish prepared with almonds and butter? Can't do any better than here at Galatoire's. Choose your fish. We selected drum."
Bruce Bilmes and Susan Boyle


Maybe cauliflower au gratin was more creaminess than the meal called for.  But it WAS good.
"Maybe cauliflower au gratin was more creaminess than the meal called for. But it WAS good."
Bruce Bilmes and Susan Boyle


Galatoire's has a number of signature dishes, and well-seasoned Brabant Potatoes is one of them.
"Galatoire's has a number of signature dishes, and well-seasoned Brabant Potatoes is one of them."
Bruce Bilmes and Susan Boyle


One of the lighter-textured bread puddings in town.
"One of the lighter-textured bread puddings in town."
Bruce Bilmes and Susan Boyle



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