Cuisine:

• French
• Sea food
• Cajun
• Creole
• Diner
• Fine Dining
• Banquet

Antoine's Restaurant Description:
After nearly 170 years in business, the city's oldest continuously run restaurant seems like a living museum of French Creole dining. Oysters Rockefeller was first served here, given its surname because it was considered so rich. Eggs Sardou was also born at Antoine's, and remains one of the most popular offerings at the Sunday brunch. The food at Antoine's is generally held to be good, but not great. The same can be said for the service. As culinary trends evolve, Antoine's offerings generally stay about the same as always---a classic almond-crusted trout, a dependable center-cut Prime tenderloin and Châteaubriand. The chef is a bit heavy handed with sauces, including béarnaise, hollandaise, marchand du vin and bordelaise. The big attraction here is the history of the 15 dining rooms. The two-story structure is carved into a labyrinth decked with local lore and antique memorabilia from the Carnival krewes that have held official functions here for generations, giving a clue to the restaurant's traditional role in New Orleans high society. The Hermes Bar at Antoine's is an after-work gathering place for downtowners and French Quarter residents.


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