Cuisine:

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

Arnaud's Restaurant Description:
Offers creole dishes prepared with fresh ingredients. Specialties include Shrimp Creole, Trout Amandine, Filet Au Poivre, and Banana Foster flamed table side.
Arnaud's defines fine dining in New Orleans, and consistently upholds its hard-earned reputation. Spend three hours at the table as if nothing else mattered. A maze of dining rooms, corridors and reception areas takes up much of the block of Bienville Street, but the lofty, early nineteenth-century main dining room with its huge expanse of etched, leaded glass is the place to be. Swiftly moving tuxedo-clad waiters glide along the patterned ceramic-tile floors with pots of café brûlot emitting blue flames and the aroma of citrus, liqueur and spices. The chef is as adept with seafood (the pompano en croûte is a singular sensation) as he is with meats (you won't find better sweetbreads in New Orleans). The signature Shrimp Arnaud--giant prawns served cold with a spicy rémoulade sauce--vie for attention with Oysters Bienville, baked with green onions, herbs and seasonings in a white wine sauce. The airy pommes de terre soufflés are oblong bubbles of fried potato that make glorious munching over an apéritif. Classic Creole sauces, enriched with cream, wine or both, flow freely. Elaborate desserts include crêpes Suzette, prepared tableside at brunch in the classic manner. Service is polished and attentive. The glossy-wood bar offers a fine selection of cigars and liqueurs. First-timers will want to tour the Mardi Gras Museum upstairs.


Be the first one to rate and write a review for this Arnaud's Restaurant restaurant!