Tujague's

"You get a choice of about four entrees. Chicken Bonne Femme, not one of the choices, is always available to those who ask."
Bruce Bilmes and Susan Boyle






"A culinary fixture of New Orleans since before the Civil War"
Michael Stern



"Everyone gets shrimp remoulade as their first course. The dish is most notable for the bright, mustardy sauce."
Bruce Bilmes and Susan Boyle



"It's not a meal in New Orleans without the local light-textured, crackle-crusted bread."
Bruce Bilmes and Susan Boyle



"The second course is soup, and it varies. This one is a chicken and sausage gumbo."
Bruce Bilmes and Susan Boyle



"Everyone gets the third course, brisket with Creole sauce. It's the most famous dish in the house, and some people love it and others don't see the point. An unspoken option: you may replace the brisket with a highly regarded antipasto salad."
Bruce Bilmes and Susan Boyle



"Coffee is served the old-fashioned way, in glass tumblers."
Bruce Bilmes and Susan Boyle



"Walls are covered with signed celebrity photos and testimonials."
Bruce Bilmes and Susan Boyle



"The name is pronounced Two Jacks."
Bruce Bilmes and Susan Boyle



"Tujague's is the second oldest restaurant in New Orleans. Antoine's has them beat."
Bruce Bilmes and Susan Boyle