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