Galatoire's fried eggplant
is it really that good?
and are you supposed to get it with confectioner's sugar, sounds kind of like a weird comboniation, but hopefully it might just work.
The eggplant also comes with a wedge or two of lemon. The slight bitterness of the eggplant and the tartness of the lemon juice is nicely offset by the powdered sugar. (The sugar comes on the side, so you can use as much or as little sugar as you like -- or none at all.)
The Soufflé Potatoes are also wonderful, and if I may make a suggestion, get the 50/50 combo appetizer of "Fried Eggplant & Soufflé Potatoes Bearnaise." No one will stop you if you decide to dunk your eggplant in Bearnaise instead of powdered sugar!
Your first move after being seated at Galatoire's should be to order a drink. Galatoire's is a convivial place, so unless you don't drink at all, please get something. (We often get one order of Eggplant & Soufflé Potatoes Bearnaise for the table to accompany a round or two of cocktails. One order won't spoil your appetite, and you can munch while perusing the menu.)
Ask the waiters what what looks good that day. If you're into seafood, they'll tell you what's fresh off the boat.
Wishing you an enjoyable meal!
Sounds like you've done some homework! The kitchen does a good, traditional seafood gumbo, too. Dark brown roux.
Galatoire's is a time machine. By contemporary standards, the food isn't "daring," "adventurous," or "cutting edge." Galatoire's does old-fashioned Creole cuisine simply and well. The lunch you enjoy today will be very much like the lunch you would have enjoyed in 1905. Go to Galatoire's with that in mind, because it's part of the sweetness of the place.
It's a happy, sometimes boisterous restaurant, and great for people-watching. Go for a long, lazy meal. (And learn to love sazeracs -- the oldest New Orleans cocktail, and the greatest.)
The dress code has relaxed, but men are required to wear jackets at dinner, and all day Sunday.
I'll second that Bearnaise sauce for the souffle potatoes & eggplant.
Recalling shaking off the powdered sugar so I could dip in the bernaise, I guess I have been distracted by the convivial surroundings to even notice that my dc took liberties with the powdered sugar. Hmm, I'll have to catch him next time!
You can get anything with the eggplant--or anything else--the place is accomodating. Nowadays no one woprries about fried soft shells but years ago it was considered a sin to batter a sofrt-shell--just have it sauteed with some garlic. Bunny Matthews, famous local cartoonist, rendered a cartoon thirty years ago entitiled "Dinner at an Insitution" (Galatoire's) where the server or busboy, I forget which, is saying. "Yeah, we got soft shells but get 'em sauteed. When ya fry 'em, dey come out lookin' like boint (burnt) tarantulas"
IMHO the eggplant as well as the souffle potatoes are overrated. Fried, breaded eggplantsticks, nothing special. Souffle potatoes look more impressive than they taste. Puffed up hot potato chips. I prefer the Crabmeat Maison. If you like martinis, they are accompanied by a bowl of olives.