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Commander's Palace

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Has anyone been to Commander's since it reopened? If so how is it?

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  1. Personally, I don't think you can beat the ambiance, the service, the fun.....but the food I can do without....and probably will in the future.

    1. Gotta agree with Tchoup here. we went in late Jan for our Anniversary. The ambience, service were extrordinary. The food. ok. Frankly it was more about the experience than the food.

      It's just one of those things you gotta do.

      Then head to Rio Mar or Cochon or Mila..... OR Go to a place with awesome food, then head to commanders for dessert and brandy

      1 Reply
      1. re: kimmiethebeadwench

        That is sad to hear. I had always enjoyed the full package. When they got weak, it was always on the service end of the equation. Still good, but I expect them to always be great.

        Will miss them this week, but plan on giving them a post-K go in September. Will report on that experience.


      2. I'm going to disagree with the first two posters. Since Katrina, Commander's is the only restaurant I have been to that has consistently had great service and great food. Now, the food there isn't as forward thinking or creative as a Besh or Spicer joint, but I find the dishes they serve to be excellent. To me, it's kind of an upscale comfort food. Like if my mom or dad was a chef, that's what they would cook at home on the weekend. I highly recommend it.

        I would go there before Cochon or Riomar any day, and I like those two a lot. MiLA, on the other hand, is going to give every restaurant in this city a run for its money. However, I would still say go to Commander's, then go to MiLA.

        1 Reply
        1. re: N.O.Food

          It's been almost a year since we were there last, but brunch on a Sunday last April was outstanding. The food was better than it had been in years.

        2. Thank all of you for responding to my post. Just want to check on Tory Mcphail and the boys. I need to get back and check it out myself.

            1. I had a very nice dinner at Commander's last night. Dennis and the other wait staff were great and told me that just this past week were they back to full (ie. 200 people) staff since the storm. I had the 1-1-1 soup trio which is a great idea; the duck and wild mushroom gumbo was dark and earthy and the turtle soup as good as ever. The pecan crusted redfish with crab meat sauce was delicious. The Pontchatoula strawberry shortcake was worth the extra wait. While on the subject of Commanders, does anyone know the secret ingredient in the Adelaide Swizzle? Dennis brought out the book they have on making cocktails - which is very cool btw - and I guessed Orgeat syrup and was wrong.