HOME > Chowhound > New Orleans >


commander's vs. galatoires

Ive been to commander's years ago the gumbo was amazing ,,the decor was perfect . How does Galatoires compare to Commanders

  1. Click to Upload a photo (10 MB limit)
Posting Guidelines | FAQs | Feedback
  1. They have a completely different "feel" to them. I like to go to Galatoire's in mid-afternoon and just linger and visit. It is one place I love to go by myself...but I am not really by myself...the place is endlessly entertaining.

    7 Replies
    1. re: hazelhurst

      Yes, each is a unique experience. Neither should be missed, but there is a lot of difference - that should be experienced and savored.

      It's almost like asking to compare a fine Montrachet (white) and a 1er Cru Bdx (red). Both are wonderful, but not even close, other than they are both wines from France - or great restaurants in New Orleans.


      1. re: Bill Hunt

        Thught of you last week...as an Xmas treat I was given a glass in 1966 Latour...the donor said--he was right---"It's fading fast!"--but the moment was glorious. Worse yet, I remeber having the same wine in 1970, again in 1973, once more in 1978 and in finally 1994. Similarly, the the two cases due Crus B,. of 1964 that my father lugged back from Fauchon in 1968...It is a delight to think about being in knee pants when the stuff was made....

        1. re: hazelhurst

          We did a vertical from the Latour cellars (OK, there were some horizontal action too, as we did a few Le Forts de Latour), and the '66 was doing fine, but this was about '01. That night, the '70 stole the show. The '63 was the "shrinking violet" of the group, but still nice for those few moments.

          I wish that my cellar was deeper in older 1er Cru Bdx, but one cannot have everything. I has all but stopped buying newer Bdx, as I doubt that I'll live long enough to fully enjoy them - same for Vintage Ports.

          Question, that you might be able to answer, with Katrina, how did Galatoire's cellar fare? I know that Antoine's lost a bunch, but they also had roof damage along with the loss of power during a very hot spell.

          I have heard some horror stories of a few very deep cellars not making it through. This is something that I worry about, being in AZ. I have a backup cooling system, but do not have a big generator for a loss of the power grid. Were I to build... two generators: one for the 'fridges/freezers and one for the cellar. I can cook on the Coleman, and read by lantern, but food and wine need the cool.



          1. re: Bill Hunt

            I've not heard anything much about Galatoire's wine losses...theyw ere covered, though. Their cellar--actually a room upstairs--did not have as many of teh old heavy duty vintages as Antoine's. (I kind of miss the old days when the wine list was printed in the back of the menu--- "Red Bordeaux...$12.00 " Selection is MUCH better now, of course)

            1. re: hazelhurst

              "Red Bordeaux...$12.00 "

              You must be *almost* as old as I am.

              I shudder to think about the lost wines, with Katrina. My brother helped a neighbor dig out his cellar on the Coast, and place each bottle into a wheelbarrow for goodness knows what fate. Good friend in Pass Christian lost over 5K bottles of rare, old Bdx. Same sort of feeling with Windows on the World, after 9-11. Besides the lost staff (can never be replaced, obviously), the wine cellar was a total loss. Many of us have a lot to be thankful for. Thanksgiving should come 365/year!

              Thanks for the info. I had gotten bits-n-pieces, but never a full accounting of the wine cellar damages.

              Going back decades, NOLA was less of a "wine-town." Things have changed over time, but there was probably a real setback, with Katrina. That's one reason that I do not grade too harshly, with regards to restaurants' wine lists. Yes, I will probably do so soon, but not yet.



              1. re: Bill Hunt

                Bill, there were a lot of "bake" sales due to Katrina. Personally, my house was under water for 3 weeks, which kept my wine somewhat cool. I only had one or two bottles cook. Had no idea what I was drinking though, as the labels had washed away.

                Right after Katrina, I was hesitant to order wine in restaurants, not knowing the source or condition. There was one restaurant where every bottle we tried was cooked. Don't know if it was there own pre-K or something a distributor may have sold as new inventory.

                Being "covered" by insurance does not replace a collection. Sadly, have not had the time or place to start the collection again, but have had time to enjoy what I do buy.

                1. re: edible complex

                  Sorry to hear about your cellar. If similar had happened to me, I'd have hosted a bunch of parties for open-minded winos, and tried to fill in the blanks with the capsule and the corks, knowing full well that we might hit some bombs along the way. I do this, when I find "orphans" in the cellar, that should have been consumed long ago. You never know if they will be horrible, or wonderful - or somewhere in between.

                  Post-K, I would have been very wary of buying wines. Just like an automobile, that might have been flooded.

                  As stated, I still cut restaurants some slack on their wine lists. I make note of any problems, but hold off judgement.

                  As you, I wonder where the problem lies - restaurants, or the distributors, or a little of each?

                  You are correct about the insurance. It puts some $ back into the account, but if one has older, rare wines, they are really tough, and expensive, to replace. My cellar is insured, but probably not to the level that it deserves. If I lost power for two weeks in June, it would all be toast, except for the Madeiria, of course. There probably isn't enough dry ice in Phoenix to keep the cellar that cool.

                  Thanks for the info. I'd only heard of some premier cellars being lost, and did not know the exact details of these losses.


    2. Turtle soup at Commanders is much better than Galatoires, both great experiences and neither should be missed.

      2 Replies
      1. re: baldwinwood

        I agree.

        1. re: baldwinwood

          I have yet to experience a better turtle soup, than CP's. It is the one, by which all others will be forever judged - regardless. Still, I enjoy tasting others' versions. Good point.


        2. I think that galatoires food and overall experiance are much better then Commanders. The atmosphere at Galatoires is really open and fun-Cp can get a little stuffy sometimes, and while the turtle soup at Cp is better, It in my opinion is not enough for me to go back after my last experiance.

          14 Replies
          1. re: localfoodie

            We just had brunch at Commander's - it was wonderful, they've changed the menu slightly and its still delicious. The wait staff was good, and we had one young lady just attending to our drinks and she did a stellar job. If you want to have fun at Commander's you need to make your own fun - its easier to do that in either the Garden Room or Patio Room. The main dining room can be stuffy. With that said, both CP and Galatoire's are good dining experiences.

            1. re: mimadeli

              Commanders was not as good as I remember it to be many years ago. The gumbo was good but nowhere as good as it used to be. The turtle soup was good too. The foie gras was far superior to the foie gras at Cuvee, and neck and neck with Galatoire's. Galatoires The shrimp at both commanders and galatoire's were way too iodiny in taste, the little rock shrimp were good. The bbq oysters at commanders were bad. And didnt resemble anything bbq. The oysters rockefeller at galatoires were real good. The festive atmosphere at Galatoire's was better than at Commanders. The rice gratinee with truffle was at galatoires was same as cuvee and not very good. The Desserts at both galatoire's and commanders were fair at best. Deanie's bread pudding was much better than Galatoires or commanders. The best meal I had this trip was at K Pauls.

              1. re: foodwhisperer

                Deanie's bread pudding was better than bread pudding soufflee at Commanders? Hmm.

                1. re: N.O.Food

                  Maybe it's just me, but I am less a fan of CP's Bread Pudding Soufflé. Have never had Deanie's Bread Pudding though. Others, OTOH, love CP's dish, so I cannot argue with them.


                2. re: foodwhisperer

                  were you expecting BBQ sauce on oysters?

                  1. re: edible complex

                    I've wondered the same thing. This is the second reference to "not tasting anything like BBQ," with regards to BBQ Shrimp, or oysters. I'd *guess* that these posters were either not familiar with the dishes, or maybe were, and just did not like the versions, that they encountered.


                    1. re: Bill Hunt

                      I've had lots of different kinds of things that call themselves bbq. Whether it be shrimp or oysters. if its floating in almost a broth , that aint bbq. The bbq grilled oysters at Deanie's seemed identifiable as what it was supposed to be. I didnt expect texas bbq ,, but i expected something to resemble bbq. Please describe what bbq mussels, oysters,, or shrimp should be like in New orleans please

                      1. re: foodwhisperer

                        BBQ shrimp and all New Orleans references to BBQ with regard to seafood go back to the 1950's and Pascal's Manale restaurant where it was invented.
                        The dish is large shrimp with tremendous amounts of butter and pepper. I must admit that I don't know of any other dish using the words BBQ other than shrimp. Take for example "char broiled oysters" they are grilled over an open fire not broiled. We do things the way we want to in this city and it is up to you to figure out the methodology, and what to call it or even how to pronounce it correctly or incorrectly as the case may be.

                        1. re: foodwhisperer

                          again, "resemble BBQ"?
                          with so many variations on a theme, try not to have defined expectations or it could lead to disappointment. even in the BBQ world, there are many differences in seasonings, wet or dry, etc.
                          were you expecting then Memphis BBQ oysters in NOLA?
                          sometimes asking how something is prepared is appropriate if you are not familiar with local fare.

                          1. re: foodwhisperer

                            A recipe derived from Pascal's Manale calls for black pepper, onions, garlic, thyme, lemons, water, worcestershire, salt, and butter in their bbq shrimp recipe. No telling where the bbq came from.


                            1. re: foodwhisperer

                              which Deanie's did you go to? I don't see BBQ oysters on their online menus.
                              were they a special?

                              1. re: foodwhisperer

                                With regards to several seafood dishes in New Orleans, BBQ _____ IS in a broth. What you are possibly referring to is "charbroiled," or "chargrilled." These are different than the typical treatments for the dishes in NOLA.

                                I think that you are a victim of semantics here.

                                There are many online recipies for BBQ shrimp and oysters. You might want to take a look at those.


                                1. re: Bill Hunt

                                  Hunt, you are correct ,,,, i was thinking chargrilled.

                                  1. re: foodwhisperer

                                    It happens to all of us at sometime.

                                    Hungry Celeste has to jump on me all of the time. I try, but she has to step up and correct me.

                                    I *thought* that I knew what you were talking about.