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Why the Anti Antoines bias on the forum?

In 1861 my great great grandfather joined the confederate army in new orleans and Antoines was already 21 years old that blows my mind. If Antoines went out of business it would be a horrible terrible thing for new orleans. Having said all this why does it get slammed so much when its name is mentioned I really want to know. I know sometimes the place can be a little snobbish but they have some great food if you know how to order. Love Oysters Foch and chicken rochambeau and I defy any one here to say baked alaska isnt good. Let the comments begin.

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    1. re: mikemill

      I've never been but hubby said it's highly overrated. I'd like to go to form my own opinion but he is usually right.

      1. I remember the time I ate there and had to use my cell phone to call the FOH to find our waiter to take the order. we were a party of 24...hard to miss us.

        1. The term "resting on their laurels" comes to mind. I don't care how much history a place has, if the food is no good, I don't eat there. However, there are some places with history that are still good. I go there instead.

          4 Replies
            1. re: joedontexan

              There's another historic restaurant in the FQ and it's a heckava lot better...it's called Galatoire's.

              1. re: joedontexan

                Generations of my family have celebrated special occasions at Antoine's. I love the place and want it to survive, but can't disagree that it's resting on its laurels.

            2. You make some very good points. Antoine's was my first "fine-dining" restaurant when I was about 5, or 6, so I have fond memories. We returned, from the Coast, for many excellent trips, though did dine at Galatoire's a bit more often later.

              When I lived in NOLA, Antoine's was still pretty good, but *seemed* to be slipping.

              Years went by, and we returned to NOLA for a visit, just pre-K. We did all of the Grand Dames of NOLA cuisine. I think that my reviews might still be on this board, or available via Google. Antoine's was tired, and in more than just one way. The service was a shell of its former self. The food was very uninspired and the wines and wine service, plus the glassware, were all embarrassing. I wanted to like it, I really did. Nothing was even close, while others were firing on all cylinders.

              Katrina hit, and everything changed, and maybe forever. We have not been back, so my review is from pre-K. However, most others' are much more recent. They seem to reflect a negative picture, where the food is concerned. Are they wrong? I have no way of knowing, but many of the complaints were the same that I had, pre-K.

              I do wish them well. I would be gladened to hear that a new chef, management, whatever, had turned it into the glorious restaurant, that it once was.

              If we had more time, on our trips, I'd definitely dine there again, just for "old time's sake." As it is, every night is usually filled, months before we get on the plane.

              Please, give me a reason to pass on Brigtsen's, or Galatoire's, and I'll fit them in. I long for the "good old days," and do hope that they can somehow return.

              Hunt

              3 Replies
              1. re: Bill Hunt

                Galatoire's is every bit as good as it was when I first ate there as a little girl, 50 years ago. The service is still first-rate. I can't imagine a visit to NOLA without a dinner here.

                1. re: pikawicca

                  I agree completely. There may have been ups and downs, but I was not a diner, during those times, and was not privy to those. I do recall Antoine’s at a time that they were on their game, and were so for many of the years, that I observed them. What saddens me is the history and the potential being wasted.

                  I believe that the dining scene in NOLA has room for both, should Antoine’s turn things around. I feel the same about some of the other “Grand Dames” of NOLA cuisine.

                  Hunt

                  1. re: Bill Hunt

                    May they all prosper, for the sake of this poor American city that is still in so much distress.

              2. We had lunch in their newly opened bar on Sat.

                Bloody Marys: excellent, rivaling Commander's

                Oyster Foch po boy w/ fried pickles: po boy was OK. Foie added nothing nor did the Colbert sauce.. Oysters were not even close to Bozos. Fried pickles were good.

                Sampler plate: oysters Foch; worst offering on the plate. Neither of us could figure out why this combo is so popular. Crabmeat ravigote: lightly dressed jumbo lump. Shrimp remoulade; red remoulade tasted like cocktail sauce. It was good anyway. Fried eggplant sticks w/bernaise: nothing special, could have used some seasoning.