HOME > Chowhound > New Orleans >

Discussion

Your ideal meal at Galatoire's?

  • 29
  • Share

Ok all I know the posts about Galatoire's are a dime a dozen. However, I wanted to open one up for everyone to post their ideal meal there. From appetizers to desserts. Soup to nuts give it all. I am going for the first time this Thursday night and am totally psyched! I have a 6pm reservation (I know downstairs in the way to go but I wanted to make sure I had a res as a backup). Think if we get there around 5:20 or so and ask for downstairs we may get seated by 6-6:30? It is a Thursday night and I don't think anything is going on. If so, I will just tell them to disregard to reservation and we will wait for downstairs because I really do want that whole experience of Gal's that everyone screams about! Anyway here is what I am considering based on reading reviews and my personal preferences from studying the menu haha:

Appetizers: Fried eggplant and souffle potatoes, duck breast, and oysters en brochette all sound great,

Entrees- I definitely know what I am getting. The fried soft shell crabs amandine with sauteed crabmeat on top =). I was nervous that maybe soft shell crabs are out of season in Oct but I called the restaurant earlier this week and they confirmed that they still got em yessss... The fried/sauteed trout also soudns delicious. My father will probably go for a meat dish and I have heard the lamb chops are the way to go. The ribeye also sounds very interesting, if it is bone-in which I seriously doubt.

Desserts- Wow I have a huge sweet tooth and they all sound delicious. We are definitely gunna try the banana bread pudding, The chocolate pecan pie and sweet potato cheesecake also sound to die for but we will be eating lotssss of heavy meals over our 5 day stay so if they are not must eats we will just stick to the bread pudding and save the calories and stomach space for the next day,

So how did I do? I would love to hear some more recommendations and please all respond with your own ideal meal!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Ty.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I start with the crabmeat maison followed by trout amandine then banana bread pudding and Im pretty damn satisfied to be alive after that meal.

    1. You should not have to wait on a Thurs. Definitely dine downstairs. Gal's pours are very generous. I like to start with a martini, just to get the bowl of olives that accompanies it. Although not Commander's (IMO #1), their turtle soup is very good. Softshells are good, not great. (for great, best in NOLA, go to Brigtsen's... call ahead). I am partial to the grilled or sauteed fish meuniere, topped with crabmeat. Ask your waiter which is best that night. You would do well to put yourself in his hands. Waiters at Gal's know best. They are accomodating to the extreme. They will split/combine entrees if you can't decide. Whatever you want, just ask. Try the Cafe Brulot. Gal's is a truly "only in NOLA" experience. Enjoy.

      12 Replies
      1. re: JazzyB

        "Gal's?" Wow, that is a really painful abbreviation. I like the goute (appetizer sampler), frequently I get what the staff is eating or a filet.

        1. re: JazzyB

          Combine entrees you say? What do you mean?

          1. re: steakrules85

            He means that the waiter will combine two or more entrees on your plate, e.g., half order of crabmeat Yvonne and a half order of shrimp creole...or one lamb chop and some sweetbreads...or, if you want to pay for it, they'll put a soft shell crab on top of a steak. Remember that Galatoire's origin is as a bistro. You should be dressed properly but it is not a stuffy place.

            1. re: hazelhurst

              Wow thats amazing and something I truly appreciate. I love when places are flexible and always trying to accomodate every request of the diner. It seems like as long as you are willing to pay for it then Galatoire's will make it happen. The only thing I was wondering was how they are still able to serve soft shells. I really though they were out of season but once again am stoked I will still be able to get it. I guess they are using frozen this time of the year. Should I expect the quality to be any less or should I still be in for a delicious meal?

              I know all about the dress policy and will be showing up in my jacket and ready to eat. I cannot wait and I will be sure to dish out a long and detailed report of not only Gal's but my entire food excursion through New Orleans over this great weekend.

              1. re: steakrules85

                As it was expplained to me, crabs around here are always molting so the providers just separate the ones that are about to shed the shell and send them to market when they bust. I would not be surprised if most crab you get are frozen but I must say that some of the best I had last year---and those were up in Baton Rouge at DiGuilio's---were not only frozen but were also imported from somewhere in SE Asia.

                I dont get them fried, though..I have them sauteed which I think is leagues better. You cna get them to dress that up with whatever strikes your fancy..sliced artichoke or shrimp ---you can have fun consulting your waiter for ideas..if there is a regular customer at a nearb table I am sure he or she would be glad to play with some ideas.

                With all respect to JazzyB, I wouldn't refer to the restaurant by that shortened name..quite a few of the waiters and such are not fond of that or of the vogue we had when the Friday Horde referred to getting drunk as being "Gal-vanized." Poor form, that.

                Do have the shrimp remoulade. It is sometimes derided for lacking in presentation. It's just put on iceberg lettuce and you can have them hold that if you like. We don't do stacked food, towers, or those awful squiggles so beloved of many Culinary Skool Graduates. Here's a piece of fish..eat it. I still advise you to just go there about 4:00 and relax and watch the place come to life. That is lots of fun.

                1. re: hazelhurst

                  Thanks to everyone for the great suggestions. That split entree thing just makes my decision even harder! So many great things to choose from on the menu. Perhaps one fried soft shell crab and one lamb chops yum.....!

                  I just got some more awesome news... the lady Joann at the desk said there is no wait between 5 and 6 when I asked how long the normal wait is at 5:30. Can't wait!

                  1. re: hazelhurst

                    When speaking I never say "Gal's". I'm just a lazy typist.

                    1. re: JazzyB

                      Fair enough...I admit to being surprised at the usage.

                  2. re: steakrules85

                    Bring your sansabelt slacks for a comfortable trip home :-)
                    It has been my experience that if Gals does not serve frozen anything. If they have soft shells, they will be fresh.

                    1. re: steakrules85

                      Softshells are in season in spring. Period. Any other time of the year, they are frozen. This is not necessarily a bad thing, however. If they were properly frozen and stored, frozen softshells are pretty much indistinguishable from fresh.

                      1. re: pikawicca

                        You are right that a well-done job of frozen soft-shell is almost, if not completely, indisinguishable from fresh...a soft sheel fanatic I knw was completely fooled on several occasions...but you can get fresh ones in Lousisana and Texas damn near year round...someone's always molting and the crab guys have this figured out. Spring is when you se the most of them, though.

                        1. re: hazelhurst

                          Hm-m,

                          Not sure that I agree here. We just nailed some "early-season fresh softshells," in DC. At first, the server insisted that they WERE fresh. After a few interactions, I demanded to speak to the chef. Initially, he still claimed that they were fresh, and alive that day. I persisted, and finally he broke down, admitted that they were long frozen, and took them off of the bill.

                          Now, I am not saying that I have not been fooled, as I am sure that I have. Still, there is a slightly different smell to the crab, and also a textural difference, even if slight.

                          To me, the chef, or server, should point the frozen aspect out, then let the diner make the judgment, based on the prep. Lies do not help anyone, and make the liar look very foolish.

                          Actually, the best soft-shell dish that we have ever had, was in Denver, CO. The chef, however, had the crabs flown in live daily. I could just imagine them breaking loose in the cargo compartment of the plane, and running amok, like "Snakes on a Plane."

                          Hunt

              2. You may be too full for a big dessert. I always like their creme caramel to top off my fabulous dinner of appetizers: Crabmeat maison, turtle soup, shrimp remoulade and the souffle potatoes.

                1. I always start with the fried eggplant and souffle potatoes (my mother started this tradition) - however, the crabmeat maison is my husbands favorite. I really love the crabmeat sardou, and my husband highly recommends the lamb. We rarely have dessert but instead opt for cafe brulot or an aparatif ~ Enjoy!

                  1. How long of a wait should I anticipate on a Friday Night (Oct 16), if I arrive at 7pm ? Just 2 people. REALLY Looking forward to this meal. Thanks !

                    1 Reply
                    1. re: rl1856

                      If you are only two then you might get in fairly quickly...or right away..just never can be sure. On Friday, though, people who left work and went over there will be sitting until 7:30 or a little later....so I guess anywhere from no wait to 40 minutes.

                    2. Just ate their last Friday. Arrived at 6:30pm local time and was immediately seated downstairs. Had we arrieved 15-20min later we would have been in line. We were seated in the back against a mirrored wall. While ordinarily this would have been a less than preferable location, in this case it worked well because we could see all of the room and watch the floor show.

                      Bookers (Bourbon) and Water - Excellent- was a glass of Bookers with a few ice cubes. Our waiter said that the ice will melt for the water....

                      Shrimp Roumelade and Crabmeat Maison- Both Excellent. Spicy, flavorfull, and fresh. Dining companion was surprised at the size of the many shrimp on the plate. Crabmeat was very fresh and sweet- also contained a bit of shell for authenticity.

                      Salad Godcheaux- Excellent- I want the recipe for the dressing. Again, amazed at the size and amount of shrimp-which were very fresh and sweet.

                      Shrimp Creole- Excellent Great depth, nice balance of sweet and spicy.

                      Troute Menieure Amondine- Just OK. A reasonable piece of very fresh trout, fried and plated with roasted almond slivers. Little bit of butter sauce and 2 quarters of lemon to squeeze over it. Trout was very fresh, but over all this was a bland dish.

                      Brocoli and Hollandaise- Fresh steamed Brocoli and freshly maid Hollandaise- could have use a bit more lemon though- but I like a lot of lemon in my Hollandaise.

                      Potatos Lyonaise- Liked this- carmalized onion, good spices, crunchy potato chunks.

                      Bananna Bread Pudding- Excellent. Arrived at the table very hot. Loved the caramel sauce and texture of the bread. Very very good.

                      Creme Brullee- Just OK A bit bland and small. Too many air bubbles led to its crumbling after a few bites.

                      Waiter was very engaging. Said he had been there since 1967.

                      We left full and satisfied, but in my case a little disappointed. Maybe my expectations were unrealistic ? Would I go back ? Maybe ? But I will probably try other Creole restaurants before going back.

                      3 Replies
                      1. re: rl1856

                        Trout meuniere is a simple dish, designed to accent the flavor and freshness of the main ingredient. You say your trout was "very fresh," yet complain that it was "bland." This is not supposed to be spicy. This dish is one of my favorites at Galatoire's.

                        1. re: pikawicca

                          The taste of the fried crust was just as prominent as the taste of the trout- maybe even more so. The dish did not have the balance of fresh trout, light butter, hint of lemon that the dish is supposed to have. Sorry if I was unclear. Getting the subtle tastes correct is a delicate balancing act...what I had was fried trout with some fresh lemon juice and slivered almonds. Not what I expected.

                          1. re: rl1856

                            Try it at Mandina's.

                      2. start w/a 6 pack of Rock and Brochette, Godchaux salad, and Goute.
                        next is the Seafood Stuffed Eggplant, Crabmeat au Gratin, Lamb Chops Bernaise, Soft Shells w/Crabmeat, and Sweetbreads.
                        I never get soup, sides or dessert here. I let the eggplant be the veg.

                        1. So I just got back from my trip and Galatoire's was unbelievable! All of the food in New Orleans was terrific, and I will say this is definitely one of the best food cities in the world. I would still say New York is better because there is more variety, but New Orleans is tough to beat for the price, ambience, portion sizes, and service that you get. But on to Galatoire's... We arrived on a Thursday at 5:30 and were seated right away at a nice table against the wall as soon as you walk in. Our waiter Richard was terrific. I was absolutely stoked because they had soft shell crabs which was the ONE thing I HAD to have on my trip to New Orleans. Loved that the bread hit the table practically the second we sat down. It was piping hot and delicious. They even brought us a second loaf without us asking (recurring theme at all NO establishments.) So here is what we ordered..

                          Apps- Fried eggplant and souffle potatoes were great. I especially loved the eggplant with the powdered sugar. Really delicious. We also tried the oysters en brochette and they were great. I'll admit I never had oysters and hey fried anything wrapped in bacon has to be good and these did not disappoint. A little squirt of lemon and the butter sauce on the bottom were all it needed to finish it.

                          Entrees- I went with the fried soft shell crabs amandine with meuniere sauce and topped it with sauteed crabmeat. All I can say is WOW! This is one of the most delicious things I have ever eaten. I mentioned how excited I was to try this and it certainly lived up to my expectations. The crabs were huge and had plenty of almonds, butter and generous amounts of crabmeat on top. This dish was perfect in every way. My father went with the lamb chops with mushrooms bordelaise. As lovers of lamb, we both thought this was equally tremendous. Two nice double bone-in lamb chops cooked to perfection and complemented by that delicious mushroom bordelaise.

                          Sides- We shared the cauliflower au gratin and sauteed spinach. Both well done. The cauliflower in particular was great. Piping hot, bubbly cheese, so terrific.

                          Dessert- We came this far and couldn't pass up dessert. Banana bread pudding it was and oh myyyyyy the best bread pudding ever. Warm, gooey, banana, caramel sauce. Topped it off with some vanilla and chocolate ice cream. How could you go wrong? Two words- You can't! Also had some coffee, which my father declared the BEST coffee he has ever had. This was only the first night so we didn't know that every restaurant puts chicory in the coffee. This is what really makes it. My father now will never be able to enjoy coffee back home ever again. Every place he went he said the coffee was truly outstanding. Something he will never forget about NO is the great coffee.

                          Overall, Galatoire's was absolutely terrific. We didn't have to wait, had great food, great service, great experience, unbelievable. The only thing was we didn't get the "show" everyone talks about, but that is because we went on a Thursday night. We passed by on Friday the next day and glanced inside to see it was a full house.

                          Thanks to all for recommending Galatoire's. It is a truly fine establishment in a city with incredible food. I will definitely come again.

                          2 Replies
                          1. re: steakrules85

                            Glad you had a wonderful experience at this wonderful restaurant.

                            1. re: steakrules85

                              Am very glad to hear that Richard took care of you...he is part of the Old Guard and has some great stories. Hell, stories crawl out of the tile grout in there.

                            2. OK, I'll play.

                              Duck Crepe
                              Turtle Soup
                              Trout Amandine
                              Petite Filet
                              Salad Maison
                              Cheese plate
                              Bread Pudding w/ Port

                              Hunt

                              2 Replies
                              1. re: Bill Hunt

                                If you're eating all of that at one meal, Bill, I hope your wife is standing by with the defrib equipment !

                                1. re: pikawicca

                                  Hey, she is first an RN, and second a hospital CEO!

                                  Now, I did not say that I had to eat it all...

                                  Hunt