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Galatoire's - favorite dishes?

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I have not been to Galatoire's since I was in high school. It's on my list for my visit next week. What are some of the best dishes there? We don't eat lamb but almost everything else is good for us.

If we go Monday through Thursday for lunch, will we avoid all the craziness that happens on Friday? We will not be able to go there Friday as we will leave for home Friday after lunch. I want to be able to enjoy drinks and have a leisurely lunch there so it will have to be one day Tuesday - Thursday.

Thanks for your recommendations!! I'm already drooling :-)

Drink recommendations are also welcomed.

Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130

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  1. Act like a local and allow your waiter to order for you.

    13 Replies
    1. re: Edward Tyson

      That would be great if I ate there all the time. I really don't care if anyone thinks I'm a tourist, I'm not trying to be a local or anything else for that matter. I'm just trying to get a heavenly meal. In 5 days I have to get in all the wonderful dishes in NO enough to last me 6 months. I take my calorie intake seriously and don't waste my NO time on anything not seriously good.

      Since I can't remember back 40+ years, I'm at a loss as to what to try. The food is the thing I miss most about being raised in Louisiana and it's 50% of the reason I return once or twice every year. Luckily there are still a few places around that were there when I was growing up and I do love the nostalgia. There's nothing like walking into a place and seeing enough familiarity to bring back wonderful childhood memories. Then as a bonus, sinking your teeth into some outstanding food.

      1. re: texasredtop

        If it's been 40 years since you were in there you should know there are a couple of changes. The door is no longer in the center of the Bourbon Street wall but, rather, on the Canal Street side and you enrter a foyer then turn right and enter the room where Table 9 used to be. The lights don't "blink" anymore--we went to AC power in the 1980's--and there is a new tile floor, plus the kitchen and back area are all re-done. Other than that it looks pretty much the same. Check with the waiter as to what is good. It has been getting cold so crabmeat might have a few shells in it but that should nto be too much of a problem. If you are game, the then the crabmeat sardou which is crabmeat on cream-spinach-filled artichoke hearts with that great hollandaise dumped on top. Stuffed eggplant is always good, too. Harold, Richard and Homer are all waiters who hearken back to your time & might be able to help you remember some things you liked. Anyone will be glad to help out, really, and I'd recommend you ask around. Maybe you can strike up a conversation with the Corp des Garcons (I just made that up...a "pack of waiters" is more like it) as they are sitting in the back eating their late lunch/early dinner

        1. re: hazelhurst

          Thanks for the info. We walk by it every trip and I always think *dang why didn't I think of eating at Galatoire's*. I don't remember much about the last time I was there but usually the experience of walking in will refresh my memory.

          Thanks to everyone for the recommendations.

          Galatoire's Restaurant
          209 Bourbon St., New Orleans, LA 70130

          1. re: texasredtop


            You should read hazelhurst's posts in the following thread. It's my all time favorite CH post.


            1. re: FoodChic

              WOW - just WOW, hazelhurst needs to write that book. I understand everything HH is saying. My favorite places still have that same "feel" - like nothing has changed since I was a little girl. Pascal's is one of them. That is exactly what I love about dining in NO. It brings back all those wonderful childhood memories.

              Thinking about HH's posts, I think it sums up being born and raised in southern Louisiana. It's not something many others would even understand. It makes me feel so blessed. What the heck was I thinking moving to Texas 40 years ago? lol

              Can't wait to be there Monday!! And thanks so much for that FoodChic. I did search Galatoire's before starting this thread but didn't find exactly what I was looking for and didn't have 2 years to read every thread with Galatoire's in it so just read all of the threads that came up on the search on the first page.

              I know I will not miss the Crab Yvonne and several other mentions.

              Galatoire's Restaurant
              209 Bourbon St., New Orleans, LA 70130

          2. re: hazelhurst

            We've never been but certainly sound intrigued.
            what is the eggplant stuffed with?
            what is shrimp clemenceau?

            1. re: Monsieur Pamplemousse

              While I had neither dish, everything I did have was wonderful. Oysters rockefeller, souffle potatoes, crabmeat Yvonne - all just perfect. I will be back next year.

              1. re: Monsieur Pamplemousse

                Thanx Tex
                We'll let you know.

                1. re: Monsieur Pamplemousse

                  The eggplant is stufed with shrimp and crabmeat, bound together with the usual stuff, breaded and baked. It is better if you cna get it with teh skin on but somoeone thought the "presentation" was better without it..sometimes you can get the skin, though. Shrimp Clemenceau, which is also made with chicken, has lots of butter, garlic, brabant potatoes and an ocean of peas. Again, we had a bit of a row years ago when someone thought boneless chicken waw a good idea. The horde of bone-in devotees practically rioted and now it comes either way. But Ihave not had it in ages, not becuase it is not good, but I get into happy ruts where I am comfortable so I'd opt for crabmeat sardou, for example, becuase I am a slave to their hollandaise.

                  1. re: hazelhurst

                    Thanx Hazelhurst.
                    Both sound great.
                    May have to order them both ... what the heck ... I'll get the Sardou as well!

                    1. re: Monsieur Pamplemousse

                      Your cardiac surgeon will love you (I don't have one.but my Family Practice doctor, who was a college roommate, accepts me for Who I Am and knows I ain't changing.)

              2. re: texasredtop


                Ignore the "tourist" aspect. That is not important. What Edward was trying to point out is that the servers are very, very good, and know what the fishmonger, brought in, and what the chef is up to. They will guide you.

                There are few restaurants, where I will totally allow a server, or even a sommelier, to pick for me, but Galatoire's is one such place for the food. In many decades, I have never been steered wrong.

                For some minor details, see my other post, to your original post - tell 'em about allergies, and loves, and let them order for you.



                [Edit] Great big OOPS! I just saw the date of the post, and noticed that Texasredtop has already been there. Dang, did not check the date, and do not know how I missed this thread. Hope that Texasredtop took everyone's advice, and had a wonderful meal. Sorry to be spending so much time on a "zombie thread."

                Galatoire's Restaurant
                209 Bourbon St., New Orleans, LA 70130

              3. re: Edward Tyson

                We did this for our 10th anniversary. He recommended everthing from appetizers to wine. Had a fantastic meal...$350 later. :-)

              4. Oysters en brochette, foie gras, crabmeat maison, escargot, Godchaux salad, crabmeat Yvonne, whatever fish the waiter recommends with crabmeat and/or meuniére sauce, more foie gras for dessert, and café Brulot and your digestif of choice to finish. Lamb chops with Hollandaise is I believe the only meat course I've ever had there, because it's so good, so I can't comment on the other meats.

                2 Replies
                1. re: uptownlibrarian

                  I get confused. How does the crabmeat Maison and the crabmeat Yvonne differ?

                  1. re: CharlieH

                    Crabmeat Maison is a cold appetizer, crabmeat Yvonne is sauteed in butter with garlic, mushrooms and artichoke heart.

                2. You can't go wrong with turtle soup and anything with crab.

                  I recall they made a very decent Sazerac.

                  1. I always get the oysters brochette. I usually get the fish special recommended by my waiter with crab meat on top. The souffle potatoes are also good. I also like the oysters rockefeller and the fried eggplant. I love the lamb chops. My wife always gets some asparagus and potatoes au gratin. The crabg maison is a good side too.

                    1. i go to galatoire's every year when i visit. i have never asked for a certain waiter, or gone just on friday afternoon, or asked the waiter to order for me. i always have a great time and wonderful meal whether it's noon, afternoon or night time. as for what to order, well, i order what i am hungry for, but i always get whatever is the freshest fish with crabmeat and butter sauce on top, my favorite fish is the speckled trout.

                      3 Replies
                      1. re: califkatie

                        Hazelhurst, this is a reply to your tome about Galatoires from 2009. In the late 1990s we made several trips to NOLA and always ate at Galatoires with Louie Lafleur as our waiter. We still talk fondly about a weekday afternooon we spent with him when he introduced us to potato souffle. He sat with us for almost an hour regaling us with stories including the years he worked for Mr.LeRuth across the river. We miss NOLA and when we return we will miss Louie. Is Homer still there? Maybe we will try him.

                        Galatoire's Restaurant
                        209 Bourbon St., New Orleans, LA 70130

                        1. re: jwas

                          Homer (Louis' brother-in-law) was upstairs for awhile...have not seen him lately but have not heard anything bad, either.

                          1. re: hazelhurst

                            Ask for Preston to serve you and you will have a wonderful time, he is very entertaining!

                      2. I have probably had Trout Almondine more than any other entrée, and each has been great. However, and per another reply, each time, the server recommended it, and was correct.

                        Often, it's about what is very fresh THAT day, or what the chef is doing with ____ THAT day. The servers always seem to know, and share their "insider trading info," freely.

                        If you have any allergies, or aversions, let them know early on, and if you have any culinary "loves," share that too. Put yourselves in their hands, sit back and sip a nice Sauvignon Blanc, in anticipation. You will not be sorry.