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Nov 11, 2013 08:53 AM

Galatoire vs Coquette

Coming in for a meeting in December. Any thoughts on these?
Feel free to throw in comments about la petit grocery. Got a dinner rez at the Commander's already.
Reasonable choices?

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  1. Kinda vague as the query stands. Any of the Uptown places..Coquete, Petit Grocery etc..have one advantage for natives and that is that they are not in the French Quarter. So even a Galatoire regular might decide he doesn't want to put on a coat and try to find parking so he drives around the corner to Coquete. And while the latter--completely distinguished from everyone else--insists on locally sourced victuals prepared with a new, bold, innovative approach reflecting the chef's world view and his memories of studying Ovid, Galatoire's by-and-large sticks to its classics that are old, boring, dull, 1950's food with lots of butter, garlic, cream sauces, fresh fish grilled just right--but O-so-boring.

    The truth is that all the little spots that are Bold and Innovative wish they could wave a wand and have what Galatoire's has.

    8 Replies
    1. re: hazelhurst

      Just an anecdote, but on our last annual visit to New Orleans, as we were leaving Galatoire's, we got into a brief conversation with the hostess about the New Orleans food scene, and she suggested we try Coquette. It's now a must-do for our next visit.

      1. re: LorenzoGA

        How did you like Galatoire's? And BTW, if it makes a difference, I'm also booked at La Petite Grocery

            1. re: justbeingpolite

              Galatoire's and Coquette..and, indeed, other of the Uptown joints. I think Coquette is looking for the bistro style. Clancy's has established itself as "The Uptown Galatoire's" but that is becuase the customers and lots of the staff, including the owner, have associations with the old place.

              1. re: hazelhurst

                I see. I didn't ask "why" the hostess at Galatoire's thought we might like Coquette. I have to believe the food at Coquette is a bit more contemporary than Galatoire's, no? The stodgy, er, traditional offerings at Galatoire's, Commander's, Antoine's, etc., are satisfying and perhaps even the finest examples of those dishes, but it's not the food that's the draw for me. There are so many restaurants cooking amazing food, and only a limited amount of time to visit them, especially for the tourist. If not for the tradition and hallowed culinary ground of places like Galatoire's (I recall my mom speaking of visits in the '50s), I doubt I'd bother.

                Anyway, as stated above, Coquette is on our to-try list for our next visit to your city.

                1. re: LorenzoGA

                  Coquette is, obviously, less formal that Galatoire's although I'd say it aims for the bistro style. And certainly I'd agree Coquette falls into the contemporary category, as loose as that may be. You'll get watermelon might find a mayhaw jelly which is NOT contemporary but IS something people won't find elsewhere (same for "mirliton relish'). and of course gnocci and papardelles that have been unearthed from the books in the NY Public Library. It will certainly be good.

                  I am waiting for the nouveau places to come up with a New Trend. It must needs be something exciting and unknown...I predict something like wild gulf shrimp with khemeli suneli and pomegranate-marinated mutton with adzhika.