Antoine’s

In the French Quarter of New Orleans, Louisiana, at 713 rue St. Louis (St. Louis Street), there is a Louisiana Creole restaurant called Antoine's. It was founded in 1840 by Antoine Alciatore, making it one of the country's first family-run eateries. Fifth-generation Antoine Alciatore's relatives are still in charge of running and owning Antoine's Restaurant. Since 1840, the combination of the famed French-Creole food, flawless service, and distinctive ambiance has made dining in New Orleans unrivaled.

The iconic dishes Oysters Rockefeller, Eggs Sardou (poached eggs over artichoke hearts with anchovies and hollandaise sauce), and Pommes de Terre Souffles (those wonderful puffed potatoes Antoine's helped popularize) all originated at Antoine's.

With 15 dining rooms of various sizes and themes, including some with Mardi Gras krewe artifacts, Antoine's has a wine storage facility with a 25,000 bottle capacity. Classic French-Creole cuisine can be found on the extensive menu, which is now available in both French and English. On Thanksgiving, Christmas, and Mardi Gras, it is customarily closed to the general public. On these "Closed Days," it may be designated for private events. On weekends and during Mardi Gras, reservations are required for eating. Rich Lee will be the executive chef as of March 2020.

Location: 713 St Louis St, New Orleans, LA 70130, America

Phone: +1 504-581-4422

Website: antoines.com