Antoine’s Restaurant

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. The birthplace of several well-known dishes, including Oysters Rockefeller, Pompano en Papillote, Eggs Sardou, and Pigeonneaux Paradis, makes it a significant New Orleans institution. Numerous dishes from Antoine's legacy can be found in the fifth-generation owner Roy F. Guste's cookbook, Antoine's Cookbook. Several U.S. presidents and Pope John Paul II are among its notable VIP clients.

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. By tradition, it's closed to the general public during Thanksgiving, Christmas, and Mardi Gras. 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.

Year established: 1840

Location: 713 St Louis St, New Orleans, LA 70130, America
Cuisine type: traditional Louisiana Creole
Phone: +1 504-581-4422
Website: antoines.com