This bright blue building is home to Commander's Palace, one of the most famous restaurants in New Orleans.
Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend.
When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic "Commander's Blue."
Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and now Tory McPhail - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city.
The menu features high-end takes on traditional creole and cajun food.
To get started, I was served this little shrimp palate cleanser.
And, then, of course, we are going with bread.
I could really get used to this at every restaurant. Crusty, soft inside and smooth whipped butter. Mm-mm-mmmm.
And then, I was served this cheesy/garlickly bread that was perfect for dipping in the soups I ordered.
I went for the "Soups 1-1-1" so I could try the famous "Commander's Turtle Soup,: which is rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed hen's eggs. It's finished tableside with aged sherry. But I also got to try two more: the soup du jour and gumbo.
The turtle soup was heavy on the sherry, so I tasted that more than anything. But, it wasn't bad. The gumbo was not unlike the previous ones I've had. And the soup of the day was creamy and delish.
I also ordered the "Creole Bread Pudding Soufflé “The Queen of Creole Desserts”" which I put in before the soup because it takes quite some time to prepare. But it was so worth it. It was light and jut melted with the cream sauce. It was like eating a delicious pillow.
I bet that's the first time you've read that. Anyway. How do y'all feel about turtle soup?