Galatoire's Restaurant

This New Orleans restaurant has been serving up delicious French Creole dishes since 1905, when French native Jean Galatoire opened the doors. Not only has the restaurant survived more than a century of customers on Bourbon Street, but it has also remained family owned and operated. 

Galatoire's is famous for not taking reservations (or at least they used to be). On Friday nights you'd see a line of patrons along Bourbon Street. They still don't take reservations for the downstairs dining room, but you can make a reservation for the second floor dining room. There is a dress code here: men must wear jackets for dinner daily and all day on Sundays at Galatoire's. 

The menu has changed some over the years, but not too much. You can start off with a light Caesar salad or soup du jour. If you're in the mood for eggs, try a creole, crabmeat, oyster or shrimp omelette (I've never seen an oyster omelette anywhere else).

Galatoire's has many choices in meats, including chicken, duck, filet, petite filet, lamb chops, rib eye, sirloin, pork chops, veal chops and veal liver. Entrées range in price from $15 to $35. 

The seafood is deliciously prepared -- try the crawfish etouffée, fried oysters, sautéed soft shell crab, shrimp creole, fried shrimp or sautéed fish. Potato lovers will be enchanted with the seven different potato dishes. Galatoire's also has a variety of vegetables, including fried onion rings, eggplant, spinach, broccoli, cauliflower, asparagus, broiled tomatoes and more. 

HelloNewOrleans Tip: The restaurant is closed on Mondays. You may contact the restaurant to hold your special event here.

- by Jessica Bates, New Orleans Reporter for HelloMetro  (Click to leave a message)

Jessica Bates

Jessica is a freelance journalist residing in lovely southern California. She holds a bachelor's degree in English and journalism. She writes for a green living publication, which she thoroughly enjoys. Once upon a time she was an editorial board member for Steel Toe Books choosing poetry manuscripts for publication.