Our past few meals at Galatoire's have been taken on the second floor with lunch reservations rather than standing in line and experiencing the festivities of the Friday lunch crowd. We have done the first floor Friday lunch routine many times, but now prefer the relative quiet of the second floor. Another great lunch yesterday confirmed that choice for us.
A "Grand Goutee" platter with a skewer of fried oytsters was our starter, followed by redfish with jumbo lump crabmeat, redfish with lemon, butter and caper sauce and pompano with crabmeat Vivienne topping. Sides of spinach Rockefeller and brabant potatoes were also excellent (don't do the brabant potatoes if you're going to be in someone's fact -- heavy on the garlic, but delicious.) Shared dessert was warm pecan cake with coffee ice cream and sweet whipped cream.
Our server, Steve, was the perfect combination of attentive but non-intrusive.
Galatoire's has been around for a long time. Meals like yesterday's is one of the reasons why.
209 Bourbon St., New Orleans, LA 70130