I took my DH to Commander's Palace last night for a belated birthday dinner, accompanied by his brother, as well. This was my first CP dinner experience, I've been for brunch and lunch a few times. We waited in the bar for the length of one drink, getting to watch Chef Tory chatting up the people seated at the kitchen chef's table, and the general kitchen mayhem behind large windows. We were seated at a corner table downstairs, where Ronald Reagan once sat, according to the plaque on the wall.
the 1-1-1 soup, chicken and shrimp gumbo, turtle, and white bean, all good, but the gumbo was my favorite. I still think the turtle soup is the gold standard, too,in my limited experience.
pate plate, 2 sausages and a duck confit, which seemed to be essentially a shredded whole duck breast. Very delicious.
Tasso Shrimp Henican -- this was my favorite dish of the entire night-- I've heard it's possible to order an entree size of this, and that's what I plan to do the next time I get to go. The sauce is a sweet, hot pepper concoction, I assume cane syrup is a major ingredient.
Entrees: I had the pecan crusted gulf fish (bay snapper, which I just learned from Amanda below is sheepshead. Some sort of marketing thing going on?) Very good, love the lump crabmeat.
DH had the veal chop which was fantastic, with some kind of delicious stone ground (or something) grits.
BIL had the broiled trout, so tender, good sauce. We had the obligatory bread pudding souffle (I announced I was going to finish it or die trying) and DH waxed rhapsodic over the satsuma sorbet ("the essence of satsuma, embodies it", blah blah blah was heard from his side of the table.)
Our servers were great, everything just so, but also willing to chat casually with us-- they seem to take their cue from the table, as I didn't notice them doing this with some of the tables around us.
All in all, I think Commander's is continuing to live up to its rep as one of the grande dames of New Orleans cuisine. We all had a great evening.