Restaurants & Bars

New Orleans

Recent NO Eating - Comm Pal is the place!


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 2

Recent NO Eating - Comm Pal is the place!

RuthHaworth | Jun 15, 2007 03:31 PM

I was in New Orleans last week for the first time since Katrina. The French Quarter is as lovely as ever but a lot of restaurants have not been able to hire their pre-Katrina quota of staff yet, and there were some slight glitches because of that: a young waiter at Antoine's who called my mother and I "you guys" repeatedly, restaurants that have had to remove time-consuming dishes from their menus, some restricted hours.

I enjoyed Antoines (I had 2 starters - Bisque d'ecrevisses with a stuffed crawfish on top, followed by Chair de crabes ravigote; and then Cafe Brulot - it was a really good meal) and Sunday jazz brunch at Arnaud's (the band was more the highlight than the food, but the food was good) and Coop's Place (all I had time for was their superb gumbo and a beer). I ran in out of the rain to some touristy-looking place on Decatur and had great crab cakes - way better than a fancy restaurant would serve where I live (landlocked, in the north).

But the gastronomic highlight was Commander's Palace. I had never been there before. I knew it was a serious restaurant, so I didn't want to go there for lunch or brunch when the food would be cheap but less spectacular, so we went for supper and ordered the tasting menu with the wine tasting menu. It was worth it!!! In fact, at $290 for two (including tax and a good tip), I thought it was very good value. As a great restaurant should be, our meal was more than eating: it was theater. This is what we had:

Drinks: Bourbon milk punch for one; glass of Viognier for the other.

Course 1: Shrimp and green chili ceviche. Shrimp, roasted chilis, mango, cilantro and lime, served with fried plantain. It was very good - not brilliant. Served with yummy champagne.

Course 2: Truffled Maine lobster bisque. It was a small bowl, which was good because I don't like these tasting menus to be too much food. I ate tiny bites to make it last. What can I say - it was a perfect use of lobster and truffles. Heavenly. Served with unoaked Chardonnay.

Course 3: Fois gras "P B & J" - A very light-hearted take on fois gras! It worked completely. The bread was toasted brioche. The fois gras (from Hudson Valley) was barely cooked. The tart homemade blackberry jelly was on the side (which I appreciated, since I don't like sweet with meat). This meal was building in quality in a way that was almost dramatic. As a sort of joke we got a tiny glass of milk with our "P B & J". Also served with a glass of Viognier.

Coup de Milieu - a small glass of Brazilian sugar cane alcohol (ypioca cachaca) with blueberries and lime. Delicioius!

Course 4: Speckled trout with caviar and caramelized red pepper. I couldn't detect the caviar, but I wasn't complaining. The trout was the tenderest and sweetest I've ever tasted. This was a truly memorable dish. Served with Pinot Noir.

Course 5: Veal tenderloin injected with sour cherry juice and butter, served with perserved lemons and vegetables. Before this came out I was feeling that the last thing I needed at that moment was a hunk of meat, but this was actually the highlight of a great meal. It was served with a Shiraz.

Course 6: Pineapple upside-down cake with coconut, served with sour cream ice cream. Another light-hearted note that worked perfectly. I wish I could make that sour cream ice cream as it was like nothing I have eaten. Dessert was served with "J" Rose Brut which was the only off note in the meal - it didn't taste very good. (Which was just as well as I didn't need any more alcohol.)

The service was impecable, but not at all like what you'd get in France (or even NYC). The staff was chatty - several people came around and chatted with us (but never while we were eating). One waiter told us part of his life story. That's not what I'd generally want in a restaurant, but it was all part of the amazing experience and was a wonderful, memorable experience.

Want to stay up to date with this post?

Recommended From Chowhound