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 Commander's Palace has long been a culinary icon and Crecent-City landmark. The bright teal building with white-stripped awnings, tucked between the trees and antebellum mansions of the Garden District, has become a symbol of the New Orleans dining experience. The exquisite cuisine and most professional of service has become a standard that other restaurants strive to achieve.
The restaurant's rich history began in 1880 when Emile Commander established the restaurant for the well-to-do Garden District families that lived in the neighborhood. By 1900, the restaurant had earned world recognition and was attracting gourmets from around the globe.
The restaurant changed ownership several times through the decades before ending up in the hands of the Brennan family in 1974. Under the Brennan's leadership, the restaurant underwent a cosmetic renovation that gave each dining room an airy, outdoor feel. Even after the post-Katrina renovation that kept the restaurant closed for more than a year, the dining rooms still have elements to bring the garden indoors. Birds adorn the walls in the main dining room and large windows in the second-floor Garden Room give you the sense of dining in the treetops.
It has also been under the Brennan's supervision that some of the country's most notable chefs have cooked up the 'haute Creole' (not Cajun) cuisine for which the restaurant is famous. Emeril Lagasse, Paul Prudhomme, and Jamie Shannon have all ruled over the Commander's kitchen during their careers. Now, the young, yet already award-winning, Chef Tory McPhail maintains the integrity of Commander's reputation.
Along with the reputation of excellence comes the mark of high prices. If you're ready for the experience, but not sure that you're ready for the price tag, lunch and brunch at Commander's provide a slightly more wallet-friendly meal.
The over-sized, single page weekend brunch menu provides plenty of options for a diner looking to be wowed. Though the entrees range from $27-$39, the price includes an appetizer, entree, and dessert. The weekday lunch menu is priced a la cart, but 25 cent martinis provide an extra incentive for mid-day dining. The wandering jazz trio playing "When the Saints Go Marching In" and the army of waiters ready to cater to your every need remind you that your meal is not just a meal, but a dining experience.
Each course offers a variety of decadent options. Choosing between Commander's classics like the Turtle Soup and the Pecan Crusted Gulf Fish – a crispy filet piled high with champagne poached crab meat, and topped with a light and creamy corn sauce – or the Chef's original creations like the Shrimp Roumolade 'Moderne' and the Fire Roasted Crawfish Grit Cake becomes a painful decision.
One thing is certain, no matter what appetizer/entree combination you choose, the experience is sure to come to a sweet finish. Nothing wraps up a meal at Commander's Palace better than the Bread Pudding Soufflé. This light and airy version of the time-honored New Orleans dessert captures the rich flavors of a traditional bread pudding right down to the warm whiskey sauce that the waiter drizzles over your soufflé at the table.
Enjoy our slideshow by clicking below.
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