Century Strong

Honoring New Orleans’ Enduring Businesses

by Greta Honsberger

IN THIS SPECIAL Business and Leadership issue, Inside New Orleans is proud to highlight some timeless centuryold establishments that have significantly shaped the city’s business landscape. We salute their remarkable legacy as we pay tribute to innovation, resilience, and leadership.

HUBIG’S PIES: A SCRUMPTIOUS LEGACY

For over a century, Hubig’s Pies has been a treasured institution in New Orleans, evoking a sense of tradition and nostalgia with each delectable bite. Founded in 1921 by Simon Hubig, the bakery has steadfastly upheld its heritage, crafting pies using time-honored recipes and techniques handed down through generations. What distinguishes Hubig’s is its unwavering commitment to consistency, with pies still lovingly made by hand on vintage machinery. A staple in school lunch boxes and on fishing trips, Hubig’s pies have become a cherished part of countless memories for locals and visitors alike.

Despite facing challenges like Hurricane Katrina and a devastating fire in 2012, Hubig’s resilience and the community’s undying support have ensured its continued success. Today, as a thirdgeneration family-owned business, Hubig’s Pies is still delighting taste buds and warming hearts. As Hubig’s Pies commemorates over a century as a quintessential New Orleans delight, it is fully prepared to thrive for future generations.

THE ENDURING HERITAGE THAT IS ANTOINE’S

In 1840, Antoine Alciatore, a mere 18-year-old, embarked on a culinary venture that would continue for over 184 years. Starting as a humble boarding house with a small eatery, Antoine and his bride united their passion for food and hospitality. Their dedication quickly gained acclaim, requiring a larger space in 1868. Antoine’s legacy continues to thrive in that location through fifth-generation descendants of its founder, offering world-renowned FrenchCreole cuisine, impeccable service, and a unique atmosphere.

Antoine’s offers more than culinary excellence; it provides dining occasions. From the outstanding cuisine to the flawless service of the waitstaff and countless cherished traditions, every aspect contributes to its iconic status as a New Orleans favorite for over 184 years. The perfectly orchestrated combination of these features is why Antoine’s has stood the challenging test of time.

At the core of Antoine’s lies its devoted staff, who are a family. Many have served for generations, rooted in a familial bond that defines the restaurant’s essence. This family atmosphere has been pivotal in sustaining Antoine’s status as the oldest dining establishment in New Orleans. By blending time-honored traditions with contemporary tastes, Antoine’s has remained relevant and prosperous for over 184 years.

ROMAN CANDY: NEW ORLEANS’ SWEETEST TRADITION

For over a century, the streets of New Orleans have been graced by the familiar clip-clop of horse hooves belonging to the unmistakable Roman Candy cart full of gourmet taffy.

What began as a simple sweet treat for family members blossomed into a beloved New Orleans tradition. Crafted by Angelina Napoli Cortese, her 12-year-old son Sam, a street vendor, occasionally sold leftover candy from his fruit and vegetable wagon. In response to the high demand, he began selling candy regularly, but Angelina was too busy to make candy daily. Sam’s ingenious solution was to make the taffy himself as the cart rolled down the street, a tradition that still continues in Sam’s original cart.

Ron Kotteman and his son Daniel continue the family business today, traveling from Uptown to downtown to the suburbs. People still flock to the Roman Candy cart for a chewy, tasty treat. The sight and sounds of the candy wagon and its faithful mule remain a timeless symbol of New Orleans’ rich culinary heritage.

HATS OFF TO MEYER THE HATTER

Celebrating 130 years in 2024, Meyer The Hatter is a timeless New Orleans gem for hatwear. Established in 1894 by Sam H. Meyer, it was originally called Meyer’s Hat Box. The 1920s saw Andrew Meyer join his father in the store. The 1940s would bring Andrew’s sons Sam Meyer II and William into the business. Sam Meyer II, now 99 years old, is often found in the iconic shop assisting customers.

Paul Meyer, the fourth-generation milliner, attributes their longevity to a blend of tradition and adaptation. While honoring its roots as a retail store, Meyer The Hatter stays current by introducing new styles and brands that appeal to a diverse clientele. Leveraging social media marketing, they attract customers nationwide, while their commitment to quality craftsmanship sets them apart. Despite evolving trends, the essence of Meyer The Hatter remains unchanged—a unique family business deeply rooted in New Orleans tradition, where five generations continue to serve loyal customers both near and far.

EMPOWERING YOUNG WOMEN YESTERDAY, TODAY, AND ALWAYS

Ursuline Academy, founded in 1727, is a New Orleans model of excellence in education, symbolizing the timeless values of its namesake, St. Angela Merici. Upholding a legacy of innovation and service, Ursuline remains dedicated to preparing confident and compassionate young women for a diverse global society.

At Ursuline, tradition meets creativity as the school adapts to the changing needs of students and the community. By educating the whole child, Ursuline guides young women to think critically, lead fearlessly, and challenge the status quo while cultivating a culture of respect.

For 297 years, Ursuline Academy has inspired young women to explore their passions and develop their strengths. As it looks to its tricentennial, Ursuline remains committed to the next generation of leaders, instilling in them the values of service, justice, and global citizenship, shaping the future of New Orleans and beyond.

TUJAGUE’S: A CULINARY LANDMARK FOR 168 YEARS

Guillaume and Marie Abadie Tujague immigrated from Bordeaux, France, in 1852 and founded Tujague’s Restaurant in 1856. Guillaume, a former butcher in the French Market, established the eatery after years of experience. Since its inception, Tujague’s has been a much-loved dining destination in the historic French Quarter.

At the heart of Tujague’s longevity is its commitment to tradition and hospitality. From the original shrimp remoulade to the iconic Sazerac cocktail, the menu reflects the vibrant and diverse components of traditional Creole cuisine, prepared with fresh local seafood and local butchers.

Time-honored traditions such as Thanksgiving and Christmas dinner have endeared Tujague’s to thousands of diners, making lifelong memories, including when, in 1918, Phillip Guichet created the Grasshopper cocktail. The famous cocktail is now a beloved tradition for guests to enjoy after meals. With each dish and drink, Tujague’s continues to write its chapter in the French Quarter culinary history, promising unforgettable dining with plenty of tradition and flavor. Tujague’s enduring success of 168 years speaks to its mastery of creating memories and incredible fare for generations of guests who have formed lifelong traditions at the restaurant.

CAMELLIA: A STORY OF BEANS IN THE BIG EASY

If you grew up in the New Orleans area, at some point in your life, you were fed red beans on Monday. Camellia Beans have been a staple of this time-honored tradition since 1923; its roots in tradition and community run deep.

In its fourth generation, L.H. Hayward & Company was founded by Lucius H. Hayward Jr. Hayward Jr. initially worked as a traveling salesman before venturing into a wholesale business selling dried beans and fresh produce on Front Street. >>

The Camelia recipes and techniques passed down through generations maintain the authentic flavors of traditional New Orleans cuisine. Camelia also continues to be supported by long-term relationships with sustainable farming partners.

From its humble beginnings, Camelia has made giving back to its community with food distribution programs, shelters, and schools a considerable part of its mission. Preserving the Red Beans and Rice Monday tradition is also an important part of its mission. Efforts to preserve and promote the beloved tradition have come about through initiatives like a documentary and educational partnerships.

The key to the Camellia Bean Company’s enduring success lies in its commitment to giving back, a value passed down through generations of the Hayward family.

RUBENSTEINS: A CENTURY OF STYLE AND SERVICE

Founded in 1924 by Morris Rubenstein, Rubensteins evolved from a local haberdashery into a prominent men’s fashion destination. Since its establishment, Rubensteins has been a family-run business, with successive generations involved in its management. Family involvement preserves the long-held vision and commitment to excellence that began a century ago.

Rubensteins stands out in men’s fashion by offering carefully selected brands and personalized service. Notably, each client receives individual attention, exemplifying outstanding service. Experienced stylists who have served the store for decades provide complimentary sessions to assist clients in defining their style. This service has formed lasting relationships between Rubensteins’s stylists and their clientele.

Staying true to core values and adapting to changes throughout the decades has also contributed to Rubensteins’s success. Despite the challenges of events such as World War II and Hurricane Katrina, Rubensteins persevered and is today one of America’s oldest menswear stores.

THE TIMELESS TASTE OF DOMILISE’S

Domilise’s Restaurant and Bar has been a beloved fixture in Uptown for over a century. Established around 1918 by Peter Domilise, Domilise’s was originally a local bar catering to the riverfront workers community. Drawing from his culinary experience in the Navy, Peter expanded the menu over time to include plate lunches and, eventually, their house specialty po-boys.

Today, Domilise’s Restaurant and Bar still occupies its original location on the corner of Annunciation and Bellecastle Streets. A renovation in 2015 updated the restaurant’s original equipment. However, every artifact (and there are many) that had become a part of Domilise’s since 1918 was carefully removed, preserved, and returned to its rightful place once the renovation was complete. Walking in the front door is like going back in time. The original counter greets you, the handwritten board menu remains on the wall, the original tables and bar stools stay, and even the cash register that has lived behind the bar since the very beginning remains. Once inside the restaurant, it is easy to forget that it’s 2024.

Domilise’s is known for quality, consistency, and timeless flavors in every po boy, a commitment to freshness, with each meticulously crafted to order, ensuring a hot and delicious meal every time. With staff like Raymond, who faithfully served behind the bar for 53 years, and families returning for generations to make it their “special place,” Domilise’s rich heritage will remain forever.