COMMANDER’S PALACE

TAKE A BITE OUT OF THE BAYOU

BY LAUREN BENS

Adelicious destination serving up authentic Haute Creole cuisine since 1893, Commander’s Palace holds as much legendary allure as the Garden District neighborhood of New Orleans it is a part of. Staying true to its namesake, guests are treated with attentive service fit for royalty. Get ready to jump for joy – or more importantly, jambalaya!

They might be the winner of seven James Beard Foundation Awards, but Commander’s Palace is also famous for its history. If these walls - and whiskey smoked salmon – could talk, they would surely have some scrumptious stories to tell. With a relaxed yet elegant atmosphere and Southern hospitality seeped in every serving, you can’t get the full Big Easy experience without a feast at this New Orleans spot.

The now-iconic “Commander’s Blue” exterior can be credited to the Brennan family, who took over personal supervision of this culinary institution in 1974, giving it a mouthwatering makeover both inside and out. Superstar chefs ranging from Emeril Lagasse to Tory McPhail have contributed to a long run of Commander’s creative creations.

Today, Executive Chef Meg Bickford blends both innovative methods with traditional techniques, incorporating the freshest flavors of Nola, while Sommelier Dan Davis (better known simply as the “Wine Guy”) oversees an impressive 2,600-bottle list. They might have a storied past with over 100 years of traditions, but the staff ensures that you won’t find any stuffiness here. They even have their own “dirt to plate within 100 miles” policy, which means that 90% of all ingredients come from within 100 miles of their back door.

Your authentic culinary journey into fine regional fare begins with appetizers, including Crawfish Boil Corzetti, comprised of handstamped “doubloons” of pasta with Louisiana crawfish tails, housemade andouille and roasted corn in a crawfish boil potato chowder with crispy sweet potato. While there are lots of must-try items on the menu, satisfy your biggest Big Easy cravings with Louisiana Crawfish & Texas Antelope Jambalaya, featuring first of the season Louisiana crawfish tails, antelope sausage, smoked Gulf oysters and Creole trinity with Louisiana popcorn rice. You’ll also want to take a taste of Turtle Soup au Sherry which is made with rich veal fond and chopped egg, or get ready to discover your favorite new dish, Commander’s Creole Gumbo, featuring just the right seasonings and local hot sauce.

Dig into more deliciousness with Speckled Trout & Louisiana Crawfish which uses Breaux Bridge crawfish tails, or take your trip a bite further with Chef Bickford’s From Beirut to the Bayou which is bursting with gulf shrimp over cast-iron seared fennel. Commander’s Veal Chop Tchoupitoulas, served with a classic Tchoupitoulas sauce, is sure to make you lick your chops – just don’t forget to save room for dessert, especially Creole Bread Pudding Souffle!

With jazz brunches, lunch menus and extensive wine lists which their “wine guy” can help pair with each course, Commander’s Palace is the tastiest spot in town. P