The stars of the night were the dishes. They talk about it like it’s thee spot! Commander’s Palace resumed dine-in service on September 11, nearly six months after New Orleans’s stay-at-home order went into effect and … Or does it have to be more traditional sports coat? I was attended to promptly by my server and the rest of the team. Inventive modern New Orleans cooking coexists with our Haute Creole. Since 1880, Commander's Palace has been a New Orleans landmark known for the award winning quality of its food and many commodious dining rooms. It's a festive atmosphere! I thought that was cool. Shorts are never allowed. Its menu includes various dishes, such as soups, fruit of the day, commander s Las Vegas salad, peaches and cream pain perdu, summer seafood timbale, egg sardou, garden district eggs, pecan-crusted gulf fish, shrimp cognac and and ouille grits, egg sardou, Creole bread pudding souffl , and muscadine and … Commander's Palace, New Orleans: See 9,659 unbiased reviews of Commander's Palace, rated 4.5 of 5 on Tripadvisor and ranked #51 of 1,839 restaurants in New Orleans. Limited Availability, "The Queen of Creole Desserts" - Finished tableside with warm whiskey cream, Southern style pecan pie vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce, A thick cut slice of handmade cheesecake with warm salted caramel & chilled chocolate, Dark chocolate Bavarian bar marbled with fudgy devil's chocolate cake pieces, soft chocolate mousse, French Truck chicory caramel and toasted cocoa nibs, Louisiana strawberries dusted in cane sugar, a warm buttermilk biscuit and Chantilly cream. From your first sip of a Sazerac to your last crumb of bread pudding soufflé, we hope you are pampered and delighted...and go ahead be a little bad...that's what living in New Orleans is all about. For sides we had the asparagus and the mushrooms. If you’re ever in the neighborhood of Commander’s Palace in the Garden District, you can almost follow your nose to the front door by the aroma of bread pudding which wafts across the neighborhood. I was thrilled to dine under the management of the first female chef and she did not let the team down. Commander's Palace Restaurant. In conclusion, Commander’s is worth the experience, worth the time, and worth returning to in the future. Sense the team's professional grace clothed in the warmth of the Brennan Family's brand of hospitality. We were not disappointed. The food was very good and I love how they rush the table with plates of the food you ordered. Insider tip: make a reservation early and arrive sober. I rated it a 3 because all though the food was good it wasn’t amazing, portions were small, and a tad over priced. The complimentary bread was so appreciated - fresh and delicious. Enjoy the Brennan family's brand of Southern hospitality. Hotels, attractions, & Much It included Turtle Soup and the dessert was Bread Pudding...Souffle. Bickford will be the first female executive chef in the storied history of the restaurant. Especially Vince, as his knowledge of the menu and what works together was superb. Instead of the Chef Meg desserts, which sounded completely amazing, we opted to bring in a cake from Gambino’s. Souffle. Since 1893, Commander's Palace has been a New Orleans landmark known for creating great dining memories. Each was absolutely superb. We each shared a taste with each, and there was universal acclaim for each dish. Dirty Rice with Black-Eyed Peas and Scallions. My daughter got the oysters under dome, and she says they were “really good”, which is a super compliment coming from a world traveler like her. Deserves to be much higher ranked.More. And then, on to the main courses. Fine...dining at its best. dining at its best. Commander's Palace was established in 1893 in the Garden District of Uptown New Orleans at 1403 Washington Ave. Commander’s Palace has amassed numerous awards, … Price of entree is inclusive of your choice of soup or salad. Shorts are never allowed. We loved every course. The authentic Louisiana favorite with rich veal fond, chopped egg and crushed lemon ~ finished tableside with aged sherry, Rich stock slow cooked with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce, Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing, First of the season berries, toasted pistachios, Meyer lemon, ripped mint, shredded Mimolette cheese, winter greens, a sparkling vinaigrette and buttermilk biscuit croutons, 16-hour smoked pork shoulder and charred chili pork boudin with Cotija masa, roasted corn, crispy braised pork belly and salsa verde, Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc, Prosecco poached jumbo lump crab over roasted winter corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream, Ancho-citrus glazed Gulf shrimp with crispy artichokes, fire roasted cauliflower, sweet potatoes and spiced coconut curry broth, 8 oz. “He said you’re not getting the full experience and management expects this”. 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