When a New Orleans lunch begins at the bar and doesn’t actually get to the table until close to 3 P.M. (as planned) , you may be primed to order off script.
@galatoiresrestaurant is a trove of French Creole tradition - the soufflé potatoes and oysters Rockefeller were particularly good this time.
But the kitchen will also make custom combinations per request — so cobia with lemon caper sauce, add sweetbreads, and two soft shell crabs, sautéed, not fried, topped with more crabmeat.
And Billy Fontenot tending the cafe brulot “bonfire” for dessert.
#wherenolaeats #igersneworleans #nola #nolaeats #nolafoodie #nolafood #visitneworleans #visitnola #visitlouisiana #frenchcreole #frenchquarter
