Galatoire’s

Josh and David decided that my one formal meal in New Orleans would be at Galatoire’s. So on the second night of our quick three-day trip, Jill and I, and even the boys, got all dolled up and went down to the Quarter.

Galatoire’s is where people in New Orleans go to celebrate birthdays, anniversaries, their daughters’ Sweet Sixteen Parties, and whatever special occasions life throw at them. This is the kind of place that is at once grandiose and uncouth, not unlike the city of New Orleans herself.

We sat in the raucous downstairs dining room, not the newer and posher one upstairs. That’s the way to do it, the two New Orleans boys Josh and David insisted. We had made a reservation, of course, in the wonderfully quirky reservation system that they have. At Galatoire’s one doesn’t call the restaurant for a reservation. One calls one’s favorite waiter, who would make certain there is a table waiting on arrival.

Our table was reserved with -and by- John, Josh and Jill’s favorite man
in that house. As soon as we arrived, we were led to our table in the
middle of the airy room lined on both sides by mirrors. The rather
clubby and severe green wallpaper was that night lightened by the
remaining red Christmas adornments and the yellowish glow from the many
chandeliers. The mood was made even lighter –and more raucous as the
night progressed- by the loud and cheery patrons occupying nearly every
table in the room.

At one point, a demurely dressed old lady stood up as if on a dare and
belted out the Tigers’ Fight Song, and was immediately joined in a
rapturous chorus by the large part of the room. The following night
was to be the epic battle between Louisiana State Univerity Football
team –the Tigers- and the ‘Fighting Irish’ of Notre Dame. (That game,
by the way, turned into a good-old fashioned ass-kicking with the
Tigers beating the Irish 43-14 –a victory which meant so much more
for having taken place right in the very symbol of the city’s rebirth,
the restored Superdome.)

Galatoire’s menu is Classic New Orleans. Some might call the menu
boring, but the folks at Galatoire’s pride themselves in never changing
with the times. I was told that the three things I should order were the
Crab Maison, Shrimp Remoulade, and the Trout Amandine, so that’s
precisely what I did. We also got Pommes Soufflés and some Oysters
Rockefeller to start things out properly.

A short and outrageously Cajun man, our waiter John greeted every menu
choice we made with "c’est si bon" -ok, more like "say see bong", but
we got the point. He also told the best off-colored jokes, and by off
I mean way off. I don’t think I’ve ever laughed so hard at a dirty
joke. Ask him to tell you his ‘penny joke’ next time you are at
Galatoire’s. I dare you.

We began the night with a glass each of Pernod –I normally prefer the 51,
but regular Pernod is what they have and I was in the going-with-the-flow
mood. The cloudy yellow drink arrived pre-mixed and perfectly chilled,
accompanied by an almost overflowing glass of iced water. Then the
bread came, that peculiar ‘French’ bread that’s so much a product of
the subtropical climate of New Orleans that it resembles the baguettes
I am used to in Southeast Asia. The bread has a spongy interior,
with a crisp thin crust that must have something to do with the fact
that here in New Orleans the moist and hot air practically turns the entire city
into a proof box most of the year.

The food began to arrive, first the flavorful Oyster Rockefeller –I
have yet to meet a New Orleans oyster I didn’t like- then the crisp
Pommes Soufflés, done properly so that the whole pieces potato puffed
up without fail. There were also spicy Shrimp Remoulade, tangy Crab
Maison, and finishing with the trout, with John popping by to inquire
how we were doing in one breath, and telling us yet another off-color
joke in the next. We smiled and laughed and exchanged many a Santé
with each other and even perfect strangers all around, while chowing down the
flavorful and substantial fares. How anyone could have a bad time here
is completely beyond me.

Perhaps some of the food could stand to be more focused: the Pommes
Soufflés could use a little more salt, purists might want the fabulous
local shrimps to shine brighter with less dressing, or the brown butter
in the Trout Amandine could be a little less brun. But ultimately, the
meal was Galatoire’s at its best. It’s not just Galatoire’s the dinner
but Galatoire’s the experience.

So, what should they change? Not a thing. Not a damned thing.

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  • http://www.albioncooks.blogspot.com catherine Ross

    Wow! Great bread shot – I can almost taste it! What is that chocolate dessert? Looks like a wonderful experience. Thanks for sharing your pictures.

  • http://www.twgrape.com Jake Parrott

    Was that Z-H from the list? My mate Chris Ycaza has been overhauling the list, but that’s a particularly nice bottle to inveigle on there :) .

  • http://www.chubbypanda.com Chubbypanda

    It’s interesting. I think a number of us would consider the dishes listed old hat, but you describe them so vibrantly that I want to try them all again. Next stop, Galatoires!
    … If I can ever manage to get that much time off work.
    - Chubbypanda

  • http://www.gastronomie-sf.com Fatemeh

    Pim, I think that “colorful” waiters are as much an institution in New Orleans as these venerable dining establishments themselves.
    I, too, will never forget our waiter for a lovely brunch at Delmonico’s. Sean had tons of one-lines and off-color jokes that we still repeat to this day.

  • Malika

    Hi Pim,
    There was a really nice write up on your blog in this morning’s (Jan 9) issue of the Bangkok Post (Outlook section). Having been a long-time fan of your blog, I was happy to see it. Check it out!
    Malika

  • http://www.chezlouloufrance.blogspot.com Loulou

    Galatoire’s is definitely about the experience. I used to have lunch there once a year with my Creole friend who has “his” waiter, whose name I think was John Fontaneau. I remember the stuffed eggplant being divine!

  • http://becksposhnosh.blogspot.com/ sam

    this is giving me deja vu. i think i might have been there for lunch once, in the days before i kept records of such things.

  • Julian

    The trout was too ‘brun’? It looks perfect…