What it's Like to Dine at Commander's Palace

It has been a dream of mine to dine at Commander’s Palace in New Orleans – a historicrestaurant that dates back to 1893 – for many years. The only other one that I HAVE to visit sometime in my lifetime is Le Bernardin in New York.

More famous chefs – including Emeril Lagasse and Paul Prudhomme– have come out of Commander’s Palace than any other U.S. restaurant. So I was basically like a giddy schoolgirl when I arrived, and insisted that my husband take my photo outside the restaurant. When you walk in the building, you also sense the history of dining at such a fine establishment.

Plus, the service is outstanding. Three different servers are working with your table at any one time. Our appetizers were delicious. We would suggest the Butcher Plate with foie gras, hog’s head cheese and Muscadine honey chutney,  as well as the Shrimp and Tasso Henican with 5 Pepper Jelly and Tobasco Buerre Blanc. The ham and lightly breaded shrimp are a perfect combination for this tasty and different appetizer.

The star of our two entrees was the Chicory Coffee Lacquered Quail, which is stuffed with boudin. We loved the perfectly-cooked quail and the deep flavors of the sauce. The boudin is overpowering if you eat it alone, but pairs well with the quail. The Yellowfin Tuna, served with yellow tomato coulis, was also delicious. I would have liked a touch more salt to draw out the flavor of the beautiful fish. My favorite part of this dish was the Pistachio Pesto Popcorn Rice, which sported a nice kick of heat and a strong fresh basil flavor that I would not have previously thought would be so delicious paired with rice.

I have heard Commander’s Palace desserts – including the Bread Pudding with whiskey anglaise – are to die for, but we simply had no room left after our outstanding meal. If you haven’t dined at Commander’s Palace, you must visit to try their one-of-kind, upscale take on Southern cuisine.