Galatoire’s is a destination restaurant. It’s one of the New Orleans “Grand Dames” because of it’s historical significance and excellence for more than 100 years.
A Brief History of Galatoire’s
Victor Bero owned 209 Bourbon Street, operating Victor’s Restaurant there since the mid 1800’s. Jean Galatoire struck a friendship and they became business partners around the turn of the century. Jean bought out Victor in 1905 and renamed the restaurant Galatoire’s. In 1999 the restaurant completed a major renovation, expanding and adding seats on the second floor. For the first time Galatoire’s began accepting reservations – second floor only. The family retained full ownership until 2009 when they sold a majority stake to John Georges, but kept the majority of operational responsibility. The fifth generation descendants now manage and operate the restaurant.
A Word About Creole Cuisine
“Great food is only for those that take the time to enjoy it” – Leon Galatoire
Creole Cuisine is a fusion of native Indian and French country, with West African and a Spanish touch introduced during their brief stewardship of the Louisiana Purchase. It’s a true melting pot cuisine, using new world and old world ingredients.
Dining at Galatoire’s
My personal history dining there began in 1983 when I customarily stood in line, until a table became available. Good things befall those that wait, and so they do. I am always pleasantly surprised by the interesting conversation and comradery shared while standing in cue. It makes the time pass quickly. My first dinner there was unforgettable and I am drawn there when in New Orleans. Most recently I tested the reservation system and was seated on the second floor, but for some reason it didn’t feel right. Next time, I’ll wait.
A classic Martini followed by Sweetbreads with Lemon Caper Beurre Blanc Sauce
Duck and Andouille Gumbo
Veal Chop with Asparagus and Hollandaise Sauce
And just one more thing…
Leon Galatoire wrote a cookbook of the restaurant and family recipes. It’s reference material quality that I refer to regularly.