I’ve been to New Orleans several times but have not had the chance to eat at Commander’s Palace. For those who are not familiar, Commander’s Palace is an iconic American restaurant. It’s also a training ground for some of the great chefs. Several very famous chefs including Emeril and Paul Prudhomme served as executive chefs there.
Commander’s Palace is formal dining. No shorts are allowed. You even see people in tuxedos. Many seem to be celebrating birthdays or anniversaries.
We started with a Duck and Oyster gumbo. Apparently they feature a different gumbo here each night. Our server Patrick said it is one of his favorite gumbos that they serve here. It was delicious.
The main courses were even more delicious. Chuck said his Drum was one of the best fish dishes he had ever eaten. My shrimp was very tasty. The garlic was not too overpowering and the Covey Rise veggies were very flavorful.
Finally came the dessert. Everyone who has been to Commander’s Palace talks about the Bread Pudding. It’s served as a soufflé, which is unlike any bread pudding I’ve ever had before. Most bread puddings are really heavy, this one wasn’t too heavy and had great flavor.
The service here was impeccable. It definitely felt five star, but without being too stuffy or in your face. It’s the kind of place where the waiter knows the name of the ranch in Texas where your quail was raised. All the staff are friendly, look you in the eye and say hello. I give Commanders Palace a top grade. It lives up to its iconic status.