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Started By
Message
1
Posted on 9/16/09 at 10:30 pm to glassman
quote:
Seriously, let them know you are from Canada. They will rock your world.
Great. I mentioned it to the person who took our reservation, but will be sure to reiterate it when we get there. I requested the Garden room, based on some stuff I read. They noted the request, but didn't guarantee it. Is that something we should push for, or does it matter?
Posted on 9/17/09 at 7:30 am to Tiger Attorney
quote:
Go to cp. The court is not good.
I've been talked into it!
Posted on 9/17/09 at 8:26 am to Halifax
quote:
They noted the request, but didn't guarantee it. Is that something we should push for, or does it matter?
You will probably get your request. Even if you don't it is not anything to sweat over.
Posted on 9/17/09 at 8:37 am to glassman
Thanks Glassman. I'm glad to hear it. I don't like to be a pushy customer.
Posted on 9/17/09 at 8:52 am to Halifax
The food is better at august and mila but Galatoires is where u want to go. My favorite restaurant in the world.
Posted on 9/17/09 at 9:18 am to Tiger Attorney
quote:
but Galatoires is where u want to go
I've only been once, but I'm pretty sure you mentioned that you need to be "a regular who knows how to play the game" to get the most out of your experience.
For somebody coming in from thousands of miles away, I really think Commander's is the one.
Posted on 9/17/09 at 9:48 am to BrockLanders
quote:
I've only been once, but I'm pretty sure you mentioned that you need to be "a regular who knows how to play the game" to get the most out of your experience.
For somebody coming in from thousands of miles away, I really think Commander's is the one.
We're headed to Commanders' for supper. Galatoire's is for lunch.
One thing I have read is that we should sit downstairs to get the full local flavour. Is this true?
I understand they don't take reservations for the downstairs. I'm counting on not too long of a wait to sit down, since we will be getting there around 2:00 on a Thursday. Should I brace our guys for a wait?
TA, YGM.
Posted on 9/17/09 at 9:51 am to Halifax
quote:
One thing I have read is that we should sit downstairs to get the full local flavour. Is this true?
Yes.
quote:
I'm counting on not too long of a wait to sit down, since we will be getting there around 2:00 on a Thursday. Should I brace our guys for a wait?
On a Thursday you should OK at that time. Wear a suit or atleast a jacket and tie. Don't even ask for a menu, let the waiter do it all. If they have fresh pompano get it.
Posted on 9/17/09 at 9:54 am to glassman
quote:
If they have fresh pompano get it.
So very true. If I had to have fish one last time, that one would do just fine.
Posted on 9/17/09 at 11:03 am to BrockLanders
I may be able to meet them, but work may prevent that. If not I can call my waiter to make sure they are in good hands.
For curiosity sake the menu is interesting to look at...it is the Bible of Creole Cuisine.
Some tricks to know:
Order a mixed drink first...they do them well and most of the leftovers by 2pm are shite-canned anyway.
Start with the Grand Goute and say add oysters brochette....this provides a huge tasting to the table of shrimp remoulade, crabmeat maison, oyster brochette and shrimp maison.
My other favorite app is easy to split as well...crabmeat canape (hold the anchovies...for me at least) and add a side of muniere for dipping. THis is often the case that you have to know which sauces to pair with what...I think many newcomers don't do this and complain of plain food.
Oyster Rockefeller is good too.
Best sides: Rockefeller spinach (only if you don't order the oysters) and puffed potatos...add bernaise saude
Someone help me out bc I dont like eggplant...is it the fried eggplant with powder sugar and muniere combo that eveyrone loves? (I know you can field this one, glassman)
Best Entrees:
Trout almandine
Pompano Muniere (grilled)
Redfish Yvonne (yvonne must be added...it a crabmeat dressing)...I would throw some muniuere on there as well.
Steak Bege (named after a waiter Berniase and Bechemel)
Overall, trust in your waiter to tell you what is top notch. Hopefully, my boy is working if I can't make it so this won't be a problem.
For curiosity sake the menu is interesting to look at...it is the Bible of Creole Cuisine.
Some tricks to know:
Order a mixed drink first...they do them well and most of the leftovers by 2pm are shite-canned anyway.
Start with the Grand Goute and say add oysters brochette....this provides a huge tasting to the table of shrimp remoulade, crabmeat maison, oyster brochette and shrimp maison.
My other favorite app is easy to split as well...crabmeat canape (hold the anchovies...for me at least) and add a side of muniere for dipping. THis is often the case that you have to know which sauces to pair with what...I think many newcomers don't do this and complain of plain food.
Oyster Rockefeller is good too.
Best sides: Rockefeller spinach (only if you don't order the oysters) and puffed potatos...add bernaise saude
Someone help me out bc I dont like eggplant...is it the fried eggplant with powder sugar and muniere combo that eveyrone loves? (I know you can field this one, glassman)
Best Entrees:
Trout almandine
Pompano Muniere (grilled)
Redfish Yvonne (yvonne must be added...it a crabmeat dressing)...I would throw some muniuere on there as well.
Steak Bege (named after a waiter Berniase and Bechemel)
Overall, trust in your waiter to tell you what is top notch. Hopefully, my boy is working if I can't make it so this won't be a problem.
Posted on 9/17/09 at 11:12 am to Tiger Attorney
quote:
is it the fried eggplant with powder sugar and muniere combo that eveyrone loves? (I know you can field this one, glassman)
I like them without anything on them. + 1,000 on the Grand Coute.
Posted on 9/17/09 at 11:18 am to glassman
When I sit with the old-timers, they always have powdered sugar and some sauce...it sounds weird, but I know several people who claim its their favorite thing there.
Grand Goute ad brochette is a PERFECT way to start your trip to NOLA.
Grand Goute ad brochette is a PERFECT way to start your trip to NOLA.
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