PARK Magazine

DINING
Commander’s
Palace
TAKE A BITE OUT OF THE BAYOU
BY LAUREN BENS
A
delicious destination serving up
authentic Haute Creole cuisine since
1893, Commander’s Palace holds as
much legendary allure as the Garden District
neighborhood of New Orleans it is a part of.
Staying true to its namesake, guests are treated
with attentive service fit for royalty. Get ready to
jump for joy – or more importantly, jambalaya!
They might be the winner of seven James
Beard Foundation Awards, but Commander’s
Palace is also famous for its history. If these
walls - and whiskey smoked salmon – could
talk, they would surely have some
scrumptious stories to tell. With a relaxed yet
elegant atmosphere and Southern hospitality
seeped in every serving, you can’t get the full
Big Easy experience without a feast at this
New Orleans spot.
The now-iconic “Commander’s Blue” exterior
can be credited to the Brennan family, who
took over personal supervision of this culinary
institution in 1974, giving it a mouthwatering
makeover both inside and out. Superstar chefs
ranging from Emeril Lagasse to Tory McPhail
have contributed to a long run of Commander’s
creative creations.
Today, Executive Chef Meg Bickford blends
both innovative methods with traditional
techniques, incorporating the freshest flavors
of Nola, while Sommelier Dan Davis (better
known simply as the “Wine Guy”) oversees an
impressive 2,600-bottle list. They might have a
storied past with over 100 years of traditions,
but the staff ensures that you won’t find any
stuffiness here. They even have their own “dirt
to plate within 100 miles” policy, which means
that 90% of all ingredients come from within
100 miles of their back door.
Your authentic culinary journey into fine
regional fare begins with appetizers, including
Crawfish Boil Corzetti, comprised of handstamped
“doubloons” of pasta with Louisiana
crawfish tails, housemade andouille and
roasted corn in a crawfish boil potato chowder
with crispy sweet potato. While there are lots of
must-try items on the menu, satisfy your
biggest Big Easy cravings with Louisiana
Crawfish & Texas Antelope Jambalaya,
featuring first of the season Louisiana crawfish
tails, antelope sausage, smoked Gulf oysters
and Creole trinity with Louisiana popcorn rice.
You’ll also want to take a taste of Turtle Soup au
Sherry which is made with rich veal fond and
chopped egg, or get ready to discover your
favorite new dish, Commander’s Creole
Gumbo, featuring just the right seasonings and
local hot sauce.
Dig into more deliciousness with Speckled
Trout & Louisiana Crawfish which uses
Breaux Bridge crawfish tails, or take your trip a
bite further with Chef Bickford’s From Beirut
to the Bayou which is bursting with gulf
shrimp over cast-iron seared fennel.
Commander’s Veal Chop Tchoupitoulas,
served with a classic Tchoupitoulas sauce, is
sure to make you lick your chops – just don’t
forget to save room for dessert, especially
Creole Bread Pudding Souffle!
With jazz brunches, lunch menus and
extensive wine lists which their “wine guy” can
help pair with each course, Commander’s
Palace is the tastiest spot in town. P
commanderspalace.com