Difference between revisions of "Antoine's"
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| + | Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It has the distinction of being the oldest family run restaurant in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the "inventor" of several famous dishes, such as Oysters Rockefeller, Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition. The restaurant is also known for its VIP patrons (including several U.S. presidents and Pope John Paul II). | ||
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| + | Antoine's features a 25,000 bottle capacity wine storage and 14 dining rooms of varying sizes and themes, with several featuring Mardi Gras krewe memorabilia. The lengthy menu (originally only in French, now in French and English) features classic French-Creole dishes. By tradition, Antoine's is closed to the general public on Thanksgiving, Christmas and Mardi Gras. The restaurant can be reserved for private parties on these "Closed Days." Advance reservations are required for dining during Mardi Gras and on weekends. The executive chef as of November 2012 is Michael Regua. | ||
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| + | ====Beginning==== | ||
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| + | In the late 1800s Antoine's son Jules took over running the restaurant. Jules perfected the recipes for what would become its signature dishes, including oysters Rockefeller, escargots a la bourguignonne, souffleed potatoes and baked Alaska. | ||
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| + | Jules also acquired property around the original restaurant as it became available, including a former slave quarters and carriage house. Antoine's eventually could accommodate 800 people in its 14 dining rooms. Each dining room was decorated according to a theme, many of the themes referencing a Mardi Gras krewe, such as Rex, Proteus, Twelfth Night or Maison Verte. | ||
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| + | ====Unique facilities==== | ||
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| + | Cellars are not practical in New Orleans because the water table basically begins a couple of inches below the surface. Therefore, Antoine's has what is best described as a "wine alley", a corridor 165 feet (50 m) long, lined by wine racks and carefully air-conditioned. Guests who are present at closing time are sometimes offered a tour of Antoines, which includes the 14 dining rooms and many display cases full of Antoine's memorabilia. | ||
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| + | http://www.antoines.com/ | ||
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| + | http://www.louisianatravel.com/articles/antoines-new-orleans-oldest-restaurant-celebrates-175-years | ||
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| + | http://www.antoines.com/history.html | ||
Latest revision as of 00:57, 29 October 2015
[[]]
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It has the distinction of being the oldest family run restaurant in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the "inventor" of several famous dishes, such as Oysters Rockefeller, Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition. The restaurant is also known for its VIP patrons (including several U.S. presidents and Pope John Paul II).
Antoine's features a 25,000 bottle capacity wine storage and 14 dining rooms of varying sizes and themes, with several featuring Mardi Gras krewe memorabilia. The lengthy menu (originally only in French, now in French and English) features classic French-Creole dishes. By tradition, Antoine's is closed to the general public on Thanksgiving, Christmas and Mardi Gras. The restaurant can be reserved for private parties on these "Closed Days." Advance reservations are required for dining during Mardi Gras and on weekends. The executive chef as of November 2012 is Michael Regua.
Beginning
In the late 1800s Antoine's son Jules took over running the restaurant. Jules perfected the recipes for what would become its signature dishes, including oysters Rockefeller, escargots a la bourguignonne, souffleed potatoes and baked Alaska.
Jules also acquired property around the original restaurant as it became available, including a former slave quarters and carriage house. Antoine's eventually could accommodate 800 people in its 14 dining rooms. Each dining room was decorated according to a theme, many of the themes referencing a Mardi Gras krewe, such as Rex, Proteus, Twelfth Night or Maison Verte.
Unique facilities
Cellars are not practical in New Orleans because the water table basically begins a couple of inches below the surface. Therefore, Antoine's has what is best described as a "wine alley", a corridor 165 feet (50 m) long, lined by wine racks and carefully air-conditioned. Guests who are present at closing time are sometimes offered a tour of Antoines, which includes the 14 dining rooms and many display cases full of Antoine's memorabilia.
http://www.louisianatravel.com/articles/antoines-new-orleans-oldest-restaurant-celebrates-175-years
