Where the Locals Eat Rating
Top 100 Restaurant, New Orleans
"For over 160 years, Antoine's Restaurant's excellent French-Creole cuisine, service, and atmosphere have combined to create an unmatched dining experience for both locals and visitors to New Orleans. . . . It is the birthplace of such culinary classics as Oysters Rockefeller, Eggs Sardou (named for Victorien Sardou, a famous French dramatist, consisting of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce), and Pommes de Terre Souffles (those marvelous puffed potatoes Antoine's helped popularize)."
–Antoine's website
"The restaurant's signature oysters Rockefeller appetizer, invented in 1889, is still a favorite."
–Gambit Weekly
"The most famous old-line French Creole restaurant in New Orleans, Antoine's is run by fifth generation proprietors and houses an amazing collection of memorabilia. . . . The steaks are superb and are accompanied by definitive French sauces."
–Offbeat Magazine
"With its massive menu (more than 150 items), it was once the ultimate in fine dining in New Orleans . . . Locals -- loyal customers all, mind you -- will advise you to focus on starters and dessert and skip the entrees."
–Frommer's
Full bar. Serving lunch and dinner Mon–Sat. Sun jazz brunch 11 am-2 pm
How Others Rate Antoine's
Zagat 2009
24 Food Quality (very good to excellent)
The Times-Picayune
Top 100 Places to Eat, 2008
The New Orleans Menu by Tom Fitzmorris
*** (good enough to go out of your way to try)