Sunday, December 6, 2009

Commanding the pack, Commander's Palace, New Orleans





















Commander’s Palace
1403 Washington Avenue (Garden District)
New Orleans, LA 70112
504-648-1200
RESERVATIONS REQUIRED/DRESS CODE
Lunch – Monday –Friday: 11:30 a.m. - 2 p.m.
Dinner – Monday-Sunday: 6:30 – 10 p.m.
Jazz Brunch – Saturday: 11:30-1 p.m.
Jazz Brunch – Sunday:10:30-1:30
www.commanderspalace.com

By Jane Feehan

The Brennans, owners of Commander’s Palace, advertise this dining landmark as being “like a well-run party given by old friends.” It can’t be said better.

A recent visit to a Saturday Jazz Brunch was just as much about the experience as the food. Arriving at the opening, we were greeted by a line of enthusiastic, smiling wait staff each ready to escort their assigned party into a cheerful dining room decked out with festive balloons.

Within minutes the party started. A trio of musicians struck up the chords of familiar – and not so familiar - New Orleans jazz tunes. They wended their way through the dining rooms (downstairs and upstairs) to each table. Chords from guitar, bass and trumpet were accompanied at times by some darn good singing from the trio.

Then came the food.

Brunch is a sit down order- off- the-menu affair. Choices (around $37) include an appetizer or salad, main course and dessert. I ordered the Spinach and Pressed Sugar Cane salad dotted with candied walnuts and bits of blue cheese – delicious. My dining companion ordered a shrimp soup of the day, which was tasty but light on the shrimp. Drinks, such as Bloody Marys and Mimosas, are available at an additional charge.

Main course selections included Eggs Couchon De Lait, Tournedos of Black Angus Beef, Griddle Seared Gulf Fish (Pompano that day), Hickory Smoked Tenderloin of Pork, Pecan Crusted Black Drum fish, Blueberry and Buttermilk Pancakes - and more.

We both chose the Pecan Crusted fish entrée, delivered in ceremonial unison by two waiters. Well-dressed with pecans and a wonderfully light and mildly spiced sauce, this entrée proved to be a good choice. We finished off the meal with Creole Bread Pudding Soufflé with a whisky sauce added table side, and an order of Lemon Flan. Memorable - both deserts.

With authentic Creole fare in a quintessential New Orleans setting, Commander’s Palace should be high on anyone’s list of New Orleans restaurants to visit.Dress code: jackets for men. © 2009 All rights reserved.

Tags: New Orleans best restaurants, New Orleans restaurant reviews

2 comments:

Merna Schneider said...

Commander's has a really good bread pudding souffle for dessert that is wonderful.

Jane Feehan said...

That's what I had - the Creole Bread Pudding souflee - yum!