Antoine's Restaurant

Opened by French native Antoine Alciatore in 184, the grand dame of fine French-Creole dining is the oldest family-run restaurant in the United States. After a brief period working in the kitchen of the St. Charles Hotel, Antoine opened a boarding house and restaurant on St. Louis Street. New Orleans' gentility was so taken with the restaurant that it soon outgrew its small quarters and in 1868 Antoine's moved one block to the spot where the restaurant stands today. Antoine is credited with creating Eggs Sardou in honor of the French playwright Victorien Sardou when he visited the restaurant. A classic of Louisiana Creole cuisine, the dish is made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. After Antoine’s death, his son, Jules, served in the great kitchens of Paris, Strasburg and Marseilles before returning to New Orleans, where he became chef of the famous Pickwick Club in 1887. When he returned to take over Antoine’s kitchen, he invented Oysters Rockefeller, so named for the richness of the sauce. The recipe for this culinary creation remains a closely-guarded Antoine's secret. The restaurant’s history is reflected in The 1840 Room, a replica of fashionable private dining. The room is a museum of curio treasures, including a great silver duck press and a cookbook published in Paris in 1659.

713 St Louis St, New Orleans, LA 70130, USA
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Opening times
Thu: 11:30 am - 2:00 pm, 5:30 - 9:00 pm
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