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Food

What I Really Want Is.....
By Debbie Storms

Photos Courtesy of Commander’s Palace
An epicurean adventure Cuisine was seasoned over the turtle soup both $8.50! Their
in Louisiana’s gem – the New years by renowned chefs Emeril commitment to excellence is
Orleans Garden District. This is Lagasse, Paul Prudhomme, evident with the first bite you
an easy ask in a city known for Jamie Shannon, and now Tory take. The stage has been set
its legendary cuisine. Com- McPhail. Today it is known as a for the rest of your meal and
mander’s Palace is our go-to culinary legend. it will not disappoint. Now if
special-occasion restaurant. It’s Nestled in the Garden your concerned about pricing
the perfect recipe for a splen- District, just a short drive from and you enjoy a libation
did Birthday celebration. My the French Quarter, a neigh- please indulge in their 25-cent
husband made reservations for borhood originally founded martini, you can order three
a us and a few friends, it was a between 1832 and 1900 it is with each entree at lunch. You
gourmet day to remember. known for its historic architec- absolutely must leave room
In this grand restaurant I ture, oak shaded streets and for the ‘Creole bread pud-
personally prefer the Garden lavish gardens. In harmony ding souffle’ $9.50 a dessert
Room. It is light and colorful with the district is the historical described as light as cloud autobiography “Miss Ella of
and the least formal with an old robin’s egg blue splendid old and rich as a truffle. The other Commander’s Palace” written
oak tree embracing the center landmark the iconic “Com- desserts are sure to please any with her daughter, Ti Adelaide
of the room. The main dining mander’s Blue” has endured the palette. The dinner and brunch Martin. A quote in her book
area on the first floor is exqui- years as a stately architecturally menus are sure to entice you that tells you so much about
site and a bit glitzier. The up- interesting building. as well. her is “I don’t want a restau-
stairs dining room sits atop the The experience that lies Commander’s Palace is rant where a jazz band can’t
old oak which creates magical ahead is relaxed and whimsical known around the world but come marching through.” Her
hues of green and is best suited filled with Louisiana charm. the story of the woman, Miss daughter, Ti Martin and niece
for private parties. A stroll The service is impeccable from Ella Brennan, who reinvented Lally Brennan now manage
through the restaurant, which the welcome at the door to the the restaurant in 1969 and set Commander’s Palace.
is strongly suggested, you’ll see team that provides your service off a sea of change in the city’s Ti Martin shared her
it is fanciful and quaint with its all the way back to the folks in culinary culture. She not only mother’s words that resound
unique embroidered tapestry the kitchen. Don’t expect to hired Paul Prudhomme and lat- for her every day. “You have an
in the front to the balloons and rush through your meal. er a 23-year-old Emeril Lagasse absolute obligation to be ev-
chandeliers throughout. This all comes with a to lead Commander’s kitchens, erything you can be and you’re
Touted as one of New menu that has a wide range of but she also revolutionized the not going to be happy unless
Orleans treasures, a city entrees and prices. I enjoy the hospitality industry as a woman you do that.” and Commander’s
positively overflowing with luncheon three course special, restauranteur when there were Palace certainly does that!
places to dine, Commander’s which changes each day, and hardly any to speak of at that
Palace opened in 1893 and is a fabulous price for this time. Her trailblazing career Reservations recommended
is the winner of seven James epicurean delight. The lunch brought national attention to Commander’s Palace
Beard Foundation Awards. This entrees are priced between Creole Cuisine. In May 2018 1403 Washington Ave.
world-class restaurant and it’s $18-$29. The must haves this grand lady passed away a New Orleans, LA 70130
leading edge Haute Creole are the gumbo du jour and few years after publishing her 504-899-8221

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