Antoine's, New Orleans LAFriday, June 15, 2007
One evening, Av had reservations for us to have supper at Antoine's. I have been wanting to go there *forever*! The restaurant has been open since 1840 and is the oldest family-run restaurant in the US.
I guess because I am so far along now, it's easier for me to eat supper early in the evening (we joke that we eat like old people now). Before we got pregnant, we would make reservations at a place like this sometime around 8:30pm or so...but now, it's more like 5:30pm! When we arrived, there were only a few other tables seated - it got much, much more crowded closer to 7:15pm, when we left. The pic on the left below is the main dining room - it's the first room as you enter. The pic on the right is the annex room - it's the room we were seated in:
Behind us were all kinds of photographs and personalized notes from famous people to the owners. On the left below is General Patton, and on the right is J. Edgar Hoover:
This is the Proteus Room:
This is the Rex Room - isn't it just amazing??
This is Antoine's famous wine cellar. There is room for something like 25,000 bottles here!
Our waiter, James, encouraged us to get up and see the entire restaurant - just to roam around if we liked. He was *so* fabulous and really made a fuss over us. Soooo nice!
Here's what Av started with - the gumbo - he loved it (I had the Huitres a la Foch (oysters on toast with foie gras, covered in Colbert sauce)).
I had soft-shell crab. They served two of them, so I gave one to Av! Delish! He had the filet de truite aux ecrevisses (trout with crawfish).
One of the dishes Antoine's is famous for is their pommes de terre soufflees (fried puffed potatoes). They are fried at two different temperatures. We also shared the creamed spinach.
We finished supper with the Omelette Alaska Antoine (baked Alaska):
It was just incredible! It's sponge cake with ice cream, all covered in meringue. Antoine's decorates it with their name on one side, some decorative meringue swans, and I think on the back, they piped "since 1840". When James brought it to our table, we were so wowed - we haven't had a baked Alaska in a few years! Isn't it beautiful!?
We had such a fabulous time and enjoyed every minute of it. I can't wait for us to go back!