Galatoire's Restaurant   

When it comes to classic Creole cuisine, Galatoire's has always been one of the standard-setters. Tuxedoed waiters seem to anticipate the diner's every need by guiding you through the extensive menu or simply knowing when to leave you alone to your dinner. The menu in question is characterized by a wealth of Gallic sauces, including remoulade, bearnaise, Creole and hollandaise, and claims recipes that date back to 1905. Regulars crave the oysters 'en brochette,' incomparable shrimp remoulade, authentic turtle soup, trout almondine, bouillabaisse, hearty veal, spring lamb chops or anything dubbed 'a la maison.' Butter, wine and cream carry the day, so forget your diet for a few hours. And if your waiter suggests a dish, by all means, take it into consideration. Downstairs, the narrow dining room glistens with time-burnished mirrors, sparkling crystal, white linens and brass chandeliers; given its Bourbon Street location, patrons are frequently just as picturesque. You can get somewhat picturesque yourself with the excellent New Orleans libations offered here, including the Sazerac, the Brandy Milk Punch, and especially the various Herbsaint and faux-Absinthe-style cocktails. Reservations are accepted for the second-floor dining room; as in times past, a jacket is required for men. --Robert Fontenot, Jr.