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Antoine's Restaurant
New Orleans, United States of America
Recommended by Food Network and 28 other food critics.
4.3
2.5k
Famous for
Egg Dish, New Orleans
Eggs Sardou
Recommended by Food Network and 7 other food critics.
"Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish."
Food Network , American lifestyle network, magazine, and cooking website
Oyster Dish, New Orleans
Oysters Rockefeller
Recommended by Food Network and 7 other food critics.
"Antoine’s has been creating the perfect Original French Quarter Meal since 1840, making it America’s longest running family-owned restaurant. Feeling decadent? Try the Huitres Rockefeller: succulent oysters served with a special sauce whose recipe has been kept secret for more than 100 years."
Food Network , American lifestyle network, magazine, and cooking website
Recommendations
"Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish."
on Eggs Sardou
"Antoine’s has been creating the perfect Original French Quarter Meal since 1840, making it America’s longest running family-owned restaurant. Feeling decadent? Try the Huitres Rockefeller: succulent oysters served with a special sauce whose recipe has been kept secret for more than 100 years."
"Antoine's makes several flaming desserts. The most common is cherries jubilee, in which the cherries are set afire in a pan at the table with brandy. The waiters pour some of it onto the tablecloth, where it continues to burn, harmlessly. I like the way the dessert tastes."
"Countless VIP’s, including Pope John Paul II and former President Franklin Roosevelt, visited over the years to enjoy signature dishes such as oysters Rockefeller and eggs Sardou, both invented at Antoine’s."
on Eggs Sardou
"It has been served in this manner at the French Quarter restaurant Antoine's since 1908, when it was invented there to celebrate its namesake, the famed French dramatist Victorien Sardou, upon his visit to the Crescent City—a place where, thankfully, such classic extravagance still thrives."
on Eggs Sardou
"Go straight to the source at Antoine’s in the French Quarter, where eggs Sardou (with the addition of truffles, ham, and anchovies) is available during the Sunday jazz brunch."
on Eggs Sardou
"My oyster consumption reached a fever pitch with the Antoine's platter known as the 2-2-2: oysters Bienville, baked in a white wine—cream sauce; Rockefeller, smothered in pureed greens; and Thermidor, with bacon and tomato sauce."
"More people these days order the 2-2-2 combination of baked oysters at Antoine’s than just one variety. This allows their version of Bienville to show off how good it is."
"Best Oysters Rockefeller: Antoine's Restaurant - Antoine’s Restaurant created this classic in 1899, with a “secret” recipe that combines oysters on the half-shell, topped with an intense sauce of pureed vegetables and then baked."
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