Search locations or food
OR
Already have an account? Log in
OR
Oyster Dish
Oysters Rockefeller
at Antoine's Restaurant
New Orleans, United States of America
Recommended by Food Network and 7 other food critics.
antoines.com
Recommendations
"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."
"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."
"Where: It has to be Antoine’s, the grand old dame of a Creole eatery in the French Quarter that claims title to America’s oldest family-run restaurant (it opened in 1840)."
"The dish begins with fresh oysters on the half shell and is topped with breadcrumbs, parsley (and sometimes other herbs) and a rich butter sauce, then baked or broiled until the top is a deep, golden brown. The result is truly indulgent, and perfect for summer."
"Oysters Rockefeller became a smash success for the Creole-cuisine restaurant, still in operation today and considered the oldest family-owned restaurant in the country. Imitations of the dish quickly showed up on menus around town. But they were just that—imitations."
"Created in 1899 by second-generation proprietor Jules Alciatore, Antoine’s Oysters Rockefeller recipe is still the same family recipe — and a secret to this day. A decadent treat that must be experienced at least once in your lifetime."
"From the Rex Room to its extensive Carnival memorabilia, this classic that invented Oysters Rockefeller is a must on any bucket list."
"In point of fact, you may not be eating the original Oysters Rockefeller here, or anywhere – rumor holds the dish’s inventor, Jules Alciatore, took the recipe to his grave. But the version here is still as close as we’ll get to fine dining at the turn of the 20th century, and besides, when have oysters with parsley, butter and bread crumbs ever been a bad idea?"