Antoine's

The story

Antoine’s New Orleans: French-Creole Heritage Since 1840

A Five Generation Kitchen

Antoine’s anchors Saint Louis Street with a steady French-Creole cuisine, serving New Orleans diners since 1840. The restaurant remains under fifth generation ownership, tracing its lineage directly back to founder Antoine Alciatore. Eighteen-year-old Alciatore established a boarding house that soon outgrew its quarters and relocated to its present address. His son Jules later directed the kitchen, and today CEO Rick Blount oversees daily operations alongside executive chef Ralph Pausina.

Signature Creations and Ingredients

The kitchen continues to produce several historic plates that defined regional cooking standards. Jules Alciatore developed Oysters Rockefeller around 1889 using a closely guarded spinach and herb sauce. Guests also order Eggs Sardou, which layers poached eggs over artichoke bottoms and anchovies beneath a rich hollandaise reduction. Another enduring favorite features Pommes de Terre Souffles, light fried potatoes that expand dramatically in hot fat. These preparations reflect a straightforward French-Creole cooking style that prioritizes fresh Gulf seafood and precise saucing.

Dining Rooms and Service Standards

The main floor hosts classic wood paneling and gas chandeliers that historically provided the only winter heating. Private events move through dedicated rooms upstairs, some featuring balconies that overlook the street below. The establishment recently earned a Three Diamond designation from AAA, recognizing skillful presentations within a remarkable setting. Patrons typically arrive dressed in business casual attire, with jackets strongly suggested for gentlemen. The adjacent Hermes Bar provides a quieter counter for cocktails and early evening bites.