Search locations or food
OR
Already have an account? Log in
OR
Authentic local food, Regional food
Commander's Palace
New Orleans, United States of America
Recommended by Bobby Flay and 51 other food critics.
4.6
6.1k
1403 Washington Ave, New Orleans, LA 70130, USA +1 504 899 8221
Famous for
Meat Soup, Louisiana
Turtle soup
Recommended by Emeril Lagasse and 32 other food critics.
"You can’t get any more New Orleans than this. The texture of this turtle soup is just perfection. It's so hearty and rich. Add some sherry to take it to a whole new level."
Emeril Lagasse , American celebrity chef, restaurateur, cookbook author and member of Culinary Hall of Fame
Recommendations
"You can’t get any more New Orleans than this. The texture of this turtle soup is just perfection. It's so hearty and rich. Add some sherry to take it to a whole new level."
on Turtle soup
"The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle."
"I don’t know how they cook it; I just go there and eat it! It is not too thick and it has a good consistency. It has a turtle flavor, and you often don’t get a good turtle flavor in this particular soup. Sometimes people make a mock turtle soup and all this stuff, but theirs has a good turtle flavor. I came up in the country eating turtles, so I know the flavors in the soup."
on Turtle soup
"Where to Find 15 Iconic New Orleans Dishes Right Now: Commander's Palace - Most of the Creole restaurants in New Orleans serve this rich, silky soup, though the version at Commander’s Palace is a favorite."
on Turtle soup
"Order eggs Sardou, perfectly poached and resting on an artichoke bottom with creamed spinach, or the awesome gravlax with buttery toasted brioche, poached eggs, and rich horseradish cream."
on Eggs Sardou
"In the Garden District, Commander’s Palace sometimes offers an amazingly tasty, updated version of this dish on its brunch menu: a poached egg on crab-boiled artichoke bottoms, topped with creamy green hollandaise sauce (instead of spinach). During one of our visits, the egg shared the plate with three artichoke leaves dusted with Cajun spices and three small fried oysters: salty, spicy perfection."
on Eggs Sardou
"The bread pudding soufflee premiered at Commander’s 100th anniversary dinner in 1980. I am very proud that I was there to be among the first to taste it. It’s baked light, then made almost cloudlike with an admixture of sweet meringue."
"In the leafy Garden District, Commander’s Palace serves an incredible bread pudding soufflé, a gourmet twist on the classic that adds a light breadiness to the pudding’s “shell,” which a waiter will ceremoniously break open in order to spoon in creamy whiskey sauce."
"It was a great decision--a creamy bowl of goat cheese stone-ground grits, sauteed onions, leeks, roasted mushrooms, tomatoes, and wild Louisiana shrimp. The dark, mushroom-based sauce was rich and savory. Delicious!"
Have you eaten at Commander's Palace recently?
Are you the owner of Commander's Palace?
Contact us and tell us more about your restaurant
editorial@tasteatlas.com
Contact us and tell us more about your restaurant
editorial@tasteatlas.com
User comments
"Rich and smooth with delicious pieces of tender turtle. The hospitality was unparalleled."