- Craig Claiborne born (1920)
A slice of New Orleans dining history — it opened in 1880 — this culinary landmark has long been collecting accolades for everything from its service to its wine list and of course its "haute Creole" cuisine. Two of its alumni, it might be noted, are Paul Prudhomme and Emeril Lagasse — but with chef Tory McPhail at the ovens for over a decade, Commander’s Palace is still going strong. Come hungry and ready for such dishes as the sous-vide five-hour egg with roasted shiitakes, spiced truffle, and chicken cracklins; cast-iron seared foie gras with Bocage honeycomb, cornbread, pickled strawberries, and candied pistachios; or tangerine sorbet with a vanilla pastry cream, candied blood oranges, banana olive oil cake, tarragon, and lava salt.
— Maryse Chevriere, 101 Best Restaurants
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- Foie Gras S'mores recipe from chef Tory McPhail, Commander's Palace | NOLA.com NOLA.com The Times
- Commander's Palace | NOLA.com NOLA.com The Times-Picayune Greater New Orleans Baton Rouge Greater
- More from the web
- Cajun in New Orleans: Commander's Palace | NOLA.com NOLA.com The Times-Picayune Greater New Orleans