The doors to the dining room help the staff know which door to go in and out.
Reminders are written on the chalkboard in the pastry kitchen, including, "Cook with your heart, bake with your brain."
Dave Harney on the left in the pastry kitchen, and Daren Perretto and Jason Wells on the right in the main kitchen both working to get the perfect dishes out to the dining room.
Lead sous chef Jason Wells cleans some plates of grits for service.
It's not brunch without benedict, and at Commander's Palace they do it best with pork shoulder.
Steam rises from a giant batch of eggs poaching.
To counteract all the cream and butter consumed at brunch, there's also the option of salad.