A Bourbon Street landmark, Galatoire’s has been serving classic NOLA-style Creole cuisine for many generations. (It was opened by French immigrant Jean Galatoire in 1905 in a space that had been a restaurant since 1830.) The downstairs dining room is like a time warp, with high ceilings, slow-moving paddle fans, mirrors, black-and-white tiled floors, and brass coat hooks lining the walls all the way around the room (gentlemen must wear jackets after 5 p.m. and all day on Sunday). There’s an immense menu executed by chef Michael Sichel that has changed little over the past century-plus and is full of things like turtle soup au sherry, oysters en brochette, seafood okra gumbo, a variety of seasonal fish and shellfish, chicken Clemenceau, and black bottom pecan pie for dessert. Whatever you do, be sure to order the most popular dish from their specialties menu (and most frequently requested recipe), the shrimp rémoulade, and also the legendary soufflé potatoes, which you have to try in order to understand just how special they are. These days, anyone can get good cooking here (you used to have to wait in line), but go with a regular if you can; that way you'll be guaranteed good service (regulars have their "own" waiters) and maybe a taste of something not on the menu.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015