Commander's Palace - 5 STAR
Commander's Palace provides the ultimate New Orleans dining
experience. A John Beard Foundation award winner for best
restaurant in the United States, and for best service of any
restaurant in the United States. For New Orleanians, it is an
institution. This is where special occasions are celebrated.
For lunch, take the St Charles streetcar from Canal Street up St.
Charles Avenue, the grand avenue of New Orleans, to stop #16.
Walk two short blocks down Washington Avenue to Commanders.
This is the most beautiful neighborhood in the city. Take time to
walk around the block and enjoy the gardens and decorative cast
iron embellishing the antebellum mansions.
This is a fine dining restaurant, so be sure to make a reservation and
follow the dress code. It is a short two mile taxi ride from the French
Quarter. Make your dinner reservations as far ahead as possible.
Taxi or St. Charles Street Car: Take the street car to stop #44, which is Maple Street. If you are
coming from downtown or the French Quarter, you will take the street car for the entire length of St.
Charles Avenue (6 miles) , passing numerous landmark houses as well as Tulane and Loyola
Universities. Stop #44 is near the Riverbend where the street car turns. When you get off at stop #44,
turn left on Maple and proceed for 2 blocks (toward the levee). Turn left on Dante and we are the
second house on the left.
coming from downtown or the French Quarter, you will take the street car for the entire length of St.
Charles Avenue (6 miles) , passing numerous landmark houses as well as Tulane and Loyola
Universities. Stop #44 is near the Riverbend where the street car turns. When you get off at stop #44,
turn left on Maple and proceed for 2 blocks (toward the levee). Turn left on Dante and we are the
second house on the left.
Frank Brigtsen is at the forefront of a new generation of New Orleans chefs who are revitalizing
Creole/Acadian cooking. Co-owner of Brigtsen's Restaurant with his wife, Marna, Frank has applied
an inventive personal touch to seven years of training in classic Louisiana cooking under
internationally acclaimed Chef Paul Prudhomme. Patrons praise his ability to ingeniously incorporate
local ingredients into his unique menu, which changes daily.
Frank utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of
Louisiana cuisine. Gene Bourg, writing as restaurant critic for The Times-Picayune, described
Frank's interpretation of Creole/Acadian food as a "reaffirmation that Louisiana cooking is America's
most durable and satisfying. Brigtsen's is now the place against which all other restaurants serving
South Louisiana cuisine have to be measured."
The reception he has received in the culinary community confirms Bourg's assessment. In 1988,
Food & Wine named Frank "ONE OF AMERICA'S TOP TEN NEW CHEFS." In 1994, Frank was
chosen "CHEF OF THE YEAR" in New Orleans magazine's annual poll of local chefs and
restaurateurs. He also received the James Beard Award for "AMERICAN EXPRESS BEST CHEF:
SOUTHEAST" in 1998.
Creole/Acadian cooking. Co-owner of Brigtsen's Restaurant with his wife, Marna, Frank has applied
an inventive personal touch to seven years of training in classic Louisiana cooking under
internationally acclaimed Chef Paul Prudhomme. Patrons praise his ability to ingeniously incorporate
local ingredients into his unique menu, which changes daily.
Frank utilizes his native New Orleans palate to create dishes that pay tribute to the traditions of
Louisiana cuisine. Gene Bourg, writing as restaurant critic for The Times-Picayune, described
Frank's interpretation of Creole/Acadian food as a "reaffirmation that Louisiana cooking is America's
most durable and satisfying. Brigtsen's is now the place against which all other restaurants serving
South Louisiana cuisine have to be measured."
The reception he has received in the culinary community confirms Bourg's assessment. In 1988,
Food & Wine named Frank "ONE OF AMERICA'S TOP TEN NEW CHEFS." In 1994, Frank was
chosen "CHEF OF THE YEAR" in New Orleans magazine's annual poll of local chefs and
restaurateurs. He also received the James Beard Award for "AMERICAN EXPRESS BEST CHEF:
SOUTHEAST" in 1998.
DINNER
Tue-Sat 5:30pm - 10pm
closed Sun - Mon
Reservations: (504) 861-7610
723 Dante St. (Uptown/Riverbend)
Tue-Sat 5:30pm - 10pm
closed Sun - Mon
Reservations: (504) 861-7610
723 Dante St. (Uptown/Riverbend)
DINNER
Mon - Sun 6:30pm - 10pm
LUNCH
Mon - Fri 11:30am - 2pm
JAZZ BRUNCH
Sat & Sun
Reservations: (504) 899-8221
1403 Washington Avenue
Mon - Sun 6:30pm - 10pm
LUNCH
Mon - Fri 11:30am - 2pm
JAZZ BRUNCH
Sat & Sun
Reservations: (504) 899-8221
1403 Washington Avenue
| FIVE STAR |
CHEF LEAH CHASE - and her newly renovated Dooky Chase Resturant.
Leah Chase is the true Queen of New Orleans cuisine. This is the number one Creole restaurant in
New Orleans!
Totally renovated since Katrina, Dooky Chases' provides a lunch buffet Tuesday-Friday for $17pp.
Take a taxi from the French Quarter. It is not safe for you to walk to this neighborhood. You will
never forget this place or this wonderful woman.
The buffet includes the very best southern fried chicken in New Orleans. The red beans and rice are
to die for. Liver and onions too!
New Orleans!
Totally renovated since Katrina, Dooky Chases' provides a lunch buffet Tuesday-Friday for $17pp.
Take a taxi from the French Quarter. It is not safe for you to walk to this neighborhood. You will
never forget this place or this wonderful woman.
The buffet includes the very best southern fried chicken in New Orleans. The red beans and rice are
to die for. Liver and onions too!
| DOOKY CHASE RESTAURANT |
| page down for DOOKY CHASE RESTAURNT and photo of Leah Chase. |