People come to New Orleans to escape the ordinary. The city’s lively music, rich history, wild celebrations and deep cultural traditions all whisk you away from everyday life. And, of course, the cuisine of New Orleans is a world in itself.
If you’ve been yearning for a Big Easy vacation, we have the next best thing: travel through food by recreating that feeling at home. We’ve picked four famous New Orleans restaurants, from down-home to haute cuisine, to inspire your culinary journey.
If you’re longing for lunch at Commander’s Palace…
There’s no place quite like Commander’s Palace, a Garden District landmark since 1893 that’s beloved by locals and tourists alike. You can’t miss the turreted building painted aqua (Commander’s Blue, to be precise), and you’ll never forget the fine Creole food.
Here’s how to recreate the Commander’s Palace experience:
- Dress up. Business attire is expected; that means jackets for gentlemen, or at least a collared shirt. No shorts — no, not even at lunch.
- Shine up the cocktail shaker. Commander’s Palace is renowned for its 25-cent martinis, served with lunch on weekdays. Choose your poison: the classic martini; the Cosmo; the bright blue Commander’s Palace martini; or the Ray’s Melon martini, made with Midori and sour mix.1
- Sauté some barbecue shrimp. Buttery and spicy, New Orleans-style barbecue shrimp is a messy delight. Commander’s Palace is kind enough to share the house recipe, which includes lemon, garlic, fresh rosemary, Worcestershire sauce and Creole seafood seasoning. It’s important to get head-on shrimp, the restaurant advises, because the fat content of the head adds robust flavor. “Serve with French bread, lots of napkins, and fingerbowls.”
If you miss grabbing a bite at Domilise’s Po-Boys and Bar…
The po-boy sandwich was born from an act of kindness. In 1929, during a streetcar strike, the Martin Brothers Restaurant in New Orleans fed the workers for free with cheap sandwiches: fried oysters on French bread. When a striker came to the back door, kitchen staff yelled, “Here comes another poor boy!” So the legend goes, anyway.2
Domilise’s, a plain corner joint, is revered for its half-and-half oyster and shrimp po-boys. To mimic a meal at Domilise’s at home, you’ll need to:
- Set the mood. Turn up the lights, make sure there’s a bottle of Crystal hot sauce on the table, and bust out the paper plates.
- Pour a cold one. A Miller High Life or Dixie, in a frosty goblet, is the traditional accompaniment to a Domilise’s po-boy.
- Buy some perfect baguettes. You can’t make a good sandwich on squishy, bland supermarket bread.
- Keep it simple. To make Domilise’s po-boy, according to this recipe from the Cooking Channel, you don’t need much. Bread and fry some oysters and shrimp, then pile them on the bread along with lettuce, ketchup, pickles and hot sauce.
If you’re dreaming of dinner at Antoine’s…
Did you know that Antoine’s is the oldest family-run restaurant in the country? It’s true: Since 1840, this palace of French-Creole cuisine has been operated by relatives of the original founder, Antoine Alciatore. Zagat calls it the “classic of all classics” — which, we know, is hard to recreate in your dining room. But let’s give it a go!
- Turn the elegance dial to 11. Antoine’s is known for its labyrinth of rooms, each showcasing intriguing art and artifacts. At home, a white tablecloth, white linen napkins, and candlelight are essential.
- Broil some oysters. Antoine’s invented Oysters Rockefeller, so making this app is a must. Antoine’s recipe is a secret, but it doesn’t involve bacon or spinach. Try Saveur’s recipe, in which “oysters are topped with a roux full of herbs and vegetables, then combined with bread crumbs and broiled until the bivalves are tender and a delicate crust forms.”
- End the meal with a fiery surprise. Dinner à la Antoine’s can be pompano Ponchartrain with lump crab; crab Amandine; chateaubriand; or anything suitably French and fancy. But afterward, be sure to complete the experience with Café Brulot Diabolique: hot spiced coffee flamed at the table with brandy.
If you’re craving soulful food from Willie Mae’s Scotch House…
There’s no shortage of New Orleans restaurants serving soul food, but Willie Mae’s in Treme is a favorite. Founder Willie Mae Seaton was awarded the "American Classics" James Beard Award in 2005 for keeping regional culinary traditions alive. Tiny, bright and homey, Willie Mae’s is a place you want to return to again and again. Until your next visit, you can travel there from home if you:
- Fire up the fryer: Willie Mae’s is famous for its fried chicken, which is greaseless and crispy on the outside and juicy on the inside. The secret: lots of cayenne pepper, a wet batter, and frying at 350 degrees, as shown in this video.
- Don’t forget the sides: Red beans and rice. Macaroni and cheese. Butter beans. A meal at Willie Mae’s isn’t complete without a few savory, salty side dishes.
- Serve everything with love: "Her fried chicken was legendary, but her incredible warmth and hospitality made her a treasure to us all,” James Beard Foundation President Susan Ungaro said of Seaton upon her passing.3 That’s the true spirit of New Orleans.
If your travels from home inspire you to visit New Orleans — or anywhere else — know that Allianz Global Assistance is here to protect your journey. Find travel insurance plans for every destination and every budget.
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