Galatoire’s was one of the first restaurants to sign on for the modern Reveillon. The menu it serves today is much simpler than most, a time machine back twenty-five years. It shows the elegant simplicity of Galatoire’s food. Even during the holidays, the idea of trying an experimental dish at Galatoire’s plays to its weakness. One thing’s certain: the restaurant will be busy through the whole Reveillon duration, and all the people there on a given night coalesce into a jolly party. The affordable price is a gift from Santa Claus.

Four courses, $40-$59 (Price of entree includes four courses.)

Fried Oysters Rockefeller
Hollandaise sauce
Mixed Green Salad
Crumbled blue cheese, dried cherry tomatoes, sliced roasted almonds
Crab & Okra Gumbo
Steamed rice
Turtle Soup With Sherry
Petite Filet Clemenceau $59
Peas, mushrooms, brabant potatoes
Sautéed Drumfish $40
Shrimp bouillabaisse, rouille
Breaded Pork Chop $45
Caramelized onions, baby spinach, bacon $45
Banana Bread Pudding
Caramel Cup Custard

French Quarter: 209 Bourbon. 504-525-2021.
We’ll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general.