Classics In A Classic

In our efforts to get into Commander’s Palace, we have discovered some good eating.  But its never at Commander's. The last Commander’s near-miss ended at Antoine’s since we were already dressed for somewhere nice. Antoine’s came to mind because it has always been Tom’s favorite and I don’t know how many more Antoine’s meals will be possible.

And it was Thursday, and they were open for lunch! We walked into the main dining room, a place we have been so many times, yet it never gets old.

We sat against the wall as we always do, and were immediately tended to by two waiters solicitous to our every need. The lunch special looked promising, and that is what I got. For Tom, I ordered seafood gumbo and Oysters Rockefeller.

It was such a fortuitous opportunity to experience this incredible lunch special for Spring. It’s a $25 3-course prix fixe featuring an asparagus bisque and strawberry salad as choices for the first course, a chicken dish or softshell crab as a main, and the single dessert offering of Pecan Bread Pudding.

The waiters took good care of us, being very attentive to our little warm bread-in-the-signature-bag and our iced teas. The first thing to arrive was the asparagus bisque, a beautiful color that I couldn’t imagine was as good as it looked. But it was! Creamy and full of flavor, this was unexpectedly superb.

Tom got the seafood gumbo I ordered and I switched it because he isn't all that into seafood gumbo and I wanted to try it. I loved this one too. It was chock full of seafood in a dark roux. I wanted more of this. 

Tom had Oysters Rockefeller for his entree. They were exactly as they always are. He liked them very well. Since I don't like the dish, I wondered as I often do if this original version is as good as some of its many imitators. 

And then my entree came. There were two choices on this Spring menu for entrees. One was a chicken dish which I saw on other tables. It looked fine, but the softshell crab that was placed before me was gorgeous. It was not especially big, which I kinda liked about it. But what was most distinguishing was the light breading and delicate frying. It was unlike anything I have had before. Golden brown and crispy, I am still thinking about this softshell crab and I must get back to have it again. I never eat every scrap of a softshell crab, but I did here. It was served with a mound of what they call onion rice, a flavorful side that comes with a lot of things here and is a very nice accompaniment to anything. Two asparagus spears finished this dish Sensational, and made even more so by the price. 

I was completely thrilled by this meal. Mine ended with the entree, but I gave the bread pudding to Tom, who adores the dessert. 

It was everything you want in a bread pudding, and bread pudding was the best possible ending to this delightful lunch at the classic New Orleans restaurant. Don't miss it.