1403 Washington Ave
New Orleans, LA 70130
Phone: (504) 899-8221
Daniel visits the pride of New Orleans, Commander's Palace to get a glimpse of the talent and tradition that are instilled at the legendary establishment. Since 1880, Commander's Palace has served its Creole-influenced cuisine to a distinguished crowd, with its current owners, The Brennan Family overseeing operations since 1974. Daniel is welcomed into the kitchen by the Chef Tory McPhail and soon takes the reins on an elaborate pot au feu-a steaming cauldron of shank, tongue, brain, marrow and root vegetables. The chefs discuss the secrets of New Orleans alligator sausage and local boudin (pig's blood sausage), while Chef McPhail offers Daniel some of his own house specialties, including a $29 po' boy, an homage to Chef Boulud's $32 hamburger. With the arrival of the Brennan family grande dame, the feast is served and a meeting of the restaurant minds leads to one of After Hours' most heated dinner conversations.
A landmark of New Orleans' Garden District and a national culinary treasure, the Commander's Palace has been serving Creole-tinged American classics since 1880. The restaurant's setting, a restored mansion on a former plantation, has been drawing gourmet gawkers to its hallowed dining room and culinary masters (including Paul Prudhomme and Emeril Lagasse) to its legendary kitchen ever since. Today, Chef Tory McPhail carries on the tradition on a masterful menu that excels with elaborate jazz brunches and multi-course stately dinners.
Chef Tory McPhail :
Hors d’oerve: Turtle soup, arrangement of charcuterie
Appetizer: Citrus salad
Dessert: Bread Pudding Soufflé, Flaming coffee
Appetizer: Dou of Boudin: Boudin blanc with truffled potato puree, boudin noir with caramelized apple and onion.
Meat: Pot Au Feu: Beef shank, ribs and shoulder, veal brain, veal tounge, marrow