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Antoine's Restaurant Restaurant Review: Founded in 1840, Antoine's Restaurant once was on the cutting edge, inventing dishes such as oysters Rockefeller, eggs Sardou and café brûlot. Today, it seems like a living museum of French Creole dining from its golden era. That may be part of the problem --- nothing much ever changes at Antoine’s. The owners take pride in those inventions, and the food is generally good, but not great. The same can be said for the service. Dishes include a classic almond-crusted trout, soft-shell crabs amandine, a dependable center-cut Prime tenderloin and Châteaubriand. The chef is a bit heavy handed with sauces, including the béarnaise, hollandaise, marchand de vin and bordelaise. Desserts are predictable: bread pudding, peach melba and cherries jubilee. The wine list is extensive and the block-long cellar is among the most well stocked in the city (when time allows, servers will give guests a tour). The big attraction is the history of the 15 dining rooms. The two-story structure is carved into a labyrinth decked with local lore and antique memorabilia from the Carnival krewes that have held official functions here for generations, giving a clue to the restaurant's traditional role in New Orleans high society.