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Commander's Palace Restaurant Review: If there is one restaurant in New Orleans that can truly be considered iconic, it is Commander’s Palace. Owned by the high-profile Brennan family, the restaurant offers contemporary Creole cuisine that is as exemplary of the genre as any that can be found in the Gulf South. Signature dishes include turtle soup with sherry and equally traditional gumbo. Oysters and absinthe under a pastry shell and bread pudding soufflé only suggest the tip of the culinary iceberg. Chef Tory McPhail prepares pecan-crusted Gulf fish with Champagne-poached jumbo lump crab, and a black skillet-seared wild fish with vegetables. His devotion to locally raised raw materials leads to duck breast over “dirty” grain salad with fig jam and butternut squash; the duck comes from Covey Rise Farms in Husser, La. Desserts include a unique cheesecake made from Creole cream cheese. The libations list is extensive, with depth in many areas, including fine vintage ports, Cognacs and Scotch whiskey. Dozens of wines are offered by the glass, including the 2005 Rubicon Estate “Cask” Cabernet Sauvignon. Here's where you want to have that Sazerac, a classic New Orleans cocktail. The ambience is as rich and grand, and the service is as good as it gets in New Orleans. Try to score a table in the elegant Garden Room.