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Palace Cafe Restaurant Review: Located in one of the city’s recycled classic old buildings, Dickie Brennan's double-level Palace Café is an eyeful of drugstore-tile floors, burnished-wood banquettes and a central, graceful staircase spiraling toward the second floor. It's on that upper level where locals prefer to dine so they may enjoy its large canvases portraying the city's musical greats, as well as the view of Canal Street. The house specialties include a pan roast of poached briny oysters in rosemary cream, catfish pecan meunière with rice pilaf, and crisp pepper-crusted duck breast with Hudson Valley foie gras. The shrimp Tchefuncte is a congeries of plain ingredients --- shrimp, whole button mushrooms, meunière sauce and popcorn rice --- but the whole is much greater than a sum of its parts, a typically Creole characteristic. White chocolate bread pudding is now found all over town, but this is the home of the original (and also the best) version. Sunday brunches are accompanied by a jazz combo. Much like Brennan's other restaurants, Palace Café’s wine list is constantly updated and populated with everything that needs to be offered. To its credit, the restaurant offers 15 to 20 wines by the glass, and they change regularly.