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Tujague's Restaurant Review: Only Antoine’s has operated longer continuously in New Orleans than Tujague’s, founded in the mid-nineteenth century. That said, the food, ambience and service had become lackluster until the operation was passed from father to son relatively recently. These days, the interior has been moderately spruced up and the food is more consistently prepared. Steaks are offered with a choice of five sauces, which are used a bit too generously; fish and seafood are complemented by one of four sauces, also ladled on a tad too heavily. The bar, on the other hand, presents a distinctive experience that harkens to World War II days in both atmosphere and operation. Compared to some of its closest competitors in the French Quarter, the wine list is rather limited, but covers the necessary bases for the menu. Desserts are unimaginative, including the plain bread pudding and chocolate pecan pie. Tujague’s is a nice destination for history buffs or those new to the city.