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Tujague's Restaurant Review: Dating to the mid-nineteenth century, Tujague’s adheres to a traditional style of dining, with a prix-fixe progression of dishes and a limited choice of entrées. One of them is the house specialty, a lackluster strip of boiled beef brisket accompanied by a sauce that is equal parts ketchup and horseradish. Garlicky sautéed chicken bonne femme is decently done. Bread pudding and pecan pie are the classic sweet endings. If the food's quality could be brought up a few notches, this would be a fine example of bourgeois Creole cooking from the turn of the century. The ornate bar, imported from Paris by founder and namesake Guillaume Tujague, still dominates the saloon. Tujague's is known for mixing some of the best classic cocktails in the city, making it a good place to have a quick meal in the French Quarter. Domestic, French, Italian and Australian wines compose a 60-label list.