"Another Creole Grand Dame with a French pedigree, Arnaud’s was founded by a French wine salesman in 1918. From filet au poivre bathed in French brandy cream sauce to the peeled Louisiana crab claws served Provence style, in a Pernod-scented garlic butter sauce, Arnaud’s delivers. For dessert, the restaurant keeps the art of flambé alive with bananas Foster, café brulot, and Crepes Suzette. Have a French 75 in the bar by the same name." - Beth D'Addono
Josh Brasted/Eater NOLA