Step into Arnaud's, a Bourbon Street gem serving Creole classics and live Dixieland jazz since 1918, where elegance meets timeless New Orleans charm.
"Crispy razor thin potatoes puffed up with air, soufflé potatoes are probably more addictive than any other potato and salt combo. Plus, they are served with a bowl of béarnaise sauce, softly fragrant with tarragon. Either have them to start a full meal at Arnaud’s or to compliment cocktails or Champagne at the handsome French 75 bar next door." - Clair Lorell, Eater Staff
"A meal at Arnaud’s should end with the restaurant’s Café Brulot, a show in addition to a dessert drink. A mix of coffee, lemon and orange rinds, cloves, cinnamon sticks, and orange curaçao is flamed with brandy tableside, a special treat indeed." - Clair Lorell
"Arnaud’s is exceptionally festive during the holiday season, making the Thanksgiving table d’hôte a tradition for many. The $65 three course menu includes choices like shrimp Arnaud, roasted butternut squash soup, sauteed red fish with greens and of course, roast turkey with cornbread or oyster dressing. The chef’s shopping list includes 42 turkeys, 90 pounds of snap beans, 80 pounds of yams and 50 pounds of marshmallows to candy them." - Beth D'Addono
"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
"Arnaud’s is known for a few things. 1. It’s a historic restaurant in the French Quarter. 2. Its James Beard Award-winning bar, the French 75 bar. 3. The souffle potatoes with béarnaise sauce are among the best that can be found, anywhere. What’s not as well-known is that the rest of the restaurant’s dishes also impress. Try the oysters Ohan, which are baked with eggplant and andouille. Whatever you do, end your meal with a fire show and order the cafe brulot." - Clair Lorell
