Galatoire's

"In 1889, Antoine’s (known as the second-oldest restaurant in America) created oysters Rockefeller when the escargot supply was low, naming it for the richest man in the world because of its green color. Restaurants take an oyster on the half shell and top it with a pureed blend of parsley and other herbs before baking it. Though Antoine’s version is great, Galatoire’s bright green version is a favorite — watch how it’s made at the iconic restaurant." - Clair Lorell, Eater Staff

"Shrimp remoulade and pompano with crab meat are must-orders at this jacket-required Bourbon Street grand dame dating back to 1905. Come Friday lunch, prepare for a dining room that's packed with regulars, rowdiness, and booze." - Eater Staff

"The front of the house is as important as the back of the house at this historic restaurant. Locals ask for their waiter by name upon entering the family-run staple that has long been known for lines down the street for Friday lunch. Word to the wise: The overall experience is perhaps more responsible for its popularity than the food itself, so ask your waiter what to order and take that suggestion. Soft-shell crab is a must when it’s available." - Clair Lorell

"Friday lunch has been a tradition at Galatoire’s on Bourbon Street for generations since 1905. It’s a party notable for high fashion, flowing champagne, and decadent excess. Some of the best waiters in the city serve platters of trout meuniere, shrimp remoulade, and stuffed eggplant. The restaurant was named Outstanding Restaurant by the James Beard Foundation in 2005." - Beth D'Addono

"This Bourbon Street landmark is famous for its Friday lunch, where the drinks are strong and the menu is bursting with classics — oysters Rockefeller, eggs Sardou, Galatoire Goute, pompano with crabmeat. Show up early to snag a table (and bring a jacket, gentlemen)." - Eater Staff