Galatoire's has anchored 209 Bourbon Street in New Orleans' French Quarter since 1905, when Jean Galatoire arrived from Pardies, France, and opened a dining room modeled on the Parisian bistros of his homeland. More than a century later the restaurant operates under the same family ownership and maintains its defining rituals with near-religious devotion: tuxedoed waiters who have worked the room for decades, no specials printed on the menu, white tablecloths changed between covers, and a dining room that buzzes equally at Friday lunch and Saturday dinner with the city's political class and old-guard families. The menu is rooted in classic Creole-French cooking: crabmeat Sardou layered over artichoke hearts and hollandaise; shrimp remoulade dressed with a pungent Creole mustard sauce; trout meunière — whole Gulf trout amandine with brown butter — considered by many the finest rendition of the dish in Louisiana; and oysters Rockefeller, created just blocks away at Antoine's but perfected in the kitchens of New Orleans for generations. The wine list skews French and is extensive for a restaurant of this type. The famous Friday lunch extends well into evening as regulars linger over bottles of Bordeaux and Burgundy; reservations are required for the upstairs dining room but the downstairs main room operates first-come, first-served and has no reservations, which preserves a democratic energy that sets Galatoire's apart from other fine dining institutions. Dress code is enforced: jacket required for dinner.
Signature dishes
- Crabmeat Sardou
- Shrimp remoulade
- Trout Meunière
- Oysters Rockefeller
Good to know
- Known for
- New Orleans institution since 1905; white tablecloths, tuxedoed waiters, no printed menu specials
- Hours
- Tuesday–Sunday 11:30 AM–10 PM; closed Monday
- Reservations
- Required for upstairs; downstairs is first-come, first-served
Location
209 Bourbon St, New Orleans, LA 70130
29.9570, -90.0660 View on map
Highlights
- Operating since 1905 with the same white-tablecloth, tuxedoed-waiter formality and no printed specials
- Trout meunière with brown butter and almonds — among the finest preparations of this Creole-French classic in Louisiana
- The legendary Friday lunch that stretches into evening, drawing New Orleans' old-guard families and regulars
- Downstairs dining room runs first-come, first-served — no reservations required, preserving democratic access to fine dining
- Crabmeat Sardou and oysters Rockefeller from an unchanged Creole-French menu spanning over a century
Tips for visiting
- Join the Friday lunch queue — it is a New Orleans institution and the most festive time to experience the restaurant
- The downstairs main room is first-come, first-served; arrive by 11:30 AM for lunch or 6 PM for dinner to avoid a long wait
- Jacket required for men at dinner; the dress code is enforced and there are no exceptions
- Ask the waiter for their recommendation — veteran servers have worked the room for decades and know the menu deeply
- The upstairs requires reservations and is quieter; the downstairs offers the classic Galatoire's atmosphere
When to visit
Friday lunch is the signature Galatoire's experience; the dining room fills with regulars who linger for hours. Saturday dinner is equally lively. Avoid Monday when the restaurant is closed.
Accessibility
The main dining room is on the ground floor and accessible from Bourbon Street via a step-free entrance. The upstairs dining room is not wheelchair accessible. Accessible restrooms are available on the ground floor. Call 504-525-2021 to arrange seating.
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Frequently asked questions
Why does the downstairs not take reservations?
The no-reservation policy in the main downstairs dining room is a deliberate tradition that preserves a first-come, first-served fairness. It is part of what makes a Friday lunch at Galatoire's feel like a shared civic ritual rather than an exclusive booking.
What should first-time visitors order?
Shrimp remoulade to start, trout meunière as the main course, and a soufflé or bread pudding for dessert. These three dishes are the backbone of the Galatoire's experience and rarely change.
Is a jacket required at lunch?
Jacket is required for dinner only. Lunch has a smart-casual dress code. The restaurant will enforce these requirements and may turn away improperly dressed guests.
Does the menu change seasonally?
The printed menu changes very little; it is the same Creole-French canon that has defined the restaurant for decades. Seasonal Gulf fish may appear as daily specials communicated verbally by the waiter.