New Orleans: Commander's Palace

Although New Orleans has its share of modern cuisine - one of its pioneers, Emeril Lagasse, got his start there, in fact - one of the distinguishing features of its culinary scene is a number of old, storied restaurants. Really, really old. The oldest, Galatoire's, more on which later, has been open continuously since 1905. Antoine's, Brennan's and Arnaud's are some of the other legendary names. On the recommendation of our friends P.&T.S., who were in New Orleans with us for a part of the time and wanted to share a highlight meal with us before heading home, we chose Commander's Palace in the Garden District, open in its current form since 1944. Very formal by today's standards and swarming with staff (we would discover that one attendant's full-time job is escorting patrons to restrooms), it is a throwback to an earlier era.

We arrived almost twenty minutes ahead of our 8:30 reservation (streetcars get you around the city faster than you might guess), but got seated right away, or almost - first we had to navigate a long series of relatively small and very traditionally decorated rooms - white table cloths, overstuffed empire chairs - climb up to the second floor, and then weave our way through some more rooms (the place is absolutely enormous) until we finally arrived at our table, located in a slightly larger and marginally more cheerful, though still very dimly lit, room with a glass wall overlooking the large patio, unused that night due to cool weather. The menus were a surprising dose of casualness - giant (at least 11 by 17, but probably larger) single sheets of cardstock, with the menu proper on one side and a garish abstract design in red and purple adorning the reverse. We listened to the specials, described by our young, cheerful but very professional server, ordered cocktails and settled down to contemplate the choices. My cocktail - a rye manhattan - was the first disappointment of the night - bland and watery, much like Bourbon House's version. T.S. fared better with his choice of one of the house creations, the Vieux Carre (rye, brandy, Benedectine and bitters).

This being Louisiana, I was determined to have something that was deeply local but not a touristy gimmick like alligator, so I opted for turtle soup as my first course. It was excellent - dark brown and relatively thick, it was deeply flavored, salty and had a slight bite of spice. It reminded me of the delicious fish chowder J. and I had in Bermuda. The turtle meat, which was finely diced, reminded me more of seafood - clams, maybe - than anything terrestrial in texture and flavor. Our entrees - J. and I both fell for our server's mouthwatering description of one of the specials, as did T.S. - proved to be far less satisfying, unfortunately. It was redfish - a local Gulf species similar to grouper - topped with crabmeat and wild mushrooms, served in a rich cream sauce. There was nothing objectively wrong with it - the fish was tender and not overcooked - but the dish completely lacked balance. Redfish is mild, a bit bland even, and both the giant pile of mushrooms - intensely woodsy and earthy - and the Olympic-size pool of cream sauce the fish was swimming in completely drowned out what flavor it might have once had. It didn't help that in true old-school style, all side dishes were served a la carte, and I was too distracted to order any. Only P.S. went against the current and ordered duck, which proved to be a wise choice - though slightly more well-done than is the norm in modern restaurants, it was still juicy and its skin was nicely crisp. Unlike the fish, it came served over some potatoes, which did wonders for the balance of the dish.

The wine list is worth a brief mention. Unlike the unexpectedly casual dinner menu, the wine list was a thick leather-bound book of the sort that I thought had become completely extinct years ago. Pages upon pages of wines, organized by region and, for new world wines, further by grape, it featured something I had not seen before - complete vertical selections of top-tier California reds. Every vintage of Stag's Leap Cabernet going back to 1984, for example, and a few others in a similar vein. The most expensive was $1,375 a bottle. I neglected to jot down the winery and vintage. Needless to say, we drank a human-scale wine rather than a god-scale one - a Pinot Gris from Adelsheim in Oregon. It was a quality bottle on its own, but could have used a little more weight to do battle against the sauce.

As I looked around the room throughout dinner, I began to get a sense that Commander's Palace wasn't quite the eminence grise of New Orleans dining it was made out to be. Most patrons were playing at the game of fine dining. On one side of us, a group of college-aged youngsters, spending their parents' money on the one indulgence of the semester, the guys not quite settled into their slim-cut black suits, the satin of the girls' dresses a little too shiny and new. On the other side - a large-ish group out for some kind of special occasion, dressed to the nines, and talking to the waiter in overly solemn tones that some people feel they need to assume at an expensive restaurant. The staff, on the other hand, though I must give them full credit for operating with the precision of a regiment on parade, went out of its way to be causal and friendly, no doubt to offset what some would perceive as stuffiness of the atmosphere. A table across the isle from us ordered bananas foster for dessert (yes, this was the kind of place that actually served them), and the excessively bubbly waitress preparing it tableside did it with the maximum possible flourish and spectacle. A bit later in the evening, she swooped over our table the moment she saw T.S. taking a camera out of his pocket and insisted on taking several photos of us. I feel a bit guilty saying this, especially since on balance, we did have an excellent time with our friends, but whether you're looking for a classic or a modern meal, better dining than Commander's Palace is to be had in New Orleans, especially at the price. Or, if you must experience the Palace, go at lunch, when 25-cent martinis can reportedly be had.

To be continued...