The first floor dining room of Galatoire's.
|Head chef||Michael Sichel|
|Food type||Louisiana Creole cuisine|
|Dress code||Galatoire's dress code is business casual for lunch. No shorts or t-shirts. Jackets are required for gentlemen starting at 5 p.m. nightly and all day Sunday.|
|Street address||209 Bourbon Street|
Jean Galatoire, an immigrant from a small village near Pau, France, in the foothills of the Pyrenees Mountains, established a "saloon on Canal Street" in 1896. In 1905, Galatoire purchased Victor’s Restaurant, in business at the location since the mid-1800s. Galatoire renamed the restaurant and began cooking the dishes from his homeland. The restaurant is run by his fourth-generation descendants. Galatoire’s specializes in French Creole cooking. The main entrance, a French door, leads into the first-floor dining room. The first-floor dining room is a mix of high ceilings, slow-moving paddle fans, and mirrored opposing walls, maintaining much of the look of a mid-19th century restaurant. The second-floor dining rooms, opened in 1999, comprise smaller rooms overlooking Bourbon Street. At lunch, men may dress casually, although after 5:00 PM, and all day on Sundays, men must wear a jacket.
Until 1999, the restaurant did not accept reservations, leaving patrons to stand in long lines on the Bourbon Street sidewalk. With the addition of the second-floor dining rooms and bar, standing on Bourbon Street is only needed for first-floor dining room seats, which are still always on a first-come-first-served basis. Exceptions to their first-come-first-served policy have never been allowed. According to the restaurant:
Most of the waiters are long-time employees who are professionals and local to southern Louisiana.
In December 2009, the descendants of founder Jean Galatoire, who had owned the restaurant for five generations, sold a controlling interest in the business to Destrehan businessman Todd Trosclair. After a subsequent transaction, a majority of Trosclair's interest was sold to New Orleans businessman (and political candidate) John Georges. As a result of this sale, Georges became the largest, though not majority, shareholder. Trosclair, who became chair of the board of directors, noted that even he would have to wait in line. Five members of the Galatoire family remain as minority owners. The executive chef, as of November 2012, is Michael Sichel.
In popular culture
- McCaffety, Kerri (2002). Etouffee, Mon Amour: The Great Restaurants of New Orleans. Pelican Publishing Company. p. 56. ISBN 1-56554-926-0.
- Rodrigue, Melvin; Benson, Jyl (2005). Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter Publishers. p. 11. ISBN 978-0307236371.
- Foster, Mary (2009-12-10). "Galatoire's restaurant sells majority interest". Boston Globe (Associated Press). Retrieved 2012-07-11.
- Galatoire's Restaurant website
- Mowbray, Rebecca (2009-12-09). "John Georges buys into Galatoire's restaurant deal". Times-Picayune. Retrieved 2012-07-11.
- Burton, Marda; Holditch, Kenneth (2011) . Galatoire's: Biography of a Bistro. New Orleans, LA: Garrett County Press. ISBN 9781891053238. Extract from Preface
- Galatoire, Leon (1994). Leon Galatoire's Cookbook. Gretna, LA: Pelican Pub. Co. ISBN 978-0882899992.
- Rodrigue, Melvin; Benson, Jyl (2005). Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant. New York: Clarkson Potter Publishers. ISBN 978-0307236371.
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