Galatoire's has occupied its Bourbon Street address since 1905, when Jean Galatoire opened it using recipes and dining traditions from his home village of Pardies, France. Now in its fifth generation, the restaurant remains connected to the Galatoire family, with descendants still involved in ownership and operation alongside Melvin Rodrigue, who serves as President & CEO and Managing Partner.
The menu runs French-Creole: crabmeat maison, shrimp remoulade, oysters Rockefeller, turtle soup, and bouillabaisse alongside redfish, black drum, and duck crepe, with gumbo as a signature dish. Regulars order the same dishes on repeat, and the dining room enforces a dress code rather than merely suggesting one.
The restaurant won the James Beard Foundation's Outstanding Restaurant award in 2005, was a finalist in that category in 2003, and was a finalist for Outstanding Service in 2017. Michelin selected Galatoire's for its 2025 guide, and both NOLA.com/Times-Picayune and Where NOLA Eats named it among the city's best restaurants that same year.
The menu runs French-Creole: crabmeat maison, shrimp remoulade, oysters Rockefeller, turtle soup, and bouillabaisse alongside redfish, black drum, and duck crepe, with gumbo as a signature dish. Regulars order the same dishes on repeat, and the dining room enforces a dress code rather than merely suggesting one.
The restaurant won the James Beard Foundation's Outstanding Restaurant award in 2005, was a finalist in that category in 2003, and was a finalist for Outstanding Service in 2017. Michelin selected Galatoire's for its 2025 guide, and both NOLA.com/Times-Picayune and Where NOLA Eats named it among the city's best restaurants that same year.