Galatoire’s has created many dining traditions in the Crescent City, and it is not uncommon for guests to arrive for lunch and still be enjoying fine wine and food when the dinner crowd arrives, especially on Fridays.
Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.
Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.
We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.
Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.
This unique shrimp presentation was created at Lafitte's Landing Restaurant for use during the height of shrimp season. The dish was named in honor of J.P. Viala, builder of Viala Plantation, the original home of the restaurant.