Commander’s Palace

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Commander's Palace

Commander’s Palace

The older I have gotten in life the more I have come to realize that when it comes to choosing between material things and experiencing things, the latter is much more fulfilling.  The great thing about Commanders Palace, is that you can have both.  It is a place where 250 plus staff are waiting to give you the eating experience of a lifetime at one of the oldest and most prestigious restaurants in the United States, but at the same time a place where you will definitely be getting top-notch food.

We arrived on a Saturday afternoon before Commanders Palace was ready to reopen for dinner.  The entire staff was gathered in the main dining room which they do before every meal to talk about the plans for the evening.  I observed while a few people got busy polishing silverware, others rushed into the kitchen to start making preparations, and yet others went upstairs in this 15,000 square foot restaurant to perform yet other chores.  It really gave me a sense of the attention to detail and care that the staff here goes into making every guest feel like kings.  It actually did remind me a little of Beauty and Beast, but there were no talking candlesticks or singing table clocks.

We had a half hour to kill so decided to take a 30 minute walking tour of the Garden District where Commander’s Palace is located.  We loved seeing the architecture and history of the homes here.  I later became curious and asked the lobby manager if Katrina impacted the Commander’s Palace in any way.  He told me they closed down for about a year due to some damage to the ceiling, but took the opportunity to make other renovations to the restaurant as well.

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You can see some of the renovations to CP in these photos.  This place was amazing and magical in a lot of ways.

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The hors d’oeuvres were a harbinger of great things to come.  They were amazing and little works of art.

Beef Tenderloin and horseradish cream cheese on top crackers

Beef Tenderloin and horseradish cream cheese on top crackers

Cajun Chicken Tarts

Cajun Chicken Tarts

Oysters

Oysters

One of the things I was most looking forward to was the turtle soup.  It is one of the most famous items on the Commanders Palace dish and rightfully soup.  It was a rich and delicious dish!

Turtle Soup

Turtle Soup

Even the salads here that seemed so simple were excellent!

Dinner Salad with bacon and croutons

Commander’s Romain Salad

I was pleased to see that the Awards menu which had two appetizers and two entrée didn’t make us choose between the two, but gave us a plate of each.  The main courses were pecan crusted fish along with the black angus beef.  I loved both of them!

Pecan Crusted Fish

Pecan Crusted Fish

Tournedos of Black Angus Beef

Tournedos of Black Angus Beef

And of course to finish off the meal was a creole bread pudding soufflé.  Just saying that gets me excited.  They were served hot, and then someone came and poured whiskey sauce in each one.  Yummy!

Creole Bread Pudding Soufflé

Creole Bread Pudding Soufflé

It was a night that I’ll never forget and cherish for a long time.

2 comments

  1. Why is this on an SLC food blog?

    • Hyrum Romrell /

      G – I’m based on SLC, but I travel quite a bit for work

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