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collections of bromeliads not to mention the ancient live oaks year,” chef Tommy DiGiovanni told the Times-Picayune.
that adorn the grounds —make for an unforgettable sojourn.
Other classics include Duck Rillettes, “with the nouveau addi-
“You can’t find this atmosphere anywhere else,” said Blan-
tions of caramelized onions and cherry confit — ‘nouveau’ as
chard, “We get a lot of proposals.”
in trends that are a few decades old as opposed to 100 years
Back in the city, we dined that night at Arnaud’s on Bienville. old,” laughed DiGiovanni.
One of the city’s classic Creole vanguards, Arnaud’s has been
Seafood dishes feature Gulf drum, shrimp and oysters in a
in favor since 1918. (www.arnaudsrestaurant.com.)
hearty tomato sauce, a strong Spanish element in Creole
One dish on Arnaud’s reveillon dinner menu never changes: cuisine.
Creole Onion Soup en Croute. “People look forward to it every

Commander’s Palace, often voted the best
restaurant in the city, is housed in an old
Garden District mansion.

134 WDT MAGAZINE SPRING 2017