TRADITION HOLDS AT GALATOIRE’S
Galatoire’s, 209 Bourbon St., 525-2021, galatoires.com.
Some things are better left unchanged. Tradition holds a strong suit at Galatoire’s, where the menu has been substantially unchanged for more than 100 years. Now in their fourth generation of family ownership and operation, this restaurant makes a point of providing classic meals “done simply and without showmanship.” Seasonal fish such as sheephead, lemon fish and pompano accompany French-Creole crafted entrées for a complete menu of soups, salads, poultry and meat overseen by executive chef Gerry Middleton. Sundays offer a special brunch menu with eggs and an assortment of omelets such as shrimp, bacon and mushroom and crab and asparagus.
Steakhouse’s Seafood Specials
CRESCENT CITY STEAKHOUSE, 1001 North Broad St., 821-3271, CrescentCitySteaks.com.
Crescent City Steakhouse serves USDA prime beef from Chicago with signature New Orleans-style prepared sizzling-in-butter preparations. The simple beauty of a well-prepared steak is the main attraction here. For more than 85 years, this restaurant has offered hand-cut, dry-aged (in house) steaks such as T-bones, porterhouses for two (or three), ribeyes and bacon-wrapped filets. Through the month of September, Executive Chef Brenard Turner introduces new seafood-inspired dishes that change weekly.
Finz at Sandestin’s Fall Menu
FINZ Restaurant, 9301 US Highway 98 West, Destin, FL 32550-7267, (850) 267-4800
Finz is more than a name for this beachside grillroom located at Sandestin Golf and Beach Resort in Florida; Finz describes much of the seafood menu. With grouper, red snapper and ever-changing local market fish, Finz employs flavors from Haiti, Jamaica and the Caribbean with touches of New Orleans. Under the direction of Executive Chef Justin Stark, Finz Beachside Grille and the Z Bar features tapas such as crispy gulf prawns and veggie spring rolls to accompany the beach side view. Finz offers table and banquet seating for parties of two to 20. The fall menu,, will include items including chardhanger steak molé with butternut squash purée.