NEW ORLEANS (press release) – Commander’s Palace is eager to announce that doors will reopen Friday, Sept. 11. The team is taking every precaution and ensuring they are staying safe and healthy. The dining rooms will look different with more space in between the tables, masks will be required and worn by employees. Dinner will be served seven nights a week starting at 6 p.m., and Jazz Brunch will continue on weekends, 11 a.m. on Saturday and 10 a.m. on Sunday. That wouldn’t be possible without the live Jazz music, which they are taking out on the patio to play.
As they reopen, the team has been busy in the kitchen testing new recipes and can’t wait to share them. The new version of pecan crusted Gulf fish is made with a crab fat butter, a tip of the hat to their Cajun influence, but the addition of grilled kale with the melted leeks creates a fresh twist on it. Bone marrow grilled black Angus beef is made of Tournedos of Harris Ranch tenderloin, chargrilled onions, caramelized garlic and Brabant potatoes with Bordeaux escargot demi-glace and bone marrow butter. The new Cafe Pierre Lacquered quail brings things even closer to home. Cafe Pierre is a flaming coffee drink invented by the Commander’s family. It is a true treat to end an evening with the showmanship of one of the captains pouring the flaming coffee from glass to glass. The smokey boudin stuffing and the cane vinegar braised cabbage makes for our newest favorite version of quail at Commander’s Palace.
Alongside the reopening, they are debuting Le Petit Bleu, a Garden District to-go spot. For over two years they have been working on a concept to serve neighbors and friends in a fun and convenient, and completely Commander’s, way. Since COVID-19, they have loved serving Commander’s To-Go so as they reopen our dining rooms, they want to continue that but the to-go needs to make way for dining guests. So, introducing Le Petit Bleu right next door. It is petit – one room decked in the famous blue stripes – but serves a big purpose. Pick up the crabmeat ravigote, a Muffaletta, or our miso roasted forest mushroom pasta with cashew cream and summer truffles that is an EatFit dish! Call ahead or just stop in.
“Our CFO wants to kill us but we have been eyeing the front of our accounting office for Le Petit Bleu right across from the cemetery for a couple years. Poor thing we pushed her out, but wait ‘til you see it,” shares co-proprietor Lally Brennan. “It’s cute as a button with floor to ceiling Commander’s blue stripes. We took a page from Aunt Adelaide who said, ‘aqua blue paint doesn’t cost any more than beige.’ Now you all can do what I get to do, bring Commander’s favorites home and pretend you cooked them!”
While they were closed and distanced, they remained busy and kept doing what they love, in new and innovative ways. Commander’s doors shut on March 16, but their minds kept churning. For the first time ever, they shipped their favorite dishes nationwide through Goldbelly, offered Commander’s to-go, sold our wine cellar for folks to cheers while sheltering at home, and hosted live “Don’t Stand So Close To Me” virtual wine and cheese tastings that turned into weekly themed parties with live music. They teamed up with what was then Krewe of Red Beans in the Feed The Front Lines campaign and then supported them again when they began feeding our all-important culture-bearers.
Commander’s Palace Current Hours of Operation
Dinner 7 days a week, starting at 6:00 p.m.
Jazz Brunch Saturday and Sunday, starting at 11:00 a.m. and 10:00 a.m. respectively
Reservations Required – lines are open starting today, 9 a.m. to 9 p.m.
Le Petit Bleu Current Hours of Operation
7 days a week, open 11:30 a.m. -7:30 p.m. Hot takeout will begin at 6:00 p.m.