Galatoire’s: A historic tradition of New Orleans dining since 1905
Handshakes and hugs, table hopping and cross talking. From family celebrations that have become a matter of tradition to first-time visitors drinking in the delicious spectacle of a Friday afternoon lunch – the mirrored walls at Galatoire’s capture it all. It is a timeless reflection of what gives the restaurant its enduring appeal, something you can feel and taste, an experience to savor, remember and repeat.
Originally from the small French village of Pardies, Jean Galatoire founded Galatoire’s in 1905 with family recipes and traditions inspired by the familial dining style of his homeland. Five generations later, his descendants have remained true to his vision, keeping those traditions alive and building on the foundation he laid at 209 Bourbon Street.
In 2009, Galatoire’s entered its next chapter through a partnership between Jean Galatoire’s descendants – Michele Galatoire, Duane Attaway and Ashley Attaway – and Louisiana businessmen Todd Trosclair and John Georges. Today, the ownership group also includes Melvin Rodrigue, who serves as CEO of Galatoire’s leadership team, Boysie Bollinger, William “Bill” Kearney and Barry Kern. Together, they are dedicated to preserving the traditions and consistency that have defined Galatoire’s for more than a century while thoughtfully stewarding its future.
Galatoire’s portfolio of businesses now includes Galatoire’s “33” and Bar “33” right next door, and Galeriè de Galatoire on Royal Street.
At Galatoire’s, it’s not about what’s new; it’s about what’s TIMELESS. It’s about a family that has carefully preserved its best recipes and traditions. It’s about elegant, locally inspired fare done simply and without showmanship. Anchored in the French Creole tradition, Galatoire’s menu is brimming with bountiful seafood from the Gulf – from briny oysters and flaky fish to succulent crab.
Family recipes perfected over decades in the restaurant’s kitchen elevate fresh produce, poultry and game with unique combinations of flavors and spices. And for some customers, it really is all about the sauce – from remoulade and meunière to béarnaise and hollandaise.
As one of New Orleans’ most beloved old-line restaurants, Galatoire’s is inextricably intertwined with New Orleans’ social history and culinary culture, woven into the fabric of family traditions for multiple generations of New Orleanians.
It’s a mom giving her wide-eyed son a lesson in oysters etiquette, repeating with fondness the same advice her grandmother whispered behind a napkin in that storied dining room years before.
It’s that little boy all grown up, coming in regularly for the kind of “business” lunch where no one even pretends they’ll be going back to the office. It’s his daughter blowing out the candles at her Sweet 16 party, surrounded by seven friends who will be the next generation to fall in love with Galatoire’s and make it their own.
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