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Antoine's Restaurant
Sine 1 40
NTOINE' I
WHAT L:MO ICO S WA
NEW YORY OR TH 4
A GLAI TO PARI .
The hom of good cheer.
The hom of Fine ool·ing.
The plac where ti·ou· le and
tribulations are left behind.
It is the place 'par 'Cellence"
for the gourm •t because theTe i alway om thino· new
for the refined . en es.
New di hes, new sea oning, new pre entation
of eatable
What you an get elsewhere you can ·et
a t Antoin ' .
But, orne things you an get at Antoine's
you cannot get lsewhere, becan e they are
special concoction of the culinary art, prepared under the
master's eye.
Dishes are created, o1· n w way of erving
old ones aTe discovered almo t \\' ekly.
Eating at Antoine's is like etting a new
start in life.
You ·o in with the blue and leave with
rosy impre ions.
SURROUNDING
Tho e who have never partaken of a meal
at Autoine' invariably picture the place gorgeously
decorated with all the bright colors of
the rainbow; with gold, silver and bronze leaf
plastered in the very 1eces es of the ceiling;
with a select band playing popular ragtime or excerpts of
the Operatic masterpiece ; with footmen in princely livery
opening the caiTiage doors, and grooms to take care of the
cloaks.
None of all that.
Antoine' is today \: hat it was at it inception-an
immaculate lean place, with tableware and linen of the
sever solid home-like type, and attentive noi eles waiters,
who speak many tongues because they have learned
their avocation on both continents.
No deafening· bra s band between cour es.
No boi terous table neighbor .
When you go to Antoine's, it is to give
your palate an undi turbed treat.
That is why the place is unique and in a
cia of its own.
Had Brillat-Savarin lived a century later
he would undoubtedly hav referred to An-toine's
in hi "Phy iologie du Gout · because it is that
particular atmo phere of th place which enhances the
arti tically prepared di he and develop to the highest
degr e the ga tric fluid .
Not to haYe eaten at Antoine's is almo ·t saying that
you have never been in Ne' Orleans.
A Bit of History
Antoi11 Alciatore
ounder of the hou e of Antoin , who eekin his
fortune in America came to N e Orlean and f unded in
the year 1 40 the Re taUI·ant ntoine. Beginning in a
small way it was not Ion · bef re Antoine s wa a yv •ord
for all that stand highc t in the culinary line. Hi talents
won for him an enviable r putation and the little
restaurant fiouri hed. Antoine w nt back to ~ranee· hi
native land to die and he left th bu in ss in th hands of
his on Jule~ .
Jules Alciatore
Jules, a fit succe or to his illu trious father took
charge of " es affairs" and ince he too had made his
studie in the land of hi father, the house of Antoine
again prospered und r his guiding hand, and today it
enjoys an international reputation wherever people gather
to discuss the gentle art of eating in its many and divers
fo1·ms. Jules is till the presiding gcniu at Antoine's, but
he has placed the actiYe management of the restaurant in
the hands of his son Roy.
'\
Roy Alciatoro
Roy, grand on of Antoine Alciatore was born and
raised in America, in a modern age, but nevertheless retains
these qualities which h inherited from his grandfather and
hi father in the gastronomic line, and under the able
tutelage of hi father Jules, bids fair to be a fit succe or
to carry on the name of Antoine to till greater height .
A BIT OF HISTORY.
If the original Antoine counted among his guests such
men as Henry Clay, General Boulanger, and the rand
Duke Alexis, brother of the Czar f Ru sia, Jules has had
among his guests the following :
Ex-President Roosevelt, Ex-President Taft, Ex-President
Calvin Coolidge, Herbert Hoover, Admiral Schley,
Marechal Foch, Commander Richard Byrd, Patrick
Cardinal Hayes, J. W. Weeks, Secretary of War; General
John J. Pershing, Mr . Warren G. Harding, General J.
Harbord, Sir E me Howard, English Ambassador; Paul
Claude! French Ambassador; Otto I ahn, Harold Gatty,
Wiley Post, Dieudonne Castes, e Brix, Francisco De
Pinedo, Enrico Caru o, arab Bernhardt, Anna Pavlowa
H. L. Menken, Theodore Roosevelt, J1·., Archie Roo evelt,
Mayor Jimmie Walker of New York, :i\fayor W. H. rrhompson
of Chicago, Charles Spencer Chaplin, ir Thomas
Lipton, Julian Street Irvin Cobb, Will Rogers, Nikita
Balieff, Adolph Ochs, F. A. Seiberling, Count and Countess
Le chin ky.
Other celebrities including:
Rudy Valle, Al J ol on, Georges Carpentier, Douglas
Fairbanks, Babe Ruth, Paul Whitema11, George Olsen,
Fred. Waring·, Vincent Lopez, Henry Busse, Elizabeth
Arden Theda Bara, Le" Cody, Rube Goldberg, Adolph
Zukor, Nicholas M. Schenck, Otis Skinner, Lou T'ellegen,
Richard Mansfield, Bu ter Keaton, Richard Bal'thelmess,
John Drew, Anita Stewa1·t, Marguerite Clark, Margaret
Anglin, W. S. Hart, Guy Bates Post and many others.
MAY WE QUOTE
0 . 0. 1\fcl TYRE
In New York Day by Day.
"Whenever I speak of New Orlean , someone invariably
mentions a meal at Antoine's."
Will Roger
Syndicated ews Serdc .
'Jules Alciatol'e i the cHsth1guished and gentlemanly
proprietor of Antoines, the famous eating place of N w
Orleans and let me tell you brother when you have a
famous eating place in that city, it must be some place,
becau e they do know how to eat, and '':hat to eat, and
ho pitality and when you speak of Antoine's you have
reached the "Z" and 1'&" in alphabetical praise.
It was founded in 1 40 and ha never had to re ort
t o a jazz band. Imagine a re tam·ant existing· and makin
a world wide reputation on just f6od. My sombrero i
tipp d to Jule at Antoine's."
I rvin obb
Author
"What Jules can do to oy ters and fish and various
other things that make up a meal, is what the cooks mu t
do to them in heaven."
Otto Kahn
Patron of the Arts.
"A Mon ieur Jules a ec !'admiration de quel1u un
qui ait apprecier."
alvin Coolidge
"Deep appreciation for Antoine' ."
P aul Claude}
French Ambas ador at Wa hington
"Honneur au Re taurant Antoine et son excellente
cuisine."
Julian treet
Author-American AdYentures, Etc.
"I shall look forward to returning orne day to your
hospitable roof and your di tingui bed table.'
Dieudonn Co t -L Brix
French Aviator
1 Ce dejeuner fut excellent. '
Roark Bradfor d
. Y. Evening Po t
"The good chef of ew Orlean approach their craft
a an art. The pompano en papillotte, the oy ters Rockefeller
of Antoine are poems. '
Fr derick L. ollin
Harper Bazaar-Dining de Luxe
1 Every country has its Re taurant Ro:v al it Re taurant
par excellen"e. I have eaten excellent meal at Biffi'
in the gallery at Milan; at Helder' and the Savoy in
Bru sels; at Tournie' in 1adrid; at the Pari in HaYana;
at Antoine's in New Orleans, et . tc. '
Natalie Vivian Scott
Modern Priscilla
"No voice, no lute, no pipe" there, and no orchestra.
But-what is so little emphasized in modern restaura11tsfood
in its most glorified fol'll.; quiet in which to enjoy it ,
and leisure."
Elizabeth Arden
"To Jules and Antoine's, a combination of geniality
and gastronomical ecstasy."
John A. Kennedy
Hearst Newspapers
"Were I a musician, I should wish to compose an
opera in your honor; were I a poet, I should seek to sing
of your glories in verse; but being neither, I can only t ell
you in my own modest way how much I appreciated the
food at Antoine's."
K. T. Knoblock
Author-There's Been Murder Done, etc.
"There has been no d cline iJ1 Antoine's tandards. All
over the world Antoine's is known, and from all over the
world gourmets and great men come to New 01·leans to
dine at Antoine's."
olliuson Owen
British Author
"I discovered here in New OI'leans the best clinne1' I
have had in America, with fir t class 1rench cooking. It
was by Jules Alciatore at Antoine s.
Washington D. C. Time
Elsie Robin on
"Romance and adventure hover above the Iange when
Antoine cooks a fish. The pompano becomes a poem, a
jewel, a song.
Chicago Daily Tribune
Kathleen McLaughlin
11Y ou may go to Antoine's, the oldest and most famou
of New Orleans French Restam·ant and ha\"e set cefore
you the masterpiece prepared by Jules Alciatore.
Meigs 0. Fro t
Author-A Marine Tells It To Me, Etc.
"To Jules Alciatore of Antoine's, cooking is an art.
As a poet blends words to produce a sonnet; he blends ingredients
to produce a sauce."
Edward Cline
Director First National Pictures
"Mrs. Cline and I have come miles out of our way to
taste the e marvelous shrimp that Antoine's Restaurant
pTe pares.
Henry B. Deut ch
Author-The Incredible Yanqui, etc.
uJules Alciatore, a real genius in the poetry of pots
and pans."
New Y:ork Herald Tribune
"There is Antoine's where Jimmie WalkeT met the
famous Rockefeller oysters and the pompano of delicious
excellence and succumced to their cha1·ms."
be 1\lfartin
Columnist
'This place beats Brown county all holler."
W. A. Ireland
Columbus Ohio Evening Di pat h
crif I had been Lafitte the pirate I would have seized
the culinary treasures of Antoine and not wasted my
time at sea. '
ANTOl E'S ANNEX
In order to atisfy the numerous demands of the
social world and special orga11izations, a new and elaborate
Annex was recently constructed on the adjoining
property, fo1·merly occupied by three residence buil lings.
A little apart from the smaller private dining rooms
accommodating from fom· to twent per on each, there
are now three banquet balls, one for one hundred, and two
for two hundred cov rs each, which can be engaged for
banquets, dinner dances, and alter-theatre supper dances.
Remember, that when you eat at Antoine's, you· do
not leave with that dull heavy feeling which is the Tesult
of a coarse avoirdupoi meal, but rather in a rejuvenated
happy sentiment so well illu tl'ated by Rabelais in his
Epicurean Essays.
SUGGE TIONS
While it would take a vdume
to m ntion the hundr 1 d ·pecialti
offered to the epicure
at Antoine it i worth while
ingling out a few which :1ave
often been imitated but never
duplicated.
Huitre en oquille a La Rockefeller
Oyster baked in their hell with such rich
ingr clients that the name of the Multi-Millionaire
wa borrowed to indjcate their value.
This dish made it debut to the world from the
kitchens of Antoine.
Bi qu d Ecrivi e a La ardinal t
A soup made of crayfi h boiled in white wine m~d subsequently
pounded into a pulp with an addition of cream,
aromatic herb and v getables.
Pompano en Papillotte
Succulent Pompano with a deliciou sauce
cooked in a paper bag in order to retain the
flavor.
Pommes oufflec
Puffed potato which are the one new
thing under the sun.
Poulet hante lair
hicken marinated in r d 1vinc and cooked
m such a manner a to impart a most di -
tincti flavor.
Omelette oufflee Hh.:to iee
A fitting finale lo a well balanced repa t.
Small-Party-Table Banquet
IO '1Ut::"
8rST f?~STAUR~ lEUR.
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A 01 E
DEC. 8~ 192.1
