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NTOINE'S IS TO NEW ORLEANS
WHAT MARTIN'S WAS TO NEW
YORK, OR BREBANT TO PARIS.
The home of good. cheer.
The home of fine cooking.
The place where troubles and
tribulations are left behind.
It is the place "par excellence"
for the gourmet, because there is always something new
for the refined senses.
New dishes, new seasoning, new presentation
of eatables.
What you can get else1where you can get at
Antoine's.
But, some things you can get at Antoine's
you cannot get elsewhere, because they are
special concoctions of the culinary art prepared under the
master's eye.
Dishes are ·created, or new ways of serving
old ones are discovered almost weekly.
Eating at Antoine's is like getting a new
s tart in life.
You go in with the blues and leave with
rosy impr,essions.
Antoine's and Antoine's Annex
SURROUNDINGS.
Those who have never partaken of a meal at Antoine's
invariably picture the place gorgeously decorated with all
the bright colors of the rainbow; with gold, silver and
bronze leaf plastered in the very recesses of the ceiling;
with a select band playing popular ragtime or excerpts of
the operatic master-pieces; !With footmen in princely
livery opening the carriage doors, and grooms to take care
of the cloaks.
None of all that.
Antoine' s is to-day what it was at its
inception- an immaculate clean place, with
tableware and linen of the severe solid homelike
type, and attenUve noiseless waiters, who
speak many tongues because they havE: learned
their avocation on both continents.
Main Dining Room
No deafening brass band between the courses.
No boisterous table neighbors.
When you go to Antoine's, it is to give your palate an
. undisturbed treat.
That is why the place is un~que and in a class of its
own.
Had Brillat~Savarin lived a century later, he would
undoubtedly have referred to Antoine's in his "Physiologie
du Gout," because it is that particular
atmosphere of the place which enhances the
artistically prepared dishes and develops to the
highest degree the gastric fluids.
Not to have eaten at Antoine's is almost
saying that you have never been in New
Orleans.
A BIT OF HIS'TORY.
Antoine's, founded in the year 1840 by Antoine
Alciatore, the father of Jules, the present owner, was
located one block away in the same street, on part of the
site now occupied by the New Courthouse.
New Court House
Just in . those days when carriagees lined St. Louis
Street from Chartres to Royal to bring the elite of Creole
society to the renowned place, after a perfor~ance at the
French Opera, so do the autos fill nowadays St. Louis
street from Royal to Bourbon, to bring the joyous crowd
in quest of the gastronomic delicacies of Jules, after an
evening at the theatre, or a society dance in the ball room.
If the original Antoine counted amongst his guests
such men as Henry Clay, General Boulanger, and the
Grand Duke Alexis, brother of the Czar of Russia, Jules
has had amongst his guests: ex-President Roosevelt,
ex-President Taft, . Admiral Schley, ex-Secretary of the
Navy Meyer. and suc:h celebrities as Sarah Bernhardt,
Booth, Coquelin, Barrett and Mansfield.
French Opera House
SPIIDCIALTIES.
·While it would take a volume to mention the hundreds
of specialties offered to the epioure at Antoine's, it is
worth while singling out a few which have often been
imitated but never equaled.
H uitres a la Rockefeller.
Oysters baked in their shell 1with such riCJh ingredients
that the name of the multi-millionaire
was borrowed to indicate their
value.
Oysters Tipperary.
Something new for the epicure.
Will be imitated as his other creations,
But: Its a long. long way to duplicate it.
Tomates Frappees a la Jules Cesar.
Iced stuffed tomatoes for hot weather ,
creating a . sensation to the palate as if one
were suddenly elevated to the ethereal r egions.
Bisque d' Ecrevisses a la Cardinal.
A soup made of cr ayfish boile d in white
wine and subsequently pounded into a pulp
with an addition of cream, aromatic herbs and
vegetables.
Truite Saumonnee Rupinicoscoff.
Salmon-trout prepared according to the famous Moscovite
che-f 'Alexandrovitch Rupinicoscoff, ,whcise recipe was
given to Jules on the condaion that its
composition never be divulged.
Terrapin a la St. Antoine.
A tide"water diamond-ba.ck tortoise
fed for weeks in a private pond on a
special diet, to impart the particular
flavor so characteristic when cooked and
served in its own shell.
Filet de Breuf Robespierre.
A creation of Old Antoine's when he
cooked for the Prince de Talleyrand-perigord.
In the , game line you have your
choice of
Becassines a la Parisienne.
Canards a la Tour d' Argent,
Ballotines de Sarcelles Charles-Quint
and fifty others.
,When calling for a dessert, think of
Omelette Soufflee Historiee,
@
~
a fitting sweet for your guest. The order should be given
at the beginning of the repast. As a bouquet, try
Orange Brulot or Cafe Brulot Diabolique.
Do not worry about what you have to order. Just tell
the waiter how you feel and how much appetite you think
you have. Suggestions will be made accordingly.
Single-Table Banquet
ANTOINE'S ANNEX.
In order to satisfy the numerous demands of the
social world and special organizations, a new and elaborate
annex was recently constructed on the adjoining property,
formerly occupied by three residence buildings.
A little apart from the smaller private dining rooms
accommodating from four to twenty persons each, there
are now three large banquet halls, one fo!, one hundred,
and two for three hundred covers each, which can be
engaged for banquets, dinner-dances and after-theatre
supper-dances.
Ba11 Room
Service can be ordered by round tables, horseshoe
tables, or small-party tables.
The same care which, for the last three-quarters of a
century, has governed the carrying out of individual
orders, is given to banquets, and the specialties are served
whether for a few or for hundred,s.
Smal1-Party-Table Banquet
Remember that, when you eat at Antoine's, you don't
leave with that dull, heavy feeling which is the result of
a coarse avoirduP.9is meal, but in a rejuvenated happy
sentiment so Iwell 'illustrated by Rabelais in his epicurean
essays.
A DIS:CIPLE OF PANTAGRUElL.
