~c =:;:: bronze plaque at the front ~ ~o~r says, in part, "dedicated to
dining in the grand manner . . ."
And this promise has been more than
fulfilled in the intervening years.
Elinor and Frank Moran are dedicated
people who have not held lightly this pledge
as their devoted followers will testify.
On Easter Sunday night in 1947, the
restaurant was almost completely destroyed
by fire-with only the bar remaining of the
interior furnishings.
Six long months after this blow, Commander's
re-opened its doors, completely redecorated
except for the bar-kept out of
sentiment and in deference to the pleas of
their customers. Actually, refinishing the old
mahogany was a much more expensive and
trying chore than it would have been to
replace it.
Today, Commander's is a tribute to the
good taste of its owners and its clientelewith
tinkling crystal chandeliers, period wall
paper and louvered windows-all contributing
to the immediate feeling of serenity and
elegance that greet you as you enter this fine
French restaurant in New Orleans, the home
of good food and discriminating diners-who
choose Commander's as their restaurant.
New Orleans once had an American district
and still has its French Quarter, known
as the Vieux Carre. Commander's is located
in that old American district and is surrounded
by magnificent mansions, many of
which are open to visitors during Spring
Fiesta and on special Garden District tours.
FACILITIES,
but of course!
Commander's dining rooms offer
you a range of selection-from
an intimate table for two to
banquet facilities. Our Red Room
and Gold Room are the perfect
settings for gatherings of eight
or ten - for a family group or for
those who wish to entertain in
lavish surroundings with exquisite
attention to your every whim.
The lBBO Ear
Built around the original mahogany bar,
the 1880 Bar is an exact replica of
those so popular before the turn of
the century-but in this bar,
ladies are more than welcome! From its
gas-light lanterns to its shirt-sleeved
bartenders-here is the nostalgia
and warmth of the "good old days"the
perfect spot for a before-dinner
cocktail or an after-theatre nightcap.
Co:rn.:rn.ander's
PATIO
Year 'round a little breeze finds its way
into this delightful setting. Dining under
the stars in this softly lighted patio is a
rare treat. One that you'll long remember.
From the lush foliage to the quietly splashing
fountain, and with service unobtrusive
and perfect - everything conspires to make
this a memorable setting for that special
dinner.
The KITCHEN,
the heart of Commander's!
Behind these shining copper pots is the
heartbeat of Commander's. Here you will find
our chef and cooks preparing such outstanding
specialties of this great restaurant as:
CRAB MEAT IMPERIAL
Yields Eight
1 Green Pepper, Finely diced
2 Pimientos, Finely diced
1 Tablespoon English Mustard
1 Teaspoon Salt
lh Teaspoon White Pepper
2 Whole Eggs
1 Cup Mayonnaise
3 Pounds Lump Crabmeat
Mix pepper and pimientos, add mustard, salt, white pepper,
eggs, and mayonnaise, and mix well. Add crabmeat and
mix with fingers so the lumps are not broken. Divide
mixture into eight Crab Shells or casseroles, heaping it
in lightly. Top with a little coating of mayonnaise and
sprinkle with a little Paprika. Bake at 350 0 F. for 15
minutes. Serve hot or cold.
STUFFED FLOUNDER
1 Cup Minced Onions
(White)
11h Cups Minced Celery
lh Cup Minced Shallots
3 Cloves Garlic
1/2 Lb. Oleomargarine
1/5 Bunch Chopped Parsley
Cup dry White Wine
1/2 Cup Chopped Boiled
Shrimp
lh Cup Lump Crabmeat
2 Tablespoons Flour
1 Cup Milk
21/2 Cups Bread Crumbs
Salt and pepper to taste. Saute onions, celery and garlic
in oleomargarine until done, add flour and blend. Add
milk and white wine, cook until thick. Add shrimp and
crabmeat, finish thickening with bread crumbs.
And so many other marvelous French dishes
that choosing from them is truly a delightful
experience. Do you prefer fish - poultry - the
finest of meats? Or perhaps one of the delicious
turtle dishes so specially prepared at
Commander's they have given the restaurant
world-wide notice. Let us help you select your
meal . . . and a fine wine to complement it!
