Galatoire's to open in Baton Rouge Century-old institution branching out for the first time

The Times-Picayune ^ | October 25, 2005 | Brett Anderson

[caryatid]

First the storm, then the floods. Now hell is apparently freezing over.

Galatoire's is opening in Baton Rouge.

The storied French Quarter restaurant, one of the steadfast symbols of New Orleans' singular cultural heritage, will, for the first time in its 100 years, regale customers with soufflé potatoes and trout amandine at a restaurant other than the one Jean Galatoire opened on Bourbon Street in 1905.

Galatoire's Bistro, as the new restaurant will be called, should open in the capital city mid-November "maybe sooner," Rodrigue said. The Bourbon Street restaurant suffered roof damage, he said, and will need to have its refrigeration system replaced. Plans are for the original Galatoire's to reopen by Jan. 1.

"We are planning on entering into the Baton Rouge market," Galatoire's general manager Melvin Rodrigue said from New York City, where he's scheduled to appear Tuesday morning on the "Today Show" to promote the recently released "Galatoire's Cookbook."

[caryatid]

More bad business news for New Orleans. Even though the original Galatoire's will re-open early next year, this is a huge gastronomic gain for Baton Rouge. YUM!

[lormand]

Baton Rouge may be Louisiana largest city now. I'm just guessing though.

[caryatid]

Baton Rouge became the capital city of Louisiana in 1846 and remained so until 1862. The location of the capital changed locations several time after the onset of the War Between the States. In 1879, Baton Rouge was designated the permanent state capital and remains so to this day.

New Orleanians have always had a supercilious attitude toward Baton Rouge which over the last century retained its relatively small town atmosphere despite its large population.

Many people, once having left New Orleans, will find that its spell has been broken and will be unlikely to return.

'tis an ill wind that blows no one some good. It appears that Baton Rouge is on the verge of becoming a real city now. We can only wish them well and hope that they avoid the insurmountable problems that have plagued New Orleans.

[CajunConservative]

Yes it doubled in size and the surrounding cities grew quite a bit too. Let's just say that traffic has been a real pain.

I did say that one of the benefits of the great dispersion was that the food would taste better wherever the evacuees went. After living in the midwest that's a good thing let me tell you. ;)

[lormand]

If I remember correctly, Opelousas was one of the Capitals during the Civil War.

[caryatid]

If I remember correctly, Opelousas was one of the Capitals during the Civil War.

As this is a food/restaurant thread ... do you remember the wonderful Didee's restaurant in Opelousas? The duck was indescribably good. YUM!

Now that I do not live in Louisiana, I have actually been asked if food and restaurants are all we ever talk about!

I had to reply that, actually, politics is a frequent topic of discussion, as well. LOL

[lormand]

"...do you remember the wonderful Didee's restaurant in Opelousas?"

Yes I fondly remember it.

I grew up in Lafayette, and everytime I go back, I have a mental list of places to eat, most of which were habits of mine when I lived there.

[caryatid]

Is it still there?

[groanup]

My favorite restaurant.

[lormand]

I don't know. When I go back for Christmas, I will try and find out.

[Clemenza]

My favorite restaurant in New Orleans and one of three places on Bourbon worth visiting (Jean Lafitte's and The Absinthe House being the other two). Good for Baton Rouge!

[caryatid]

Haven't been there for a while ... but Commander's Palace was always my favorite restaurant in New Orleans, followed by Galatoire's. Favorite small restaurants were Casamento's, Camellia Grill and Mandina's. Best bar ... The Napoleon House, without anything else considered.

Old times and meals there are not forgotten ...

[caryatid]

* ping *

[LA Woman3]

Rodrigue declined to comment on the new restaurant's location in Baton Rouge before signing the lease agreement, which he expects could happen today. While an employee at Caspian Seafood and Steak confirmed that talks have been ongoing with Galatoire's brass to take over the restaurant, Caspian's management was unavailable for comment. Caspian is at 17451 Perkins Road in Baton Rouge.

Great location....off the I-10 Highland exit.

[Clemenza]

Can't forget my favorite Italian bakery/Gelateria Angelo Brocato's, near the Metarie line.

[caryatid]

Used to be in the quarter ... had sawdust on the tile floor ... Lemon Ice ... YUM!

[caryatid]

There was a Didee's in Baton Rouge, as well, a little hole in the wall in a black neighborhood. Cook would always come out and sit at the table to chat for a minute. They always catered for the film crews that made movies like Hush, Hush Sweet Charlotte at Houmas House. They later opened another one in BR ... but it was too new, too modern and never had the ambiance of the old ones ... and, as the old cooks died, the food was not as good.

Old times and warm memories ...

[caryatid]

After the HUZZAH's die down ... we need to ask ... will they take reservations?

[concentric circles]

GALATOIRE'S CRABMEAT MAISON
Otherwise known as crabmeat ravigote.

Maison dressing:
1/2 cup white wine vinegar
2 tablespoons Creole mustard (you may substitute Dijon, or a course, seeded country-style mustard)
1-1/2 cups high quality olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper

1/2 cup real mayonnaise
3 tablespoons Maison dressing
3 green onions, finely chopped
1 teaspoon small capers, rinsed and drained
1/2 teaspoon chopped flat-leaf parsley
1 pound lump crabmeat - if you can't find good, lump crabmeat then don't make this dish.
12 large leaves butter lettuce
12 slices tomato (Creole, if you got ' em)
Lemons

Prepare the Maison dressing: combine vinegar and mustard; slowly whisk in olive oil, a little at a time, to form an emulsion. Season with salt and pepper.

Mix mayonnaise, Maison dressing, green onions, capers and parsley. Gently fold in the crabmeat, making sure you don't break up any of the lumps - the key to making this dish truly wonderful).

Divide into six equal portions and serve on a bed of butter lettuce, with two slices of tomato and a squeeze from a wedge of lemon just before serving.

YIELD: 6 servings