|Commander's Palace Restaurant|
The staff at Commander's started Michele and I off with a couple different amuse-bouche. French for "mouth amuser," these sometimes single bite appetizers are usually just a little something to get a meal started. The first dish remains a bit of mystery to me, though it was incredibly delightful. It had some infused honey swirled around a plate topped with a brittle of some sort, goat cheese, and a bit of fruit. I recall the nutty brittle and creamy goat cheese pairing very well together along with the sweetness from the honey.
The second amuse to be placed in front of us also impressed. It had a well seasoned Louisiana shrimp wrapped around some pickled okra and onions. The shrimp itself had been tossed in a hot sauce bath. Everything rested on a splendid pool of pepper jelly. This dish had a spiciness that contrasted well with the first amuse. The shrimp reigned supreme while the pickling of the okra and onion were cause for celebration. The multitude of spices in the pepper jelly worked even better as a dip for the crusty french bread that Commander's placed on the table.
My appetite had grown and my palate was properly prepared for the rest of the meal. But first... a little something from the bar! Commander's Palace offers 25 cent martinis for lunch with the purchase of an entree. That's right, a quarter! I would have preferred for my martini to be a tad dirtier, but it still wasn't bad at all for a the measly price. With an option to get up to three of these cocktails for lunch, you could definitely need to take a nap afterwards or just call it a day!
|Commander's Palace $0.25 Martini|
|Pig & the Peach|
|Commander's Turtle Soup with Sherry|
|Griddle Seared Gulf Fish|
|Creole Bread Pudding Souffle|