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Clancy’s, New Orleans The Fried Oysters with Brie, Smoked Soft-Shell Crab with Crabmeat, and Panee Veal

Annunciation are standouts at this beloved neighborhood restaurant, which started as a neighborhood bar and po-boy restaurant in the 1940s, transitioning to fine dining in the 1980s. The lunch menu includes Sautéed Gulf Fish with Toasted Almonds and Citrus Brown Butter Vinaigrette; at dinner, order the Fried Gulf Fish with Jumbo Lump Crabmeat Meunière. Finish with the Lemon Icebox Pie. Galatoire’s, French Quarter The culinary traditions of Galatoire’s trace their roots back to France and Jean Galatoire who, in 1905, acquired an already established restaurant on the site where the iconic French Quarter bistro now stands. Friday lunch should start with Soufflé Potatoes, Shrimp Remoulade, Crab Maison and Oysters en Brochette. Gulf Fish — typically, trout that’s fried, broiled, sautéed or poached (your choice) — can be topped with Meunière Sauce or Meunière Amandine. (And definitely add Jumbo Lump Crabmeat, as recommended by your attentive waiter.)

Photo by Randy Schmidt

Mandina’s was established in 1932 by Sebastian “Sam” Mandina and his wife; Anthony and Mary Jane Catalanotto later purchased the restaurant in the 1990s, ensuring its continuation as a cherished institution. The menu features a range of Creole and Italian dishes, including Gulf Fish, Catfish or Soft Shell Crab (when in season) served Meunière or Amandine style. Mr. B’s, French Quarter This classic Creole family (yes, the Brennan family) restaurant features a variety of regional specialties; the Wood Grilled Fish is served with pecan popcorn rice and a Lemon Butter Sauce or Creole Meunière.

Tujague’s, French Quarter Established in 1856 by Guillaume and Marie Abadie Tujague, the restaurant is one of the oldest continuously operating restaurants in the United States. Gulf Fish is served here with Toasted Almonds and Citrus Butter sauce. You can also find Gulf fish Meunière, Meunière Pecan or Meunière Amandine sauce listed as specials at New Orleans restaurants including Saint John in the French Quarter and Patois in New Orleans.

Sun Ray Grill, Gretna Chef Tom Hinyup, who became chef in 1999 (and owner in 2015), serves pan-fried fish with Meuniére Amandine at his restaurant on New Orleans’ West Bank.

Mandina’s, New Orleans A historic restaurant in the Mid City neighborhood of New Orleans, City neighborhood of New Orleans,

38 ROUSES SPRING 2024