Fodor's Expert Review Antoine's

Though some people believe Antoine's heyday passed before the turn of the 20th century, others wouldn't leave New Orleans without at least one order of the original oysters Rockefeller—baked oysters topped with a parsley-based sauce and bread crumbs. Other notables on the bilingual menu include pommes de terre soufflées (fried potato puffs), poissonamadine or meuniere (fish prepared in toasted almond or brown butter-and-lemon sauce), and baked Alaska. Tourists are generally shown to the front room, but walking through the grand labyrinth is a must. Be prepared for lackluster service. A jacket is preferred, but casually dressed diners can order most of the classic menu at the adjoining Hermes Bar.