As the Crescent City’s oldest restaurant and the birthplace of oysters Rockefeller—the decadent dish was conjured up here circa 1889—Antoine’s has long been a New Orleans staple. To this day, the French Creole standard-setter is steered by fifth-generation relatives of the original owner, drawing tourists and locals for its sumptuous poached eggs and pommes de terre souffles, or puffed potatoes.
Stop by for a jazz brunch alongside a three-course menu.