Commander's Chefs Table

I took pictures of all of it, and I still had the best meal of my life!

Here is my view, and started with a Sazerac to get the evening started.



After Chef Andrew talked to us a bit about what we like and don't like, our plates started to come out.

First up was a fresh Gulf shrimp stuffed with Tasso and fried, hot sauce buerre blanc, pickled onions and okra, home made pepper jelly



Next up we had crispy fried oysters, fingerling potatoes, crème fresh w chives, remoulade, bowfin cajun caviar



Third was the surf and turf - braised pork belly, gulf shrimp, corn pudding, pigs feet jus, tomato jam.



Fourth, traditional Commander's crab cake, grilled corn jalapeno and jack Daniels sauté, brown butter vinaigrette, micro green salad



Fifth/Intermission - Crescent city shooter
Guava rum, lime juice, bitters, and ginger ale.



Sixth - local wild redfish, sauté of corn, asparagus, soy bean, turnip, and chanterelle mushroom. Onion and coconut sous vise, cumquat habanero buerre blanc, herb compound butter.



Seventh - truffled/chived gnocchi, cherry tomatoes, crab meat, chanterelles, pork belly, truffle oil



Eighth - seared veal, Parmesan/leak orzo, pickled vegetables, seared foie gras, bar b q bordelaise



Ninth - Cheese plate: Smokey blue )blue cheese smoked with hazelnut), Sheepsmilk cheese, Aged goat cheese, Fresh fruit, Bocage honey, Red wine reduction, Biscotti



We noticed some oak barrels sitting on the top of one of the shelves in the kitchen, they were different vinegars that they were aging. We got him to draw us a sample of one that was Peaches and Honey. No pics, but it was delicious!

Tenth - Desert bomb (every desert on the menu).
Cheesecake, Chocolate Mousse Ice Cream, Bread Pudding Soufflé, Crème Brule, Peach Cobbler, Praline Trifle, Lemon and Lavender Sorbet, Pecan Pie



Nothing we had was bad, but a few dishes really stood out. The surf and turf was probably my favorite, followed by the red fish (the two sauces with the redfish were phenomenal)

Hope you enjoy the pics as much as I did eating the food! We will definitely be doing this again.

Booked back in February , we could have gotten in earlier but wanted a weekend/Friday dinner and not to interfere with a home game. Matter of fact, I think I remember Saturdays being already booked back then.

Price is $125/per but we did the additional wine pairing (they offer three levels at 50/100/150 per person)

Metal!

Y'all will have a great time I'm sure. @ $125 per + wine pairing .. I think that's a nice value, interested to see what that price point gets you. I've always loved Commander's. Enjoy.

well said G. I've tried to scale back my picture taking during meals. sticking to food pics if I'm cooking something interesting at home or if I'm in a more casual environment and think something looks interesting enough to snap a photo and wouldn't take away from the experience. in this setting .. given the price and the venue .. not to mention being @ the Chef's Table, I'd keep the phone off as well.

Enjoy. If you decide to take pics, I'll look at them.

I have always wanted to do this. Please give a full report.

Also - To clarify you were at 125/person with a wine paring of, im assuming, 50 dollar level? I thought it was 75/person without wine.

$125/person NOT including the wine pairings. The pairings, depending on the quality, are 50/100/150 per.

I don't know much about wine (though id love to start learning more) so we opted just for the 50.

quote:

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It's on my list as well. I'd like to do it when Tory is going to be there.

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my wife and her friends went a while back for their 40th birthdays. Chef Tory was there and they were amazed.

their favorites were Lobster Ceviche, Shrimp and Tasso Henican, and the soft shell crab.

The menu changes but wife said the Fois Gras Newton with fig bounce milk was... as she said "orgasmic"

Hands down the Single greatest dining experience I've ever had.

Oh, and it's a LOT of wine.

I've always wanted to do this too, it books so far in advance.

What other places are known for having a good Chef's table?