New Orleans’ Oldest Restaurant, a Favorite of Anthony Bourdain, Invented Oysters Rockefeller

New Orleans is famous for its vibrant Mardi Gras celebrations and finds itself among the best U.S. destinations for music lovers to add to their bucket lists. Global travel expert Rick Steves even called it the most fun city in all of America. But a trip to the Big Easy wouldn’t be complete without sampling its food. Restaurants all over the country try to emulate the cuisine that is so distinctly New Orleans, a testament to the fact that the city’s culture is unlike any other place in the U.S.

Fellow globetrotter Anthony Bourdain centered his travel shows around cuisine, often showcasing culinary delights both on and off the beaten tourist path to get the most authentic experiences. His favorite restaurant in New Orleans was Antoine’s Restaurant. Given that the name “Rockefeller” is much more associated with New York City than New Orleans, you might be surprised to find out that Antoine’s Restaurant invented oysters Rockefeller. Plus, just like everything else for which New Orleans is famous, this restaurant is intrinsically linked to the city’s history.

French, African, Spanish, and Native American influences are intertwined in both the history of New Orleans and its food. The French-Creole cuisine at Antoine’s Restaurant in particular has been delighting visitors to the Big Easy since 1840, making it the oldest restaurant in New Orleans. The vintage maximalist interior features photos of past Mardi Gras celebrations and notable New Orleans residents that Anthony Bourdain likened to “ghosts of a restaurant’s past” when he visited as part of his Travel Channel series “No Reservations.” He goes on to call Antoine’s Restaurant, “a legend, institution, immortal.” Eating here makes you feel apart of this cultural legacy.

In the episode, Bourdain tried some of the Antoine’s Restaurant dishes that expertly combine Southern culinary staples, upscale French favorites, and local seafood. The oysters fried in cornmeal, foie gras pate on toast, and pompano fish with crab and clarified butter earned Bourdain’s seal of approval — and a lighthearted, nostalgic reaction compared to Bourdain’s usual edgy attitude. “This goes right back to my beginnings, man. You’ve got to love this,” he exclaimed. “This is awesome.”