576:, begins with a dinner party in the 1840 Room and includes another dinner party at Antoine's near the end. Antoine's itself is not pivotal to the plot, which hinges on the murder of a woman from a snobbish-but-impoverished old Creole family, just as she was beginning to face a serious chronic illness. Rather, Antoine's is part of the ambience of New Orleans, which Keyes depicts as an exotic, half-foreign city whose ways are not easily understood by outsiders, especially those from the North. The novel is notable for its use of the "least likely person" motif in revealing the identity of the murderer, and for a final plot twist that renders the murder and its aftermath even more tragic. Antoine's is mentioned in other novels by Keyes, including
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Rick Blount, son of Yvonne
Alciatore Blount who is Roy’s daughter, was brought in as owner and manager in 2005 as an attempt to save the restaurant from a critical economic state. Under his management, the restaurant recovered after Hurricane Katrina. He saw to many renovations in its infrastructure, as well as menu changes and changes in the dining rooms.
541:, a reference to Antoine's plays a pivotal role, as Bugs convinces two Parisian chefs to let him show them how to cook "Louisiana Back-Bay Bayou Bunny Bordelaise", exclusively because it is "a la Antoine". "Antoine of New Orleans?" the first chef asks, awestruck. Bugs retorts, "Well, I sure don't mean Antoine of Flatbush!"
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this time, Jules also acquired property around the original restaurant as it became available, including a former slave quarters and carriage house. Antoine's eventually could accommodate 800 people in its 15 dining rooms. Each dining room was decorated according to a theme, many of the themes referencing a Mardi Gras
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The current owner, Rick Blount, describes
Antoine's food as "Haute Creole", characterized as innovative and sophisticated Creole cooking with strong French traditions. The restaurant has a non-seasonal Ă -la-carte menu that features dishes with regional influences such as turtle, pompano, redfish, and
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memorabilia. The lengthy menu (originally only in French, now in French and
English) features classic French-Creole dishes. By tradition, it's closed to the general public on Thanksgiving, Christmas, and Mardi Gras. It can be reserved for private parties on these "Closed Days". Advance reservations
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and Roy Guste, both
Antoine Alciatore's great-grandchildren, took over for a brief three years before appointing Roy Guste Jr., who managed the restaurant until 1984. For the next twenty years, between 1985 and 2004, the restaurant would be managed by Bernard “Randy” Guste, Roy Guste Jr.’s cousin.
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Antoine's was founded by
Antoine Alciatore in 1840 and run by him until 1875. After his death at the age of 55, Julie Freyss Alciatore, his wife, took over while their son Jules Alciatore got culinary training in France. Upon his return in 1887, he took control of the restaurant until 1934. During
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were also lost due to a failure in the climate-control system; as of June 2006, the cellar is slowly being replenished, $ 10,000 per week being devoted to new purchases. The restaurant was able to reopen on
December 29, 2005. In the wake of Katrina, Antoine's has added its first-ever Sunday Jazz
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is very high. Therefore, Antoine's has what is best described as a "wine alley", a corridor 165 feet (50 m) long, lined by wine racks and carefully air-conditioned. Guests who are present at closing time are sometimes offered a tour of
Antoine's, which includes the 15 dining rooms and many
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Brunch program. Two years after
Katrina, the restaurant nearly declared bankruptcy due to zero customer base but managed to hold on. It is currently one of the best restaurants in New Orleans in terms of revenue and customer patronage.
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Antoine's is also known for Café Brûlot, a drink made from coffee, orange liqueur, cinnamon stick, sugar, cloves, and lemon peels. At
Antoine's, the coffee is customarily flamed when it is served as part of a dessert course.
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wrote in 1984 that waitstaff were often discourteous to people not from New
Orleans and people from the city who had not formed relationships with them, but "If you can overlook these things, you will be rewarded."
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shellfish, with preparation techniques that reflect a French aesthetic. Throughout its history and changing menus, Antoine's has had very little Cajun influence, and featured no Italian foods.
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Freedman, Paul. "Antoine's Haute Creole". Ten Restaurants That Changed America. New York: Liveright Corporation, 2016. N. pag. Print.
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Antoine's requires all aspiring servers to spend two to three years in its apprentice program before they "make waiter".
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The French Quarter was above the flooding that devastated the majority of New Orleans in the aftermath of
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and 15 dining rooms of varying sizes and themes, with several featuring
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and on weekends. The executive chef as of March 2020 is Rich Lee.
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restaurant located at 713 rue St. Louis (St. Louis Street) in the
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The restaurant closed the Japanese Room at the beginning of
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Antoine's was used for the filming of two sequences in
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Cellars are not practical in New Orleans because the
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had Oysters Rockefeller at Antoine's in 1937. Mayor
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List of the oldest restaurants in the United States
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A tarp over damaged wall of Antoine's, October 2005
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49:. Unsourced material may be challenged and removed.
916:Williamson, Judy (1984-02-23). "Acme Oyster Bar".
1261:Louisiana Creole restaurants in the United States
993:"Book Reviews, Sites, Romance, Fantasy, Fiction"
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596:was Keyes's best-selling and best-known book.
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871:"Local outfits battle for hot wing supremacy"
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653:Effects of Hurricane Katrina in New Orleans
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752:List of Louisiana Creole restaurants
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876:Colorado Springs Independent
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1271:Restaurants in New Orleans
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919:Alexandria Daily Town Talk
738:Escargots Ă la Bordelaise
296:patrons including several
250:Antoine's official website
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1199:Ruth's Chris Steak House
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732:Tripes Ă la mode de Caen
714:Tomates Ă la Jules CĂ©sar
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327:Ownership and management
262:Louisiana Creole cuisine
165:Louisiana Creole cuisine
1204:Snug Harbor (jazz club)
928:The Dallas Morning News
694:Filet of Beef PĂ©rigueux
691:Filet of Sole Joinville
600:Appearance in the film
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434:The Dallas Morning News
951:"Antoine's Restaurant"
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848:The Los Angeles Times
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675:Pompano en Papillote
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282:pompano en papillote
43:improve this article
1189:PĂŞche Seafood Grill
735:Onion soup gratinée
697:Bouchées à la Reine
688:Pompano Montgolfier
670:Oysters Rockefeller
594:Dinner at Antoine's
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431:Judy Williamson of
278:Oysters Rockefeller
230:29.9567°N 90.0666°W
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1144:Commander's Palace
1029:Café Brûlot recipe
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1079:Acme Oyster House
979:Pontchartrain.net
711:Oysters Ă la Foch
704:Oysters Bienville
682:Toast St. Antoine
649:Hurricane Katrina
635:Hurricane Katrina
582:Crescent Carnival
578:Once on Esplanade
463:Unique facilities
455:, a specialty of
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41:Please help
36:verification
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1164:Galatoire's
1114:Broussard's
791:Food portal
723:Eggs Sardou
657:wine cellar
621:(played by
511:Prohibition
496:Café Brûlot
469:water table
401:Rick Blount
286:Eggs Sardou
233: /
208:Coordinates
183:New Orleans
153:Established
148:information
58:"Antoine's"
1250:Categories
1002:2023-04-17
960:2020-12-31
763:References
533:Bugs Bunny
489:Yat accent
479:President
415:, such as
396:1985–2004
388:1975–1984
380:1972–1975
369:1934–1972
361:1887–1934
353:1875–1887
345:1840–1875
334:Management
321:Mardi Gras
313:Mardi Gras
221:90°04′00″W
218:29°57′24″N
146:Restaurant
99:April 2010
69:newspapers
1109:Brennan's
1089:Antoine's
568:, a 1948
558:The book
258:Antoine's
193:Louisiana
161:Food type
124:Antoine's
1139:Clancy's
1094:Arnaud's
934:Clipping
882:13 April
812:Nola.com
746:See also
550:, Chef (
535:cartoon
527:In media
1218:Defunct
1072:Current
509:During
442:Cuisine
421:Proteus
246:Website
199:Country
83:scholar
854:10 May
817:3 June
505:Trivia
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413:krewe
337:Date
316:krewe
260:is a
189:State
90:JSTOR
76:books
884:2010
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819:2022
300:and
179:City
62:news
936:at
614:JFK
602:JFK
572:by
417:Rex
294:VIP
268:of
45:by
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908:^
892:^
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