Commander’s And Toile

Lunch at Commander’s Palace:

Turtle soup, with sherry:
Turtle Soup, Commander's Palace, New Orleans//

Shrimp and grits — Gulf shrimp crusted with black pepper, garlic, and lemon zest over Gruyere smoke roasted grits with grilled asparagus and yellow tomato courtbullion:
Shrimp and Grits, Commander's Palace, New Orleans//
Could live in those grits.

Tournedos of Black Angus beef — whiskey smoked onions, roasted mushrooms, and Creole smashed new potatoes with spicy tasso marchands de vin:
Tournedos of Black Angus Beef, Commander's Palace, New Orleans//

Creole cream cheese cheesecake:

There’s cheesecake and there’s cheesecake, and then there’s Creole cream cheese cheesecake. It’s hard to explain how it’s different than, say, a New York cheesecake like Carnegie, but is does have a bit more robust flavor. You can make your own Creole cream cheese or buy it (Dorignac’s), then make your own cheesecake.

I’ve admired the toile at Commander’s for a while now — it was put in by Silver Hill Atelier, then embellished by Richard Saja (who was commissioned for this by Anya Hindmarch). This is in the front room at the restaurant:
Commander's Palace, New Orleans//

Commander's Palace, New Orleans//

The women’s room is upholstered with New Orleans toile from Hazelnut (so funny because I upholstered some of my bookcases with this same pattern from them!).

I used to be a lot more into toile than I am now, but really enjoying these designs at Spoonflower.

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