Commanders Palace open?

[tide12]

Today was announced as the opening date.

[Beach Runner]

Wha-what? I didn't know it was closed. Great that it's open -- it was our architect's (Samuel Wilson, Jr.) favorite restaurant, just a few blocks from his home. We've spent many wonderful dinners with him there. He'd be happy to know that it's open again. :wub:

Once we had Sunday brunch reservations at Commander's. We arrived, and it was closed because the kitchen had a fire. The night before we had gone to Mosca's, and a man sitting next to me at the bar had a heart attack and died. As we left Mosca's and went over the Huey P. Long bridge, there was a heavy rainstorm, and our new car started floating in the flooded River Road. What a scary weekend!

When Beach Jacket was about two years old, we had a meeting with Sam and had Easter brunch with him at Commander's. BJ had her Easter bunny with her, and the staff set a place for the bunny with fresh carrots on a plate for bunny. So sweet!

[ckhagen]

Beach Runner, Commanders is opening it's first location out of NO at the Emerald Grande.
I knew the opening date was this week, but I don't know if it's actually open yet.

[Beach Runner]

Beach Runner, Commanders is opening it's first location out of NO at the Emerald Grande.
I knew the opening date was this week, but I don't know if it's actually open yet.
If Commander's isn't on Washington in the Garden District, it's not Commander's. :(

[JB]

If Commander's isn't on Washington in the Garden District, it's not Commander's. :(

Egg-zactly. I just can't believe the Brennan's would do this - particularly in a building as tacky and garish as the Emerald Grande.

Heck, maybe we can get a Galatoire's next. ;-)

[beachmouse]

They've got a couple of other NO-based restaurants going into that area. I read somewwhere that a number of restaurants based in New Orleans were looking to put an outpost in Houston or Destin or such because business had been really down in the flagship since Katrina, and there was hope that the outposts would help keep the company as a whole in the black.

[Gypsea]

Beach Runner, Commanders is opening it's first location out of NO at the Emerald Grande.
I knew the opening date was this week, but I don't know if it's actually open yet.

There was also one in Las Vegas but I'm not sure if it is still open.

[Gypsea]

Here is their Bread Pudding Souffle recipe:

Yum!

From COMMANDER'S KITCHEN by Ti Martin and Jamie Shannon, published by Broadway Books.
Available Online (http://www.commanderspalace.com/new_orleans/shop.php)

------------------------------------------------------------------------

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Yields 6

BREAD PUDDING
3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans French Bread, 1" cubed (see note)
1/3 cup Raisins
(18: in length or approximately 1 1/3 G/ sliced thin)
WHISKEY SAUCE
1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon
MERINGUE
9 Medium Egg Whites
3/4 cups Sugar
1/4 tsp. Cream of Tartar
To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.
Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.

[Beach Runner]

They've got a couple of other NO-based restaurants going into that area. I read somewwhere that a number of restaurants based in New Orleans were looking to put an outpost in Houston or Destin or such because business had been really down in the flagship since Katrina, and there was hope that the outposts would help keep the company as a whole in the black.
Pre-Katrina some NOLA establishments were looking elsewhere for expansion. Pat O'Brien's was looking at the Perdido Key area, and the owner had bought a house there. When they decided against expanding in that area, he put his house up for sale. It came down to a decision for us to buy his house in Perdido Key or buy a lot and build in Seagrove. Perdido Key was pretty cool -- the neighborhood had a boat slip for each home, and you could take your boat and ride to the store, restaurants, shopping, etc. What we didn't like was the fact that you had to cross a four-lane highway to get to the beach, and we also didn't like all of the high rises and chain restaurants.

We definitely made the right decision.

[Johnrudy]

There was also one in Las Vegas but I'm not sure if it is still open.

yes there is (or was). I believe it was in the Moroccan themed (?) hotel.

[ckhagen]

I didn't know about the one in Vegas. Hmm.
My parents were once in a commercial for Brennans.

[SHELLY]

Egg-zactly. I just can't believe the Brennan's would do this - particularly in a building as tacky and garish as the Emerald Grande.


Actually, it kinda makes sense...the Emerald Grande bears a striking resemblance to something I puked up while partying on Bourbon Street one evening.

.

[TooFarTampa]

Actually, it kinda makes sense...the Emerald Grande bears a striking resemblance to something I puked up while partying on Bourbon Street one evening.

.

:floor:

[klm6242]

My boyfriend is actually the Sous Chef at the new Commander's Palace. It opened on Monday for the tastings and Wednesday it opened to the public. It is actually the perfect spot for a restaurant with the great views of the bay. The Brennan's did a fabulous job building and decorating this restaurant. It is gorgeously upscale but fun and not to stuffy. The Vegas restaurant is not longer open. The hotel it was in went bankrupt or something and they ad to close down. I think they are still looking for another location to reopen there. Oh and by the way, the food at the new CP is delicious! don't forget to check out their bar...great Bar Chef, Bar Food, and Atmosphere. And Pat O's is opening right in front of the Emerald Grand as well. New Orleans is invading the beach it seems.

[elgordoboy]

My boyfriend is actually the Sous Chef at the new Commander's Palace. It opened on Monday for the tastings and Wednesday it opened to the public. It is actually the perfect spot for a restaurant with the great views of the bay. The Brennan's did a fabulous job building and decorating this restaurant. It is gorgeously upscale but fun and not to stuffy. The Vegas restaurant is not longer open. The hotel it was in went bankrupt or something and they ad to close down. I think they are still looking for another location to reopen there. Oh and by the way, the food at the new CP is delicious! don't forget to check out their bar...great Bar Chef, Bar Food, and Atmosphere. And Pat O's is opening right in front of the Emerald Grand as well. New Orleans is invading the beach it seems.
How about posting a couple of menu items, a small description, and prices? I looked on the website and saw nothing a little while back.

[Beach Runner]

At the Washington Avenue location in the Garden District of N.O. the de rigueur dishes were turtle soup, fish in pecan butter, and the bread pudding soufflé. It's really good, despite the fact that one ingests a year's worth of fat grams in one meal. The garlic bread with two kajillion calories per slice is also worth it, even if one dies thirty minutes earlier than God planned, thanks to the butter. And it was worth that feeling of my hips expanding as I left the restaurant. In my humble opinion, as well as the late Sam Wilson's, this was the best restaurant in N.O. He preferred that over the Galatoire's in-crowd.

[Beachbummett]

:welcome: klm6242!

I say let's give it try and find out for ourselves. Of course we will have to wait until after Labor Day, I don't drive to Destin until then. Roadtrip anyone? :wave:

[30A Skunkape]

How about posting a couple of menu items, a small description, and prices? I looked on the website and saw nothing a little while back.

Here is the flagship's dinner menu:
http://www.commanderspalace.com/new_orleans/menu_detail.php?menu=14

[JB]

Dig the 'tar, Skunky.

Wonder if that "Dunces" movie will ever get made?

[klm6242]

I do not have a menu on hand. The executive chef worked as a sous chef for Commander's for many years and then became the executive chef of their sister restaurant Cafe Adelaide. If you check out the menu at Cafe Adelaide's website (google it) The new Commander's has some of their menu items as well as some of the Commander's staples mixed with a "floribean" (sp?) flair. I can tell you I had a taste of about 4 desserts and my favorite was a spiced rum cake with a coconut sorbet. I am normally more of a chocolate fan but this was so moist and delicious.

I am sure the Brennan's will be making a CP2 website that will have a menu.

[MissCritter]

Dig the 'tar, Skunky.

Wonder if that "Dunces" movie will ever get made?

MUST star Spud McConnell. :cool:

[30A Skunkape]

Last I heard the movie is a loooong way from being made.

[Gypsea]

:welcome:klm!!! Can't wait to try it!

[bent]

http://www.thedestinlog.com/news/open_5397___article.html/grill_water.html


A New Orleans culinary legend is being reborn in Destin.
Today, the doors to the long awaited Commander’s Palace will officially open to those looking for lagniappe, or a “little something extra.”
The rich history of this legendary New Orleans’ fixture has found a new second home in Destin at Legendary’s HarborWalk Village.
The enduring ante-bellum heritage of Commander’s Palace mingles with the refreshing charm of the Emerald Coast for an unparalleled dining experience.
“We wanted it to have a beach attitude,” said Lally Brennan, of the famed New Orleans’ restaurant clan.
Beach attitude and original taste is exactly what Commander’s is serving up in a quaint atmosphere with a modern twist, all with an uninhibited view of the emerald green waters of the Destin harbor.
The multi-level restaurant offers something for everyone.
The attached On the Rocks Bar is an ideal afternoon getaway for hand-crafted cocktails and world class appetizers. Located just yards from the
HarborWalk docks, anglers can cap off their day in resort casual style or relax outdoors on the terrace.
“I like to do a throwback to the classics,” Michael Richmond, bar chef and four year cohort of the restaurant, told The Log.
Richmond’s bar creations are made to reflect owner Ti Martin’s passion for a good cocktail. On the Rocks makes drinks to order, but enjoys the opportunity to create something that will personalize a dining experience.
“Our motto is that our drinks have to be as good as the chef’s food,” Richmond said.
One of Richmond’s signature cocktails is his own recipe that he calls La Primavera, after its refreshing combination of Hendrick’s Gin, Pomegranate Liqueur, watermelon purée and a touch of bar syrup.
The full bar selection at Commander’s Palace comes with a growing international wine collection. With over 250 selections to choose from, beverage manager Greg Wescoat said that bottles run anywhere from $30 to those in the thousands.
While the liquid refreshment from On the Rocks Bar stands in a class of it’s own, the food at Commander’s Palace is the star of the new operation.
The menu at Commander’s features Haute Creole cuisine, with Floridian and southern influences.
“We’ve done a little bit of research on the local food,” said Danny Trace, executive chef who has been with the Brennan family since 1994.
Diners can get the down home feel with Shrimp & Grits Nassau or indulge in Island Spiced Rum Cake for a tropical touch.
Martin said that a few staples from the original Commander’s Palace that carried over to Destin are the garlic bread, Turtle Soup, Creole Bread Pudding Soufflé and Veal Chop Tchoupitoulas.
The menu accommodates appetites of all sizes and tables will always be on reserve for locals.
On Monday, Legendary employees and guests were privyed to a preview of what the restaurant has to offer.
Visiting from Baltimore, Md., Ginny Gue sampled the New Orleans Shrimp Remoulade and described it “like nothing I’ve had before.”
She was also pleased to find her favorite desert on the menu.
“Coconut is my favorite ice cream and I can’t find it up north,” Gue said.
Inside of this old and new inspired restaurant, diners are surrounded by designs reminiscent of old New Orleans brought to life by celebrated New Orleans artist Tim Trapolin.
Trapolin created the images for the menus and contributed the mural that is the backdrop of the Mermaid Room. The mural is a shrine to the original Commander’s Palace and features quirky depictions of Rik and Peter Bos and even New Orleans burlesque legend Evangeline, The Oyster Girl.
While the food, beverages and decor are top notch, the best reason to come to Commander’s is that every guest is treated like a rock star.
The waitstaff utilizes what they call “gang service.” The three tier system is a carefully choreographed presentation that ensures every guest receives personal attention — and an escort to the bathroom.
The Log spotted city councilor Sam Seevers enjoying Adelaide’s Spinach Salad with daughter and Legendary intern, Michael Seevers. Seevers was thoroughly impressed with the “intricate” service and “incredible” food.
“We definitely needed something like this in Destin,” Seevers said

[InletBchOwnr]

Hope it be mo bettuh than we be thinkin.....lemme know......but Galatoire's is NOLA! far as I know that is....

[sunny456]

I had the pleasure of dining at Commander's Palace for lunch on Friday. It was AMAZING. Hands down, the best food and service that I have had on the Emerald Coast -- and yes I've dined at all 30A fine dining spots.

The restaurant was gorgeous and the view was just astounding. It was almost hard to focus on the delicious food. I'm sure dinner is beautiful, but watching that afternoon view was unforgettable.

Food ranged in price from $14-$39 for lunch. Seemed to be mostly locals dining.

They have a jazz Sunday brunch that is supposed to be a hoot and 25 cent cocktails if you order a lunch entree.

Check it out! I'll post some quick pics I snapped if I can figure out how. :)

[jackieh]

Ill have to go check it out .I also do childcare for the exec. chef of commanders palace. Hes a great guy!

[beach ho]

Went there for brunch today. Food was wonderful, service was very good and the prices were not too bad. The view of Destin harbor and east pass was beautiful. Jazz band playing and the Bloody Mary's were delish!:biggrin:

[Santiago]

We went last week with 2 other couples. Everything was outstanding. The decor was beautiful, the food was probably better than any I've had on 30a in a long time. A word to the wise, don't kid around about ordering tequila shots unless you mean it. I think it must have been about 30 seconds after the word tequila left my mouth that there were 6 shots on the table. Definitely check it out if you get a chance. By the way, the prices were no more than what we are accustomed to on 30a. We had an appetizer or salad each, entree, a single malt, a martini, the shots, and a desert, all for about a buck thirty five plus tip.

[Allifunn]

:welcome: klm6242!

I say let's give it try and find out for ourselves. Of course we will have to wait until after Labor Day, I don't drive to Destin until then. Roadtrip anyone? :wave:
:wave::wave: Sunday jazz brunch sounds sweet!

[Lisa_at_the_beach]

I'll be having dinner at Commander's tomorrow night.....will report back....will bring my camera for pics!

[seagrover]

Ok Lisa - I am waiting.......................:wave:

What did you have - we want to know everything!!!

[bennedy]

I'll be having dinner at Commander's tomorrow night.....will report back....will bring my camera for pics!


We are still waiting...............

[elgordoboy]

I'll be having dinner at Commander's tomorrow night.....will report back....will bring my camera for pics!
Get out here and report you Tease! :wave: