Arnaud's signature appetizer and the most consistently praised dish on the menu. Large Gulf shrimp are chilled and served with a silky, spiced rémoulade that adds tang without overpowering the sweetness of the shrimp. The ratio of sauce to shrimp is perfectly balanced. Reviewers note this dish receives perfect ratings across multiple platforms.
Tips from diners
This is the signature appetizer — order it even if you're skeptical of cold shrimp. The rémoulade is perfectly balanced.
A traditional Creole gumbo built on a dark roux and okra. The seafood includes both shrimp and crab, and the depth of flavor comes from time and technique. Reviewers note this is some of the best gumbo in the world when it's made well, though some reviews mention inconsistency in execution.
Tips from diners
Gumbo is a lunch special and often more affordable at lunch than dinner. It's a complete meal on its own — order it with a crusty bread.
A baked oyster preparation with a creamy mixture of crab, shrimp, and herbs. The topping is substantial without drowning the oyster. Reviewers note the oysters are fresh and the preparation is consistent.
Tips from diners
A good alternative to raw oysters if you prefer warm oyster preparations. The topping adds flavor without being too heavy.
Arnaud's crab cakes are lump crab-forward with minimal filler, pan-seared until golden. A Creole cream sauce provides richness without overwhelming the crab. Reviews consistently praise these cakes as excellent.
Tips from diners
These are a solid appetizer choice if you want something warm but lighter than fried options. The crab quality is evident.
A local Gulf fish prepared simply to highlight its delicate flavor. The sheepshead is pan-fried until the skin crisps, then finished with a nut-brown butter and fresh lemon juice. The simplicity allows the fish flavor to shine. Reviewers rate this dish perfectly and note the quality of the fish.
Tips from diners
If sheepshead is available, order it. It's a local Gulf fish that doesn't appear on many menus. The meunière preparation lets the fish flavor come through.
Founded in 1918, Arnaud's has defined New Orleans fine dining for over a century. Located on Rue Bienville in the French Quarter, the restaurant combines multiple dining venues including the main dining room, Jazz Bistro, and The French 75 Bar. On-site is a Mardi Gras Museum displaying costumes and artifacts spanning generations of the city's most famous celebration. The kitchen maintains traditional Creole recipes while the wine program has earned James Beard Foundation recognition and Wine Spectator awards.
The Mardi Gras Museum is upstairs and free to browse before or after dinner. It's a unique combination of dining and cultural history.
Sunday Jazz Brunch (10am-1:30pm) is a special service with live jazz music. The experience is different and more casual than dinner. Arrive early for the best experience.
Book ahead for Friday and Saturday dinner, or any Sunday brunch. Walk-ins are accommodated but may wait 30+ minutes.
Friday lunch (11:30am-1:30pm) offers lower prices than dinner while maintaining the same quality. The value is much better at lunch.
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