Chef Meg Bickford mines the depths of Creole cooking

Modern New Orleans cooking meets our Haute Creole in Chef Meg Bickford’s kitchen. Her fascination with Creole and Louisiana cuisine inspires her menus. Respectful of the past – but never reined in by it. The rich palette of farm-raised products and bayou gifts Louisiana has to offer fill the menu. Our "dirt to plate within 100 miles" policy means that we strive for 90% of our ingredients to come from within 100 miles of our back door. Our cooking has the flavor of distinctive Louisiana terroir. Meg and the Commander's Kitchen team know its history but live by the credo that ... "all of our best meals are still ahead of us."

Reveillon Dinners

We will be featuring our Holiday Reveillon menu starting December 1st - December 23rd during dinner. Reservations recommended.

Commander's Cocktail Menu and Wines by the Glass 

 


reservations, dress code and covid courtesy