"One hundred years ago, Antoine's was Commander's Palace of its days. ”Dating back to the 1850s, those in the mood for ancient dishes like oysters Bienville, trout Pontchartrain, poulet Rochambeau or a filet of beef, simply grilled and served with sides of Alciatore sauce and Brabant potatoes, accompanied by samples from the 25,000-bottle wine cellar, should consider booking a table. Even though some reviewers say "it has slipped a bit over the years," it remains "the perfect place to experience the taste and feel of classic New Orleans" throughout the eras - which are lovingly evoked in multiple dining rooms decorated in different period styles.