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Commander’s Palace

With a garment of turquoise and white turrets and columns, Commander's Palace is the Victorian gem of the Garden District. The cuisine is a delightful marriage of haute Creole and modern American fare, from meats and seafood to fruits and vegetables. Commander's Palace is proud to declare that 90% of their ingredients come from within 100 miles of the restaurant. Shorts and t-shirts are not allowed and jackets are required for dinner. Men must have closed-toe shoes.
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Make a swift getaway on the St. Charles Avenue Streetcar and find Upperline. The celebrated restaurant makes its home in a stately 1877 townhouse and has garnered accolade upon accolade from local and national publications. Dinners are served in three courses. An example selection would be turtle soup, followed by slow roasted quarter duckling, and completed with Thomas Jefferson’s crème brûlée. Owner JoAnn Clevenger sought to have a haven for her guests when she created Upperline, and their Creole hospitality never falters in making this dream come true.
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