Excerpted from the pamphlet "Souvenir du Restaurant Antoine", available free of charge to patrons of Antoine's Restaurant.

Founders and proprietors:

Antoine Alciatore, Founder, 1840-1855.
Founder of the house of Antoine, who seeking his fortune in America came to New Orleans, and founded in the year 1840 the Restaurant Antoine. Beginning in a small way, it was not long before Antoine's was a byword for all that stands highest in the culinary line. His talents won for him an enviable reputation and the little restaurant flourished. Antoine went back to France, his native land, to die, and he left the business in the hands of his son, Jules.

Jules Alciatore, Proprietor, 1885-1930.
Jules, a fit successor to his illustrious father, took charge of "Les Affaires" and since he too made his studies in the land of his father, the house of Antoine again prospered under his guiding hand, and today, it enjoys an international reputation wherever people gather to discuss the gentle art of eating in its many and diverse forms. Jules, before his death, placed the active management of the restaurant in the hands of his son Roy.

Roy Alciatore, Proprietor, 1930-1972.
William J. Guste, Jr., Roy Guste, Proprietors.
Roy F. Guste, Jr., Bernard R. Guste, Co-Proprietors, Fifth Generation.

Antoine's is to New Orleans what Delmonico's as to New York, or The Cafe Anglais to Paris.

The home of good cheer.

The home of fine cooking.

The place par excellence for the gourmet, because there is always something new for the refined senses.

New dishes, new seasoning, new presentation of eatables.

What you can get elsewhere you can get at Antoine's.

But some things you can get at Antoine's you cannot get elsewhere, because they are special concoctions of the culinary art, prepared under the master's eye.

Eating at Antoine's is like getting a new start in life. You go in with the blues and leave with rosy impressions.


Those who have never partaken of a meal at Antoine's invariably picture the place gorgeously decorated with all the bright colors of the rainbow; with gold, silver and bronze leaf plastered in the very recesses of the ceiling; with a select band playing popular music of excerpts of the operatic masterpieces; with footmen in prince livery opening the carriage doors, and grooms to take care of the cloaks. None of all that.

Antoine's is today what it was at its inception -- an immaculately clean place with tableware and linen of the severe solid home-like type and attentive noiseless waiters, who speak many tongues because they have learned their avocation on both continents.

No deafening brass bands between courses. When you go to Antoine's it is to give your palate an undisturbed treat.

That is why the place is unique and in a class of its own.

Had Brillat-Savarin lived a century later, he would undoubtedly have referred to Antoine's in his Physiologie du Gout because it is that particular atmosphere of the place which enhances the artistically prepared dishes and develops to the highest degree the gastric fluids.

Not to have eaten at Antoine's is almost saying that you have never been to New Orleans.

Did You Know This About The Restaurant Antoine?

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Chuck Taggart (e-mail chuck)