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Antoine's Restaurant Sine 1 40

NTOINE' I WHAT L:MO ICO S WA

NEW YORY OR TH 4

A GLAI TO PARI .

The hom of good cheer.

The hom of Fine ool·ing.

The plac where ti·ou· le and tribulations are left behind.

It is the place 'par 'Cellence" for the gourm •t because theTe i alway om thino· new for the refined . en es.

New di hes, new sea oning, new pre enta­tion of eatable

What you an get elsewhere you can ·et a t Antoin ' .

But, orne things you an get at Antoine's you cannot get lsewhere, becan e they are

special concoction of the culinary art, prepared under the master's eye.

Dishes are created, o1· n w way of erv­ing old ones aTe discovered almo t \\' ekly.

Eating at Antoine's is like etting a new start in life.

You ·o in with the blue and leave with rosy impre ions.

SURROUNDING

Tho e who have never partaken of a meal at Autoine' invariably picture the place gor­geously decorated with all the bright colors of the rainbow; with gold, silver and bronze leaf plastered in the very 1eces es of the ceiling;

with a select band playing popular ragtime or excerpts of the Operatic masterpiece ; with footmen in princely livery opening the caiTiage doors, and grooms to take care of the cloaks.

None of all that. Antoine' is today \: hat it was at it inception-an

immaculate lean place, with tableware and linen of the sever solid home-like type, and attentive noi eles wait­ers, who speak many tongues because they have learned their avocation on both continents.

No deafening· bra s band between cour es. No boi terous table neighbor . When you go to Antoine's, it is to give

your palate an undi turbed treat. That is why the place is unique and in a

cia of its own. Had Brillat-Savarin lived a century later

he would undoubtedly hav referred to An-toine's in hi "Phy iologie du Gout · because it is that particular atmo phere of th place which enhances the arti tically prepared di he and develop to the highest degr e the ga tric fluid .

Not to haYe eaten at Antoine's is almo ·t saying that you have never been in Ne' Orleans.

A Bit of History

Antoi11 Alciatore

ounder of the hou e of Antoin , who eekin his fortune in America came to N e Orlean and f unded in the year 1 40 the Re taUI·ant ntoine. Beginning in a small way it was not Ion · bef re Antoine s wa a yv •ord for all that stand highc t in the culinary line. Hi talents won for him an enviable r putation and the little restaurant fiouri hed. Antoine w nt back to ~ranee· hi native land to die and he left th bu in ss in th hands of his on Jule~ .

Jules Alciatore

Jules, a fit succe or to his illu trious father took

charge of " es affairs" and ince he too had made his

studie in the land of hi father, the house of Antoine again prospered und r his guiding hand, and today it

enjoys an international reputation wherever people gather

to discuss the gentle art of eating in its many and divers

fo1·ms. Jules is till the presiding gcniu at Antoine's, but

he has placed the actiYe management of the restaurant in

the hands of his son Roy.

'\

Roy Alciatoro

Roy, grand on of Antoine Alciatore was born and

raised in America, in a modern age, but nevertheless retains

these qualities which h inherited from his grandfather and

hi father in the gastronomic line, and under the able

tutelage of hi father Jules, bids fair to be a fit succe or

to carry on the name of Antoine to till greater height .

A BIT OF HISTORY.

If the original Antoine counted among his guests such men as Henry Clay, General Boulanger, and the rand Duke Alexis, brother of the Czar f Ru sia, Jules has had among his guests the following :

Ex-President Roosevelt, Ex-President Taft, Ex-Presi­dent Calvin Coolidge, Herbert Hoover, Admiral Schley, Marechal Foch, Commander Richard Byrd, Patrick Cardinal Hayes, J. W. Weeks, Secretary of War; General John J. Pershing, Mr . Warren G. Harding, General J. Harbord, Sir E me Howard, English Ambassador; Paul Claude! French Ambassador; Otto I ahn, Harold Gatty, Wiley Post, Dieudonne Castes, e Brix, Francisco De Pinedo, Enrico Caru o, arab Bernhardt, Anna Pavlowa H . L. Menken, Theodore Roosevelt, J1·., Archie Roo evelt, Mayor Jimmie Walker of New York, :i\fayor W. H. rrhomp­son of Chicago, Charles Spencer Chaplin, ir Thomas Lipton, Julian Street Irvin Cobb, Will Rogers, Nikita Balieff, Adolph Ochs, F. A. Seiberling, Count and Countess Le chin ky.

Other celebrities including: Rudy Valle, Al J ol on, Georges Carpentier, Douglas

Fairbanks, Babe Ruth, Paul Whitema11, George Olsen, Fred. Waring·, Vincent Lopez, Henry Busse, Elizabeth Arden Theda Bara, Le" Cody, Rube Goldberg, Adolph Zukor, Nicholas M. Schenck, Otis Skinner, Lou T'ellegen, Richard Mansfield, Bu ter Keaton, Richard Bal'thelmess, John Drew, Anita Stewa1·t, Marguerite Clark, Margaret Anglin, W. S. Hart, Guy Bates Post and many others.

MAY WE QUOTE 0 . 0. 1\fcl TYRE

In New York Day by Day. "Whenever I speak of New Orlean , someone invari­

ably mentions a meal at Antoine's." Will Roger

Syndicated ews Serdc . 'Jules Alciatol'e i the cHsth1guished and gentlemanly

proprietor of Antoines, the famous eating place of N w Orleans and let me tell you brother when you have a famous eating place in that city, it must be some place, becau e they do know how to eat, and '':hat to eat, and

ho pitality and when you speak of Antoine's you have reached the "Z" and 1'&" in alphabetical praise.

It was founded in 1 40 and ha never had to re ort t o a jazz band. Imagine a re tam·ant existing· and makin a world wide reputation on just f6od . My sombrero i t ipp d to Jule at Antoine's."

I rvin obb Author

"What Jules can do to oy ters and fish and various other things that make up a meal, is what the cooks mu t do to them in heaven."

Otto Kahn Patron of the Arts.

"A Mon ieur Jules a ec !'admiration de quel1u un qui ait apprecier."

alvin Coolidge "Deep appreciation for Antoine' ."

P aul Claude} French Ambas ador at Wa hington

"Honneur au Re taurant Antoine et son excellente cuisine."

Julian treet Author-American AdYentures, Etc.

"I shall look forward to returning orne day to your hospitable roof and your di tingui bed table.'

Dieudonn Co t -L Brix French Aviator

1 Ce dejeuner fut excellent. '

Roark Bradford . Y. Evening Po t

"The good chef of ew Orlean approach their craft a an art. The pompano en papillotte, the oy ters Rocke­feller of Antoine are poems. '

Fr derick L. ollin Harper Bazaar-Dining de Luxe

1 Every country has its Re taurant Ro:v al it Re tau­rant par excellen"e. I have eaten excellent meal at Bif­fi' in the gallery at Milan; at Helder' and the Savoy in Bru sels; at Tournie' in 1adrid; at the Pari in HaYana; at Antoine's in New Orleans, et . tc. '

Natalie Vivian Scott Modern Priscilla

"No voice, no lute, no pipe" there, and no orchestra. But-what is so little emphasized in modern restaura11ts­food in its most glorified fol'll.; quiet in which to enjoy it , and leisure."

Elizabeth Arden "To Jules and Antoine's, a combination of geniality

and gastronomical ecstasy."

John A. Kennedy Hearst Newspapers

"Were I a musician, I should wish to compose an opera in your honor; were I a poet, I should seek to sing of your glories in verse; but being neither, I can only t ell you in my own modest way how much I appreciated the food at Antoine's."

K. T. Knoblock Author-There's Been Murder Done, etc.

"There has been no d cline iJ1 Antoine's tandards. All over the world Antoine's is known, and from all over the world gourmets and great men come to New 01·leans to dine at Antoine's."

olliuson Owen British Author

"I discovered here in New OI'leans the best clinne1' I have had in America, with fir t class 1rench cooking. It was by Jules Alciatore at Antoine s.

Washington D. C. Time Elsie Robin on

"Romance and adventure hover above the Iange when Antoine cooks a fish. The pompano becomes a poem, a jewel, a song.

Chicago Daily Tribune Kathleen McLaughlin

11Y ou may go to Antoine's, the oldest and most famou of New Orleans French Restam·ant and ha\"e set cefore you the masterpiece prepared by Jules Alciatore.

Meigs 0. Fro t Author-A Marine Tells It To Me, Etc.

"To Jules Alciatore of Antoine's, cooking is an art. As a poet blends words to produce a sonnet; he blends in­gredients to produce a sauce."

Edward Cline Director First National Pictures

"Mrs. Cline and I have come miles out of our way to taste the e marvelous shrimp that Antoine's Restaurant pTe pares.

Henry B. Deut ch Author-The Incredible Yanqui, etc.

uJules Alciatore, a real genius in the poetry of pots and pans."

New Y:ork Herald Tribune "There is Antoine's where Jimmie WalkeT met the

famous Rockefeller oysters and the pompano of delicious excellence and succumced to their cha1·ms."

be 1\lfartin Columnist

'This place beats Brown county all holler."

W. A. Ireland Columbus Ohio Evening Di pat h

crif I had been Lafitte the pirate I would have seized the culinary treasures of Antoine and not wasted my time at sea. '

ANTOl E'S ANNEX In order to atisfy the numerous demands of the

social world and special orga11izations, a new and elabor­ate Annex was recently constructed on the adjoining property, fo1·merly occupied by three residence buil lings.

A little apart from the smaller private dining rooms accommodating from fom· to twent per on each, there are now three banquet balls, one for one hundred, and two f or two hundred cov rs each, which can be engaged for banquets, dinner dances, and alter-theatre supper dances.

Remember, that when you eat at Antoine's, you· do not leave with that dull heavy feeling which is the Tesult of a coarse avoirdupoi meal, but rather in a rejuvenated happy sentiment so well illu tl'ated by Rabelais in his Epicurean Essays.

SUGGE TIONS

While it would take a vdume to m ntion the hundr 1 d ·pe­cialti offered to the epicure at Antoine it i worth while

ingling out a few which :1ave often been imitated but never duplicated.

Huitre en oquille a La Rockefeller

Oyster baked in their hell with such rich ingr clients that the name of the Multi-Mil­lionaire wa borrowed to indjcate their value. This dish made it debut to the world from the kitchens of Antoine.

Bi qu d Ecrivi e a La ardinal

t A soup made of crayfi h boiled in white wine m~d sub­

sequently pounded into a pulp with an addition of cream, aromatic herb and v getables.

Pompano en Papillotte

Succulent Pompano with a deliciou sauce cooked in a paper bag in order to retain the flavor.

Pommes oufflec

Puffed potato which are the one new thing under the sun.

Poulet hante lair hicken marinated in r d 1vinc and cooked

m such a manner a to impart a most di -tincti flavor.

Omelette oufflee Hh.:to iee A fitting finale lo a well balanced repa t.

Small-Party-Table Banquet

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A 01 E DEC. 8~ 192.1