Explore Antoine's New Orleans, birthplace of Oysters Rockefeller, with French-Creole history, menu pointers and practical French Quarter dining advice.
Antoine's New Orleans is the birthplace of Oysters Rockefeller, making it a restaurant to consider if you want to connect a French Quarter meal with the history of French-Creole cooking. Founded in 1840 by Antoine Alciatore, it remains owned and operated by fifth-generation relatives of its founder. The restaurant is at 713 St. Louis Street in New Orleans’ French Quarter.
The official Antoine’s website identifies the restaurant as the birthplace of Oysters Rockefeller. That connection is the central reason to put Antoine’s on an itinerary focused on the dish’s origins.
The supplied official material does not describe the recipe, list its ingredients or give a creation date. It also does not establish current serving sizes or prices. A history-focused visit therefore starts with a confirmed connection to the dish, rather than assumptions about exactly what will arrive at the table.
Planning recommendation: Check the current menu through the official website before booking if Oysters Rockefeller is your main reason for visiting. The restaurant’s historical association with a dish is distinct from confirmation of its availability for a particular service.
Antoine Alciatore founded the restaurant in 1840. Its continuing ownership and operation by fifth-generation relatives provide a documented thread between the original business and today’s restaurant.
Antoine’s describes its cooking as French-Creole. For travelers, that gives the restaurant a specific place in a food-focused New Orleans visit: it is not simply an address serving oysters, but an establishment tied to several named dishes and a long family history.
This guide is based on supplied official information, not a firsthand meal or an assessment of service.
Antoine’s also identifies itself as the birthplace of Eggs Sardou and Pommes de Terre Soufflés.
The official text describes Eggs Sardou as poached eggs over artichoke bottoms with anchovies, topped with hollandaise sauce. It describes Pommes de Terre Soufflés as puffed potatoes that Antoine’s helped popularize. These are useful dishes to look for when exploring the restaurant’s culinary identity beyond its best-known oyster connection.
The website navigation includes lunch, dinner, brunch, an autumn prix fixe menu and a wine list. Their presence does not confirm any individual dish’s current availability or price.
Use Antoine’s official website for reservations, current menus, location information and contact details.
The supplied website text contains conflicting lunch, dinner and Sunday brunch hours. A reliable service schedule cannot be established from that excerpt alone.
Planning recommendation: Confirm the hours for your intended date and meal directly before arranging the rest of your day. If a particular dish matters to your visit, ask about it at the same time.
For broader trip planning, browse Peters Signature’s food guides and city guides.
Antoine’s states that its private rooms accommodate parties ranging from 2 to 300, with total restaurant seating capacity exceeding 700. The restaurant lists weddings, rehearsal dinners, birthdays, private parties and corporate meetings among its event uses.
These figures describe capacity, not room availability or booking terms. For a group meal, use the private-dining information and official contact links on the restaurant’s website to discuss your party size and requirements.
Yes. Antoine’s identifies itself as the birthplace of Oysters Rockefeller in its official restaurant information.
It is at 713 St. Louis Street in the French Quarter.
Yes. It remains owned and operated by fifth-generation relatives of founder Antoine Alciatore, who established the restaurant in 1840.
Official restaurant information, checked 2026-10-10.
Photograph: Boston Public Library (Tichnor Brothers collection); historical postcard c. 1930s–1940s; resized and converted to WebP; Public domain. Original photograph and license.jpg). The image may predate current menus or interiors.
Research-based guide with AI assistance, not a firsthand dining review. Editorial policy. More restaurant guides.
Published by Peters Signature Travel.