Galatoire’s 33 Fried Chicken and Champagne Brunch
Join us at Galatoire’s 33 for a Fried Chicken & Champagne Brunch on Sunday Nov. 11 from 11 a.m. to 3 p.m. There will be all-you-can-eat fried chicken, free flowing Galatoire’s sparking wine and delectable sides. The price is just $50 for this special, tax and gratuity not included.
Reservations can be made on OpenTable here: https://www.opentable.com/galatoires-33-bar-and-steak.
Some History of Galatoire’s 33
A faded marker of “33”, etched into a post more than a century ago was discovered by artisans renovating a historic building on Bourbon Street.
Today, that building is Galatoire’s “33” Bar & Steak, the premier destination in the Vieux Carré for enjoying the finest cocktails and traditional steakhouse fare. Whether you are creating memorable celebrations or intimate gatherings, Galatoire’s “33” Bar & Steak brings to life New Orleans’ next great tradition in a restored historic building that begins a new chapter in Galatoire’s storied history.
Expressing timeless tenets in new and different ways, Galatoire’s “33” Bar & Steak offers guests a chance to enjoy the galleries of one of the world’s most famous streets through the large glass windows at the restaurant’s entrance with a Sazerac, Old Fashioned or Brandy Milk Punch in hand. Whether stopping in for a short visit or a comfortable stay, the custom-built arched bar is an inviting lair for patrons to sip classic, hand-crafted cocktails, the finest wines and spirits. When the mood strikes, guests can order a USDA prime steak or veal chop from the “33” Bar & Steak menu or enjoy lighter fare from the bar menu featuring a Louisiana jumbo lump crab cake, 33 burger and more.
Adorned with finely appointed finishing and crystal chandeliers, the dining room offers a luxurious setting for enjoying good conversation and grand food prepared by Executive Chef Michael Sichel. Guests can enjoy the finest cuts of USDA prime beef ranging from a 7 oz. filet to a 30 oz. t-bone, all while soaking in the restaurant’s alluring atmosphere. Other house specialties include whole fish preparations, lobster thermidor and duck l’orange, among many more of Chef Sichel’s creations. Guests can complement each dish with a selection of au gratins, including crab meat, cauliflower, broccoli or peas and mushrooms, and select from classic potato and vegetable preparations, including hash browns, bacon and onions, cherry peppers, brussel sprouts or brown butter mushrooms – all served family style for the entire table to enjoy.