A Seat at the Table with Rick Blount, Fifth Generation, Antoine’s, New Orleans

Serving as the fifth-generation steward of the oldest restaurant in New Orleans and the oldest continually family-run restaurant in the United States falls on the broad shoulders of Rick Blount, CEO of Antoine’s Restaurant. Blount is the great-great-grandson of this restaurant’s original founder, Antoine Alciatore, a young French chef who came to New Orleans in the 1800’s and opened Antoine’s in 1840.

Blount sat down with us for a recording of The Connected Table podcast to share his family’s story and the legacy of Antoine’s Restaurant which has withstood the test of the time and its many challenges for nearly 200 years. That includes the Civil War, Prohibition, Two World Wars, the Great Depression, Hurricane Katrina and the Covid-19 pandemic. Antoine’s started as a French Quarter boarding house and restaurant that won the hungry hearts of New Orleans society. In 1868 the restaurant moved to its current location on Saint Louis Street. Through shrewd real estate investments, Antoine’s son and chef, Jules Alciatore, expanded the restaurant’s footprint on that block.

Generations of New Orleans families have gathered at Antoine’s alongside visitors to the city to enjoy the restaurant’s timeless haute French-Creole cuisine. These include signature dishes created at Antoine’s like oysters Rockefeller, pommes de terres souffle, pompano en papillote and eggs Sardou. Today, the kitchen is overseen by native New Orleanian Executive Chef Ralph Pausina, who grew up working on his Croatian family’s oyster boats, developing an appreciation for Louisiana ingredients and heritage.

Many world legends have dined at Antoine’s, from royalty, religious and political leaders to legends in arts, entertainment, sports and business. Their autographed photos and letters of appreciation line the walls of one of the main dining rooms. Antoine’s has fourteen different dining rooms of various sizes. Each themed room is akin to a miniature museum with items collected over the years. One, the 1840 Room, is lined with family portraits. A few rooms are named for Carnival Krewes with the most photographed being the Rex Room. At the Hermes Bar you can enjoy drinks while you wait to be seated or enjoy charbroiled oysters and generous bar bites, from shrimp remoulade and seafood gumbo to Wagyu beef burger.

Some of our favorite dishes at Antoine’s, include all the oyster dishes, the pommes de terre souffle (soufflé potatoes), pompano Pontchartrain (grilled pompano filet topped with butter poached lump crabmeat in a white wine reduction), Louisiana blue crab crusted redfish and beef tenderloin filet with Marchand de Vin sauce. Whatever you do, save room for dessert. They are all fabulous, but the Baked Alaska is the house specialty. Order in advance and be prepared to be wow’d.

We always enjoy finding an occasion to dine at Antoine’s. Of course, any day is an occasion to dine at Antoine’s. What makes it truly special besides the food and the history is the service which defines New Orleans hospitality.  We even have our favorite servers, Murphy and Megan Ruiz, a delightful father and daughter. Murphy has worked at Antoine’s for nearly forty years’ Megan talks about joining her father at Antoine’s and learning from him with admiration. That kind of dedication to fine restaurant hospitality is hard to find these days.

Antoine’s is located at 713 Saint Louis Street. The Hermes Bar is located at 725 Saint Louis Street. For hours of operation and to learn more visit www.antoines.com

 

Watch this episode of The Connected Table Live with Eick Blount, Fifth Generation Family Owner and CEO of Antoine’s