Look for a large, red-brick building with mint-green shutters and an ornate ironwork balcony wrapping around the corner-Arnaud’s stands proud with its American flag fluttering on Bienville Street.
Alright, my friend, take in the scent of the French Quarter-a bit of roasted coffee, a twist of humidity, and maybe a whiff of Mardi Gras beads and history mixed together! You’re standing at the legendary Arnaud’s, and let me tell you, this place is dripping with stories, mystery, and more than a few secrets in its walls-and its cocktails, too!
Let’s set the scene: It’s 1918, just as New Orleans is buzzing with jazz and riverboats, when a French wine salesman by the name of Arnaud Cazenave arrives with big dreams in his suitcase. He’s got a nose for good wine, a palate for Creole spice, and a personality as grand as the city itself. Arnaud sweeps up a handful of properties right here on Bienville Street, and instead of creating one small bistro, he combines them all-go big or go home, right? He names the restaurant after himself. Modest? Maybe not. Visionary? Absolutely!
As you stand in front of the elegant ironwork balcony, imagine those early days: flickering lamps, diners dressed up for a night on the town, and Arnaud charming guests in a bouquet of French and Creole language. The food? Oh, the food! Classic Louisiana Creole-spicy, hearty, and absolutely unforgettable. Arnaud’s quickly becomes a cornerstone for everyone who’s anyone, and the sound of laughter and clinking glasses spills out onto the street.
But here’s where the story gets even tastier: When Arnaud passed away in 1948, his daughter Germaine Wells took over. And if you think Arnaud had style, wait until you hear about Germaine! She continued her father’s rituals, running the restaurant with a velvet glove, a sharp wit, and an enormous heart. She also happened to be a Mardi Gras queen… several times over, in fact! The New Orleans National Restaurant Association even crowned her the queen of hospitality.
Fast forward to the late '70s, and Arnaud’s is starting to show its age. Enter Archie and Jane Casbarian-a dynamic duo ready to rescue this tarnished treasure. Renovating Arnaud’s wasn’t just a facelift; it was a full-blown revival! They swept out the dust, brought back the elegance, and even came up with a clever way to fund it: selling timeshare rights for tables. For a cool $10,000, you got a golden key to dine like royalty whenever the urge struck. Imagine knowing there’s always a table with your name on it… even if getting your name on the wall might have required eating a few too many oysters!
Speaking of oysters, did you know The New York Times once published Arnaud’s own Oysters Bienville recipe? It’s no wonder-the kitchen here is legendary, cranking out Creole classics for over a century, from a menu that caters to brunchers, foodies, and cocktail lovers alike. Nowadays, Chef Tommy DiGiovanni carries the baton, serving up everything with that distinctly New Orleans flair.
And don’t miss the bar! During Prohibition, it was business as usual-if you knew the password, that is. In the modern day, the French 75 Bar next door (named after the famed champagne cocktail) is award-winning-a James Beard winner, no less.
Last but not least, tucked inside this historic restaurant is something truly unexpected: a tiny Mardi Gras museum. When the Casbarians were restoring Arnaud’s, they stumbled upon Germaine’s glittering collection of carnival costumes. Today, you can peek inside and imagine yourself riding on a float, crowned with feathers and beads-a true taste of New Orleans magic.
So, now that you’re standing here where history, flavor, and festivity mix together like the perfect gumbo, let your imagination wander. Who knows-you might just be walking in the footsteps of a king or queen of Mardi Gras, or a jazz legend ducking in for a French 75. Laissez les bon temps rouler-let the good times roll, because at Arnaud’s, they’ve been rolling for over 100 years! And if these balcony railings could talk, I’m sure they’d have more than a few secrets to whisper just above the lively sounds of the Quarter.
