As you sit spellbound by the atmosphere, you may hardly notice the attention to detail with which the Brennan name is synonymous. Commander's interior is as timeless and treasured as its gardens and offers views of them from the comfort of its garden room and newly remodeled patio room.

Service at Commander's Palace is impeccable. The Brennans know that surrounding yourself with the best will only lead to a more enjoyable occasion and, as with everything else, they have succeeded again. The staff is eminently polite and virtually unnoticeable until they anticipate and then fulfill your wishes.

As Commander's signature delectables start to arrive, you finally begin to realize why this is the most praised and awarded restaurant in the world. Once again, attention to detail is key. Your meal is nothing less than sensual, appealing to all of your senses in unison and leaving you with a lifelong impression that is Commander's Palace.

Nestled in the middle of the Garden District, stands this turquoise and white Victorian fantasy of a building-- complete with turrets, columns, and gingerbread.

Since 1880, Commander's Palace has been a New Orleans landmark known for the award winning quality of its food and many commodious dining rooms. The history of this famous restaurant offers a glimpse into New Orleans' ante-bellum past. In the early 1880's, when Louisiana officially joined the nation, eager young Anglo-Saxons flocked to this promising territory to make their fortunes. Since the Vieux Carré was the stronghold of the proud Creoles, these "Americans" (as they were defined by the Creoles) sought a residential section of their own. Thus was born the Garden District, with its stately Greek Revival homes and quiet, tree lined streets.

Here in the Garden District George W. Cable entertained Mark Twain; here Jefferson Davis spent his last days. And here, in 1880, Emile Commander established the only restaurant patronized by the distinguished neighborhood families. He chose the corner of Washington Avenue and Coliseum Street, a site that had been in turn, part of the J.F.E. Livaudais Plantation and the faubourg of Lafayette. In 1854 it was engulfed by the city of New Orleans and by 1900 Commander's Palace was attracting gourmets from all over the world.

Under different management in the twenties its reputation was somewhat spicier, however. Riverboat captains frequented it and sporting gentlemen met with beautiful women for a rendezvous in the private dining room upstairs. Downstairs however, the main dining room (with its separate entrance) was maintained in impeccable respectability for family meals after church and family gatherings of all sorts.

In 1944, Frank and Elinor Moran bought Commander's Palace, refurbished it and carried on its tradition of excellence with an expanded menu including many recipes still used.

When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look. It was decided to design rooms and settings indoors which complemented and enhanced the lovely outdoor setting, so the decor was planned for a bright, casual airiness. Walls were torn out and replaced with walls of glass, trellises were handmade for the Garden Room

and paintings were commissioned for each room to complement and accent its particular color and design.

Particular attention was paid to the heart and soul of the restaurant; the kitchen and the dishes created there. Commander's cuisine reflects the best of the city, both Creole and American heritages as well as dishes of Commander's own creating. Seafood, meats, fruits and vegetables; everything is as fresh as it possibly can be.

Of course in Las Vegas, we've retained our New Orleans heritage and atmosphere while adding the best from the wealth of ingredients surrounding the desert oasis.

That's the Commander's atmosphere; like a well run party given by old friends. Flowers, conviviality and most important, splendid food and wines!!! What could be more fun?

James Beard Foundation - Lifetime Outstanding Restaurant Award

Lifetime Service Award - Who's Who of Food & Beverage Award

DiRoNA - Fine Dining Award

Restaurants & Institutions Magazine - Lifetime Ivy Award

Nation's Restaurant News Magazine - Lifetime Fine Dining Hall of Fame

2002 - 1988 - Zagat Survey/New Orleans - Most Popular Restaurant (15th Straight Year)

2000,1997 & 1995 Food & Wine Magazine - Reader's Choice Award, # 1 Restaurant in America

1999 - Robb Report - Chosen # 2 Chef in the World

1999 - James Beard Foundation - Jamie Shannon - Best Chef/Southeast Region

1997 - Southern Living Magazine - Reader's Choice Awards, # 1 City Restaurant

Ripped Autumn Greens
Tossed with black currants, Boucheron cheese, roasted pecans and sweet potato ribbons ~ dressed with aged sherry vinaigrette

Shrimp Cognac & Andouille Grits
A rich sauté of toasted garlic, leeks, mushrooms and tomato concassé spiked with Cognac and roasted veal fond

Creole Cream Cheese Cheesecake
White and dark chocolate lattice and caramel sauce

Turtle Soup Au Sherry

Oysters & Caviar Trufant
Freshly shucked Louisiana oysters simmered with apple smoked bacon, leeks and Yukon Gold potatoes

Tasso Shrimp Henican
Quickly seared and coated with Crystal hot sauce beurre blanc

Spiced Romaine Salad
Crisp romaine lettuce, shaved red onion, crushed capers
and aged Parmesan

Commander's Las vegas Salad
Tender baby spinach tossed with shaved red onions, candied pecans, crumbled Point Reyes blue cheese

Shrimp Remoulade "Moderne"
Boiled Gulf shrimp and crisp greens layered with spicy shrimp mousse and Creole remoulade sauce

Commander's Blue Crab Cobb
Local jumbo lump blue crab, ripe avocado, crisp romaine, chopped egg, apple smoked bacon and Gruyère cheese

Onion-Crusted Fried Chicken Salad
Lightly fried and served with a wedge of Bibb lettuce, marinated tomatoes, cucumber relish and bleu cheese dressing

Smoked Duck & Shrimp Cassoulet
With housemade sausage, roasted garlic and smothered white beans ~ crowned with garlicky herb bread crumbs

Cast Iron Searde Gulf Fish
A fresh chanterelle mushroom, hickory smoked corn and local legume succotash

USDA Prime Petit Filet MIignon
Creole spiced and grilled, served over truffled buttermilk mashed potatoes, caramelized onions, smoked mushrooms

Roasted Chicken Dixie
Boneless chicken served on a shrimp, housemade tasso and mirliton dressing ~ with Dixie Blackened Voo Doo beer

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