Commander's Palace — Review by Food Network
New Orleans, United States — Creole/Southern
Commander's Palace in New Orleans takes the number one spot with their outstanding cochon de lait eggs benedict, featuring smoked suckling pig, tasso ham hollandaise, and forest floor mushroom sauce on a buttery house-made biscuit. This innovative Southern take on the classic eggs benedict is expertly executed and truly extraordinary.
What was great: The cochon de lait eggs benedict with suckling pig, house-made hollandaise with tasso ham, mushroom sauce, and buttery house-made biscuits. The innovative take on a classic dish.
What could improve: Nothing mentioned
The Dishes
The star of Commander's Palace's brunch is undoubtedly their cochon de lait eggs benedict. Rather than using traditional ham, the restaurant features succulent cochon de lait, which is suckling pig that has been smoked for 16 hours. The pork shoulder is generously seasoned with house Creole seasoning, allowing the fat to melt into the meat during the smoking process, creating incredible depth of flavor. The hollandaise sauce is made with tasso ham, a spiced ham from the region, which amplifies the smoky pork flavors beautifully. Chef Meg Bickford adds a mushroom sauce that carries the aroma of a forest floor combined with a Sunday morning walk. The dish is built on a house-made biscuit instead of the traditional English muffin, a Southern touch that is buttery and fluffy. The plate is completed with gently poached eggs, the velvety hollandaise, the mushroom sauce, and fresh greens for garnish.
The Experience
Commander's Palace is presented as a legendary restaurant that is part of New Orleans' rich living history. The atmosphere and service reflect the restaurant's prestigious standing, though specific details about the dining experience are not heavily detailed in the review. The focus remains on the quality and execution of the dishes.
Value & Pricing
No specific pricing information is mentioned in the transcript.
Notable Moments
Instead of just a piece of ham, you have this beautiful cochon de lait, which is suckling pig.
The hollandaise is absolutely extraordinary.
No, not at Commander's Palace. We are in New Orleans and we're in the South, so you got to have that biscuit. And the biscuit is made in house. It is buttery. It is fluffy. It just holds that masterpiece together.
The Verdict
Commander's Palace earned Food Network's number one brunch spot with this masterfully executed dish. The cochon de lait eggs benedict represents everything great about New Orleans cuisine: bold flavors, quality ingredients, and Southern hospitality. This restaurant is perfect for anyone seeking an elevated, memorable brunch experience that honors traditional dishes while adding innovative and delicious twists.