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What: Also called “angels on horseback,” this classic Creole dish consists of a skewered length of oysters and bacon that is breaded and then deep-fried. The skewer is usually removed before serving, leaving behind a crispy-soft savory mess of textures served with a triangle of toast, well complemented by a squirt of lemon.
When: Tues-Sat, 11:30am-10pm; Sun, noon-10pm. Go during the day for a more casual experience; the restaurant’s especially famous for its long and boozy Friday lunches.
Good to know: The first-come-first-served downstairs room generally sees the most action—it’s worth eating there because a huge reason to come to Galatoire’s is for the experience. For a more formal atmosphere, or if you can’t risk having to wait for a table, reserve upstairs. In either room, jackets are required for men during dinner hours and on Sundays.
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