One of the "Best Bars in America" ...read more
- Esquire Magazine

"Never mind Antoine's or K-Paul's. Refreshingly unpretentious. And the food is as delectable as it was in the days of the first Tujague's. No other city has, or could have, a Tujague's. It is unmistakably New Orleans."
-Elle Magazine

"There are no surprises. Regulars who dine at Tujague's know that the no-frills menu will offer the same Creole warhorses that have been popular for decades. The house specialty, which is the piece de resistance - tender boiled brisket, is served with a Creole sauce with just the right level of horseradish."
-Gambit Magazine

"The largest loaf of New Orleans French bread was so tasty it disappeared before the waiter could bring my zesty first course of shrimp remoulade. Following were corn with crab soup and crawfish gumbo. Both were superb. The meal was topped off with the Tujague pecan pie, different from most versions in that this is made largely of pecans and not overly sweet."
-Chicago Suburban Marketer

"Tujague's fame as one of the finest restaurants in New Orleans has been celebrated for over 130 years. Tujague's combines the tradition of French Quarter dining with the expertise of fine management."
-Go, The Authentic Guide To New Orleans