Pere Antoine - Cozumel

Good food, unpretentious dining.Great corner location for people watching.The gumbo hit the spot!Thank you, Kelsey, for your service with a smile and a good laugh.

If I could leave less than one star review, I would. Server was rude. More importantly, the omelette was still leaking uncooked egg white on my plate so I sent it back. Brought it back fully browned on both sides. And she actually asked me how I enjoyed it when she picked up my plate with the uneaten omelette. Avoid at all costs.Shameful.

We took the New Orleans sampler menu which allowed us to taste the chicken combo, shrimp creole, black beans and Jambalaya. For me there was a lack of beans in the black beans or there was mainly sauce. Too bad because it was good. The shrimp creole was also very good and quite spicy. It’s the chicken gumbo that I preferred. For the Jambalaya, I found it too salty and I had eaten a better one at the Lafayette festival. On the other hand, looking at the menu now, I realize that we were entitled to 2 fried shrimps which we did not get. So not great.Afterwards it was rather hearty and in the end it could almost be shared by having a smaller dish on the side. The dessert on the other hand was very good and fortunately not very big since we had already eaten enough.In terms of atmosphere, we were quiet with background music (sound system . Very fast service (Sunday evening 7 p.m. .

One of the many good Creole restaurants in New Orleans, excellent

Pere Antoine’s sits on the corner of Royal and St. Ann, in the old heart of New Orleans. It’s been there since ’95. You can sit outside and watch the French Quarter go by.They serve food all day—breakfast, then lunch, then dinner. The portions are big. They cook Louisiana style, the kind with crawfish and oysters. When I walked in, the staff were quick. They knew their business. I was at a table fast and my order was taken.Then, right away, there was gumbo. Hot and steaming. It looked good. They served it up nice, with a dark roux that said it'd taste as deep as it looked. The first spoonful proved it. It had the right kind of bold, no need for too much spice but just enough room to add some if you wanted. I put in a bit of Louisiana Hot Sauce, the kind the Texas Rangers swear by.The shrimp were pink and tender, cooked just so. There were tomatoes in there too. That’s not usual. It’s not what they’d do in the bayou, but I liked it. It worked. Made each spoonful good till the last. The whole thing—quick service, the look of it, the taste—made it a meal to remember.Prices are good. They get their stuff local, making sure it’s fresh. That way, every dish tastes right, like it should here. They keep up with what folks like to eat. People come back because the food’s good and the folks are nice. It’s part of New Orleans.