A Depression Era Guide To New Orleans

813 Bienville St.; proprietor, Arnaud Cazenave; open 9 A.M. to 12.30 A.M. Table d hote lunch, 10.30 A.M. to 3 P.M., 50 cents to 75 cents, depending on entree; there is also a lunch consisting of appetizer or soup, dessert or coffee, for 30 cents. Table d hote dinner, 4.30 to 11 P.M., 75 cents to $1.25, depending on entree. French specialties a la carte.
Arnaud's was established as late as 1921, but has been a leading restaurant almost from the beginning. Arnaud himself is a very popular host.

The restaurant employs a large staff of cooks and waiters, ready to serve, on short notice, almost any French or Creole dish, with perhaps slightly more emphasis on French cooking than Creole. Among its specialties are shrimps Arnaud, filet de truite Amandine, breast of turkey en papillate, oyster Whitney, langouste Sarah Bernhardt, stuffed crab Rejane, and crepe suzette Arnaud.

Depression Era Restaurants In New Orleans

A Depression Era Guide To New Orleans
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