A French Quarter classic since 1918 — a sprawling, mosaic-tiled landmark where the Creole cooking comes with a side of old New Orleans theater (there's a Mardi Gras costume museum upstairs). Shrimp Arnaud in the remoulade the restaurant made famous, oysters Bienville, bananas Foster finished tableside. The French 75 Bar tucked inside is a destination in its own right. For Creole tradition served with a sense of occasion that hasn't dimmed in a century.