Introduction: A Culinary Legacy
As we approach 2026, a significant milestone in the culinary world is on the horizon. Tujague’s, one of the oldest dining institutions in the United States, will celebrate 170 years of operation in the heart of New Orleans’ French Quarter. Founded in 1856, Tujague’s has not only stood the test of time but has also maintained its culinary identity through a steadfast commitment to consistency rather than reinvention. This blog post delves into what makes Tujague’s a compelling destination for both locals and visitors alike.
The Essence of Tujague’s: Preservation Over Reinvention
Tujague’s stands as a testament to the beauty of preservation in the culinary arts. Its menu, rich in Creole traditions, serves as a window into New Orleans’ history, allowing diners to experience the flavors that have been cherished for generations. Each dish tells a story, echoing the restaurant’s commitment to honoring its roots.
Signature Dishes That Define Tujague’s
At Tujague’s, meals don’t just satisfy hunger; they connect diners to a deeper culinary heritage. Here are some of the signature dishes that have become synonymous with the restaurant:
- Shrimp Remoulade: A classic starter, this dish is prepared in the historic style that has been a favorite since the restaurant’s inception.
- Chicken Bonne Femme: This is a unique dish that was once an off-menu request from the legendary Madame Clemence Castet. Today, it serves as a beloved staple for those in the know.
- Creole Cream Cheese Pie: Dating back to Madame Bégué, this dessert transforms a simple farm cheese into a beloved sweet treat.
- The Butcher’s Breakfast: Originally served to early morning market workers, this dish played a pivotal role in shaping the modern concept of brunch.
- Grasshopper Cocktail: Created by bartender Philip Guichet in 1918, this cocktail continues to be a favorite, enjoyed daily by locals and visitors.
170th Anniversary Programming Highlights
To commemorate this remarkable anniversary, Tujague’s is launching a series of programming highlights that celebrate its culinary heritage while inviting guests to experience its historic offerings:
Original Taste of 1856 Table d’Hôte
One exciting initiative is the revival of the original Table d’Hôte structure, which was the only menu served at Tujague’s from 1856 to 2013. This five-course dining experience, priced at $32 per person (plus entrée cost, excluding tax and gratuity), will be available nightly during dinner service. Full-table participation is required, offering diners a true taste of history. The courses include:
- Demi Shrimp Remoulade
- Gumbo du Jour
- Traditional Brisket Appetizer
- Choice of Entrée
- Bread Pudding
Legacy Dish Series
Beginning in March, Tujague’s will spotlight one historic dish each month as part of an ongoing storytelling initiative. This series allows guests to taste the restaurant’s culinary history while learning about its origins:
- March: Chicken Bonne Femme
- April: Seafood Stuffed Mirliton with Creole Sauce
- May: Crawfish Bisque à la Bégué
- (Additional months and dishes forthcoming)
1856 Brunch Special
Commemorating the founding year, Tujague’s will offer a special two-course brunch priced at $18.56 from Friday through Sunday. Diners can look forward to a delightful selection of dishes, including BBQ Shrimp & Grits, Roast Beef Debris Poboy, and Muffaletta Chopped Salad.
$1.70 Demi Grasshoppers
Throughout the anniversary year, guests can enjoy demi-sized Grasshopper cocktails for just $1.70, celebrating the iconic drink created by Guichet in 1918.
A Culinary Journey Worth Celebrating
Tujague’s is more than just a restaurant; it is a living museum of New Orleans’ culinary history. As the establishment gears up for its 170th anniversary, it continues to uphold its commitment to preserving the rich traditions of Creole cooking. Whether you are a local or a visitor, there has never been a better time to experience the culinary treasures that Tujague’s has to offer.
Join the celebration and share your experiences! What’s your favorite dish at Tujague’s? We’d love to hear your thoughts in the comments below!
Call to Action: For food and beverage professionals looking to enhance their culinary offerings, consider implementing preservation strategies in your own establishments. Discover more actionable insights by subscribing to our newsletter and checking out our related articles.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
