Commander's Palace

When Tory McPhail decided to head west to be closer to family and start his own restaurant group, there was no question that Med Bickford was going to be Commander's first executive chef. Promoted from chef de cuisine, Bickford continues to respect traditional Creole cuisine without being limited by its constraints. Sticking with local and sustainable product whenever possible, she conjures dishes like La Ceiba gulf fish prepared with crispy cassava and coconut lime fish fumet, stretching boundaries while still delivering the gumbo, turtle soup and prime steak that customers expect. Commander's offers one of the most diverse wine selections in the city - thanks to "wine guy" Dan Davis, who isn't a bit stuffy and happy to help.