Originally Posted by TMOliver

4. Galatoire's, NOLA, continuing 1955 or so until the mid 90s. Introduced by my grandfather, a picky eater admiring only the simplest of Gulf seafood preparation, a waiter who became my dining adviser for many visits over the next 40 years, until his retirement. It was from him that I learned the concept of arriving at 2PM for "lunch", always ordering only 1 dish at a time, even better when with a fellow diner, never hurry, and that a good waiter understands the preparation of everything on the menu (and is prepared to recommend or reject, based on his evaluation of your likes, dislikes, and habits).