Since 1856, when Tujague’s restaurant welcomed its first guest, it’s been a metaphorical melting pot in the heart of the French Quarter.
“In our dining room, you’ll find locals who have been coming for decades, families celebrating milestones, and visitors who’ve heard about Tujague’s and want to experience a piece of New Orleans history for the first time,” explains Mark Latter, founder and CEO of Latter Hospitality and the current owner of Tujague’s.
As each of those guests peruse the menu, they’ll notice Louisiana staples like boudin balls, gumbo, turtle soup, po’ boys, and barbecue shrimp. What you won’t see, though, might just be the best recipe to ever leave the Tujague’s kitchen. And it can be yours if you simply know to ask for it.
Tujague’s Restaurant History
Before we dish about the secret menu item you may want to order during your next (or first) visit to Tujague’s, let’s rewind the clock 170 years. That’s when the Tujague and Begue families founded the restaurant. They sold it to Philip Guichet Sr. and Jean-Dominic Castet in 1914, and Latter’s dad, Steven, helmed it from 1982 until he passed away in 2013…