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New York Times claims French Quarter dining is “Jurassic Park” for Creole cuisine 

"The French Quarter has become something of a Jurassic Park for Creole cuisine, a contained area in which to see shrimp remoulade, oysters Rockefeller and other giants of a former age in all their lumbering glory. At Arnaud's, Antoine's, Galatoire's and Tujague's, evolution stops at the kitchen door."

— New York Times food critic Pete Wells, in an article on the reopening of Brennan's.

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