The yellow corner building on Decatur Street holds a second-story dining room where the city's first business lunch was supposedly served. In eighteen fifty-six, Guillaume Tujague opened this spot to feed the laborers and traders from the nearby French Market. He offered a fixed, multi-course meal that set the standard for midday dining in New Orleans. The heavy oak bar downstairs predates the restaurant itself, arriving from France long before the kitchen began turning out plates of shrimp remoulade and brisket.
Tujague's
food drink