For anyone familiar with the famed Galatoire’s Restaurant on Bourbon Street in the heart of the French Quarter, Gilberto’s reputation precedes him. It was during his twenty-five year tenure as a waiter at there that he made cocktails for his customers, which was part of the Galatoire’s tradition. The restaurant has seen quite a few changes in recent years, and the hiring of bartenders is one of them. But Gilberto is from the era of Galatoire’s service when waiters chopped ice from blocks, prepared Café Brulot tableside and became notorious for their generously mixed cocktails served to their devoted customers. And what customer wouldn’t be devoted to a waiter who could write their name in flames on the tablecloth in front of them as he prepared a Café Brulot? At Galatoire’s, beloved waiters not only gave excellent service, they poured excellent drinks.
Date of interview:
April 1, 2005