What New Orleans dish of baked oysters is named after the wealthy industrialist John D. Rockefeller?

Oysters Rockefeller is the New Orleans dish of baked oysters named after John D. Rockefeller.

Antoine’s restaurant introduced the dish in 1889. Its creator, Jules Alciatore, reportedly sought a substitute for escargots, which were hard to obtain at the time. He placed oysters on the half shell beneath a deeply flavored green sauce and cooked them until the topping set.

The name refers to Rockefeller’s reputation for enormous wealth and the dish’s luxurious richness. Although spinach is common in modern recipes, the original sauce has remained a closely protected Antoine’s secret. This has led to many imitations using herbs, celery, parsley, butter, and breadcrumbs.

Oysters Rockefeller should not be confused with Oysters Bienville. Bienville is another New Orleans specialty, generally associated with a topping containing shrimp, mushrooms, and cream. Both dishes are baked oyster preparations, but their names and traditional flavor profiles are different.