Created in 1899 at Antoine's, in New Orleans by Jules Alciatore, son of the restaurant's founder. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the intense richness of the sauce. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. Oysters Rockefeller was developed in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine's has been serving the original recipe dish since 1899.