Cazenave came to New Orleans with the intent of offering fine food and wine to the local people.

He acquired multiple adjacent properties on Bienville Street in the New Orleans French Quarter, thereby establishing a large restaurant.

By that time, Arnaud's had deteriorated significantly from neglect, and the Casbarian family restored the restaurant to then contemporary standards while retaining its original appeal.

As they assessed their offerings, they used local creole chef and restaurateur Warren Leruth as a consultant.

The restaurant has fourteen named dining rooms: Mezzanine, Creole Cottage, Bourbon Suites, Edison Park, 1920, Iberville, Bienville, Toulouse, Dauphine, Lafitte, Bacchus, Gold, Irma, and Count's.

Each room is furnished with a variety of antiques, chandeliers, and drapes that are suggestive of the early 20th century environment in which Cazenave first established the restaurant.

[10] Arnaud's signature dishes are also served at a more family-friendly cafe, "Remoulade", located nearby on Bourbon Street, also within the New Orleans French Quarter.

[13] Food journalist John DeMers authored a book describing the history of Arnaud's and some of its more unique recipes.

[15] More recently, Arnaud's established the French 75 Bar, located next to the main dining room.

[15] Arnaud's French 75 won the James Beard Award for outstanding bar program.

[17] Germaine Wells, the long time owner of Arnaud's, was active in the New Orleans Mardi Gras, serving as queen of several krewes, among other responsibilities.