Pin It

2013 Winter Restaurant Guide: Steakhouse 

Steakhouse

AUSTIN'S SEAFOOD AND STEAKHOUSE
5101 West Esplanade Ave., Metairie, (504) 888-5533; www.austinsno.com
Austin's serves prime steaks, chops and seafood. Veal Austin features paneed veal topped with Swiss chard, bacon, mushrooms, asparagus, crabmeat and brabant potatoes on the side. Reservations recommended. Dinner Mon.-Sat. Credit cards. $$$

BEEF CONNECTION
501 Gretna Blvd., Gretna, (504) 366-3275
Barbecue shrimp and shrimp remoulade are popular appetizers. Angus beef filet mignon is served with drawn butter and vegetables au gratin. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

BESH STEAK
Harrah's Casino, 8 Canal St., (504) 533-6111; www.harrahsneworleans.com
Besh Steak serves a 20-ounce bone-in Kansas City strip with blue cheese butter and Abita Amber onion rings. The Louisiana seafood three ways appetizer includes shrimp remoulade, fried oysters with blue cheese dressing and crab maison with caviar. Reservations recommended. Dinner daily. Credit cards. $$$

CHARLIE'S STEAK HOUSE
4510 Dryades St., (504) 895-9323; www.charliessteakhousenola.com
The wedge salad features iceberg lettuce, tomatoes, shaved onions and house blue cheese dressing. The Charlie is a 32-ounce thick-cut T-bone served on a sizzling hot platter. Reservations accepted. Dinner Tue.-Sun. Credit cards. $$$

CHOPHOUSE NEW ORLEANS
322 Magazine St., (504) 522-7902; www.chophousenola.com
Redfish amandine is pan-sauteed, and lump crabmeat is an optional addition. The bone-in rib-eye is aged 28 days and comes with assorted sides like steamed asparagus, creamed spinach and a loaded baked potato. Reservations recommended. Dinner daily. Credit cards.  $$$

CRAZY JOHNNIE'S  STEAKHOUSE 
3520 18th St., Metairie, (504) 887-6641; www.crazyjohnnies.net
Filet mignon is topped with garlic butter and served with Crazy potatoes. Giant dipping shrimp is Crazy Johnnie's version of New Orleans-style barbecue shrimp. No reservations. Lunch Mon.-Sat., dinner daily. Credit cards. $$

CRESCENT CITY STEAK HOUSE
1001 N. Broad St., (504) 821-3271; www.crescentcitysteaks.com
Sizzling butter accents the 10-ounce, bacon-wrapped filet mignon. A la carte side dishes include potatoes au gratin in creamy cheese sauce topped with American cheese. Reservations recommended. Lunch Tue.-Fri. and Sun., dinner Tue.-Sun. Credit cards. $$$

DESI VEGA'S STEAKHOUSE
628 St. Charles Ave., (504) 523-7600; www.desivegasteaks.com
New in the CBD, this sister restaurant to Mr. John's Steakhouse features the same classic steakhouse cuts, from the petit filet to the porterhouse for two. Twin broiled lobster tails, a Tuscan veal chop with garlic and herbs and a mixed grill platter combining chicken, steak and Italian sausage are other options. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

DICKIE BRENNAN'S STEAKHOUSE
716 Iberville St., (504) 522-2467; www.dickiebrennanssteakhouse.com
The seared crab cake combines jumbo crabmeat and traditional ravigote sauce and is served with mirliton slaw. The 12-ounce barbecue rib-eye is grilled over an open flame, topped with Abita beer barbecue shrimp and served with roasted garlic mashed potatoes. Reservations recommended. Lunch Fri., dinner daily. Credit cards.  $$$

KEITH YOUNG'S STEAKHOUSE
165 Hwy. 21, Madisonville, (985) 845-9940; www.keithyoungs.net
Broiled, farm-raised redfish is topped with jumbo lump crabmeat. A popular steak choice is the 14-ounce house-cut filet mignon. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sat. Credit cards. $$$

LA BOCA
857 Fulton St., (504) 525-8205; www.labocasteaks.com
Bife de chorizo is a 14-ounce Prime strip steak served with three different kinds of chimichurri sauce: horseradish, pepper and traditional. For an appetizer, the gaucho plate is a combination of chorizo, sweetbreads and Argentine empanadas. Reservations required. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

LONGHORN STEAKHOUSE
69368 Hwy. 21, Covington, (985) 875-1100; www.longhornsteakhouse.com
Napa chicken is topped with artichoke hearts, portobello mushrooms and roasted tomatoes. Another popular dish is the 7-ounce Flo's filet paired with Redrock grilled shrimp glazed with smoky tomato butter. No reservations. Lunch and dinner daily. Credit cards. $$

MR. JOHN'S STEAKHOUSE
2111 St. Charles Ave., (504) 679-7697; www.mrjohnssteakhouse.com
The 12-ounce USDA prime New York strip steak is served in sizzling butter. Louisiana jumbo shrimp are stuffed with crabmeat and wrapped in applewood-smoked bacon. Reservations recommended. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

MORTON'S THE STEAKHOUSE
1 Canal Place, 365 Canal St., (504) 566-0221; www.mortons.com/new-orleans
Patrons can order center-cut filet mignon in 6-, 8- or 12-ounce cuts. For dessert, Morton's popular hot chocolate cake has a warm chocolate filling. Reservations recommended. Dinner daily. Credit cards. $$$

O'BRIEN'S GRILLE
2020 Belle Chasse Hwy., Terrytown, (504) 391-7229; www.obriensgrille.com
The seared-scallop panzanella combines mixed greens, Creole tomatoes, shaved red onions, ciabatta and a caramelized onion vinaigrette. Braised beef brisket comes with roasted leeks, Yukon gold potatoes, baby green beans and mushroom demi-glace. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$

RIB ROOM
621 St. Louis St., (504) 529-7046; www.ribroom-neworleans.com
Prime rib (offered in 8-, 12- and 18-ounce cuts) is seasoned with sea salt, roasted with herbs and served au jus with salad and a baked potato. Bacon-wrapped scallops are served with roasted salsify, cauliflower puree and white wine lemon butter. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

RUTH'S CHRIS STEAK HOUSE
3633 Veterans Memorial Blvd., Metairie, (504) 888-3600; Harrah's Hotel, 525 Fulton St., (504) 587-7099; www.ruthschris.com
The New York Strip is a USDA prime cut cooked in a special broiler and served in sizzling butter. New Orleans-style barbecue shrimp features shrimp sauteed in reduced white wine, butter and garlic and served over roasted garlic mashed potatoes. Reservations recommended. Fulton Street: lunch and dinner daily. Veterans Memorial Boulevard: lunch Fri., dinner daily. Credit cards. $$$

SHULA'S STEAK HOUSE
JW Marriott Hotel, 614 Canal St., (504) 586-7211; www.shulas.com
Blackened sea scallops are served with pineapple and mango salsa sweetened with agave nectar. The steak Marianne entree tops two 5-ounce filets with cognac-peppercorn sauce. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$

STAR STEAK & LOBSTER HOUSE
237 Decatur St., (504) 525-6151; www.starsteak.com
The Cajun filet mignon is a filet stuffed with crabmeat, shrimp and crawfish tails and topped with red wine mushroom sauce. Blackened tuna La Boheme is topped with New Orleans-style barbecue shrimp. Reservations recommended. Lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$$

THE STEAK KNIFE RESTAURANT & BAR
888 Harrison Ave., (504) 488-8981; www.steakkniferestaurant.com
Crabmeat au gratin features Louisiana lump crabmeat baked in cheese sauce. Filet mignon is grilled and topped with blue cheese, jumbo lump crabmeat and bordelaise sauce. Reservations accepted. Dinner Mon.-Sat. Credit cards. $$$

Pin It

Comments

Subscribe to this thread:

Add a comment

Latest in Food & Drink Features

Spotlight Events

© 2015 Gambit
Powered by Foundation