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2014 Winter Restaurant Guide:
New Orleans Steakhouses 

Beef Connection
501 Gretna Blvd., Gretna, (504) 366-3275
The Angus beef filet mignon is topped with hot drawn butter. New Orleans-style barbecue shrimp are served in peppery sauce. Reservations accepted. Lunch Mon.-Fri., dinner daily. Credit cards. $$$

Besh Steak
Harrah's Casino, 4 Canal St., (504) 533-6111; www.harrahsneworleans.com/
restaurants/besh-steak The menu includes Louisiana seafood dishes and large cuts of beef. Besh barbecue shrimp features five jumbo shrimp tossed in a sauce of Worcestershire, shrimp stock and black pepper served with persillade bread. The cowboy steak is a 38-ounce bone-in rib-eye served with a roasted sweet potato, mushrooms, local vegetables and bordelaise. 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, tomatos, shaved onions and house blue cheese dressing. The Charlie is a 32-ounce thick-cut T-bone served on a sizzling hot platter. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$

Chophouse New Orleans
322 Magazine St., (504) 522-7902; www.chophousenola.com
Center-cut filet mignon is prepared Pittsburgh-style with a charred exterior and served with creamed spinach spiced with nutmeg. Carpaccio is thinly sliced raw beef tenderloin topped with balsamic reduction, horseradish aioli, Parmesan, arugula and capers. 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 Dippin' Shrimp" is New Orleans-style barbecue shrimp served with French bread. No reservations. Lunch Mon.-Sat., dinner daily. Credit cards. $$

Crescent City Steak House
1001 N. Broad St., (504) 821-3271; www.crescentcitysteaks.com
The Chateaubriand for two features a 22-ounce steak served with steamed broccoli, grilled asparagus, brabant potatoes and marchands du vin or bearnaise. The Surf and Turf combination features an 8-ounce lobster tail and 6-ounce bacon-wrapped filet. 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
Hand-cut New York strip steaks are topped with butter and served sizzling. The blackened tuna Napoleon features yellowfin tuna, avocado, daikon sprouts and wasabi aioli. Reservations recommended. Lunch Mon.-Fri., dinner Tue.-Sat. Credit cards. $$$

Dickie Brennan's Steakhouse
716 Iberville St., (504) 522-2467; www.dickiebrennanssteakhouse.com
The house filet mignon is served atop creamed spinach with masa-fried oysters and Pontalba potatoes. Popular starters include the jumbo lump crab cake made with aioli. Reservations recommended. Lunch Friday, dinner daily. Credit cards. $$$

Galatoire's 33 Bar and Steak
215 Bourbon St., (504) 335-3932; www.galatoires33barandsteak.com
This traditional steak house offers a la carte steaks (7-ounce filet, 16-ounce New York Strip, 23-ounce T-bone) and sauces (bearnaise, au poivre, marchand de vin). Appetizers include the same oysters Rockefeller served at Galatoire's. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

Gallagher's Grill
509 S. Tyler St., Covington, (985) 892-9992; www.gallaghersgrill.com
Oysters Pablo is a Southwestern version of oysters Rockefeller made with spinach, chipotle peppers, shallots and tequila-Romano cheese sauce. The cowboy steak is a prime 24-ounce bone-in rib-eye served sizzling with butter. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sat. Credit cards and checks. $$$

Keith Young's Steakhouse
165 Hwy. 21, Madisonville, (985) 845-9940; www.keithyoungs.net
Farm-raised redfish is broiled and 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 and checks. $$$

La Boca
857 Fulton St., (504) 525-8205; www.labocasteaks.com
Veal meatballs top house-made fettuccine in a sauce made with squash and a drizzle of rosemary-pine nut oil. Arugula salad consists of watermelon, bacon, blue cheese and watermelon vinaigrette. Reservations accepted. Dinner Mon.-Sat., late-night Thu.-Sat. Credit cards. $$$

Longhorn Steakhouse
69368 Hwy. 21, Covington, (985) 875-1100; www.longhornsteakhouse.com
The fire-grilled Outlaw rib-eye is served with salad. Parmesan- and garlic-crusted chicken is served with salad and a side. No reservations. Lunch and dinner daily. Credit cards. $$

Mr. John's Steakhouse
2111 St. Charles Ave., (504) 679-7697; www.mrjohnssteakhouse.com
The Who Dat shrimp appetizer features four bacon-wrapped, crabmeat-stuffed Gulf shrimp served over mixed greens with Thai chili sauce and chipotle remoulade. A 12-ounce New York strip arrives on a sizzling plate with clarified butter and parsley. Reservations recommended. Lunch Fri., dinner Tue.-Sat. Credit cards. $$$

Morton's The Steakhouse
The Shops at Canal Place, 365 Canal St., (504) 566-0221; www.mortons.com/neworleans
A 12-ounce bone-in filet is encrusted with porcini mushrooms and served with Madeira demi-glace and roasted garlic. Hickory-smoked pork belly is served with cracked peppercorn maple syrup reduction. Reservations recommended. Dinner daily. Credit cards. $$$

Rib Room
621 St. Louis St., (504) 529-7045; www.ribroomneworleans.com
Seared wild salmon is served with candied beet and rutabaga puree and parsnip crisps. Prime rib is seasoned with sea salt, roasted with herbs and served au jus with salad and a baked potato. Reservations recommended. Breakfast, lunch and dinner daily, brunch 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
Steaks such as the signature filet mignon are prepared in a 1,800 degree broiler and served with sizzling butter. New Orleans-style barbecue shrimp features shrimp sauteed in reduced white wine, butter and garlic and served over garlic mashed potatoes. Reservations recommended. Fulton Street: lunch and dinner daily. Veterans Memorial Boulevard: lunch Fri., dinner daily. Credit cards. $$$

Sapphire
2306 Front St., Slidell, (985) 288-4166; www.sapphiredining.com
The menu includes steaks, veal, fish and lobster. Trout Mandich is topped with beurre blanc and served with potatoes. Stuffed lobster features a lobster tail topped with jumbo lump crabmeat, hollandaise and beurre blanc, served with potatoes. Reservations recommended. Dinner Wed.-Sun. Credit cards. $$$

Star Steak and Lobster House
237 Decatur St., (504)-525-6151; www.starsteak.com
The stuffed Cajun filet mignon is an 8-ounce steak stuffed with crabmeat, shrimp and crawfish and served with red wine-mushroom sauce. Tilapia Atchafalaya is a lightly blackened tilapia fillet topped with hollandaise and fried oysters. Reservations recommended. Lunch Fri.-Sun., 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 and topped with cheddar and Swiss cheeses. The pepper-encrusted yellowfin tuna steak is served with lemon caper beurre blanc. Reservations accepted. Dinner Tue.-Sat. Credit cards. $$$



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