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Best Steakhouse in New Orleans Area

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Since the board has been on a steakhouse topic lately, I was wondering what everyone thought was the "Best Steakhouse" in New Orleans. Where is your favorite place, which cut of steak do you order, and why do you think it is the best. My husband and I are training for a marathon, so he has been on a serious steak craze. I am not limiting you to just New Orleans proper, you can throw in anything within say an hour of the city. Thanks : )

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  1. though not s steakhouse, Chateau du Lac on Met. Rd. does a great steak sandwich for lunch and an even better filet for dinner. Has a wild boar tenderloin special the other night that was pure heaven.

    7 Replies
    1. re: edible complex

      La Boca, though non traditional, never disappoints. IMO our best real steak house is gone...Smith and Wollensky. Ruth's Chris, Morton's, Dickie Brennan's, and Delmonico don't even come close. Pick up some USDA prime from Robert for a better steak than you'll get at any of these..

      1. re: JazzyB

        agreed...I rarely order steak out and usually just grill it at home...although Crescent City does a good filet end tail.

        1. re: JazzyB

          JazzyB,

          You've mad two reference to Robert. I "expanded all," and re-read, but I must be missing an earlier reference. Is Robert a steakhouse, or a meat purveyor in the NOLA Area? Or, is Robert the chef at La Boca? Sorry to be so daft. Not familiar with La Boca, so maybe that is what you mean?

          Thanks,

          Hunt

          1. re: Bill Hunt

            Robert's is a local grocery chain.

            1. re: Hungry Celeste

              Thank you. So they are a purveyor of dry & wet-aged beef. Now I know. Learn something new every day.

              Hunt

              1. re: Bill Hunt

                Wet USDA prime. I have yet to find a source for dry aged locally.

                1. re: JazzyB

                  I may be wrong but.... I believe that Whole Foods offers dry aged beef.

      2. Although hanger steaks seem to be the new trendy fine dining red meat because they can absorb flavor well, they will never have the tender melt in your mouth quality of a good filet mignon. John Besh offers very good steak at Luke and his steakhouse in Harrahs.

        1. Sorry, but I do not do steakhouses, unless we are forced to go to them for events. I have only encountered a half-dozen, that I would return to, of my own volition. I do so much better than 99% on my grill, and have a better wine selection in my cellar.

          Good luck with this thread,
          Hunt

          21 Replies
          1. re: Bill Hunt

            Yeah, I agree. I've never understood the concept of a steakhouse. When I go out to dine, I want to havve something that I CAN'T do at home . . .

            1. re: zin1953

              What I can't get at home is 28 day DRY aged prime without internet order, paying $50 per steak plus approx. $36 shipping. That being said, Robert's prime is quite good wet aged.

              1. re: JazzyB

                I totally agree. I can make a fantastic steak at home, but I can not sear it at 1200 degrees or anywhere close to that. That is why I am specifically asking for Steakhouses that would afford me an opportunity to eat something I can not make at home. We had a bone-in-filet recently at a landmark Seattle steakhouse that was seared at 1200 degrees. The flavor was unlike anything I had ever eaten before. The high heat had melted the marrow in the bone and the marbling distributing this rich flavor throughout the steak. That type of steak experience is what I am looking for. Sides and wine are not important on this go around but a fantastic steak experience is. Thanks for getting the question : )

                1. re: mtleahy

                  Agreed, in fact I've been researching NYC steakholuse for a Sept. trip. Quite a number of top tier places, with different cooking methods depending on the establishment.

                  1. re: JazzyB

                    Hi JazzyB,

                    I'll be heading down to NOLA in September! Could you please give me YOUR top restaurants to go to and things to do? Not real "touristy" if you get where I'm coming from. Although I'm interested in trying out John Besh's place and going in-search-of the best fried chicken (Willie Mae's & Fiorella's on the list so far). 4 girls/ladies are going down for a Girls Weeked Away. All our 1st time in NOLA. We all LOVE wine, food, culture, jazz, etc, so we figured NOLA was a no-brainer for our destination.

                    We're arriving Fri afternoon and leaving that Sunday late afternoon.

                    How 'bout we trade recs?

                    Here are my Top NYC Steak recs (I'm the Porterhouse bone-in, dry aged, charred on the outside, med-rare o the inside steak eater)

                    I love Peter Luger-style steak but don't like their restaurant all too much and even though I'm a fan of Brooklyn, I work & live in Manhattan, and it's just way more convenient. Besides, newer restaurants have come around and do "it" a whole lot better.

                    Listed pretty much in-order :
                    - Benjamin's (porterhouse) - Peter Luger-style. Get the bacon and tomato & onion appetizer. Love the atmosphere, "quiet" (for a steak-house at least), clean, friendly. Makes the food taste that much better
                    - Wolfgang's - 2 locations: 33rd/Park & 409 Greenwich St in TriBeCa - Peter Luger-style as well. Bacon, tomato, onion a must as well
                    - Palm. There are 3. 2 on 2nd Ave and 1 on 50th (bt Broadway & 8th)
                    - Maloney & Porcelli.(50th bt Park & Madison) If you LOVE wine, you must try their weekend wine dinner! $75 prix fix, 4 different wines (and they've alway been very decent). All you can drink.
                    - AJ Maxwell's - huge bone-in steak for one. reminds me of the Flinststones. 57 W. 48th St. (right at Rockefeller Center)
                    - DelFrisco's - 49th/6th...loud but fun (if you like that sort of thing) lots of corporate card holders, and happy-hour attendees

                    1. re: uptwngrl14

                      Thanks for the steakhouse recs. A steakhouse would not be my choice in NY, but I''m visiting my dad and it's his thing. He is picky to the extreme, eats only strip and will not eat a steak with butter. Unfortunately this knocks out many on your list. I was leaning toward Striphouse or BLT Prime. Good choices, or not? My niece and I will be in Manhatten the next day ( I'm staying at the Jersey shore) so any suggestions for a fun day food, cocktail wise would be appreciated. Not sure if we'll catch a Wed.matinee or just go to museums, shop and eat. Anyway, regarding your visit here, are you looking for local flavor or just good food of any kind? Fiorellas has closed. Willie Mae's fried chicken is excellent. You should get there when they open at 11 to avoid the long wait. You also should have a plan B b/c they don't always open. I would suggest (plan B) Mr. B's strictly for the Gumbo Ya -Ya and bbq shrimp.

                      Restaurants with local flavor:
                      Brigtsen's (like dining in someone's old house, friendly rather than refined service, one of the best examples of regional food prep.)
                      Herbsaint
                      Commander's Palace (brunch) THE best turtle soup
                      Galatoire's ( you'd go more for the quintessential NOLA experience than the classic old school food)
                      K-Paul's (not Chef Paul's original food but a good representation )
                      Cochon ,Cajun flavors, stick to all appetizers..their best offerings, perhaps for lunch

                      Oysters on 1/2 shell:
                      Felix's (stand at the bar and have an Abita Amber to wash them down)
                      Pascal's Manale (nice oyster bar in the restaurant's entry...eat dinner elsewhere either uptown or the Riverbend).

                      Po boys(sandwiches served on French bread, most popular are oyster, shrimp and roast beef, dressed=lettuce, tomato, pickles):
                      Parkway Bakery
                      Bozos (THE best oyster, in Metairie)
                      Personally, I wouldn't waste a meal on a sandwich when you have so little time.
                      Pick up a Muff. from Central Grocery and put it in your hotel mini frig. They travel well and are good the next day. They are closed Sunday.

                      Top fine dining, creative, fresh local ingredients:
                      Cuvee
                      Restaurant August
                      Stella!

                      Go to Frenchman St. in the Marigny for music. Grab a "go cup" and take a carriage. Tell the driver to end your ride by the Marigny.There are many clubs. Late night tapas at Mimi's . Offbeat.com will list all music options. There's also The Maple Leaf uptown, next door to Jacques Imos (a funky, fun restaurant, IMO not the best food but, a huge menu with decent takes on local fare, there are many who love it). There's also Rock N Bowl in midcity. A bowling alley/live music venue.

                      We also have an aquarium, nice zoo, and a lovely art museum located in City Park with botancal and sculpture gardens.

                      Magazine St. runs from uptown to CBD and has tons of antique shops, clothing stores etc. You could hit this on Sat. after brunch at Commander's. There are art galleries in the warehouse district . Emeril's flagship is located here and if you feel the need to go to one of his rest., this is his best. Sit at the food bar and watch them cook. Don't forget to make the obligatory stop at Cafe Du Monde for beignets (like zeppolis) and cafe au lait. Take a stroll down Decatur to the French Market. Unlike most places, it's legal to enjoy a cocktail while walking around. Stop in any bar for a "go cup". A Pimm's Cup is refreshing in the summer. Summer lasts often until late Oct./ early Nov. so pack accordingly.

                      If you're up for some gambling, Harrah's is downtown. Be sure to take a streetcar ride uptown for a glimpse of the Garden District, uptown mansions, Audubon Park, Tulane and Loyola..

                      BTW, I didn't mention any ethnic rest. choices b/c you have much better availble in NY. We have an abundance of oustanding, fresh local seafood and generally speaking, these will be your best options.

                      1. re: JazzyB

                        Having lived in NYC for 10 years, I beleive the Vietnamese food here is a significant step up from anything one can find in either Chinatown or Flushing

                        1. re: paz5559

                          That's just one of many ethnic cuisines. I grew up outside NYC for 20 something years and sorry to say, as much as I love NOLA and it's food, it cannot compete with NY's innumerable ethnic neighborhoods and restaurants. NY has so much more of everything.(20Krestaurants). Regarding your Viet cuisine experience, you could be right. I would hesitate to send a NYer to an Italian, Chinese or even a deli in New Orleans b/c from my experience, it isn't even close. They would be sorely disappointed. They have access to much of the best of everything available. IMO, visitors should experience what we do best. NOLA is one of the few places that has a unique, regional cuisine with distinct flavors. No one anywhere does it better. Our fresh seafood is outstanding. To quote TF, "eat it where it lives".

                        2. re: JazzyB

                          Wow, Jazzy B!! Thank you SO much for all the fabulous recs! -- So glad to hear Gustav didn't really do much damage to you guys. --

                          We're definitely planning on Stella's one night. -- Would you recommend Cuvee or August for the other night?

                          As for the NY steak restaurants w/o butter...I'm sure any of the restaurants I mentioned would gladly NOT include butter if you asked them to. And since it's a strip and not the porterhouse, I really don't think they'd have a problem with the request. Haven't been to Striphouse nor BLT Prime, but am sure they would both be solid choices. -- There then is also always SMith & Wollensky, Palm, etc.

                          As for where to go with your niece:
                          - Sarabeth's is always reliable and they're located near the museums & Central Park: Madison @ 75th, Madison @ 92nd/93rd. You could go to the Whitney, Met, Guggenheim and even the Neue Gallery.
                          - Yummy cocktails w/ great full bar menus: Gramercy Tavern/Gramercy, Red Cat/Chelsea, Brandy Library/TriBeCa, Freeman's/Lower East Side

                          Thanks again and I hope you enjoy your stay!

                          1. re: uptwngrl14

                            Predicated on what YOU want, I'd vote Restaurant August above Cuvée, but that gives credit for innovation over more traditional fare. Either *should* be good.

                            Enjoy,

                            Hunt

                    2. re: mtleahy

                      i

                      1. re: mtleahy

                        >>> an opportunity to eat something I can not make at home. <<<

                        I agree: THAT is the key. In other words, I "get" the question; I've just never had a steak in a steakhouse that was better than I can do at home. In other words, YOUR experience just hasn't happened to ME yet. I guess . . .

                        Cheers,
                        Jason

                      2. re: JazzyB

                        Whole Foods has dry-aged. You can see the meat hanging in the glass-walled cooler behind the meat counter. Save the shipping....

                        1. re: Hungry Celeste

                          WF meat is not USDA 28 day (28 days being critical) dry aged prime. It's not prime grade at all. It is overpriced organic. Their meat has little to no marbling and little to no flavor.The texture is also different. You can tell by the color of the meat it is not the same. If you'd ever purchased the REAL thing, you'd know. BTW, average price for 28 day dry aged is $50 per pound and up depending on the source. WF had Wagyu early on. I tried that as well as their other beef ,hoping the higher pricer was for higher quality beef. WF beef, no thanks.

                          1. re: JazzyB

                            I agree with you on WF, but there are plenty of sources -- depending upon where you live -- to find dry-aged, prime WITHOUT internet shipping . . .

                            1. re: zin1953

                              I've not been able to locate retailers here (NOLA). If you know of any, please advise.

                              1. re: JazzyB

                                worth the drive across the lake to R&N Specialty Meat (W.Approach)
                                www.rnspecialtymeat.com

                                1. re: edible complex

                                  No dry aged at R&N but good prices on whole pieces. Thanks.

                                  1. re: JazzyB

                                    his crawfish stuffed whole boneless chicken is divine!

                          2. re: Hungry Celeste

                            I know it is not in NOLA but Maxwell's in BR dry ages their Prime and Choice for 28 days (just called to confirm the specifics of the aging).

                            Additionally, their prices are almost HALF of the WF across the street. I once picked up a 2lb. bone-in Prime dry aged ribeye for $25. Felt like Fred Flintstone when I ate that thing and oh so good.

                            Off topic but their crab and brie dip with a bag of Neva Betta's is insanely good and their Cuban is the best in town.

                            ----
                            www.thecajunfoodie.com

                      3. re: Bill Hunt

                        Hmm... If you can grill up a steak as good as the ribeye I had at Delmonico's, I'd love to come to your place for dinner once a week. That steak was fabulous, and perhaps the best steak I've ever had. I easily preferred it to both La Boca and Crescent City, although the fillet I had at Crescent City was quite good and the steak at La Boca was fairly good. Usually I prefer not to get steak at restaurants except for the occasional fillet, as my father's porterhouse (and my own porterhouse) beats most restaurant steaks. Prime rib, on the other hand, I'll do quite often.

                      4. if I had to pick one restaurant that specializes in steaks I'd probably go with Besh

                        3 Replies
                        1. re: chef4hire

                          Have you eaten there, and if so, what did you have? Thanks : )

                          1. re: mtleahy

                            couple of times- really great service

                            I've had the tournedoes w/crab bernaise- very good- and the filet w/marrow butter-excellent

                            I remember eating all of the onion rings and the waiter brought some extras so the rest of the table could try them

                            1. re: chef4hire

                              I like the Besh Steakhouse a lot. Its expensive, but really great meats there. Everything is real rich though.

                        2. As a devoted smoker/griller, I always buy my own steak, score/stuff/rub etc. depending on my mood and am rarely disappointed. However, I must shyly admit that an out of town friend treated me to Morton's and I wasn't nearly as disappointed as I expected to be. He got the true New Orleans experience and just really wanted to go there on one of his last nights. In a pinch (and when someone else is paying), Morton's will do.

                          1 Reply
                          1. re: TigerAtty

                            For me, it won't. Very diasppointed in whatever method of cooking they are using. You can sear or grill better at home. Smith and Wollensky had it down. Here as well as Vegas.

                          2. Mr. John's Steakhouse (although it's called "Ristorante" now). Cut their own prime beef to order, fantastic meat. Far far better quality than you can get in this city on your own, at least not without some sort of restaurant butcher connection (Whole Food's meat, while pricey, is not that great...just better than most everything else here).

                            http://www.bestofneworleans.com/dispa...

                            1 Reply
                            1. re: thursby

                              WF beef may be the area's priciest but IMO, not very good. Try the USDA prime from Robert on Robert E. Lee . Dorignac's butchers can also cut you some. I get ribeyes only. Robert's does not carry USDA prime strip. I've seen it at Dorignacs on occasion so if this is your cut of choice, be very emphatic that you want prime and not angus.

                            2. Just got a note from Morton's Steakhouse about their 3 course dinner for 2 for $99 thru Sept. 30th.
                              You may have to go online to print the coupon or mention the special when booking.

                              1 Reply
                              1. re: edible complex

                                i had this last week; it was tons of food; we both had enough left-overs for a second meal the next day.

                              2. Mr. John's on st. charles served the best ive had in the past couple of years. decore & service were only so so, but the filets were so very tender....i was quite surprised & impressed.

                                1. Had a really good steak at Crescent City Steakhouse last night. We the porterhouse for two. It was cooked perfect, medium rare. And it was delicious. Two of our favorite potato sides are the cottage fries and the german potatoes. Good cocktails and a good bottle of wine. Enjoy!

                                  1. Already mentioned by 2 below, Mr John's on St Charles. Serve only prime and this includes the filet. Served on a hot platter with clarified butter. Only place I'll eat steak on the N or S Shore, disappointed everywhere else. Try the Fried Green Tomato appetizer, out of this world.

                                    1. The best steakhouse in NOLA isn't really what you think about as a steakhouse. LaBoca is the place though. Had a seriously indulgent, cover the menu (and knock back a gallon of Malbec) dinner last night. Crazy good. Superior value, really, really knowledgable staff, and just generally a great experience. Highly reccomended

                                      4 Replies
                                      1. re: Hadacol

                                        while interesting, i couldnt give them the "best" hat due to their service. wont go into my sob story again, but the experience was amateur to the point of unprofessional (server & manager alike). wrote the owner (chef adolfo from Rio Mar, right?) but never heard back.

                                        maybe theyve cleaned up their act.

                                        1. re: kibbles

                                          Kibbles,

                                          The lack of a response is too bad. Any chef/owner/GM, needs to address the patron's responses, even if it hurts. They should do a followup, and gather info, to help them do a "post-mortem," if the experience was bad. It CAN be a learning experience for all of the staff. Wife is president of the largest Catholic hospital, west of the MS River. She has an open-door policy, with regards to any problem, and meets with any/everyone, who has a problem. Problems happen - cannot avoid them. She takes great notes, and each case is reviewed. She presents her "problems," to the proper departments, or areas of the hospital, for study and learning. One can always do better.

                                          Did a favorable review of a local PHX institution, but had some pointed comments. In a week, the exec. chef tracked me down from our reservation and invited me to have dinner with him to discuss those points. I could not fit it in, before they closed for the "season," but will actually go and stay at their resort, get a couple of rounds of golf in, and take him up on his offer - at my nickel, because he cared enough to question what could have been better. We've enjoyed his restaurant, and stay there at least once per year, for a charity golf event. He wanted to know how I thought his restaurant could be perfect! If I can help, I want to do so. Heck, we'll be back next April, and perfect is good.

                                          Jfood had similar, with Stella! I really enjoyed my dining there, and am surprised that he got no response. Message to management: you have to address a patron's complaint, or negative comments. If you hope to be the best, it will take a lot of work, and there will be some moments that are not pleasant. Learn from them.

                                          Good call,

                                          Hunt

                                          1. re: Bill Hunt

                                            If your into wine in a big way I suggest going to Cuvee.

                                            1. re: joedontexan

                                              We included them about two trips back. They do have a nice wine list, and we exercised it quite a bit. I thought that it was well-priced and well-suited for the fare.

                                              Other than a few "stumbles" with wife's main course, we thought that they were very good, not perfect, but very good. We also loved the ambiance of the venue.

                                              Hunt

                                      2. While not the marrow melting experience you were looking for the La Boca organic grass fed hangar steak is fantastic. La Boca is an Argentine style steakhouse, but grass fed is the way beef is raised there. The grass fed makes a difference. I am not a steak person and this meat blew me away. Grass fed is leaner than traditional grain fed so they marinate it ever so well. It is so tender and flavorful it melts in your mouth. The outside is slightly carmelized and it was cooked perfectly. In my mind this is the way beef is supposed to taste, with out the antibiotics, hormones and excess of marbling from being grain fed. All the "steak guys" in my group tried it and they were blown away too. They all wished they had my hangar instead of their respective NY Strips and such. The side of grilled asparagus is fab as well. (keep in mind the sides are family style.)