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Sep 27, 2009 05:35 PM

The best Chateaubriand in all New Orleans?

Seeking the best chateaubriand for two in New Orleans. As huge steak eaters me and my father are looking for something great. I see that Antoine's and Brennan's both have the French staple on their menu. I have reservations for Antoine's and am considering Brennan's as a backup. However, it seems as if they best time to go to Brennan's is for breakfast after reading the boards. The picture of it on their website looks pretty good though, albeit the vegetables look very bland. Check it out... Has anyone had either version?

Antoine's comes with their famous souffle potato and three sauces.

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  1. I wish that I could help you. Though I am an avowed carnivore, this is not a dish that I have had in decades. I struggled to recall where, in NOLA, I last had it, and could only think of the Rib Room.

    Over the last several years, I have become a fan of Brennan's for brunch. I know that this goes against many on this board, and it actually hurt me to give such a glowing review, based on experiences many years before. For this dish, I have no input, even from the decades before. Sorry.

    Antoine's used to be a fav. of ours, but the last three visits (all pre-K) left me wishing for the "good old days." Now, many have written some much more contemporary reviews, and it seems that the "good old days" might be coming back. I can only hope so.

    Please report back. I hope that you find the dish of your dreams. I also hope that Antoine's IS coming back.



    15 Replies
    1. re: Bill Hunt

      I have a Saturday night reservation at Antoine's and can't wait. I also have read many mixed reviews, however I am hoping that it has restored its old glory. If nothing else it will be something to experience- with the history, dining rooms and such. This will be my first trip to New Orleans, so I figured it would only be fitting to come to one of the quintessential and historic restaurants in the country.

      They have been around for this long so they must be doing something right. The atmosphere and all will be really cool, but of course I am here for the purpose of having great food. Hopefully all goes well and I will report back. Any menu suggestions? I know everyone says you need to have the fried oysters with colbert. What about entrees? Are they stronger in fish or meat?

      1. re: steakrules85

        Antoine's, in my life, has always been regarded as a meat place (for entrees). Part of this was based on the fact that the wine cellar leaned that way for decades. It must be remembered that Antoine's gained its reputation because, for much of this country's existence, there were only a few cities that appreciated food. Many people deride Antoine's for not having "innovative cuisine" whateverthehell that is. All this shows is that the diner does not want The Classics. I can argue that other places in town--or nowadays even in New York--might do some fish dish better. But what they do well, they do very well. The Oyster Foch are a favorite of people who do not want to order the classic Oysters Rockefeller--but the Rockefeller is better than anyone else's effort. I think the last fish dish I had there was the famous Pompano en Papillote and that was in 1965. My family old waiter never advised the chateubriand...he argued against it (he died in 1977) but maybe that was a matter of not wanting to deal with it. I cannot recall anyone having had the chateaubriand in the last thirty Antoine's or anywhere else in town. Come to think of it, the last chateaubriand I had was with my father in Washington DC in the 1970's....

        1. re: hazelhurst

          Why would he recommend against it? I have heard that they tend to overcook their meat. This is a huge NONO for me. I like my meat bloody rare, still mooing.

          1. re: steakrules85

            I am guessing, of course, and am doing so thirty years later but, having known that waiter for almost twenty years by then--and my father remembered him from the 1920's when he was a busboy---I think he did not want to bother with bringing out all the vegetables used to be served in a theatrical manner, the way Caesar salads used to be.... made at the table. But, as I said, I am guessing

            1. re: hazelhurst

              Hmmm.. iof you are paying for it and a restaurant has any pride in itself they should not consider this as "bothersome". You are the paying customer and they should be more than happy to accomoate you and promote their own product. Maybe this is why Antoine's has gotten a bad reputation recently. No excuse for being lazy, especially when they are charging $110 for it.

              1. re: steakrules85

                Well, it is more complicated than that....Antoine's is an plays by its own rules...and we like that. This is difficult to convey easily in cold hard type but it is true. People who are used to something served on 18 inch plates with kale garnish often cavil at "presentation" (or the lack of it) at an old restaurant. As I am fond of saying, I rather like the approach "Here's a nice piece of fish. Shut up and eat it."[OK, that is an overstatement].

                In a related vein, a friend loves to tell the story about his waiter refusing to serve him the tomato soup at Galatoire's. "It's no good...I won;t serve it to my customers...." And that was that.

                1. re: hazelhurst

                  I'm not one to really care much about presentation. If the food is good and hearty thats all I really care about!

                  1. re: steakrules85

                    Now, here you and I must part ways (a bit). I want the whole shebang. I want the tableclothes, the flatware, the stemware, the look, the smell and then the texture of the food on my palate. I want it all, served in a very genteel way, by professionals. That is one reason that I cannot buy into the idea of paying US$600/person to dine in total darkness, to "enhance" the taste of the food. I could be wrong, but to me, that is "the Emporer's New Clothes."

                    Now, I do admit that I award more "points" for taste, but presentation plays a role. If I want all of my food in a bowl, I can do that at home, so I can type on the laptop. I know that this is not what you are talking about, and is a vast overstatement, but to me, all aspects of the dining experience play a big role.

                    I think that anyone could gather this from my restaurant reviews - "the food was great, but oh those wine glasses... !"

                    Again, hoping that Antoine's fills the bill. Please, please report on your visit, and I hope that they are up to the task, and my most recent experiences were just a stumble by a great restaurant.



                2. re: steakrules85

                  The incident he's talking about happened at least 30 years ago. I think it's safe to say that the recent bad reputation has nothing to do with that.

                  1. re: uptownlibrarian

                    True yes this is true. Anyway, I probably should have rephrased my title as "Which Classic New Orleans Restaurant serves the best meatcentric dishes"?

                    I know everyone says at Galatoire's fish is the way to go. Crab, trout, etc. But I have also heard great things about their lamb chops and steaks. I see they have a ribeye on the menu and as a steak connosieur I would love to see how they measure up. Wonder if it's bone-in, but seriously doubt it. In any case, let me know what you NO experts can add to help me on my quest.

                    1. re: steakrules85

                      Yes, lamb chops at Galatoire's are fantastic. I've never had a steak there. I've never had one at Antoine's either though, so I don't have the tools to compare.

                      1. re: steakrules85

                        The last ribeye I saw in there was not bone-in. The lamb chops are excellent but ask your waiter how they look--you never know. the bearnaise, which I take on the side, always helps out. I do not know who is providing the beef these days. At Antoine's the old stand-by was the tournedos with marchand de vin, if wanted.

            2. re: steakrules85

              I've only had chateaubriand once. It was at Antoine's and it was delicious. Any excuse to eat lots of hollandaise sauce.

              Also loved the pommes de terre souffles. Puffy little potato pillows, also with lots of hollandaise.

              I'll second the pompano en papillote, the oysters rockefeller, and the oysters foche. And a nice bottle of wine.

              1. re: monkeyrotica

                Awesome thanks monkeyrotica. I am guessing they cooked it to your requested temperature. That for me is the most important thing as a steak connoisieur. How large was it? I am guessing it was a decent portion since it is meant to feed two people. I see it also comes with three sauces- the famous marchand de vin, bernaise, and champignons?? (sauteed mushrooms). I for one believe a great piece of meat does not need any fancy sauces and what have you, but for the whole "experience" I want to try everything. With that being said, I do not like bernaise sauce so I will probably try to substitute that for either the demi bordelaise or their own alciatore sauce.

                Have you ever had the alciatore sauce? Sounds quite interesting. It says it is a mixture of pineapple sauce and bernaise (yes I said I dislike bernaise but if it is mixed with something else I may be able to take it, just not alone). I still think it is quite an outrage though when restaurants insist of charging you for sauces. $7 for sauce, really???

              2. re: steakrules85

                "I am hoping that it has restored its old glory. If nothing else it will be something to experience- with the history, dining rooms and such. This will be my first trip to New Orleans, so I figured it would only be fitting to come to one of the quintessential and historic restaurants in the country."

                This is a great sentiment. I feel the same way, as do many others. They were once great, and have the potential to reclaim that glory. They may already have, but I've not been back recently enough to comment.

                As I have mentioned in many other threads, I loved this restaurant. I learned so very much dining there, and enjoyed each earlier trip. Then, things changed. Some were of my doing - I moved away, but I think that some were internal to the restaurant. I felt that they lost their way. That can happen. It's up to the management and the kitchen to pick up on this and rectify the errors. Many have commented that Antoine's does not need to change, as they are historic. I am not suggesting that they ditch their roots, but only to see what they are/were doing wrong, and address those. Just a handful of blocks away, Galatoire's did not seem to "loose their way." They kept up on their game, love it, or not. IMO, Antoine's got sidetracked, and I do not know why, or how.

                I love history. Not too long ago, we dined in a restaurant, that had been in business for almost 200 years, in the English countryside. All was great. Now, I cannot tell you how the menu, or the preps might have changed over 200 years, but it was great.

                I'm X'ing my fingers that Antoine's has reclaimed that past glory, or that maybe I just hit them on a couple of bad nights. I want them to succeed and be a major player in the NOLA dining scene. Heck, I've too many memories invested in that place!

                Enjoy, and please update us on your experiences,


            3. All of which makes me think you missed it by about three years. Gerard Crozier's place of the same name up on Carrolton was totally, totally awesome. Apparently he's now running a print and mail place in Chattanooga. Guess 10-12 feet of water will do that to you.It was a super, super steakhouse whose life was much too short.

              A pity.

              3 Replies
              1. re: MFK Fisherman

                Sadly, reports are, Gerard passed away earlier today. RIP.

                1. re: paz5559

                  I am saddened indeed. He was the best French chef in New Orleans in his time, and arguably the best ever. And Madame was delightful.

                  Requiem æternam dona eis, Domine,

                  et lux perpetua luceat eis.

                  Te decet hymnus Deus, in Sion,

                  et tibi reddetur votum in Ierusalem.

                  Exaudi orationem meam;

                  ad te omnis caro veniet.

                  Requiem æternam dona eis, Domine,

                  et lux perpetua luceat eis.

                  1. re: MFK Fisherman

                    MFK -

                    Crozier's was one of my first "date" place to be taken to in the 80's - what a great chef. A real charmer but quite the task-master to work for, so I heard.
                    Those floating islands were heaven.

                    MFK- thanks for the words.