August 17, 2026
Gulf Meets Grill: Some of NOLA’s Best Land & Sea Bites
OR
Cool Nights, Bold Bites: NOLA Surf & Turf
By Demi Guillory
When fall finally brings a hint of cool to New Orleans, there’s no better time to trade the summer heat for a leisurely table and something delicious on your plate. In the Big Easy, dinner is rarely just dinner, it’s an experience. It’s the sounds of jazz drifting through the streets, cocktails mixed with a little history and recipes seasoned with generations of New Orleans know-how. And when it comes to surf and turf, this city knows how to have some fun. Think juicy steaks meeting fresh Gulf seafood, classic Creole flavors mingling with bold modern twists, and generous plates that invite you to linger over every bite. From casual favorites to grand New Orleans institutions, these seven spots serve up the kind of land-and-sea combinations that make a fall meal in the Crescent City worth planning a trip around. Bring your appetite and maybe loosen your belt a notch!
Crescent City Brewhouse
527 Decatur Street, www.crescentcitybrewhouse.com
As the state’s first modern brewpub, Crescent City Brewhouse has built a legacy since it opened in 1991 and still leads the way in setting the tone for the ultimate pub experience. Its location itself is wrought in history, situated directly on property included in the earliest known plan of New Orleans in 1722.
The main attraction is made using a traditional method and four simple ingredients under the German Purity Law of 1516: water, malt, hops, and yeast. Seventeen barrels add function and fare to the space, where guests can enjoy a house-brewed draft, watch some football, and listen to the soothing notes of live jazz every night.
But for foodies, the stars are the dishes served in the Brewhouse Restaurant. Sure, this place delivers with its own tasty take on an old-fashioned burger with all the fixings, appropriately named the Decatur St. Burger, and other pub favorites like ribs and hot wings, but the seafood catches will hook you in with every delicious bite.
Redfish Acadiana is grilled to perfection and topped with Louisiana crawfish coated in a luscious cream sauce and complemented with crab boil potatoes and seasonal vegetables. The Crabmeat Stuffed Shrimp is generously filled with crabmeat stuffing and topped with a rich tomato beurre blanc and au gratin potatoes.
At Crescent City Brewhouse, even an ordinary dish like shrimp and grits is extraordinary because of the restaurant’s commitment to a legacy that permeates the two-story building and because of its open invitation to locals and visitors alike to appreciate a history that has been hard to turn down for 35 years and counting.
Dickie Brennan’s Steakhouse
716 Iberville Street, dickiebrennanssteakhouse.com
With a name as iconic as Dickie Brennan’s, excellence is the norm at this eponymous steakhouse that indulges diners with offerings far exceeding those on the menu. In business for almost 30 years and shaped by the legend of the famous New Orleans restaurant family, Dickie Brennan’s has perfected the art of dining as an experience to relish no matter the occasion.
The distinct aroma of steaks sizzling in butter is tantalizing, but the tender, melt-in-your-mouth texture of one of the USDA Mid-Western cuts reigns supreme. Prime Strip is an undisputed favorite, Creole-seasoned and seared in a cast iron skillet for the ultimate finish. A house specialty, the six-ounce filet mignon is an unmistakable masterpiece, with creamed spinach, Pontalba potatoes, flash-fried oysters and béarnaise sauce making it compete.
Petit and large filets, along with prime rib eye, round out the all-star steak lineup. Any of the choicest can be served with any of Dickie Brennan’s house-made sauces, like Irish whiskey pepper cream and hollandaise—the perfect touch for a cozy meal during the fall season.
Classic side dishes include potatoes of just about every variety and a decadent selection of creamed spinach, creamy mac and cheese, roasted brussel sprouts, asparagus, and a trio of sautéed mushrooms.
This is elegance and fine dining without the fuss but with all the ingredients that make dining at Dickie Brennan’s a must—hospitable service, respect for its culinary heritage, and award-winning food.
GW Fins
808 Bienville Street, www.gwfins.com
From the moment you set foot inside, GW Fins feels special. The crisp white tablecloths are a striking visual contrast to the rustic vibe of brick walls, natural wood columns, and cool teal accents. The ambience of the restaurant, located inside the former DH Holmes warehouse, is second only to its critically acclaimed food, making it a top destination for a true fine-dining experience.
This year is even more special as GW Fins celebrates 25 years of culinary excellence and mastery in fresh, innovative seafood dishes. Executive chef Michael Nelson dedicates his craft to using the highest of sustainability and culinary practices, marrying top quality and exquisite flavor with every creation made by dry aging seafood.
The menu changes daily, reflecting the restaurant’s commitment to serving the freshest catch of the day. Some of chef Michael’s specialties include “Seacuterie”—dishes that use seafood in place of meat, like muffulettas made with Swordella, Swordfish Bolognese and his signature appetizer, “Fin Wings.”
No matter what is on the menu, each dry-aged fish is served in traditional steakhouse cuts—think rib eyes and chops to filets and tomahawks. Surf and turf specials are frequently featured with marbled steak and dry-aged bluefin tuna melding irresistible tender texture and succulent flavor.
Step in and see for yourself what has made GW Fins a premier destination for seafood in New Orleans for a quarter of a century. The family-owned restaurant, currently administered by a second generation of Wollerman family members, welcomes you to experience nationally renowned fine dining right here in the heart of the city.
Desi Vega's Steakhouse New Orleans
628 St. Charles Avenue, www.desivegasteaks.com
Any list highlighting the top steak houses in New Orleans would be incomplete without this popular favorite. Desi Vega's Steakhouse New Orleans has become a household name among the local esteemed repertoire of legendary restaurants and for good reason: searing perfection with every USDA prime steak, exclusively served from its inventory.
Lunch, dinner, or happy hour, Desi Vega's Steakhouse New Orleans pulls out all of the stops to deliver an experience that packs polished professionalism and exceptional cuisine with zero expectations of its diners other than pulling up a seat and allowing the staff to take care of the rest.
Steak is the house specialty, and with the finest cuts of filets, strips, and rib eyes, each bite is one to be savored long after the last one is taken. House-made complements include bone marrow butter, lobster tail and Oscar topping, jumbo crabmeat dressed with grilled asparagus, and béarnaise sauce. To top it off, the side dishes share a leading role here. Truffle fries with white truffle oil, Parmesan cheese, and a dipping of black garlic aioli delight alongside other comforts like sweet mashed potato soufflé, creamed spinach, and potato au gratin.
If you can’t decide between the petite filet mignon and the eight-ounce Maine lobster tail, surf and turf has you covered with both as one indulgent dish. The fresh catch of the day features a vegetable medley and jumbo lump crabmeat with a lemon butter sauce.
One visit is all it takes to become hooked on what Desi Vega's Steakhouse New Orleans offers: upscale dining with plenty on the menu to satisfy any palate and outstanding service to keep you returning for more.
Mr. B’s Bistro
201 Royal Street, www.mrbsbistro.com
Since 1979, this French Quarter fixture has showcased some of the finest Creole food in Louisiana. As part of the Brennan family legacy, Cindy Brennan opened Mr. B’s Bistro as a destination where the classics meet comfort in a no-fuss-but-all-the-fare setting on historic Royal Street.
Mr. B’s simplicity is the secret sauce, focusing on fresh local ingredients that maximize the flavors of popular Creole and Cajun dishes and allow them to truly shine in all their glory. The food is as varied as it is delicious, with signatures such as the famous Gumbo Ya Ya, a deeply satisfying dark-roux-based gumbo with spicy chicken and andouille. Barbecue Shrimp is honored the New Orleans way, seasoned with garlic and black pepper and a Worcestershire-spiked butter sauce. Fresh local fish is a staple on the menu, flawlessly wood grilled and always in season with fresh vegetables and pecan popcorn rice.
For a bite that is big and bold, the Bistro Burger is a no-brainer: a rich blend of grilled brisket, short rib, and chuck packed with extra-sharp cheddar and applewood-smoked bacon and served with pommes frites. Beef gets upgraded for dinner with an eight-ounce wood-grilled filet mignon dressed in truffle butter and plated alongside garlic potato rounds and wilted spinach.
The only thing sweeter than a meal at Mr. B’s is what you can find for dessert. Creole Bread Pudding with Irish whiskey sauce is a Brennan family delicacy, a guaranteed comfort any time of the year but especially when Mother Nature is flirting with cooler temperatures.
With every meal, Mr. B’s encapsulates what makes Louisiana special with authentic dishes, quintessential Southern hospitality, and an enduring commitment to tradition.
Rib Room
621 St. Louis Street, www.ribroomneworleans.com
This culinary landmark may be located inside the Omni Royal Hotel, but the Rib Room holds its own among steak connoisseurs and casual diners alike. For 65 years, Rib Room has graciously offered guests near and far thoughtful dining with exquisite flavor and specialties of slow-roasted prime rib, steak, and fresh Gulf seafood.
The prime rib is so expertly served here that even the Rib Room name was inspired by the indisputable star of its menu. Crafted to order, the 28-day prime rib promises an explosion of irresistible flavor and impeccable texture amid a rosemary-tellicherry crust, au jus and horseradish creme.
You can’t go wrong with the favorites, and the Moss Salad and Debris Po Boy are beloved for a reason, perfectly preserved in a recently refreshed menu that introduces several additions. Seafood lovers can now enjoy Louisiana Crab Cakes with sweet corn succotash and smoked tomato butter, Oysters Rockefeller with creamed spinach, bacon, and Parmesan and grilled gulf fish with roasted vegetables and lemon beurre blanc.
When the Rib Room opened in 1961, it opened with the unique challenge of setting itself apart in a city lauded for its distinct traditional cuisine that typically did not include prime rib. Today, it stands as proof that it is one of New Orleans’s top restaurants, one where the beef is always enticing and the seafood abundant.
Chophouse and Bon Ton Prime Rib
322 and 401 Magazine Street, www.chophousenola.com, btprimerib.com
The standards are set exceptionally high at these sister restaurants just across the street from each other on Magazine. Chophouse New Orleans and Bon Ton Prime Rib seamlessly blend chophouse cuisine with fine dining in similar yet distinctly different ways.
At Chophouse, steak lovers’ dreams come true with prime-only cuts of USDA beef that are 28-day aged and charred “Pittsburgh-style” with a crispy exterior for the juiciest inside no matter the cut; from New York strips to filet mignons, Delmonicos to 22-ounce bone-in rib eyes, each is a work of art meant to be devoured. Seafood selections include Redfish Amandine and Baked Shrimp with garlic butter, Parmesan and breadcrumbs.
Bon Ton Prime has a legacy in New Orleans that dates back to the late 1800s, when it originally opened as St. James Hotel Saloon, and while times have no doubt changed, its commitment to offering the best prime rib, steaks, and regional seafood is unequivocally the same. USDA prime rib is aged 40 days and bolsters Bon Ton’s classic menu with a salt-crusted topping and freshly shaved horseradish and au jus. Creole crab cakes, live Maine lobster, and Gulf fish are a nod to the restaurant’s Cajun heritage.
Lobster tail is always available for the ultimate surf-and-turf” finish, broiled or batter fried at Chophouse and broiled at Bon Prime, also offering BBQ Shrimp.
Chophouse or Bon Ton—the only wrong choice is not making a visit to either and missing out on a richly unique dining experience that honors New Orleans tradition in hospitality and old-school steakhouse elegance with a respectable measure of pizazz.
From elegant dining rooms to relaxed local favorites, these restaurants are guaranteed to make you savor the season in the most delectable fashion. So as the season changes, pack your appetite, take the scenic route, and make a little room for an unforgettable fall feast.
OR
Cool Nights, Bold Bites: NOLA Surf & Turf
By Demi Guillory
When fall finally brings a hint of cool to New Orleans, there’s no better time to trade the summer heat for a leisurely table and something delicious on your plate. In the Big Easy, dinner is rarely just dinner, it’s an experience. It’s the sounds of jazz drifting through the streets, cocktails mixed with a little history and recipes seasoned with generations of New Orleans know-how. And when it comes to surf and turf, this city knows how to have some fun. Think juicy steaks meeting fresh Gulf seafood, classic Creole flavors mingling with bold modern twists, and generous plates that invite you to linger over every bite. From casual favorites to grand New Orleans institutions, these seven spots serve up the kind of land-and-sea combinations that make a fall meal in the Crescent City worth planning a trip around. Bring your appetite and maybe loosen your belt a notch!
Crescent City Brewhouse
527 Decatur Street, www.crescentcitybrewhouse.com
As the state’s first modern brewpub, Crescent City Brewhouse has built a legacy since it opened in 1991 and still leads the way in setting the tone for the ultimate pub experience. Its location itself is wrought in history, situated directly on property included in the earliest known plan of New Orleans in 1722.
The main attraction is made using a traditional method and four simple ingredients under the German Purity Law of 1516: water, malt, hops, and yeast. Seventeen barrels add function and fare to the space, where guests can enjoy a house-brewed draft, watch some football, and listen to the soothing notes of live jazz every night.
But for foodies, the stars are the dishes served in the Brewhouse Restaurant. Sure, this place delivers with its own tasty take on an old-fashioned burger with all the fixings, appropriately named the Decatur St. Burger, and other pub favorites like ribs and hot wings, but the seafood catches will hook you in with every delicious bite.
Redfish Acadiana is grilled to perfection and topped with Louisiana crawfish coated in a luscious cream sauce and complemented with crab boil potatoes and seasonal vegetables. The Crabmeat Stuffed Shrimp is generously filled with crabmeat stuffing and topped with a rich tomato beurre blanc and au gratin potatoes.
At Crescent City Brewhouse, even an ordinary dish like shrimp and grits is extraordinary because of the restaurant’s commitment to a legacy that permeates the two-story building and because of its open invitation to locals and visitors alike to appreciate a history that has been hard to turn down for 35 years and counting.
Dickie Brennan’s Steakhouse
716 Iberville Street, dickiebrennanssteakhouse.com
With a name as iconic as Dickie Brennan’s, excellence is the norm at this eponymous steakhouse that indulges diners with offerings far exceeding those on the menu. In business for almost 30 years and shaped by the legend of the famous New Orleans restaurant family, Dickie Brennan’s has perfected the art of dining as an experience to relish no matter the occasion.
The distinct aroma of steaks sizzling in butter is tantalizing, but the tender, melt-in-your-mouth texture of one of the USDA Mid-Western cuts reigns supreme. Prime Strip is an undisputed favorite, Creole-seasoned and seared in a cast iron skillet for the ultimate finish. A house specialty, the six-ounce filet mignon is an unmistakable masterpiece, with creamed spinach, Pontalba potatoes, flash-fried oysters and béarnaise sauce making it compete.
Petit and large filets, along with prime rib eye, round out the all-star steak lineup. Any of the choicest can be served with any of Dickie Brennan’s house-made sauces, like Irish whiskey pepper cream and hollandaise—the perfect touch for a cozy meal during the fall season.
Classic side dishes include potatoes of just about every variety and a decadent selection of creamed spinach, creamy mac and cheese, roasted brussel sprouts, asparagus, and a trio of sautéed mushrooms.
This is elegance and fine dining without the fuss but with all the ingredients that make dining at Dickie Brennan’s a must—hospitable service, respect for its culinary heritage, and award-winning food.
GW Fins
808 Bienville Street, www.gwfins.com
From the moment you set foot inside, GW Fins feels special. The crisp white tablecloths are a striking visual contrast to the rustic vibe of brick walls, natural wood columns, and cool teal accents. The ambience of the restaurant, located inside the former DH Holmes warehouse, is second only to its critically acclaimed food, making it a top destination for a true fine-dining experience.
This year is even more special as GW Fins celebrates 25 years of culinary excellence and mastery in fresh, innovative seafood dishes. Executive chef Michael Nelson dedicates his craft to using the highest of sustainability and culinary practices, marrying top quality and exquisite flavor with every creation made by dry aging seafood.
The menu changes daily, reflecting the restaurant’s commitment to serving the freshest catch of the day. Some of chef Michael’s specialties include “Seacuterie”—dishes that use seafood in place of meat, like muffulettas made with Swordella, Swordfish Bolognese and his signature appetizer, “Fin Wings.”
No matter what is on the menu, each dry-aged fish is served in traditional steakhouse cuts—think rib eyes and chops to filets and tomahawks. Surf and turf specials are frequently featured with marbled steak and dry-aged bluefin tuna melding irresistible tender texture and succulent flavor.
Step in and see for yourself what has made GW Fins a premier destination for seafood in New Orleans for a quarter of a century. The family-owned restaurant, currently administered by a second generation of Wollerman family members, welcomes you to experience nationally renowned fine dining right here in the heart of the city.
Desi Vega's Steakhouse New Orleans
628 St. Charles Avenue, www.desivegasteaks.com
Any list highlighting the top steak houses in New Orleans would be incomplete without this popular favorite. Desi Vega's Steakhouse New Orleans has become a household name among the local esteemed repertoire of legendary restaurants and for good reason: searing perfection with every USDA prime steak, exclusively served from its inventory.
Lunch, dinner, or happy hour, Desi Vega's Steakhouse New Orleans pulls out all of the stops to deliver an experience that packs polished professionalism and exceptional cuisine with zero expectations of its diners other than pulling up a seat and allowing the staff to take care of the rest.
Steak is the house specialty, and with the finest cuts of filets, strips, and rib eyes, each bite is one to be savored long after the last one is taken. House-made complements include bone marrow butter, lobster tail and Oscar topping, jumbo crabmeat dressed with grilled asparagus, and béarnaise sauce. To top it off, the side dishes share a leading role here. Truffle fries with white truffle oil, Parmesan cheese, and a dipping of black garlic aioli delight alongside other comforts like sweet mashed potato soufflé, creamed spinach, and potato au gratin.
If you can’t decide between the petite filet mignon and the eight-ounce Maine lobster tail, surf and turf has you covered with both as one indulgent dish. The fresh catch of the day features a vegetable medley and jumbo lump crabmeat with a lemon butter sauce.
One visit is all it takes to become hooked on what Desi Vega's Steakhouse New Orleans offers: upscale dining with plenty on the menu to satisfy any palate and outstanding service to keep you returning for more.
Mr. B’s Bistro
201 Royal Street, www.mrbsbistro.com
Since 1979, this French Quarter fixture has showcased some of the finest Creole food in Louisiana. As part of the Brennan family legacy, Cindy Brennan opened Mr. B’s Bistro as a destination where the classics meet comfort in a no-fuss-but-all-the-fare setting on historic Royal Street.
Mr. B’s simplicity is the secret sauce, focusing on fresh local ingredients that maximize the flavors of popular Creole and Cajun dishes and allow them to truly shine in all their glory. The food is as varied as it is delicious, with signatures such as the famous Gumbo Ya Ya, a deeply satisfying dark-roux-based gumbo with spicy chicken and andouille. Barbecue Shrimp is honored the New Orleans way, seasoned with garlic and black pepper and a Worcestershire-spiked butter sauce. Fresh local fish is a staple on the menu, flawlessly wood grilled and always in season with fresh vegetables and pecan popcorn rice.
For a bite that is big and bold, the Bistro Burger is a no-brainer: a rich blend of grilled brisket, short rib, and chuck packed with extra-sharp cheddar and applewood-smoked bacon and served with pommes frites. Beef gets upgraded for dinner with an eight-ounce wood-grilled filet mignon dressed in truffle butter and plated alongside garlic potato rounds and wilted spinach.
The only thing sweeter than a meal at Mr. B’s is what you can find for dessert. Creole Bread Pudding with Irish whiskey sauce is a Brennan family delicacy, a guaranteed comfort any time of the year but especially when Mother Nature is flirting with cooler temperatures.
With every meal, Mr. B’s encapsulates what makes Louisiana special with authentic dishes, quintessential Southern hospitality, and an enduring commitment to tradition.
Rib Room
621 St. Louis Street, www.ribroomneworleans.com
This culinary landmark may be located inside the Omni Royal Hotel, but the Rib Room holds its own among steak connoisseurs and casual diners alike. For 65 years, Rib Room has graciously offered guests near and far thoughtful dining with exquisite flavor and specialties of slow-roasted prime rib, steak, and fresh Gulf seafood.
The prime rib is so expertly served here that even the Rib Room name was inspired by the indisputable star of its menu. Crafted to order, the 28-day prime rib promises an explosion of irresistible flavor and impeccable texture amid a rosemary-tellicherry crust, au jus and horseradish creme.
You can’t go wrong with the favorites, and the Moss Salad and Debris Po Boy are beloved for a reason, perfectly preserved in a recently refreshed menu that introduces several additions. Seafood lovers can now enjoy Louisiana Crab Cakes with sweet corn succotash and smoked tomato butter, Oysters Rockefeller with creamed spinach, bacon, and Parmesan and grilled gulf fish with roasted vegetables and lemon beurre blanc.
When the Rib Room opened in 1961, it opened with the unique challenge of setting itself apart in a city lauded for its distinct traditional cuisine that typically did not include prime rib. Today, it stands as proof that it is one of New Orleans’s top restaurants, one where the beef is always enticing and the seafood abundant.
Chophouse and Bon Ton Prime Rib
322 and 401 Magazine Street, www.chophousenola.com, btprimerib.com
The standards are set exceptionally high at these sister restaurants just across the street from each other on Magazine. Chophouse New Orleans and Bon Ton Prime Rib seamlessly blend chophouse cuisine with fine dining in similar yet distinctly different ways.
At Chophouse, steak lovers’ dreams come true with prime-only cuts of USDA beef that are 28-day aged and charred “Pittsburgh-style” with a crispy exterior for the juiciest inside no matter the cut; from New York strips to filet mignons, Delmonicos to 22-ounce bone-in rib eyes, each is a work of art meant to be devoured. Seafood selections include Redfish Amandine and Baked Shrimp with garlic butter, Parmesan and breadcrumbs.
Bon Ton Prime has a legacy in New Orleans that dates back to the late 1800s, when it originally opened as St. James Hotel Saloon, and while times have no doubt changed, its commitment to offering the best prime rib, steaks, and regional seafood is unequivocally the same. USDA prime rib is aged 40 days and bolsters Bon Ton’s classic menu with a salt-crusted topping and freshly shaved horseradish and au jus. Creole crab cakes, live Maine lobster, and Gulf fish are a nod to the restaurant’s Cajun heritage.
Lobster tail is always available for the ultimate surf-and-turf” finish, broiled or batter fried at Chophouse and broiled at Bon Prime, also offering BBQ Shrimp.
Chophouse or Bon Ton—the only wrong choice is not making a visit to either and missing out on a richly unique dining experience that honors New Orleans tradition in hospitality and old-school steakhouse elegance with a respectable measure of pizazz.
From elegant dining rooms to relaxed local favorites, these restaurants are guaranteed to make you savor the season in the most delectable fashion. So as the season changes, pack your appetite, take the scenic route, and make a little room for an unforgettable fall feast.
