Dining

Few foods embody the notion of what it means to be American like steak. The founding of the United States itself is tied up in every steak and hamburger. During the first half of the 19th century, most European immigrants to the New World embarked from Hamburg, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet, or even beefsteak à la Hambourgeoise. Early American preparations of beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind.

Stepping out for an extravagant evening of fine dining is an experience in which many of us take great pleasure. However, let’s face it: most days call for casual, unpretentious eats that won’t break the bank. And while New Orleans is renowned for having its fair share of luxurious dining options, there’s also some great grub out there that’s sure to tempt your taste buds and fill your belly without emptying your wallet.

Cochon Butcher – cochonbutcher.com

Although New Orleans may be better for its casual cuisine like jambalaya, gumbo, and po-boys, as luck would have it, there’s no shortage of elite steakhouses we’ll roll the dice on any day. Whether you’re craving a classic, tender filet or are looking to double down on a hefty tomahawk for two, we’re dealing up some winning, meat-centric restaurants that are sure to sizzle!

Desi Vega’s Steakhouse – desivegasteaks.com

In a city revered for its fantastic fish, mouthwatering mollusks and choice crustaceans, and where finding tasty eats is like shooting fish in a barrel, standing out in the seafood scene is no easy feat. We dove in head-first to catch a glimpse of just a few local dining establishments that are dishing up some delish catch of the day, so you don’t have to go fishing around.

Acme Oyster House – acmeoyster.com

Raw, fried, charbroiled, Rockefeller, swimming in soup, nestled in a po-boy or atop a bed of lettuce … New Orleans’ fall-time favorite seafood is a delicious delicacy no matter which way you shuck it. The official season for Louisiana Gulf oysters typically begins just after Labor Day and runs through the end of April (AKA the “R” months) when oyster aficionados believe that they are at their best. However, since the majority of oysters are farm-raised and harvested year-round, these meaty mollusks are spectacular any time of the year.