August 23, 2023
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
Located in the Warehouse District sits this elegant, stylish steakhouse, which boasts generous windows overlooking St. Charles Avenue and Lafayette Square (great for people watching), a refined, well-appointed bar, and ample seating—180 to be exact. Desi Vega, co-owner and managing partner of his namesake restaurant and Mr. John’s Steakhouse (another fine steakhouse located in Uptown New Orleans), along with fellow restaurant veterans, General Manager Chris Siegrist and Executive Chef Muggsy Beals, took over the space located in the Lafayette Hotel in 2013. Since then, the restaurant has continued to delight locals and visitors with their hand-selected, 100% USDA Prime beef, succulent seafood dishes, and savory sides. "We pride ourselves on being the only all-prime steakhouse in the city," says Siegrist. "Our steaks are all cut in-house, simply seasoned with salt and pepper, cooked at 1800 degrees in a Montague broiler, then served sizzling with clarified butter and fresh parsley garnish, allowing the quality of the beef to speak for itself." While Desi’s offers all of the classic cuts, from filet and ribeye to porterhouse for two, they are notable for their robustly flavored New York strip and broiled Colorado lamb chops served with flaming mojito glaze. If you desire shellfish, don’t fret, as Desi’s offers an enticing selection of creative seafood options, such as Who Dat Shrimp—bacon wrapped Gulf shrimp stuffed with crabmeat, served with sweet Thai chili sauce and chipotle remoulade—and pan-seared Gulf fish of the day topped with jumbo lump crabmeat and lemon butter sauce. Go all in on Desi’s seafood tower, an extravagant bounty of fresh seafood including Louisiana oysters on the half shell, Maine lobster tails, Louisiana Gulf shrimp, tuna poke, smoked fish dip, and crabmeat ravigote. "It’s where the East Coast meets the Gulf Coast," explains Siegrist. Other not-to-be-missed dishes include Crystal hot sauce onion rings; crawfish-andouille mac and cheese; and seafood au gratin with creamy truffle Mornay sauce. Select a fine bottle of Bordeaux or Napa Cabernet from Desi’s exceptional wine list, which for multiple years has been recognized by Wine Spectator Magazine with an "Award of Excellence". Be sure to save room for one of Desi’s decadent desserts, like the red velvet brownie à la mode, or peanut butter icebox pie. On one side of the restaurant, you’ll find a spacious bar area, where bartenders skillfully shake up well-crafted signature cocktails like the popular Avenue Punch—Tito’s Vodka, RumHaven Rum, crème de cassis, cranberry, and pineapple juices—or the Smoked Black & Gold, which features Maker’s Mark Bourbon and Angostura bitters blended with muddled blackberries and fresh thyme, accented by lightly torched cherry wood chips. Speaking of the black and gold, if you find yourself in town during a Saints home game, Desi’s is the kicking place to be! Or, pop in Tuesday–Friday from 4–6 p.m. for Happy Hour with $7 Tito's Vodka or Maker's Mark cocktails, and select wines, plus a chef’s selection of small plates. Desi Vega’s relaxed, yet sophisticated atmosphere, excellent service, and choice cuisine that’s always a cut above, make it the ideal spot for a business lunch, birthday bash, or just because.
Dickie Brennan’s Steakhouse – dickiebrennanssteakhouse.com
Anytime you enter a restaurant with the Brennan name on the sign, rest assured that you’ve been dealt a winning hand. Dickie Brennan’s Steakhouse is no exception! It was Dick Brennan, Sr.’s lifelong dream to open a steakhouse, so in 1998, Dickie Jr. turned his father’s dream into reality when he threw open the doors of his namesake steakhouse. Located in the French Quarter, the quintessential beef-forward restaurant showcases traditional, masculine décor with a deep, rich color scheme, bold accents, and strong wooden elements. In addition to the main dining area and spacious bar, you’ll find six private dining rooms ideal for corporate dinners and special celebrations. Executive Chef Grant Wallace, who trained under some of NOLA’s most renowned chefs, including Donald Link and Frank Brigtsen, joined Dickie Brennan’s Steakhouse as sous chef in 2008. Chef Grant rose up the ranks with Dickie Brennan & Company and today holds the position of corporate executive chef, whereby he supervises and mentors chefs de cuisine at all seven Dickie Brennan restaurants. Carnivores will be elated with the USDA prime strip, which is liberally coated in Creole seasoning, then seared to perfection in a cast iron skillet. All cuts, from the well-marbled prime ribeye to the tender house filet, come from USDA Midwestern beef that’s been aged and butchered in-house at The Commissary, one of the steakhouses’ sister restaurants that also serves as a market and central kitchen. Feel free to customize your steak with one of their savory house-made sauces like marchand de vin, béarnaise, or Irish whiskey pepper cream, and top it all off with Gulf crabmeat or BBQ Gulf shrimp. If you‘re wiling to share, the Chateaubriand—20 ounces of center cut beef tenderloin, served with grilled local vegetables, mushroom sauté, potatoes au gratin, and three delectable house-made sauces. Begin your dining journey with one of their tempting signature starters like the Napoleon Salad—a luscious layering of thick-cut tomato slices, artisan blue cheese, shaved red onion, and crostini, drizzled with tangy remoulade sauce; seared Louisiana jumbo lump crab cake, accented by a savory white ravigote sauce and toasted corn puree; or Mcilhenny Oysters—fried Gulf oysters in Chipotle-Tabasco beurre blanc with mirliton slaw and Cajun caviar. You’ll hit the jackpot with sensational sides such as their classic spinach Madeleine or asparagus with velvety Hollandaise sauce. And, if that’s not enough to please your palate, Dickie’s will sweeten the pot with their house-made coconut doberge cake with Italian meringue and toasted coconut, or Mississippi mud pie with dark chocolate mousse and whipped cream. Although the food takes center stage, Dickie’s is also known for their tableside martinis, expertly crafted right at your table by mixologist extraordinaire Susie Bohnstengel. And, Irish Whiskey fans... You have found your pot o’ gold! Dickie’s offers a comprehensive collection of renowned and rare collectibles, including blended, single grain, single malt, single pot still, and one-of-a-kind peated, ranging in age from 3 to 21 years. There’s also a rather impressive, multi-page wine list with premium bottles ranging from Barbaresco to Zinfandel and everything in between.
Doris Metropolitan – dorismetropolitan.com
Consistently rated as one of the top steakhouses in New Orleans, Doris Metropolitan is truly something special. First off, their prime beef is dry-aged and butchered in-house; you can take a peek at the aging process through the window, which is visible from Chartres Street. Secondly, Doris uses the sous vide cooking technique, which delivers tender, moist beef at the perfect temperature every time. Steaks are finished on the grill, which imparts a subtle smoky flavor and a seared crust. The unique Middle Eastern concept was inspired by founders Itai Ben Eli and Itamar Levy’s original butcher shop named Doris, which is located in Israel. After vacationing in Costa Rica in 2010, the business partners became enamored with the country’s vibrant metropolitan culture, and thus Doris Metropolitan was born. Likewise, New Orleans’ rich culture and appetite for adventure made it the ideal choice for a second location, which opened in 2013 (the third opened in Houston in 2017). The vibrant, polished décor, complete with a cozy bar area, sleek wine bottle feature wall, and romantic outdoor courtyard, make Doris a fitting choice for a business dinner, special celebration, or luxurious date night. The steakhouse prides itself on attention to detail and a "teamwork makes the dream work" approach, which is evident in the stellar service. The kitchen is in deft hands with Executive Chef Vincent Ferrara, who has spent the past 23 years honing his culinary skills in NOLA and Nashville. Hedge our bets on signature selections like the ultra-premium Japanese Wagyu A-5 that comes in 6oz tenderloin or 10oz strip, the Classified Cut (AKA spinalis ribeye cap) served with root puree and the mouthwatering bone marrow, which is a delectable addition to any entree. Exceptional appetizers include Chateaubriand Tartare with smoked paprika oil, shallots, capers, Dijon mustard, and quail yolk; Artichoke Flower Salad with tzatziki, sun-dried tomatoes, and black garlic; and the "ace in the hole" Beetroot that literally explodes with a flavorful cheese and walnut filling accented by pesto, snow peas, and tangy yogurt cream. Chocoholics will rejoice with just one bite of the Chocolate Nemesis, a divine marriage of pistachio ganache, chocolate sauce, Amarena cherries, and pistachio crumbles. The food here is truly a feast for the eyes, with refined plating that excites your palate. Not to be outshined by the food, is the bar program, which showcases an expertly curated, globally-inspired wine list, stellar specialty cocktails, and a premium spirits menu that’s second to none. Sip a classic libation, including an old fashioned, margarita, Moscow mule, or daiquiri, for just $7 every Tuesday–Thursday during Happy Hour from 5–6:30 p.m. There’s also wine by the glass and bar food specials (the Doris Burger served with truffle fries is first class!) Doris offers lunch on Fridays, when you’ll find one of the best deals in town: forty bucks gets you a choice of Butcher’s Cut or Moroccan Fish with a 10 Green Salad. This year, Doris marks its 10th anniversary, so it’s a fitting time to visit and raise a glass.
La Boca – labocasteakhouse.com
If you’re seeking an out-of-the-ordinary steakhouse experience, then you’ll hit the bull’s eye with a visit to La Boca. "It’s a traditional parrillada that specializes in grilled meats and is named after a colorful neighborhood in Buenos Aires," explains Chef/Owner Adolfo Garcia, who opened La Boca in 2006 with business partner Nick Bazan, II. The successful culinary duo operated the now shuttered seafood restaurant named RioMar, so "La Boca was a nod to Nick’s Argentinean heritage and basically the flip side of RioMar, which focused on seafood," he adds. Located in the trendy Warehouse District amongst art galleries and hip clubs, La Boca’s casual, inviting style is perfectly suited for the area, which bustles with young professionals, as well as conventioneers. Upon entering the eatery, you’ll immediately notice the well-appointed, substantial bar, as well as the enticing aroma of charred meat. While La Boca has an intimate allure (it seats 75 guests), its high ceilings, generous amount of natural light, and rustically charming exposed brick walls, emit a comfortable and spacious vibe. The 46-year industry veteran, Garcia, who honed his culinary skills in New York, Madrid, London, and his hometown of New Orleans, operates several notable restaurants in the Crescent City. Garcia has a few aces up his sleeve at La Boca, with his skilled chef Rachel Fonte at the kitchen’s helm, general manager Lorenzo Reef, and bar expert Sybil Pitre. "Our team strives to source meat from specific farms and the best producers from around the country," says Garcia. Their unique cuts of certified angus beef are simply seasoned with salt and pepper, then grilled slow and low, which helps to achieve La Boca’s signature balance of crusty exterior, juicy interior, and pleasant chew. Steaks are served with several flavor-packed sauces made to complement beef, including chimichurri, a tasty blend of fresh herbs, garlic, olive oil, vinegar, and red pepper flakes. Stack the deck with hands down winning starters like provoleta—Argentine pulled cheese seasoned with oregano and crushed red pepper, served in a cast iron skillet that will have you hooked after just one bite. Or place your bet on the Gaucho Platter, a generous sampler plate filled with beef skewers, empanadas, spicy house-made chorizo, and grilled veal sweetbreads, which is another fan favorite. Loyal carnivores will want to order several different cuts of beef to truly experience the distinct textures and flavors of each, so sharing is strongly encouraged. Add an order of crispy, garlic-laden house French fries, but be forewarned, they are totally addictive! If you’re one who wants practically everything on the menu, then go for all the marbles with the $65 Tasting Menu. This blissful combination features seasonal bruschetta, house-made chorizo, empanadas, noqui (potato dumplings with pancetta, peas, and cream), heart of palm and avocado salad, a choice of steak, sides, and dessert. Cap off your meal with a slice of heavenly Amaretto coconut ice cream cake. La Boca makes a mean Pisco Sour that "has been on the menu since we opened and that thing is never leaving," according to Garcia, and the wine list consists of bottles exclusively from Argentina, including the only game in town, largest selection of Malbec.
Ruth’s Chris Steak House – ruthschris.com
Hailed as one of the most popular steakhouses in the U.S. and worldwide, Ruth’s Chris began as a single neighborhood restaurant located just outside of the French Quarter in New Orleans. In 1965, Ruth Fertel, a 38-year-old single mother of two, decided to risk it all against everyone's advice by mortgaging her home to purchase Chris Steak House. At that time, the majority of women were not even allowed to apply for a bank card without their husbands' consent. Ruth persevered, teaching herself the restaurant business (including how to butcher a steak) and eventually putting her chemistry knowledge to work designing a proprietary 1800-degree broiler that would ultimately replicate her iconic sizzle worldwide. A fire in 1976 destroyed the thriving restaurant, forcing Ruth to find a new location. However, she was not allowed to keep the original name, so the tenacious businesswoman added her name, thus creating Ruth’s Chris Steak House. Some may call it beginner’s luck, but Ruth’s exceptional food, including her signature steaks famously served on 500-degree sizzling plates, as well as her gracious hospitality and savvy business sense, enabled her culinary gamble to pay off big-time! In 1999, the business was sold to a private firm, and just this year, Darden Restaurants acquired the company, which today boasts more than 150 restaurant locations around the globe. Ruth’s legendary steaks are still seared to perfection, finished with butter and freshly chopped parsley, and then served sizzling. Winning cuts, like the supple 11 ounce, corn-fed, Midwestern beef filet, which undergoes a special 28-day aging process to enhance flavor and tenderness, and the well-marbled, flavor-packed, USDA prime, bone-in New York Strip, are fan favorites. Feeling like a high roller? The melt-in-your-mouth, highly marbled Tomahawk Ribeye for two comes with an impressive attached bone and is typically about two inches thick, weighing between 30 and 45 ounces. As for appetizers, start with something on the lighter side, like the seared Ahi Tuna with English cucumbers and tangy mustard-beer sauce, a classic New Orleans-style shrimp cocktail, or seared jumbo lump crab cakes, perfectly accented with lemon butter. Compliment your steak with classic potatoes au gratin with three-cheese sauce, roasted Brussels sprouts with bacon and honey butter, or pan-roasted crimini mushrooms with veal demi-glace and fresh thyme. Grab a casual dinner at Ruth’s at the Bar, where you’ll enjoy handcrafted cocktails (the Dos Agaves Margarita with blanco tequila, mezcal, fresh lime, and roasted pineapple, and the Blackberry Sidecar with Remy Martin VSOP, Cointreau, blackberries, and plum bitters are sure bets!), world-class wines, and sizzling steaks, all in Ruth’s elevated, refined atmosphere. If you prefer your dessert in a glass, then check out Ruth’s Coffee, kicked up with Frangelico, Bailey’s Irish Cream, brandy, whipped cream, and chocolate drizzle. Pop in for Happy Hour Monday-Friday from 4–6 p.m. for special deals on wine, beer, and signature drinks, plus special dishes like the steak sandwich with béarnaise sauce.
Desi Vega’s Steakhouse – desivegasteaks.com
Located in the Warehouse District sits this elegant, stylish steakhouse, which boasts generous windows overlooking St. Charles Avenue and Lafayette Square (great for people watching), a refined, well-appointed bar, and ample seating—180 to be exact. Desi Vega, co-owner and managing partner of his namesake restaurant and Mr. John’s Steakhouse (another fine steakhouse located in Uptown New Orleans), along with fellow restaurant veterans, General Manager Chris Siegrist and Executive Chef Muggsy Beals, took over the space located in the Lafayette Hotel in 2013. Since then, the restaurant has continued to delight locals and visitors with their hand-selected, 100% USDA Prime beef, succulent seafood dishes, and savory sides. "We pride ourselves on being the only all-prime steakhouse in the city," says Siegrist. "Our steaks are all cut in-house, simply seasoned with salt and pepper, cooked at 1800 degrees in a Montague broiler, then served sizzling with clarified butter and fresh parsley garnish, allowing the quality of the beef to speak for itself." While Desi’s offers all of the classic cuts, from filet and ribeye to porterhouse for two, they are notable for their robustly flavored New York strip and broiled Colorado lamb chops served with flaming mojito glaze. If you desire shellfish, don’t fret, as Desi’s offers an enticing selection of creative seafood options, such as Who Dat Shrimp—bacon wrapped Gulf shrimp stuffed with crabmeat, served with sweet Thai chili sauce and chipotle remoulade—and pan-seared Gulf fish of the day topped with jumbo lump crabmeat and lemon butter sauce. Go all in on Desi’s seafood tower, an extravagant bounty of fresh seafood including Louisiana oysters on the half shell, Maine lobster tails, Louisiana Gulf shrimp, tuna poke, smoked fish dip, and crabmeat ravigote. "It’s where the East Coast meets the Gulf Coast," explains Siegrist. Other not-to-be-missed dishes include Crystal hot sauce onion rings; crawfish-andouille mac and cheese; and seafood au gratin with creamy truffle Mornay sauce. Select a fine bottle of Bordeaux or Napa Cabernet from Desi’s exceptional wine list, which for multiple years has been recognized by Wine Spectator Magazine with an "Award of Excellence". Be sure to save room for one of Desi’s decadent desserts, like the red velvet brownie à la mode, or peanut butter icebox pie. On one side of the restaurant, you’ll find a spacious bar area, where bartenders skillfully shake up well-crafted signature cocktails like the popular Avenue Punch—Tito’s Vodka, RumHaven Rum, crème de cassis, cranberry, and pineapple juices—or the Smoked Black & Gold, which features Maker’s Mark Bourbon and Angostura bitters blended with muddled blackberries and fresh thyme, accented by lightly torched cherry wood chips. Speaking of the black and gold, if you find yourself in town during a Saints home game, Desi’s is the kicking place to be! Or, pop in Tuesday–Friday from 4–6 p.m. for Happy Hour with $7 Tito's Vodka or Maker's Mark cocktails, and select wines, plus a chef’s selection of small plates. Desi Vega’s relaxed, yet sophisticated atmosphere, excellent service, and choice cuisine that’s always a cut above, make it the ideal spot for a business lunch, birthday bash, or just because.
Dickie Brennan’s Steakhouse – dickiebrennanssteakhouse.com
Anytime you enter a restaurant with the Brennan name on the sign, rest assured that you’ve been dealt a winning hand. Dickie Brennan’s Steakhouse is no exception! It was Dick Brennan, Sr.’s lifelong dream to open a steakhouse, so in 1998, Dickie Jr. turned his father’s dream into reality when he threw open the doors of his namesake steakhouse. Located in the French Quarter, the quintessential beef-forward restaurant showcases traditional, masculine décor with a deep, rich color scheme, bold accents, and strong wooden elements. In addition to the main dining area and spacious bar, you’ll find six private dining rooms ideal for corporate dinners and special celebrations. Executive Chef Grant Wallace, who trained under some of NOLA’s most renowned chefs, including Donald Link and Frank Brigtsen, joined Dickie Brennan’s Steakhouse as sous chef in 2008. Chef Grant rose up the ranks with Dickie Brennan & Company and today holds the position of corporate executive chef, whereby he supervises and mentors chefs de cuisine at all seven Dickie Brennan restaurants. Carnivores will be elated with the USDA prime strip, which is liberally coated in Creole seasoning, then seared to perfection in a cast iron skillet. All cuts, from the well-marbled prime ribeye to the tender house filet, come from USDA Midwestern beef that’s been aged and butchered in-house at The Commissary, one of the steakhouses’ sister restaurants that also serves as a market and central kitchen. Feel free to customize your steak with one of their savory house-made sauces like marchand de vin, béarnaise, or Irish whiskey pepper cream, and top it all off with Gulf crabmeat or BBQ Gulf shrimp. If you‘re wiling to share, the Chateaubriand—20 ounces of center cut beef tenderloin, served with grilled local vegetables, mushroom sauté, potatoes au gratin, and three delectable house-made sauces. Begin your dining journey with one of their tempting signature starters like the Napoleon Salad—a luscious layering of thick-cut tomato slices, artisan blue cheese, shaved red onion, and crostini, drizzled with tangy remoulade sauce; seared Louisiana jumbo lump crab cake, accented by a savory white ravigote sauce and toasted corn puree; or Mcilhenny Oysters—fried Gulf oysters in Chipotle-Tabasco beurre blanc with mirliton slaw and Cajun caviar. You’ll hit the jackpot with sensational sides such as their classic spinach Madeleine or asparagus with velvety Hollandaise sauce. And, if that’s not enough to please your palate, Dickie’s will sweeten the pot with their house-made coconut doberge cake with Italian meringue and toasted coconut, or Mississippi mud pie with dark chocolate mousse and whipped cream. Although the food takes center stage, Dickie’s is also known for their tableside martinis, expertly crafted right at your table by mixologist extraordinaire Susie Bohnstengel. And, Irish Whiskey fans... You have found your pot o’ gold! Dickie’s offers a comprehensive collection of renowned and rare collectibles, including blended, single grain, single malt, single pot still, and one-of-a-kind peated, ranging in age from 3 to 21 years. There’s also a rather impressive, multi-page wine list with premium bottles ranging from Barbaresco to Zinfandel and everything in between.
Doris Metropolitan – dorismetropolitan.com
Consistently rated as one of the top steakhouses in New Orleans, Doris Metropolitan is truly something special. First off, their prime beef is dry-aged and butchered in-house; you can take a peek at the aging process through the window, which is visible from Chartres Street. Secondly, Doris uses the sous vide cooking technique, which delivers tender, moist beef at the perfect temperature every time. Steaks are finished on the grill, which imparts a subtle smoky flavor and a seared crust. The unique Middle Eastern concept was inspired by founders Itai Ben Eli and Itamar Levy’s original butcher shop named Doris, which is located in Israel. After vacationing in Costa Rica in 2010, the business partners became enamored with the country’s vibrant metropolitan culture, and thus Doris Metropolitan was born. Likewise, New Orleans’ rich culture and appetite for adventure made it the ideal choice for a second location, which opened in 2013 (the third opened in Houston in 2017). The vibrant, polished décor, complete with a cozy bar area, sleek wine bottle feature wall, and romantic outdoor courtyard, make Doris a fitting choice for a business dinner, special celebration, or luxurious date night. The steakhouse prides itself on attention to detail and a "teamwork makes the dream work" approach, which is evident in the stellar service. The kitchen is in deft hands with Executive Chef Vincent Ferrara, who has spent the past 23 years honing his culinary skills in NOLA and Nashville. Hedge our bets on signature selections like the ultra-premium Japanese Wagyu A-5 that comes in 6oz tenderloin or 10oz strip, the Classified Cut (AKA spinalis ribeye cap) served with root puree and the mouthwatering bone marrow, which is a delectable addition to any entree. Exceptional appetizers include Chateaubriand Tartare with smoked paprika oil, shallots, capers, Dijon mustard, and quail yolk; Artichoke Flower Salad with tzatziki, sun-dried tomatoes, and black garlic; and the "ace in the hole" Beetroot that literally explodes with a flavorful cheese and walnut filling accented by pesto, snow peas, and tangy yogurt cream. Chocoholics will rejoice with just one bite of the Chocolate Nemesis, a divine marriage of pistachio ganache, chocolate sauce, Amarena cherries, and pistachio crumbles. The food here is truly a feast for the eyes, with refined plating that excites your palate. Not to be outshined by the food, is the bar program, which showcases an expertly curated, globally-inspired wine list, stellar specialty cocktails, and a premium spirits menu that’s second to none. Sip a classic libation, including an old fashioned, margarita, Moscow mule, or daiquiri, for just $7 every Tuesday–Thursday during Happy Hour from 5–6:30 p.m. There’s also wine by the glass and bar food specials (the Doris Burger served with truffle fries is first class!) Doris offers lunch on Fridays, when you’ll find one of the best deals in town: forty bucks gets you a choice of Butcher’s Cut or Moroccan Fish with a 10 Green Salad. This year, Doris marks its 10th anniversary, so it’s a fitting time to visit and raise a glass.
La Boca – labocasteakhouse.com
If you’re seeking an out-of-the-ordinary steakhouse experience, then you’ll hit the bull’s eye with a visit to La Boca. "It’s a traditional parrillada that specializes in grilled meats and is named after a colorful neighborhood in Buenos Aires," explains Chef/Owner Adolfo Garcia, who opened La Boca in 2006 with business partner Nick Bazan, II. The successful culinary duo operated the now shuttered seafood restaurant named RioMar, so "La Boca was a nod to Nick’s Argentinean heritage and basically the flip side of RioMar, which focused on seafood," he adds. Located in the trendy Warehouse District amongst art galleries and hip clubs, La Boca’s casual, inviting style is perfectly suited for the area, which bustles with young professionals, as well as conventioneers. Upon entering the eatery, you’ll immediately notice the well-appointed, substantial bar, as well as the enticing aroma of charred meat. While La Boca has an intimate allure (it seats 75 guests), its high ceilings, generous amount of natural light, and rustically charming exposed brick walls, emit a comfortable and spacious vibe. The 46-year industry veteran, Garcia, who honed his culinary skills in New York, Madrid, London, and his hometown of New Orleans, operates several notable restaurants in the Crescent City. Garcia has a few aces up his sleeve at La Boca, with his skilled chef Rachel Fonte at the kitchen’s helm, general manager Lorenzo Reef, and bar expert Sybil Pitre. "Our team strives to source meat from specific farms and the best producers from around the country," says Garcia. Their unique cuts of certified angus beef are simply seasoned with salt and pepper, then grilled slow and low, which helps to achieve La Boca’s signature balance of crusty exterior, juicy interior, and pleasant chew. Steaks are served with several flavor-packed sauces made to complement beef, including chimichurri, a tasty blend of fresh herbs, garlic, olive oil, vinegar, and red pepper flakes. Stack the deck with hands down winning starters like provoleta—Argentine pulled cheese seasoned with oregano and crushed red pepper, served in a cast iron skillet that will have you hooked after just one bite. Or place your bet on the Gaucho Platter, a generous sampler plate filled with beef skewers, empanadas, spicy house-made chorizo, and grilled veal sweetbreads, which is another fan favorite. Loyal carnivores will want to order several different cuts of beef to truly experience the distinct textures and flavors of each, so sharing is strongly encouraged. Add an order of crispy, garlic-laden house French fries, but be forewarned, they are totally addictive! If you’re one who wants practically everything on the menu, then go for all the marbles with the $65 Tasting Menu. This blissful combination features seasonal bruschetta, house-made chorizo, empanadas, noqui (potato dumplings with pancetta, peas, and cream), heart of palm and avocado salad, a choice of steak, sides, and dessert. Cap off your meal with a slice of heavenly Amaretto coconut ice cream cake. La Boca makes a mean Pisco Sour that "has been on the menu since we opened and that thing is never leaving," according to Garcia, and the wine list consists of bottles exclusively from Argentina, including the only game in town, largest selection of Malbec.
Ruth’s Chris Steak House – ruthschris.com
Hailed as one of the most popular steakhouses in the U.S. and worldwide, Ruth’s Chris began as a single neighborhood restaurant located just outside of the French Quarter in New Orleans. In 1965, Ruth Fertel, a 38-year-old single mother of two, decided to risk it all against everyone's advice by mortgaging her home to purchase Chris Steak House. At that time, the majority of women were not even allowed to apply for a bank card without their husbands' consent. Ruth persevered, teaching herself the restaurant business (including how to butcher a steak) and eventually putting her chemistry knowledge to work designing a proprietary 1800-degree broiler that would ultimately replicate her iconic sizzle worldwide. A fire in 1976 destroyed the thriving restaurant, forcing Ruth to find a new location. However, she was not allowed to keep the original name, so the tenacious businesswoman added her name, thus creating Ruth’s Chris Steak House. Some may call it beginner’s luck, but Ruth’s exceptional food, including her signature steaks famously served on 500-degree sizzling plates, as well as her gracious hospitality and savvy business sense, enabled her culinary gamble to pay off big-time! In 1999, the business was sold to a private firm, and just this year, Darden Restaurants acquired the company, which today boasts more than 150 restaurant locations around the globe. Ruth’s legendary steaks are still seared to perfection, finished with butter and freshly chopped parsley, and then served sizzling. Winning cuts, like the supple 11 ounce, corn-fed, Midwestern beef filet, which undergoes a special 28-day aging process to enhance flavor and tenderness, and the well-marbled, flavor-packed, USDA prime, bone-in New York Strip, are fan favorites. Feeling like a high roller? The melt-in-your-mouth, highly marbled Tomahawk Ribeye for two comes with an impressive attached bone and is typically about two inches thick, weighing between 30 and 45 ounces. As for appetizers, start with something on the lighter side, like the seared Ahi Tuna with English cucumbers and tangy mustard-beer sauce, a classic New Orleans-style shrimp cocktail, or seared jumbo lump crab cakes, perfectly accented with lemon butter. Compliment your steak with classic potatoes au gratin with three-cheese sauce, roasted Brussels sprouts with bacon and honey butter, or pan-roasted crimini mushrooms with veal demi-glace and fresh thyme. Grab a casual dinner at Ruth’s at the Bar, where you’ll enjoy handcrafted cocktails (the Dos Agaves Margarita with blanco tequila, mezcal, fresh lime, and roasted pineapple, and the Blackberry Sidecar with Remy Martin VSOP, Cointreau, blackberries, and plum bitters are sure bets!), world-class wines, and sizzling steaks, all in Ruth’s elevated, refined atmosphere. If you prefer your dessert in a glass, then check out Ruth’s Coffee, kicked up with Frangelico, Bailey’s Irish Cream, brandy, whipped cream, and chocolate drizzle. Pop in for Happy Hour Monday-Friday from 4–6 p.m. for special deals on wine, beer, and signature drinks, plus special dishes like the steak sandwich with béarnaise sauce.
