August 22, 2024
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. Early immigrants considered eating beef a luxury. Most of us would agree that dining on a steak with a good Cabernet Sauvignon or Merlot is a luxury, indeed.
Aside from its symbolic importance, steaks and burgers are also immensely popular. While many of us enjoy grilling at home, steakhouses remain a huge part of America's restaurant scene. Over the years, other cultures' steak cooking traditions have been incorporated into the nation's steakhouses. South American, Asian and other traditions have blended with our own. Today, Americans are spoiled with choices when it comes to fulfilling their carnivorous desires. Where can one find excellent steakhouses in New Orleans? If these establishments are anything to go by, America's most emblematic food is in good hands.
Brasa
365 Canal St., brasasteak.com
Brasa is a contemporary steak house built on South America's rich culinary traditions. Edgar Caro, Chef and Owner, was born and raised in Cartagena, Columbia. He grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food with lunch at Grandma’s and traditional Sunday asados. Meat directly from his grandfather’s butcher shop, La Italiana, was at the center of every meal. Finding only the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo.
Caro and co-owner Antonio Mata share a passion for South America's rich culinary traditions. By bringing together the asado culture of Colombia, Brazil and Argentina, they created Brasa, a South American steakhouse. Across South America, the traditional use of open-fire cooking is prevalent. Yet, each country has its own unique flavors, ingredients and cooking techniques that contribute to a diverse culinary landscape.
At Brasa, they aim to offer authentic, traditional experiences with various flavors and textures in a refined atmosphere, making the experience more exciting, vibrant and satiating. Brasa showcases specialty Prime cuts of meat, including Wagyu, whole fish, double-cut pork chops and whole chicken. A modern dry-aging process that uses Himalayan salt and live-fire cooking is at the center of Brasa’s celebration of South American cultures.
If you have a hearty appetite and want to share “familia style,” the Gaucho Cut 40-oz. Louisiana Wagyu Tomahawk Ribeye which is dry-aged in house could be calling your name. Or perhaps the 10-oz. Outside Skirt Steak and Fries served with chimichurri, asparagus and parmesano fries could be the ticket. On the lighter side, if you want the ultimate burger, try the Dry Aged Wagyu Slider served on brioche with aioli and bacon jam.
Happy Hour is Monday through Thursday from 3 to 6 p.m. It features $10 cocktails and $9 wine by the glass with excellent bar food options.
Chophouse
322 Magazine St., chophousenola.com
Consistently named the highest rated steakhouse in New Orleans, this old-school steak restaurant is a powerhouse. They focus on top-quality Prime meat aged a minimum of four weeks for extra flavor. They use simple preparations to display the distinct flavors of the freshest quality ingredients along with top-of-the-line cooking techniques—every detail counts. The easygoing yet bustling and sophisticated atmosphere complements the great food and live entertainment nightly. The service is seamless and impeccable.
The upscale yet casual setting features lively local music nightly, classic cocktails, an extensive wine list and a lovely courtyard. From the dining room to the cuts of beef, everything is big at Chophouse, a steakhouse that offers a serious challenge to its local competitors. The nicely lit dining space with white tablecloths, exposed brick walls and hardwood floors is connected to a fun, high-energy cocktail lounge showcasing vocalists and live piano music that fills both areas.
Their succulent 12-oz. Filet Mignon is hard to beat in my book, but for a heartier appetite try their 16-oz. New York Strip or 20-oz. Bone-In Ribeye. All steaks served are USDA Prime cuts that have been aged 28 days and prepared “Pittsburg style” with a charred exterior. Make it a surf & turf with their giant 8-oz. Lobster Tail served fried or broiled. If its seafood you want, try the Redfish Amandine with Jumbo crab, toasted almonds, brown butter or the pan-roasted Sea Bass.
Appetizers and sides include their succulent Baked Shrimp Colossal with garlic butter, parmesan and bread crumbs; Colossal Lump Crab Cocktail with cocktail or remoulade sauce; the Chophouse House salad with lettuce, tomatoes, bacon, bleu cheese crumbles and a vinaigrette dressing; a Wedge Salad; a Classic Caesar; creamed or garlic spinach; grilled asparagus with Hollandaise sauce; sauteed mushrooms and onions; hash browns; onion rings; fries; or a shareable one-pound loaded baked potato with tableside preparation—always a show worth watching.
Desi Vega’s Steakhouse
628 St. Charles Ave., desivegasteaks.com
Desi Vega, the co-owner and managing partner of Mr. John’s and Desi Vega’s Steakhouses, grew up in the restaurant business and was groomed by Ella Brennan at Commander’s Palace, Ruth Fertel of Ruth’s Chris Steakhouse and Emeril Lagasse. His attention to detail and commitment to excellence makes for a truly memorable dining experience. Floor-to-ceiling windows in the spectacular main dining room overlook the historic St. Charles Avenue Streetcar Line, Gallier Hall and the majestic oaks in Lafayette Square.
Open for lunch and dinner daily, all of the beef is USDA Prime cuts including Filet Mignon, New York Strip, Cowboy Bone-in Ribeye, Porterhouse for Two and more! Desi’s won the Wine Spectator Award of Excellence in 2024 and offers many wonderful options to go with your Prime beef. Did anyone say, “Who Dat”? Any local will tell you that Desi’s WHO DAT Shrimp appetizer is not to be missed: bacon-wrapped gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce and chipotle remoulade. They also offer an array of delicious soups and salads. Other options on the menu include Colorado Lamb Chops, with four broiled succulent lamb chops, served with a flaming Mojito glaze over garlic mashed potatoes, and Market Gulf Fish of the Day, pan-seared, served over a vegetable medley, topped with jumbo lump crabmeat and a lemon butter sauce.
Their Prime Burger is a perfect lunch … 10 oz. of Prime beef cooked to order, topped with your choice of cheese, served with lettuce, tomato and onion on a brioche bun. It’s truly perfection on a bun! For heartier appetites, try Desi’s New York Strip. This USDA Prime cut has a full-bodied texture that is rich in flavor and slightly firmer than a rib eye. If you want to share, the Porterhouse fits the bill. This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Desi does what it takes to make Desi Vega’s the “local” favorite place to go for steaks and the best “gathering spot” before and after the New Orleans Saints home games.
Dickie Brennan’s Steakhouse
716 Iberville St., dickiebrennanssteakhouse.com
Family-owned New Orleans restaurant Dickie Brennan's Steakhouse has been serving steak in the French Quarter since 1998, and it's rightfully earned its reputation as a classic New Orleans steakhouse. All steaks are seasoned with a house-made Creole blend and given the proper cooking treatment—chops are grilled, strips are seared, prime rib is oven-roasted, and filets are broiled. Many are finished with local Gulf seafood, such as the house filet with fried oysters and creamed spinach, or the barbecue rib eye paired with New Orleans-style barbecue shrimp. The attention to detail is reflected in the grand hospitality that the Big Easy is known for with attentive, seamless service.
Their Chateaubriand is big enough to share. It features a 20-oz. tenderloin paired with seasonal local vegetables, haricots verts, au gratin potatoes, mushroom sauté and three house made sauces including Irish Whiskey Pepper Cream, Marchand de Vin and Worcestershire. The House Filet is a 6-oz. filet mignon served with creamed spinach, Pontalba potatoes, flash-fried oysters and béarnaise sauce. On Thursday nights, don’t miss their Prime Rib Special with a 12-oz. Prime Rib, a twice-baked potato and scrumptious horseradish cream.
Their Tableside Farmer’s Market Martini Cart features cocktails and martinis prepared with a front-row seat. Choose from five luxurious combinations, such as the truffle martini garnished with cured and dry-aged Louisiana wagyu, or the Politician, a dirty martini garnished with blue-cheese-stuffed olives.
Doris Metropolitan
620 Chartres St., dorismetropolitan.com
Doris Metropolitan is a high-end butchery and restaurant that handcrafts modern flavors and techniques that embrace Middle Eastern heritage and elevate the traditional steakhouse experience. Menu highlights include in-house dry-aged beef and other high-quality meats that complement seasonal sides, vegetable-focused shared plates, exotic and locally sourced seafood and a hand-selected caviar menu. Their house-crafted cocktails, extensive wine list, fine liquors and house butchery blend together to offer you the luxuriant dining experience that keeps them thriving.
Their butchery and restaurant are dedicated to the craft of fine dining and hospitality. Their Middle Eastern roots sets them apart from traditional steakhouses and their many awards and accolades prove their commitment to their creations and guests. They are winners in Thrillist’s “Top 20 Steak Houses in the U.S.” and Eater’s “Iconic French Quarter Dining Experiences.” There are so many appetizing choices, but to name a few, their Porterhouse is a thirty-day dry-aged T-bone showcasing the tenderloin and striploin. It’s the perfect mix of marbled flavor and tenderness. Their Butcher's Cut is a Hanger Steak served with Mushroom Ragu. This is the cut the butcher would take home to his family after a hard day of work. Falls of the Bone is a slow cooked, 24-hour braised short rib or "Spondra" with tomato au jus and root vegetable puree. They also feature the Doris Burger on their Happy Hour menu, Tuesday through Thursday from 5 to 6:30 p.m. This burger has Prime aged beef, two cheeses, caramelized onions, mushrooms and garlic aioli with truffle fries.
The New Orleans Vampire Café
801 Royal St., nolavampirecafe.com
In the heart of the French Quarter, The New Orleans Vampire Café is dying to have you in for a bite, welcoming vampires and mortals alike. Their unique cuisine offers exquisite vampire dining one may expect when a vampire is your host. Careful precautions have been put in place, including gold utensils, to protect our nocturnal guests from any contact with silver.
Dying for an otherworldly dining experience? Step into this bewitching bistro complete with spirited cocktails and food with a bite. You’ll be seduced by the alluring vampire vibe. There’s also sidewalk dining available for those ready to brave the daylight. Start your Sunday brunch with a Bloodiest Mary made with Vampyre Vodka, then indulge in a Vampire Breakfast Burger, a succulent 50/50 blend of bacon and beef, topped with candied bacon, fried egg, and maple aioli. Chef Chris Dunn also serves the Dracula Burger which is half-beef, half-brisket with smokey blue cheese and pepper jam, accompanied by their homemade chips. Now, that’s something to sink your teeth into!
Several other restaurants are worthy of a mention … Couchon Butcher at 930 Tchoupitoulas St. is like a hybrid butcher shop, deli counter and wine bar. It has house-made beef patties, pickles, jams, mustards and other sauces. Their Butcher Burger is truly remarkable, with an all-beef patty and American cheese, all “dressed” on a sesame bun. Their If Pigs Had Wings features a pork and duck patty, bleu cheese and fig jam on a brioche bun. It’s a cut above most burgers!
Mambo’s at 411 Bourbon St. has a tasty Mambo’s Burger as well as authentic New Orleans cuisine. It boasts the only rooftop bar on Bourbon Street; it’s a great perch for people-watching.
Original Slap Burger is located inside Marie’s Bar at 2483 Burgundy St. in the Marigny. Their burgers are what dreams are made of, with everything from burgers with various sauces, vegan burgers, fries, mozzarella sticks and flan for dessert.
Port of Call at 838 Esplanade Ave. has been the gem of the French Quarter since the 1960s. Some think they have the best burger in town, while the steaks are a good bargain. The line of folks often waiting to eat is a sign of their popularity.
The Will & the Way at 719 Toulouse St. was designed as a lobby of sorts for neighborhood locals to come get lost for a few hours. With plenty of nooks and crannies and a courtyard, it’s the perfect place to meet interesting neighbors. Their burger is outstanding!
Aside from its symbolic importance, steaks and burgers are also immensely popular. While many of us enjoy grilling at home, steakhouses remain a huge part of America's restaurant scene. Over the years, other cultures' steak cooking traditions have been incorporated into the nation's steakhouses. South American, Asian and other traditions have blended with our own. Today, Americans are spoiled with choices when it comes to fulfilling their carnivorous desires. Where can one find excellent steakhouses in New Orleans? If these establishments are anything to go by, America's most emblematic food is in good hands.
Brasa
365 Canal St., brasasteak.com
Brasa is a contemporary steak house built on South America's rich culinary traditions. Edgar Caro, Chef and Owner, was born and raised in Cartagena, Columbia. He grew up in a culture deeply rooted in its cuisine. Family gatherings revolved around food with lunch at Grandma’s and traditional Sunday asados. Meat directly from his grandfather’s butcher shop, La Italiana, was at the center of every meal. Finding only the best and freshest ingredients was a delight for Caro as a child. He gained a deep passion for food and the foundation of entrepreneurship from his time with his abuelo.
Caro and co-owner Antonio Mata share a passion for South America's rich culinary traditions. By bringing together the asado culture of Colombia, Brazil and Argentina, they created Brasa, a South American steakhouse. Across South America, the traditional use of open-fire cooking is prevalent. Yet, each country has its own unique flavors, ingredients and cooking techniques that contribute to a diverse culinary landscape.
At Brasa, they aim to offer authentic, traditional experiences with various flavors and textures in a refined atmosphere, making the experience more exciting, vibrant and satiating. Brasa showcases specialty Prime cuts of meat, including Wagyu, whole fish, double-cut pork chops and whole chicken. A modern dry-aging process that uses Himalayan salt and live-fire cooking is at the center of Brasa’s celebration of South American cultures.
If you have a hearty appetite and want to share “familia style,” the Gaucho Cut 40-oz. Louisiana Wagyu Tomahawk Ribeye which is dry-aged in house could be calling your name. Or perhaps the 10-oz. Outside Skirt Steak and Fries served with chimichurri, asparagus and parmesano fries could be the ticket. On the lighter side, if you want the ultimate burger, try the Dry Aged Wagyu Slider served on brioche with aioli and bacon jam.
Happy Hour is Monday through Thursday from 3 to 6 p.m. It features $10 cocktails and $9 wine by the glass with excellent bar food options.
Chophouse
322 Magazine St., chophousenola.com
Consistently named the highest rated steakhouse in New Orleans, this old-school steak restaurant is a powerhouse. They focus on top-quality Prime meat aged a minimum of four weeks for extra flavor. They use simple preparations to display the distinct flavors of the freshest quality ingredients along with top-of-the-line cooking techniques—every detail counts. The easygoing yet bustling and sophisticated atmosphere complements the great food and live entertainment nightly. The service is seamless and impeccable.
The upscale yet casual setting features lively local music nightly, classic cocktails, an extensive wine list and a lovely courtyard. From the dining room to the cuts of beef, everything is big at Chophouse, a steakhouse that offers a serious challenge to its local competitors. The nicely lit dining space with white tablecloths, exposed brick walls and hardwood floors is connected to a fun, high-energy cocktail lounge showcasing vocalists and live piano music that fills both areas.
Their succulent 12-oz. Filet Mignon is hard to beat in my book, but for a heartier appetite try their 16-oz. New York Strip or 20-oz. Bone-In Ribeye. All steaks served are USDA Prime cuts that have been aged 28 days and prepared “Pittsburg style” with a charred exterior. Make it a surf & turf with their giant 8-oz. Lobster Tail served fried or broiled. If its seafood you want, try the Redfish Amandine with Jumbo crab, toasted almonds, brown butter or the pan-roasted Sea Bass.
Appetizers and sides include their succulent Baked Shrimp Colossal with garlic butter, parmesan and bread crumbs; Colossal Lump Crab Cocktail with cocktail or remoulade sauce; the Chophouse House salad with lettuce, tomatoes, bacon, bleu cheese crumbles and a vinaigrette dressing; a Wedge Salad; a Classic Caesar; creamed or garlic spinach; grilled asparagus with Hollandaise sauce; sauteed mushrooms and onions; hash browns; onion rings; fries; or a shareable one-pound loaded baked potato with tableside preparation—always a show worth watching.
Desi Vega’s Steakhouse
628 St. Charles Ave., desivegasteaks.com
Desi Vega, the co-owner and managing partner of Mr. John’s and Desi Vega’s Steakhouses, grew up in the restaurant business and was groomed by Ella Brennan at Commander’s Palace, Ruth Fertel of Ruth’s Chris Steakhouse and Emeril Lagasse. His attention to detail and commitment to excellence makes for a truly memorable dining experience. Floor-to-ceiling windows in the spectacular main dining room overlook the historic St. Charles Avenue Streetcar Line, Gallier Hall and the majestic oaks in Lafayette Square.
Open for lunch and dinner daily, all of the beef is USDA Prime cuts including Filet Mignon, New York Strip, Cowboy Bone-in Ribeye, Porterhouse for Two and more! Desi’s won the Wine Spectator Award of Excellence in 2024 and offers many wonderful options to go with your Prime beef. Did anyone say, “Who Dat”? Any local will tell you that Desi’s WHO DAT Shrimp appetizer is not to be missed: bacon-wrapped gulf shrimp stuffed with crabmeat served with a sweet Thai chili sauce and chipotle remoulade. They also offer an array of delicious soups and salads. Other options on the menu include Colorado Lamb Chops, with four broiled succulent lamb chops, served with a flaming Mojito glaze over garlic mashed potatoes, and Market Gulf Fish of the Day, pan-seared, served over a vegetable medley, topped with jumbo lump crabmeat and a lemon butter sauce.
Their Prime Burger is a perfect lunch … 10 oz. of Prime beef cooked to order, topped with your choice of cheese, served with lettuce, tomato and onion on a brioche bun. It’s truly perfection on a bun! For heartier appetites, try Desi’s New York Strip. This USDA Prime cut has a full-bodied texture that is rich in flavor and slightly firmer than a rib eye. If you want to share, the Porterhouse fits the bill. This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.
Desi does what it takes to make Desi Vega’s the “local” favorite place to go for steaks and the best “gathering spot” before and after the New Orleans Saints home games.
Dickie Brennan’s Steakhouse
716 Iberville St., dickiebrennanssteakhouse.com
Family-owned New Orleans restaurant Dickie Brennan's Steakhouse has been serving steak in the French Quarter since 1998, and it's rightfully earned its reputation as a classic New Orleans steakhouse. All steaks are seasoned with a house-made Creole blend and given the proper cooking treatment—chops are grilled, strips are seared, prime rib is oven-roasted, and filets are broiled. Many are finished with local Gulf seafood, such as the house filet with fried oysters and creamed spinach, or the barbecue rib eye paired with New Orleans-style barbecue shrimp. The attention to detail is reflected in the grand hospitality that the Big Easy is known for with attentive, seamless service.
Their Chateaubriand is big enough to share. It features a 20-oz. tenderloin paired with seasonal local vegetables, haricots verts, au gratin potatoes, mushroom sauté and three house made sauces including Irish Whiskey Pepper Cream, Marchand de Vin and Worcestershire. The House Filet is a 6-oz. filet mignon served with creamed spinach, Pontalba potatoes, flash-fried oysters and béarnaise sauce. On Thursday nights, don’t miss their Prime Rib Special with a 12-oz. Prime Rib, a twice-baked potato and scrumptious horseradish cream.
Their Tableside Farmer’s Market Martini Cart features cocktails and martinis prepared with a front-row seat. Choose from five luxurious combinations, such as the truffle martini garnished with cured and dry-aged Louisiana wagyu, or the Politician, a dirty martini garnished with blue-cheese-stuffed olives.
Doris Metropolitan
620 Chartres St., dorismetropolitan.com
Doris Metropolitan is a high-end butchery and restaurant that handcrafts modern flavors and techniques that embrace Middle Eastern heritage and elevate the traditional steakhouse experience. Menu highlights include in-house dry-aged beef and other high-quality meats that complement seasonal sides, vegetable-focused shared plates, exotic and locally sourced seafood and a hand-selected caviar menu. Their house-crafted cocktails, extensive wine list, fine liquors and house butchery blend together to offer you the luxuriant dining experience that keeps them thriving.
Their butchery and restaurant are dedicated to the craft of fine dining and hospitality. Their Middle Eastern roots sets them apart from traditional steakhouses and their many awards and accolades prove their commitment to their creations and guests. They are winners in Thrillist’s “Top 20 Steak Houses in the U.S.” and Eater’s “Iconic French Quarter Dining Experiences.” There are so many appetizing choices, but to name a few, their Porterhouse is a thirty-day dry-aged T-bone showcasing the tenderloin and striploin. It’s the perfect mix of marbled flavor and tenderness. Their Butcher's Cut is a Hanger Steak served with Mushroom Ragu. This is the cut the butcher would take home to his family after a hard day of work. Falls of the Bone is a slow cooked, 24-hour braised short rib or "Spondra" with tomato au jus and root vegetable puree. They also feature the Doris Burger on their Happy Hour menu, Tuesday through Thursday from 5 to 6:30 p.m. This burger has Prime aged beef, two cheeses, caramelized onions, mushrooms and garlic aioli with truffle fries.
The New Orleans Vampire Café
801 Royal St., nolavampirecafe.com
In the heart of the French Quarter, The New Orleans Vampire Café is dying to have you in for a bite, welcoming vampires and mortals alike. Their unique cuisine offers exquisite vampire dining one may expect when a vampire is your host. Careful precautions have been put in place, including gold utensils, to protect our nocturnal guests from any contact with silver.
Dying for an otherworldly dining experience? Step into this bewitching bistro complete with spirited cocktails and food with a bite. You’ll be seduced by the alluring vampire vibe. There’s also sidewalk dining available for those ready to brave the daylight. Start your Sunday brunch with a Bloodiest Mary made with Vampyre Vodka, then indulge in a Vampire Breakfast Burger, a succulent 50/50 blend of bacon and beef, topped with candied bacon, fried egg, and maple aioli. Chef Chris Dunn also serves the Dracula Burger which is half-beef, half-brisket with smokey blue cheese and pepper jam, accompanied by their homemade chips. Now, that’s something to sink your teeth into!
Several other restaurants are worthy of a mention … Couchon Butcher at 930 Tchoupitoulas St. is like a hybrid butcher shop, deli counter and wine bar. It has house-made beef patties, pickles, jams, mustards and other sauces. Their Butcher Burger is truly remarkable, with an all-beef patty and American cheese, all “dressed” on a sesame bun. Their If Pigs Had Wings features a pork and duck patty, bleu cheese and fig jam on a brioche bun. It’s a cut above most burgers!
Mambo’s at 411 Bourbon St. has a tasty Mambo’s Burger as well as authentic New Orleans cuisine. It boasts the only rooftop bar on Bourbon Street; it’s a great perch for people-watching.
Original Slap Burger is located inside Marie’s Bar at 2483 Burgundy St. in the Marigny. Their burgers are what dreams are made of, with everything from burgers with various sauces, vegan burgers, fries, mozzarella sticks and flan for dessert.
Port of Call at 838 Esplanade Ave. has been the gem of the French Quarter since the 1960s. Some think they have the best burger in town, while the steaks are a good bargain. The line of folks often waiting to eat is a sign of their popularity.
The Will & the Way at 719 Toulouse St. was designed as a lobby of sorts for neighborhood locals to come get lost for a few hours. With plenty of nooks and crannies and a courtyard, it’s the perfect place to meet interesting neighbors. Their burger is outstanding!
