Celebrate Mardi Gras at the Best Steakhouses in New Orleans
The root word in “Carnival” means meat, and what better way to celebrate this “festival of meat” than at a steak house in New Orleans.
The carnival celebration is the last hurrah before Lent, when you demonstrate your penitence by fasting from all the best things, like…big beautiful steaks.
Mardi gras, or Fat Tuesday, is when you have one last blow-out before what is, for some, a season of self-denial. We suggest having that blow-out at one of New Orleans’ best steak houses.
Here’s a list of five of the best steakhouses in New Orleans, all suitable locations for celebrating the carnival of Mardi Gras.
Dickie Brennan’s Steakhouse. Brennan’s is a name synonymous with the New Orleans dining scene. The long history of haute cuisine in the Crescent City is immortalized within the walls of Dickie Brennan’s Steakhouse, where you’ll be able to celebrate Mardi Gras in style. The prime rib, a signature meat dish at Dickie Brennan’s, is massaged with honey, blanketed with Cajun seasoning and roasted. Dickie Brennan’s favorite, the USDA prime strip, gets showered with creole seasoning before being seared in a cast iron pan. At Dickie Brennan’s Steakhouse, you’ll not only taste some great steak, you’ll taste the culinary history of New Orleans in every bite.
Crescent City Steaks. In a classic New Orleans building, with an ironwork balcony and a pitched roof, Crescent City Steaks embodies the colorful past of the city while offering the very finest red meat. You can get a porterhouse for two, or even a porterhouse for three, reasonably priced and expertly cooked. There are potatoes done seven ways, some in ways you know (French fries or Lyonnaise) and some in ways you’ve probably never heard of (Brabant?). It’s all good, and the meat is all great: USDA prime.
Mr. John’s Steakhouse. There’s a lot of outstanding seafood at Mr. John’s Steakhouse, but you might want to hold off on the oysters and fish and enjoy them during the days of Lent after Mardi Gras. For Fat Tuesday itself, indulge yourself: the steaks at Mr. John’s are USDA prime, carefully curated, aged to develop the flavors, and then seared off at 1800 degrees to get a good crust on the onside while keeping the inside rich and juicy. Then it’s all topped with butter and served on a sizzling platter. Eat up, for tomorrow we (or at least some of us) will be fasting.
Red Maple. If you think New Orleans is all about the French, stop by Red Maple and taste the contributions of the German population to the NOLA culinary tradition. There’s a northern Louisiana meat pie and turtle soup, but also, of course, some stellar steaks, with standouts like filet mignon and ribeye, all served in an Alpine lodge dining room with a very good selection of beer because…German.
Chophouse New Orleans. At Chophouse New Orleans, all the meat is USDA prime, aged at least four weeks, then cut to the exact weight shown on the menu – try getting that level of finesse at most other steakhouses. One of the best in New Orleans, Chophouse New Orleans serves some exceptional items that it might be challenging to find anywhere else, including center cut filet of ribeye and a chopped steak of prime, aged beef.