Star Starters in New Orleans Steakhouses

When it comes to show-stopping presentation and Instagram-worthy dishes in New Orleans’ finest steakhouses, filets and chops aren’t the only things that bring the “wow” factor. Restaurants throughout the city really bring the pomp and circumstance with appetizers and shareable plates that are just as lustrous and photogenic as the burliest entrees. From artichoke flower salads to eggplant beignets, these are some of the can’t-miss starter plates in New Orleans steakhouses. 

 

Doris Metropolitan
Doris Metropolitan

Doris Metropolitan: The appetizers at this elegant, upscale eatery are so captivating and unique that you might have a hard time saving room for the main course. Cured fish bruschetta (pictured) with charred eggplant cream and black garlic sings with complimentary notes of funk, salt and acidity, while an artichoke flower salad is as delicious as it is colorful, with grilled artichoke halves adjoined by housemade tzatziki and sun-dried tomatoes. For something meatier, don’t miss the sweetbreads with roasted poblano peppers and braised pearl onions, or the earthy beetroot dish with cheese and walnut filling, creme fraiche glaze and mascarpone-ricotta cream. 

Mr. John’s Steakhouse: In regards to dining in New Orleans, cravings for shrimp, remoulade and crab are commonplace. And when those cravings set in, few restaurants in town do it quite like Mr. John’s. The old-school steakhouse does New Orleans classics proud, especially with vibrant starters like barbecued shrimp sauteed with beer, garlic, rosemary and housemade Worcestershire sauce. Or jumbo lump crab cakes served in a sizzling-hot plate. Or fried green tomatoes heaped with crab and housemade remoulade. Whatever you do, don’t miss the “Who Dat Shrimp,” a menu favorite consisting of bacon-wrapped Gulf shrimp with crab, Thai chili sauce and chipotle remoulade. 

Steak Knife Restaurant & Bar: Ingredients like eggplant, escargots and smoked salmon help set this place apart from the local pack when it comes to flavor-packed appetizers. Before digging into steaks and seafood, start with a stack of crispy fried eggplant medallions, layered with cheese and spicy marinara like a sort of mini eggplant Parmesan. Then there’s the unique escargots preparation, which fines the ritzy French staple stuffed in mushroom caps and simmered in garlic butter with white wine and brandy. For something fun and irreverent, Steak Knife is renowned for its “original sauceless, crustless pizzas,” aka baked crostinis topped with imported cheeses and herbs.

La Boca: Considering this neoteric steak spot specializes in South American and Latin American flavors, you can rest assured that dishes here are not your typical appetizers. Case in point, shareable small plates include fried empanadas stuffed with roasted squash and ricotta, and grilled pork chorizo studded with fragrant green onions. There’s also housemade blood sausage, grilled Argentine cheese called provoleta and a handy combo plate that’s loaded with chorizo, beef skewers, sweetbreads and empanadas. 

Rib Room: There’s plenty to savor — and lots to save room for — at this beloved downtown fixture, from rotisserie rack of lamb and shepherd’s pie to chorizo-stuffed quail and the namesake prime rib. But you’d be remiss not to start with a mini feast of appetizers for the table. Especially when options include the likes of seared foie gras and duck with dried cherry-duck sausage, sweet potatoes and Chambord-duck reduction; crispy frog legs with spicy garlic sausage and blue cheese dressing; and pan-seared scallops with cheesy potatoes and veal demi glace. the “PB&J” oysters are a fun play on words, featuring fried oysters with pastis-creamed spinach, feta cheese and roasted red peppers. 

Desi Vega’s: Southern-inspired dishes get a serious upgrade at this envelope-pushing sensation. Contemporary American cuisine is the bill of fare, as exemplified by a range of appetizers that start the meal with a bang. Like fried green tomatoes with crab and housemade remoulade, braised pork belly with garlic mashed potatoes and roasted shallot jus, fried calamari with Creole-marinated olive salad, and steak bruschetta with basil, fresh tomatoes, olive oil, garlic and aged balsamic reduction. 

Michael’s Restaurant: We’re just gonna come right out and say that eggplant beignets are the best, most clever variation on a New Orleans classic in the entire city. Try it for yourself at Michael’s Restaurant, where the eggplant fritters come with powdered sugar for a mix of salty, savory and sweet. They’re best followed by crispy, Parmesan-laced artichoke hearts or Amaretto shrimp, wherein Gulf shrimp are fried and tossed in Amaretto butter with toasted almonds. 

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