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Dickie Brennan’s steakhouse, French Quarter,
new orleans
Special cowboy cut ribeye
This is your classic steakhouse with a bonus of a French Quarter
location. Ribeyes and strips are grilled over an open flame, filet
mignon is broiled, and there’s a New York strip sprinkled with
Creole seasonings and seared in a hot cast iron skillet.
“Chef Alfred Singleton knows his steaks. You can’t go wrong with
anything on his menu. I get the filet every time, but last go-round two
people at our table ordered the special, a 24-ounce cowboy cut ribeye
cooked to a perfect medium rare.”
—Tommy Rouse
the Caboose, McComb, Ms
A Mississippi-must, this Depot District restaurant grills their
ribeye steaks, strips, filets and 28-ounce bone-in ribeye and serves
themon a sizzling platter.Classic steakhouse
Caesar salads are made tableside.
“Start with the housemade potato chips with
caramelized onions and blue cheese.”
—Donny Rouse
ruth’s Chris steakhouse
Ruth Fertel knew a good thing when
she saw it. In 1965 the First Lady of
Steak mortgaged her house to buy Chris’
Steakhouse on Broad Street. She cooked her
steaks in an 1800-degree oven, added butter
for that famous sizzle, and created a new
steakhouse definition: New Orleans-style.–
“
125 Ruth’s Chris Steakhouses are good 100%
of the time. I get a filet medium rare with extra
butter. I love their bread, but I eat so much of
it I’m too full to eat much of anything else. One
day I’ll try the salads and sides.”
—Donny Rouse
Crescent City steakhouse, new orleans
This restaurant is a Mid City tradition. Ribeyes, strip sirloins,
T-bones and porterhouse steaks are served sizzling in butter, and
the filet comes wrapped in bacon.
Mr. John’s steakhouse, new orleans
Sizzling steaks and local twists like sliced red onion rings
marinated in Crystal Hot Sauce before frying. The steaks are
cooked in an 1800 degree Montague broiler, topped with melted
butter and served on a sizzling plate.
From the same owners: Desi
Vega Steakhouse, New Orleans
Young’s steakhouse, slidell
This North Shore spot has been feeding Slidell since 1969.
Cowboy ribeyes, strips, ribeyes, and filets are served perfectly
plain or topped with seafood.
Also try: Keith Young’s Steakhouse,
Madisonville
Doe’s eat place, Greenville, Ms
Originally a grocery store (we love that) that first expanded into the
hot tamale business, and later a steakhouse, Doe’s Eat Place was named
one of the Top 10 Steakhouses in the United States and received the
2009 James Beard America’s Classic award. The Doe in Doe’s Eat is
Dominick “Doe” Signa, but his wife Mamie is just as famous. The
Porterhouse/T-Bone and Sirloin Steak cooked in butter that can feed
up to four are their claim to fame.
There are also Doe’s in Oxford, MS;
Baton Rouge, LA; and in Arkansas, Oklahoma and Kentucky.
Second Helpings:
lookhouse steakhouse & seafood,
Gulfport:
Beautiful steaks and a beautiful
location in the Historic Downtown District.
o’Brien’s Grille, Gretna:
Well-marbled,
hearty steaks grilled to order make this
small spot a West Bank (and East Bank)
favorite.
Gallagher’sGrill, Covington:
This former
Ruth’s Chris chef has made a steakhouse
worthy of his own name.
Briquettes steakhouse, Mobile:
Great
grilled steaks cooked to order and a choice
of blue cheese crust, Parmesan crust or
bacon wrapping.
Don’s seafood & steakhouse, lafayette:
This is the original. Come for the gumbo,
stay for the steak.
A Cut Above
Ruth’s Chris Steakhouse
Crescent City Steakhouse
Dickie Brennan’s
Mr. John’s Steakhouse
photo by
Jeffery Johnston
