Steaks at Doris Metropolitan | Josh Brasted/Eater NOLA
From ribeyes to porterhouse to skirt
New Orleans steakhouses range from traditionally American to what is considered a more local-style steakhouse, which excel in the execution of classic French sauces like the Bordelaise, made with garlic, shallots, butter, olive oil, and parsley, that top the beef. From old-school operations like Charlie’s and Crescent City Steaks to newer spots like Brasa Churrasqueria and Doris Metroplitan, the Big Easy has your steak needs covered.
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Source: Eater New Orleans - All
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