The Story of
Chophouse
New Orleans
New Orleans has always been our favorite city, and opening an old-school steakhouse rooted in quality, hospitality, and energy like Toots Shor, The Stork Club, the Brown Derby, and The Beverly Hills Club here felt meaningful.
Barbara and I met at Tulane University several years ago, more than several, but who’s counting. It’s been a rewarding journey bringing our restaurants to life in New Orleans. We look forward to welcoming you here and at our second location, Bon Ton Prime Rib, just across the street. – Jerry Greenbaum
At Chophouse New Orleans we use simple preparations to highlight the distinct flavors of fresh, high-quality ingredients. Our standards are uncompromising.
We serve only USDA Prime beef for every cut, including filets. Our steaks are aged a minimum of four weeks and hand-cut to exact specifications. Our carpaccio is made exclusively from prime tenderloin, and all steaks are broiled on 1700° Southbend broilers for precise caramelization and flavor.
Our seafood is equally selective, featuring U-10 or larger shrimp, jumbo lump crab meat, and cold-water lobster tails, along with a focused fish selection for peak freshness.
From jumbo Idaho potatoes and a decades-long coffee partnership with a tiny New Orleans specialty producer to a carefully curated wine list, every detail reflects a commitment to quality.