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We’re toasting Bourbon Heritage Month with Woodford Reserve by our side. Experience a 4-course dinner, crafted to pair with the distinctive flavors of this premium bourbon on Tuesday, September 17 at 6pm.

Make a Reservation >>

Welcome Cocktail

1st
Woodford Reserve Double Oaked
Bourbon-Glazed Bacon

2nd
Woodford Reserve Rye
Wedge Salad

3rd
Woodford Reserve Wheat
New York Strip – 10oz.
Creamed Spinach & Onion Rings

Close
Woodford Reserve Batch Proof 121.2
Cheesecake with Bourbon-Candied
Bacon Caramel Sauce

$139 / guest

Make a Reservation:
Reserve online or Call: (504) 522-7902

Chophouse New Orleans | 322 Magazine St.

SUMMER SIPS

Join us for Summer Sips, a unique limited availability series celebrating the finest in wine & spirits. Discover exclusive producers & their exceptional selections, each with a rich story.

We look forward to seeing you this summer for our twice-monthly dinner experiences.

JUNE

Frank Family Vineyards, June 18

JULY

DuMOL Winery, July 16

Maestro Dobel Tequila, July 23

AUGUST

Pahlmeyer, August 13

Penelope Bourbon, August 27

Nola.com, 3/2017
By Brett Anderson

New Orleans’ Best

“I’ve also added Chophouse New Orleans, which I consider to be running neck-and-neck with (…) for the title of Smoothest Running Steakhouse in New Orleans. If I wrote books, I’m convinced I could fill one exploring my obsession with this particular restaurant genre.”

read more >

Barbara and I met at Tulane University several years ago. Actually, more than several, but who’s counting.

As luck would have it, we made a few bucks over the years in several different businesses, one of which was restaurants. Obviously, New Orleans was a target market, but with all the wonderful food in this great city, why “carry coals to Newcastle?”

That said, the urge never got far from the surface and since we already operate several prime steakhouses, opening one here makes sense rather than a seafood oriented, chef driven menu like most of the great restaurants of the city.

So how do we distinguish our steakhouse from the others in New Orleans? Our food differences are many and too complicated to cover here, but if you are interested in the details, click here. Besides higher quality food, we also plan to produce a feeling of a “happening joint” reminiscent of an earlier time – in the style of Toots Shor, The Stork Club, Brown Derby and even The Beverly Club right here in New Orleans. Sorry, but you gotta go around the corner to Harrah’s if you want to chance lady luck.

Our son Greg is the Chairman of our restaurant company. He has assembled a team of professionals who bring with them a wealth of hospitality experience most of which is here in New Orleans. Barbara and I will be in the restaurant much of the time as well and have bought a home in New Orleans, our favorite city. Be sure and ask for us so we can get to know you personally.

Thanks for visiting Chophouse New Orleans and thanks too for reading our story.

Barbara and Jerry Greenbaum

Visit Chophouse New Orleans

At Chophouse New Orleans we use simple preparations to display the distinct flavors of fresh, highest quality ingredients. Some of the characteristics that set us apart from our competitors are:

• We serve only USDA grade prime for every cut of beef – including filets. Only the top 3% of all beef is graded prime. Certified Angus some restaurants brag about is choice grade, not prime. Our steaks are aged a minimum of 4 weeks for extra flavor and cut to the exact weights shown on the menu. Strip and porterhouse cuts are trimmed of fat and the porterhouse is a true porterhouse with both filet and strip sides. We don’t call a T-bone a porterhouse or serve a 16 oz. strip steak with 13 ounces of steak and 3 ounces of fat.

• Our filets are barrel cuts only – no gristle, no chains (the thin piece of meat hanging on the side of the filet) and no V-cut heads. This raises our costs tremendously, especially since we are one of the few steakhouses in the U.S.A. that uses only prime for filets. (Yes, we believe our guests can taste the difference.) But with these tight quality controls, at Chophouse New Orleans no one gets the cheaper head cuts or meat from the chain to make it look like there is more on the plate. And our carpaccio is made with only prime tenderloin as well.

• Besides top quality properly aged meat, the technique for broiling steaks and chops and the equipment used greatly affect the taste of the final product. Our chefs are trained on our 1700° Southbend™ broilers with the exact procedures to produce just the right amount of caramelization for extra flavor.

• We use U-10s or larger for our shrimp dishes. There is a tremendous price premium for these giant shrimp versus smaller ones. Our crab meat cocktail is made with jumbo lump crab meat only – double the cost of regular crab meat. Lobster tails are cold water only.

• We serve only 2 different varieties of fish: steak cuts of sea bass and a local Gulf fish. By limiting variety, we move our fish out before they can get old in our coolers so each fish is really “the fish of the day.”

• Baked potatoes are jumbo Idahos only, each weighing at least 1 pound. All our potatoes are fresh – never frozen.

• Coffee is premium brewed to our specifications from a tiny New Orleans specialty coffee producer we have done business with continuously for over 25 years. The decaf is so good it tastes like real coffee.

• With over 40 years experience buying wine commercially, I have personally selected the wines on our list. We stock relatively inexpensive to the best wines of the world and modestly mark them up to permit experimentation in every quality level.

• Our environment is pre-planned for comfort. We use chairs that are large and comfortable, not the tiny bentwood chairs often found elsewhere in New Orleans. We also monitor our sound level to be sure there is energy in the room from our nightly live entertainment in the bar but not so loud as to prohibit conversation at the table.

Thank you for dining with us tonight. We hope your visit to Chophouse New Orleans exceeds your expectations in every respect.

Jerry

Thursday, August 18 at 6pm

Please standby for more details…

Chophouse New Orleans
322 Magazine Street
Located in the CBD