10th annual Pink Kiss for the Cure returns to CentraArchy Restaurants

Photo of pink kiss ribbon with martini.

Over $165,000 raised over last nine years by guests for breast cancer research and care.  

Atlanta, Ga. (October 6, 2020) – In recognition of National Breast Cancer Awareness Month, CentraArchy Restaurants continues its tenth annual “Pink Kiss for the Cure” campaign throughout October. All restaurants are offering their limited edition Pink Kiss martini with 50 percent of the sales going directly to breast cancer research and care.

“Unfortunately, cancer doesn’t take a break during global pandemics and access to care is more important than ever,” said CentraArchy CEO Vince Van Brunt. “While our tenth anniversary celebrations may be smaller this year, they will be held with the same hope in our hearts. We want to express our gratitude to the thousands of guests over the years who have helped raise over $165,000 for the Pink Kiss for the Cure campaign.”

To participate, guests simply order the “Pink Kiss” at any CentraArchy Restaurant (New York Prime, California Dreaming, Chophouse New Orleans, Carolina Roadhouse, Joey D’s Oak Room, Chophouse ’47 or Gulfstream Café).

This year’s Pink Kiss campaign contributions will go to the Susan G. Komen organization—specifically to fund breast cancer research and mammogram costs for the underserved locally.

Guests are encouraged to share their photo-worthy images on Facebook, Instagram or Twitter using the hashtag #PinkKiss.

For more information about CentraArchy Restaurants, visit www.centraarchy.com.


Welcome Back!

Welcome back to Chophouse New Orleans. Covid guidelines.

To our guests, thank you

We will not be re-opening on April 6. A new date is forthcoming.

Letter to guests. Temporarily closed restaurants due to Covid-19. Will re-open in April 2020.

Carry-out | Now Available

This offer is unavailable (Updated: 3/23/2020)

Carry-Out Now Available
Beginning at noon daily

Click for menu
Call the same number when you arrive and we’ll bring it to your car.

Photo of steak dinner. Carry-out now available at ChopHouse New Orleans.

Our Guests and Team Comes First

March 12, 2020 | COVID-19 / coronavirus

At all CentraArchy Restaurants, we’ve taken additional steps to ensure a healthy environment for our guests and team. In an abundance of caution, we have strengthened our sanitizing measures and safety practices.

  • We follow federal and state guidelines on all health and safety issues and are taking guidance from the CDC and our local health authorities if any additional measures need to be taken.
  • We understand, from the CDC, that the virus cannot be transferred through food; only from person to person.
  • We always follow the stringent Department of Public Health regulations in our restaurants every day and will continue to do so, from S.H.O.W.T.I.M.E. procedures, to food safety, to not allowing employees to come to work should they feel sick.

Thank you for putting your trust in us, we look forward to serving you soon.


Sweet Mother’s Day Wishes

Mom- web feature

New Orleans’ Best

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 >


#pinkkiss for the cure


CentraArchy Restaurants is helping make breast cancer history

UPDATE (November 1, 2016) – THANK YOU to all who purchased Pink Kiss martinis during the month of October. We’re proudly donating $15,632 after selling 2,775 drinks!

ATLANTA (October 1, 2016) – CentraArchy Restaurants continues in its commitment to National Breast Cancer Awareness Month with its sixth annual “Pink Kiss for the Cure” campaign, where all 19 restaurants sell a limited edition Pink Kiss martini. The restaurants have raised more than $80,000 for breast cancer research and care, and this month, the restaurants hope to add thousands more to that total. The campaign will run through the end of the month with proceeds benefiting The Pink Agenda.

The Pink Agenda’s beliefs coincide with that of the restaurants, “… spread the word about breast cancer, reflect on the research being done to cure it, and honor our loved ones who have been affected by it, while at the same time having a great time.” Throughout the month of October, 50% of the sales from Pink Kiss martini will be donated to The Pink Agenda. Additionally, the restaurant staff will be donned in pink, as well as the complimentary golf tees at New York Prime and Chophouse ‘47.

Together with their guests, CentraArchy Restaurants; New York Prime, California Dreaming, The Tavern at Phipps, Chophouse New Orleans, Carolina Roadhouse, Joey D’s Oak Room, Chophouse ’47, Gulfstream Café and Burro Loco, are committed to finding tomorrow’s cure. Fans are encouraged to share their photo-worthy images on Facebook, Instagram or Twitter using the hashtag #PinkKiss.


Contact: 404-929-0311 / amber@centraarchy.com

The Chophouse New Orleans Story

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

Our Food

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.