News

Silver Oak Wine Dinner
Hosted by Jeff Flood, Silver Oak Ambassador

October 10 at 6pm
Reservations recommended >>

Intro
Aperol Spritz

1st
2015 Twomey Cellars
Pinot Noir Russian River
Carpaccio

2nd
2016 Twomey Cellars
Sauvignon Blanc
Caesar Salad

3rd
2013 Silver Oak Cellars
Cabernet Sauvignon Alexander Valley
8 oz. Filet & Baked Shrimp
Lyonnaise Potatoes & Creamed Spinach

4th
2012 Silver Oak Cellars
Cabernet Sauvignon
Chocolate Cake

$99 per person | excludes tax and gratuity

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RESERVATIONS, call: 504-522-7902 or click here to reserve online
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Chophouse New Orleans
322 Magazine Street
Located in the CBD

Hudson Whiskey Dinner
Hosted by Hans Shan, Hudson Whiskey Ambassador

September 12 at 6pm
Reservations recommended >

Meet & Greet
Hudson Baby Bourbon Old Fashioned

1st
Hudson Maple Cask Rye
Thick Cut Sizzling Bacon

2nd
Hudson Manhattan Rye
Chophouse House

3rd
Hudson 4 Grain
New York Strip, 16oz.
Hash Browns & Creamed Spinach

4th
Hudson Single Malt
Chocolate Cake

$69 per person | excludes tax and gratuity

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RESERVATIONS, call: 504-522-7902 or click here to reserve online
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Chophouse New Orleans
322 Magazine Street
Located in the CBD

Woodford Whiskey Dinner
Hosted by Teddy Graziano, Woodford Ambassador

July 17 at 6pm
Reservations recommended >>

Meet & Greet
Woodford Rye Manhattan

1st
Coopers’ Craft
Thick Cut Sizzling Bacon

2nd
Woodford Reserve
Chophouse House

3rd
Woodford Double Oaked
New York Strip, 16oz.
Lyonnaise Potatoes & Garlic Spinach

4th
Woodford Rye
Chocolate Cake

$69 per person | excludes tax and gratuity

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RESERVATIONS, call: 504-522-7902 or click here to reserve online
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Chophouse New Orleans
322 Magazine Street
Located in the CBD

Trinchero Wine Dinner
Hosted by Ambassador, Stephen Fox

Monday, June 12 at 6pm

Meet & Greet
Avissi Prosecco, N/V

1st
Cloudfall Pinot Noir, 2015
Carpaccio

2nd
Joel Gott Sauvignon Blanc, 2015
Caesar Salad

3rd
Trinchero Mario’s Vineyard Cabernet Sauvignon, 2012
Filet Mignon- 8oz.
Creamed Spinach & Lyonnaise Potatoes

4th
Terra D’oro Port/Zinfandel, N/V
Chocolate Cake

$89 per person | excludes tax and gratuity

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RESERVATIONS, call: 504-522-7902 or click here to reserve online
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Chophouse New Orleans
322 Magazine Street
Located in the CBD

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 >

Tuesday, October 4 at 6pm

Hosted by Dewar’s Ambassador, Gabe Cardarella

Intro
Dewar’s 12 Old Fashioned

1st
Craigellachie 13
Thick Cut Sizzling Bacon

2nd
Royal Brackala 12
Chophouse Salad

3rd
Aberfeldy 21
Delmonico Steak 12oz.
Lyonnaise Potatoes & Creamed Spinach

Close
Dewar’s 18
New York Cheesecake with Berries

$89 per person | excludes tax and gratuity

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RESERVATIONS, call: 504-522-7902 or click here to reserve online
_______________________________________________________________

Chophouse New Orleans
322 Magazine Street
Located in the CBD

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