it's Mardi Gras, and for those uninitiated with such festivities, Tom Fitzmorris is here with an important message: "The word 'carnival' itself means 'goodbye to beef'." In honor of T-Fitz's seasonal meat-binge, Here now, are his top ten steaks in New Orleans:
Mr. John's Steakhouse: The New Orleans cut strip steak isn't on the menu, "you have to ask for it."
Keith Young's Steak House: The filet mignon comes with "lots of good sauce options, too."
Gallagher's Grill: The cowboy rib-eye at this Covington restaurant is "mammoth."
Doris Metropolitan: The 31-day dry-aged sirloin strip is "for those who like adventure."
Ruth's Chris Steak House (Metairie location): This "40 ounce slab" of porterhouse steak (it's supposed to be for two) is "the finest steak" on the menu.
Crescent City Steakhouse: The porterhouse for 2,3, or 4 "comes pre-cut from the kitchen but sizzling in butter all the way."
Brennan's: The Filet Mignon Stanley "is the best steak ‘n' banana dish you will ever eat" Translation: "odd but spectacular."
Dickie Brennan's Steakhouse: This famous version of sirloin strip, which is seared in a black iron skillet, actually "gave birth to a more famous offspring—blackened redfish."
Emeril's Delmonico: The sirloin strip comes " black and crusty on the outside, even if it's rare in the center," as Emeril picked up his technique from the Brennan's family.
Charlie's Steak House: The Charlie house signature T-bone steak has been served "large or ridiculously large" since 1932.