For more than 30 years, Star Steak and Lobster House's doorman Joey has been opening the restaurant's door to fill the French Quarter sidewalks with the aromas of aged USDA prime steaks and buttery lobster. After passing through the entryway, patrons can take their seats at sleek wooden tables to share Cajun gator sausage with creole sauce and housemade Louisiana crab cakes glazed with crawfish and mushroom cream sauce. Signature dinner entrees include slow-roasted prime rib and the Cajun filet mignon stuffed with crab, lobster, shrimp, and crawfish tails. To complement the food's lively flavors, every Wednesday through Sunday night bands perform jazz, blues, and classic rock tunes while bartenders mix black-cherry-peach mojitos and pour pint glasses of beer into other pint glasses until infinity is achieved.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open flame grill to form a luscious meaty mélange. The full dinner ($39.99) marches out a cavalcade of choice cuts, allowing diners to welcome continuous windfalls of flavorful proteins. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Or feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheeses, steamed asparagus, and dozens of other hors d'oeuvres.
At Sabores Dominican Restaurant, passionate chefs with years of experience dazzle taste buds, olfactory lobes, and eyeballs with saffron-hued seafood paellas, pastelito pastries, and tender morsels of braised chicken or roast pork. Like a gentle lullaby blown through a conch trumpet, the bill of fare sends brains on a dreamlike vacation to the tropics, tempting diners with specimens of authentic Dominican cuisine such as the fried plaintain mofongo, or rich, meaty sancocho stew. Light notes of sweetness cut through the savory undertones of each dish as guests pair their sandwiches, soups, and cutlets with bowls of creamy tres leches or fruity papaya shakes.
To the folks at Santa Fe Cattle Co, it's not that hard to make great food. They just rely on a few simple tactics: using recipes that have been in the family for generations, baking their bread fresh, and hand-cutting and aging their own steaks. Each slab of beef can be served in a variety of ways, from a six-ounce sirloin flavored with a proprietary seasoning to a 1.5-pound T-bone that's tender enough to slice with a fork or favorite feather. There are plenty of other meaty entrees on the menu as well, including burgers, ribs, and fajitas, and Southwestern-inspired meals such as grilled-chicken pasta with fresh garlic and tomatoes.
At Churra's Brazilian Grill, guests chow down from a mouthwatering buffet of South American steakhouse cuisine, from tender steaks to traditional dishes and salads. Diners feast on morsels of rotisserie-roasted beef and sausages, sided with slivers of pineapple and melon, leafy greens, and ripe berries.
The owners and chefs at Santa Fe Cattle Co rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu?s casual, regional eats into dishes worthy of John Wayne?s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts?which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant?s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.