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.
With a commitment to flavorful, bayou-infused cuisine, Joe's Dreyfus Store Restaurant upholds the traditions of warmth and hospitality established during its past life as Civil War-era general store. A bevy of buxom burgers and poboys ($4.95–$13.95) sing a lunchtime siren's song that leaves taste buds enthralled. When Richter-level rumbles leave stomachs shaking from want, dinner options like the timelessly glamorous oysters Rockefeller ($12.95) or the 21-day aged filet mignon ($26.95) provide more replete repasts.
This meatark of USDA-graded steaks includes four bacon-wrapped 9-ounce filets, four center-cut sirloins, four 10-ounce New York strips, four flat-iron tenders, six mixed sirloin/filet chopped steaks, and two 17-ounce porterhouses. Ponderosa's steaks are cut from the finest top third of the cattle class of 2010, then flash frozen and sealed in special Cyrovac bags that preserve the meat's red perfection for up to two years with nary a spot of freezer burn. With no nasty preservatives, Ponderosa's steaks taste fresh-picked off the animal, delicious all the way down to the T-bone.
Sunlight filters through the white curtains of Tbones Grill's lofty windows, illuminating hearty plates of homestyle fare. Custom burgers emerge promptly from the kitchen, bearing each customer's chosen toppings. The portal from the kitchen to the dining area also ushers along thick steaks and meaty pastas, always in a timely manner. Each Friday, the restaurant hosts a fish fry, providing guests with regional seafood and a proper venue to wear socks with "TGIF" embroidered across the top, which is a class 3 felony on Mondays.
Against a backdrop of burnished wood walls, an intricately wrought gilded frame surrounds a Budweiser poster. This playful contrast between sophistication and informality extends to the rest of the dining room, where candles cast circles of light on crisp white tablecloths and a wood-beam ceiling as crowds enjoy live rock music played during happy hour.
When it comes to the cuisine, chefs prepare the same steakhouse fare they unveiled in 1969. Succulent slabs of steak cook on the grill alongside fresh seafood dishes, which are then topped with elegant flourishes such as crawfish rémoulade or jumbo lump crabmeat in the shape of a top hat.