4 Fleur
Average check per person $55-$65
BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchNo Lunch SundayNo Lunch MondayNo Lunch TuesdayNo Lunch WednesdayNo Lunch ThursdayLunch FridayNo Lunch Saturday
DinnerNo Dinner SundayNo Dinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Mr. John’s Steakhouse

Uptown 1: Garden District & Environs: 2111 St Charles Ave. 504-679-7697. Map.
Casual
AE DC DS MC V
Website

WHY IT’S NOTEWORTHY
The most consistent and best steak specialist in New Orleans, Mr. John’s follows the time-honored New Orleans standards for its beef: all of top pedigree, served sizzling and aromatic in butter. Its menu is enhanced by a significant array of Italian food–a good match for steak.

WHAT’S GOOD
Mr. John’s is one of only three local steakhouses whose steaks are all USDA Prime, including the filets mignon. (Which the national chains tend to serve at lesser grades.) They have all the classic cuts, trimmed to the point of being manicured, sold at prices a touch below those of the big names. The sizzling butter touch–a New Orleans steak trademark–is exciting and delicious. While the Italian dishes are more or less routine, they go surprisingly well with the steaks, especially at a table with entree-splitting in progress.

BACKSTORY
John Santopadre, who passed away in 2007, was a classy operator of many restaurants around town over the years(i.e., Smilie’s and Cafe Giovanni). He opened Mr. John’s in 2003, with the help of Chef Duke Locicero from Cafe Giovanni. In 2006, the restaurant was sold to Santopadre’s son-in-law Rodney Salvaggio (who ran Smilie’s for most of its history), Desi Vega (an alumnus of Commander’s Palace, Ruth’s Chris, and Emeril’s) and Paul Varisco (of The Milestones). The location was originally the Avenue Cafe, one of the first Uptown gourmet Creole bistros in the early 1980s. At the beginning of 2013, the trio opened a second, carbon-copy steakhouse called Desi Vega’s in the former location of Mike’s on the Avenue.

DINING ROOM
The dining room is a bit spare–but that’s what a steakhouse looks like. Tiled floors and many windows looking onto St. Charles Avenue and its streetcars add charm.

ESSENTIAL DISHES
Starters
Fried calamari
Crab cakes
»Barbecue shrimp
»Peppercorn crusted tuna
Fried green tomatoes with crabmeat
»Shrimp remoulade
Turtle soup
Caesar salad
»Wedge salad with blue cheese
House salad (baby greens, onion, tomatoes, shaved Parmigiano)
Entrees
»Strip sirloin steak
»Filet mignon
»Cowboy bone-in ribeye
»Porterhouse
Filetto di manzo (Italian-style filet mignon)
Tuscan veal chop
»Crawfish pasta aurora (with a cream-enhanced red sauce)
Pannee veal with crabmeat
Garlic roasted half-chicken
Shrimp and grits
Fish of the day
»Potatoes au gratin
Desserts
»Bread pudding
»Creme brulee

FOR BEST RESULTS
Come with several people, order the larger steaks and split them. Work in a red-sauce Italian entree as a side dish. Reservations are absolutely essential for Friday lunch and dinner and Saturday dinner, when you will have no lock just waiting for a table.

OPPORTUNITIES FOR IMPROVEMENT
The decor needs something to soften it up. A bit more creativity in the side dishes would be welcome.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment
  • Consistency +2
  • Service+1
  • Value
  • Attitude +1
  • Wine & Bar +1
  • Hipness
  • Local Color +1

 

SPECIAL ATTRIBUTES

  • Outdoor tables, drinks only
  • Romantic
  • Good view
  • Good for business meetings
  • 25-75
  • Unusually large servings
  • Good for children
  • Free valet parking
  • Reservations honored promptly

1 Readers Commented

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  1. DIANE Staub on November 5, 2017

    HAD THE BEST STEAK OF MY LIFE LAST MONTH RIGHT HERE.

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