3 Fleur
Average check per person $75-$85
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
DinnerDinner SundayDinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Galatoire’s 33 Bar & Steak

French Quarter: 215 Bourbon St. 504-335-3932. Map.
Nice Casual.
AE DC DS MC V
Website

Bone-in tenderloin at Galatoire's 33 Bart & Steak

Bone-in tenderloin at Galatoire’s 33 Bart & Steak

ANECDOTES AND ANALYSIS
Although Galatoire’s 33 Bar & Steak is a substantial, full-feature restaurant, it’s overshadowed in every way by the 108-year-old flagship next door. The motivation of the new owners was to expand Galatoire’s limited private dining room space, to get a bigger share of that lucrative business. But it made no sense to not take advantage of the ground floor entrance to get walk-in customers.

The bar was welcomed as a holding pen for would-be diners to wait comfortably (with a drink or two) for a table in Galatoire’s famous, reservation-less main dining room. (To their credit, the management rejected the idea of expanding that hallowed space.) This left a large dining area in need of a reason to exist. The steakhouse idea seemed (to them and to me) a good idea, balancing off the seafood emphasis of Galatoire’s traditional menu. Unfortunately, it has not caught on in any big way.

Colorado lamb chops.

Colorado lamb chops.

WHY IT’S NOTEWORTHY
The seemingly limitless demand for top-end steakhouses fuels this somewhat unlikely new restaurant, whose connection with one of the two or three most famous restaurants in New Orleans brings it a lot of attention. Frank Sinatra, Jr.also gets that kind of attention, but if you expect him to possess the magic of his father you would be disappointed by his records. A personality is yet to be found for Galatoire’s 33. It ain’t much like dining at Galatoire’s, that’s for certain.

Hamburger from the bar menu at Galatoire's 33 Bar & Steak.

Hamburger from the bar menu at Galatoire’s 33 Bar & Steak.

WHAT’S GOOD The centerpiece is prime beef, simply seared in ferociously hot broilers, well turned out. The chops are also as fine as can be found anywhere else around town. In contrast, the appetizers and sides–aside from the few of them that are identical with those of the main restaurant–are routine. The kitchen is separate from that of Galatoire’s itself. It has had trouble getting the food out hot in all my visits.

Oysters Casino and Thermidor.

Oysters Casino and Thermidor.

BACKSTORY
All of a sudden in 2013, the new owners of Galatoire’s bought, renovated and opened a restaurant in the building next door. The new space has hosted restaurants for as long as Galatoire’s main building has–over a century. It was a succession of Italian restaurants into the 1950s, was dormant for a time, then served as Ralph & Kacoo’s and Mike Anderson’s Seafood from the 1970s until Katrina. The “33” in the name was the original address of the place, in the old regime of street numbering.

DINING ROOM
You enter into an unambiguous bar, with lofty, generous spaces and comfortable seating. Halfway to the rear, the ceilings lower and a hostess stand beckons you into a very handsome dining room. Mirrors on both side walls make it seem bigger than it is. Those and the tile floors are the only resemblance to the bright, noisy dining room on the other side of the left wall. The steal house is a quieter place, which is either good or bad depending on your atmospheric preferences. The waiters and other servers might be seen in the mother ship on another night.

ESSENTIAL DISHES
Starters
»Baked oysters
Horseradish crusted bone marrow
Lobster or crab maison
Louisiana shrimp boil
Tuna crudo
Louisiana jumbo lump crab cake
»Steak tartare

Soups & Salads
French onion
»Lobster bisque
»Galatoire’s turtle
Lobster chop salad
Iceberg wedge
Caesar salad

Entrees
»T-bone
»Ribeye
»NY strip
»»Bone-in tenderloin
»Filet mignon (large or small)
»»Double cut lamb chops
»House smoked pork t-bone
»Veal rib chop
Lobster thermidor
Steamed lobster
Duck l’orange
Boudin-stuffed roasted quail
Grilled Louisiana Gulf fish
Grilled tuna steak

Desserts
»New York Cheesecake
Profiteroles
Seasonal Cobbler
»Lemon Trio
»Chocolate Crème Brûlée

FOR BEST RESULTS
Get either the steaks or the lamb chops, which are first-class. Minimize all other courses.

OPPORTUNITIES FOR IMPROVEMENT
The hash browns here are the worst I have ever encountered.

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

 

SPECIAL ATTRIBUTES

  • Romantic
  • Good for business meetings
  • Open Sunday dinner
  • Open Monday dinner
  • Unusually large servings
  • Reservations honored promptly

3 Readers Commented

Join discussion
  1. Rock Herrin on September 14, 2014

    My wife and I had the T-bone for two. Quite possibly the best steak I’ve ever had!

  2. Hudson Marquez on February 4, 2016

    The garlic brabant potatoes are too good to pass up. Divine

  3. Blake on January 6, 2018

    Hey Tom, Ive heard you mention that you are a big fan of the pompano here, or for that matter, this fish is great from any restaurant. For those of us that cook a lot at home, where can I find pompano in the stores? Do you have a favorite place to buy fresh fish from that is in the Greater N.O. AREA ?

HAVE SOMETHING TO SAY?