ABOUT BESH STEAK
Besh Steak at Harrah’s New Orleans offers a fresh, playful perspective on the traditional steakhouse. The restaurant combines Chef John Besh’s devotion to local Louisiana ingredients and techniques to provide an unexpected twist on traditional steakhouse menu items. Wine and spirits are also an integral part of the New Orleans fine dining experience at Besh Steak, with hand-selected cellar choices to accompany each dish.
The recently added Chef's Table brings distinct flair for foodies seeking a unique and personalized dining experience.The Chef's Table seats up to 10 guests and offers a personalized five-course menu prepared by Executive Chef Paul Robert. Reservations may be made by visiting Open Table and listing "Chef's Table" in the notes section of your reservation, or by calling 504.533.6111. The five- course menu is $95 per person, or $145 for the five-course menu with wine pairings (tax and gratuity not included).
The press has welcomed this refreshing steakhouse since it opened in 2003, from Gourmet to Southern Living. The Times Picayune said, "All modern steakhouses of any merit are forums for conspicuous consumption, but Besh’s ups the ante," and "in the whirlwind world of high-rollers and slot machines, Besh Steak holds a winning hand." In 2013, Gayot.com named Besh Steak as one of the top 10 steakhouses in New Orleans and in 2014 Fodor's Travel listed Besh Steak as one of the 10 best casino restaurants in the world. New Orleans Homes & Lifestyles declares "Besh Steak is an odds-on favorite to make Harrah's New Orleans Casino a new destination for foodies.”
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Please allow us the opportunity to share with you something from Besh Steak's carefully selected list. Michael Tran has worked diligently to provide a selection of wines that pair wonderfully with Chef Paul Robert's food. A $20 corkage fee will be applied to bottles of wine brought into the restaurant, however, if you have a special bottle from your personal collection, an anniversary bottle or another wine of personal significance to you, it would be our honor to pour it for you at no charge. We ask that you please call the restaurant in advance to arrange to bring this wine and share its story.
There is both valet and garage parking available. Casino valet parking is located at the foot of Canal Street and garage parking is located at 501 Convention Center Blvd., next to Harrah's Hotel. We do validate parking when you dine with us. We hope to see you soon!
Chef Paul Robert
Chef Paul Robert is the Chef de Cuisine at Chef John Besh's Besh Steak in Harrah's Casino. Born and raised in Louisiana, Chef Robert grew up watching his French grandmother create a culinary tradition in their household, cooking classic Creole dishes like gumbo. He found his passion for restaurants through working his way up from bussing to working the line.
He worked for two years under Chef Chris Kerageorgiou, then chef and owner of La Provence, before Chef Besh bought the restaurant from his mentor and friend. Chef Robert began as a sous chef at Restaurant August in 2009 and worked there for two years before moving to Luke to work with Chef Matt Regan as executive sous chef.
Chef John Besh
John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.
Besh’s talent and drive have earned him kudos throughout his career: Food & Wine named him one of the “Top 10 Best New Chefs in America.” He won the coveted James Beard Foundation Award for Best Chef - Southeast in 2006 and he will be inducted into the Foundation’s “Who’s Who” in 2014. His eight acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica and Borgne) each celebrate the bounty and traditions of the region. His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being nominated in 2012 and 2013 for the James Beard "Outstanding Restaurant” award.
In August 2014, Besh will partner with his longtime friend, chef Aarón Sánchez, to open “Johnny Sánchez,” a farm-to-table taqueria with its first location in Baltimore’s Horseshoe Casino, with a second New Orleans location to follow in the fall.
Besh is author of three award-winning cookbooks:, My New Orleans (October 2009) and My Family Table in (November 2011), and Cooking From The Heart. He hosts two national public television cooking shows based on his books, “Chef John Besh’s New Orleans,” which began airing in 2011, and “Chef John Besh’s Family Table,” which debuted in April 2013. He currently hosts “Hungry Investors” on the Spike Network, in which he travels around the country with Chef Tiffany Derry and Jon Taffer to assist “diamond in the rough” failing restaurants to meet their potential.
The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans via initiatives such as the Chefs Move! culinary school scholarship and microloans for local farmers.
He and his wife, Jenifer, live with their four sons in southern Louisiana.
"This chic, inviting establishment keeps John Besh firmly installed as one of the most talented, innovative Louisiana chefs anywhere."
"High rollers hit the jackpot at this "modern" steakhouse by John Besh (August, Lüke) that deals out "off-the-charts" cuts and "amazing" seafood with "excellent" sides; the "impeccable" service and the collection of George Rodrigue blue dog paintings on the walls can "make you forget that you’re in a casino."
"The best reason to opt for dry-land gambling over the Mississippi riverboats is this steakhouse from James Beard Award-winning chef John Besh. Decked out with blue dog paintings by George Rodrigue, this restaurant feels just as jazzy and colorful as the casino on the other side of the threshold. As the name hints, the menu is a meaty affair, showcasing a 38-ounce 'cowboy steak.' Big Easy specialties are represented in dishes such as shrimp and grits and crawfish bisque."