The Steakhouse

Before you head to the show at The Fillmore New Orleans, stop by The Steakhouse and enjoy our 2- course $45 prix fixe menu.Choose  from chicken and andouille gumbo or a Caesar salad to start and blackened redfish with blue crab-tasso rice, crispy okra and sweet and spicy butter or roasted Joyce Farms chicken with chorizo-spiced potatoes and pumpkin seed pesto or tournedos of beef with brulee chevre potatoes, mushroom ragout and sauce espagnole.

The Steakhouse is proud to be recognized by Wine Spectator Magazine as a 2019 Award of Excellence recipient for our extensive wine collection.  Only 28 restaurants in New Orleans hold this prestigious honor. 

From holiday parties, happy hours and birthday dinners, let The Steakhouse help make your event special.  View our private event menu and fill out the form below or contact General Manager, Robert Wailes with questions at 504-533-6111 or rwailes@harrahs.com

An accomplished culinarian with more than 20 years of experience under his chef’s toque, Chris has led the kitchens of some of the finest restaurants in New Orleans at their peak. These include Commander’s Palace, Café Adelaide, Restaurant R’evolution, and, most recently, the Caribbean Room at the Pontchartrain Hotel.

 Chris earned a bachelor’s degree in psychology from Stephen F. Austin State University in Nacogdoches, Texas, and had no plans to cook professionally. However, he had a restaurant job while in high school, and after graduating from college he felt he needed to give the culinary field another shot. He went back to school to hone his craft, earning an associate’s degree in culinary arts from the renowned Johnson & Wales University in Charleston, South Carolina.

Chris’ talent has earned him accolades both locally and nationally. In 2009, he was named one of Esquire magazine’s “Four Breakout Chefs to Watch, ” as well as a “Chef to Watch” by Louisiana Cookin’ magazine. In 2010, Chris achieved top honors as the winner of the Louisiana Seafood Cook‐Off, and in 2011 he was honored with an invitation to cook at the esteemed James Beard House. That same year he was recognized again by Esquire magazine’s John Mariani with a nod for “Best Dessert of 2011”--a grilled-cheese sandwich made with a triple-crème Délice de Bourgogne and a dark-chocolate ganache on brioche bread, fried in clarified butter, and accompanied by wild huckleberry sauce.

He now joins the Steakhouse as Executive Chef. “I’m very excited to join the Harrah’s New Orleans team,” said Lusk. “The Steakhouse is located in the heart of downtown New Orleans and we have a loyal following but I hope that with our evolving menu and our incredible bar and wine program that we can attract locals and tourists who may not have dined with us before.”