Skip To Content

The Steakhouse

Harrah's New Orleans BH Steak
Reserve a Table

Facts

Cuisine

Steakhouse

Chef

Chef Paul Robert

Price Level

$$$

Contact

504-533-6111

Hours

Sunday-Thursday5 pm-10 pm

Saturday-Sunday5pm-11 pm

The Steakhouse at Harrah's New Orleans

Under the direction of Chef Paul Robert and General Manager Robert Wailes,  The Steakhouse pays homage to the legendary flavors and spirit of New Orleans.

nor champagneglass events
Events

Champagne Carnival

Let's Pop Some Corks!

Celebrate Mardi Gras, Champagne and culinary delights at The Steakhouse at Harrah's!!!

Join us for a fun evening with action stations including a caviar bar and Wagyu strip loin carving station all paired with the  champagnes of Perrier-Jouet & G.H. Mumm

Thursday, January 25 at 7 p.m.

Tickets $40 in advance.  

Harrahs New Orleans Dining Upscale Besh Steakhouse 6
Chef's Corner

Chef Paul Robert

Chef Paul Robert is the Executive Chef at The Steakhouse at Harrah's New Orleans. 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 took the helm at The Steakhouse in 2013, where he is a dedicated leader in the kitchen thanks to his experience and his passion for his team.

Robert Wailes Photo
General Manager

Robert Wailes

Robert Wailes has served as The Steakhouse's General Manager since 2016. Like many people, Robert found his true passion while planning an entirely different path in life. While on an extended break from school, he got a job at Messina’s in the Riverwalk doing everything from shucking oysters to frying shrimp. Then, while earning a degree in fine arts at the University of Mississippi, he worked at John Currence’s famed City Grocery restaurant. In this fine dining environment he witnessed the power of great service, food and drink to transform people’s lives and make them happy. He was so inspired by the experience that he decided to continue restaurant work after graduation.