Facts
Cuisine
Steakhouse
Chef
Chef Paul Robert
Price Level
$$$
Contact
504-533-6111
Hours
Sunday-Thursday5 pm-10 pm
Friday and Saturday5pm-11 pm
The Steakhouse at Harrah's New Orleans
Under the direction of the talented culinary team and General Manager Robert Wailes, The Steakhouse pays homage to the legendary flavors and spirit of New Orleans.
Why You'll Love It
Seafood Stuffed Baked Oysters
Pan-Fried Crab Cake
Slow-Cooked Korean Short Ribs
20 ounce Prime Bone-In Ribeye
38 ounce Prime Porterhouse
30 day dry-aged Prime N.Y. Strip
Seared Yellowfin Tuna
The Iceberg
Why You'll Love It
A local favorite with a twist
Panko-Crusted, Sauce Remoulade
Tales of the Cocktail Spirited Dinner
Spirits by Maison Ferrand
On Thursday, July 19 at 7pm join The Steakhouse and Maison Ferrand distillery for an evening of exceptional cuisine paired with hand crafted cocktails with the spirits of Mason Ferrand. $100 per person excluding tax gratuity. Email E. Joe Pilie at epilie@harrahs.com for reservations.
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.
