Restaurants near Loews New Orleans Hotel

Great food and service which has always been our experience with August.

Great food and service there were so many selections to choose from and everything was delicious.

We are locals and regulars and we had another great dining experience at Meril: Martini and Old Fashioned excellently-crafted cocktails, shared Tuna Wraps, Red Snapper and Ribeye entrees, with sides of Mexican Corn and Gen Tsos Broccoli, and complemented by glasses of Rioja. As always, the team service was attentive and efficient, and seating hostesses were friendly and professional. Meril has the whole package, a great Warehouse District bistro.

There are many great steak restaurants in NOLA. This is among the best. As this was our second visit, we were super excited to try the seafood offerings rather than the delicious prime rib. Savannah, our server was very professional and helpful. We opted for the redfish on the Half Shell and Crab Cakes. These might be among the best dishes on the menu! Yes the beef is prime, and delicious, but patrons might want to focus on the super fresh seafood. Entire staff is super friendly, helpful and courteous.

Great steaks dinner at Chophouse New Orleans tonight. The crab bisque was to die for. Their Chophouse salad was ok. Our 8 oz. filet mignon and 10 oz. NY strip steaks were cooked perfectly to our orders for them to be cooked to Medium. We actually prefer Medium Rare but our waiter told us they tend to cook on the rare side and our experiences having steaks at restaurants the past few years has been that most are tending to cook Medium Rare to what my wife and I consider to be Rare. Their side dish of mushrooms was delectable. The Key Lime pie for dessert was good. It’s whipped cream on top was very thick and very cold. Decent wine list. I had a glass of Groth Cabernet Sauvignon. And a shot of Angel’s Envy on a rock (the ice cube was about 1.5” x 1.5” x 4”, a mini iceberg😁) before we ordered our dinners. At $18. that’s the cheapest shot of Angel’s Envy I’ve ever had anywhere. Our only nits were: 1) We told our waiter at the end the butter for the loaf of bread was hard as a brick. 2) The bread was like a short baguette, not pre-sliced. My wife asked the server for a knife to cut it and they merely pointed to the butter knife on her bread plate. That was totally inadequate to the task of slicing a loaf of fresh soft bread. Plus, being SF Bay Area natives, we are used to the tang of sourdough bread and a lot of restaurants’ plain breads, while they may be soft, freshly baked and warm, just taste blah to us.