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Steak-ing Their Claim

Galatoire's Opens 33 Bar and Steak Next to Grande Dame on Bourbon Street



Galatoire’s gains a steakhouse, and this one takes reservations.

 

Galatoire’s 33 Bar and Steak, or simply 33, has been in the works ever since the vacant space next to the historical hangout came on the market.

 

“It’s sort of a once in a lifetime opportunity that a building next to you on Bourbon becomes available,” said Galatoire’s President Melvin Rodrigue.

 

After months of gutting, flooring and painting, the space can finally compete with its older brother, in looks at least.  

 

“The dining room just exudes steak house,” said Rodrigue  “It feels to me like a hunt room, and steak it supposed to be served in there.”

 

While 33’s dark, camel leather chairs, mahogany beams, vintage maps and hunter green walls give it a much more masculine feel than next door, the space pays homage to Galatoire’s with mosaic tile flooring in the front room and two, beveled wall-sized mirrors in the dinning room.    

 

“It certainly feels like a sister place to Galatoire’s,” said Rodrigue.  “It’s such a nice environment.”

 

Sharing a space and a name, certain aspects of the two places inevitably overlap.  Since Galatoire’s fills up so regularly, Rodrigue has turned the upstairs of 33 into extra private rooms for Galatoire’s patrons.  Similarily, the bar in 33 will serve both places, including customers waiting for a table in Galatoire’s.  

 

“Our customers are using it regularly and then we’re coming to get them when their table’s ready next door,” said Rodrigue.   

 

The success and long history of Galatoire’s leaves an impressive, and somewhat intimidating legacy for 33 to follow. Judging from the menu, however, the steakhouse looks up to the challenge.   

 

“We’ve been tasting steak for months,” said Rodrigue, who finally settled on a steak provider in Chicago. “We will be serving USDA prime meat.”

 

From tenderloins to T-bones, the menu offers all the classic cuts, as well as chops, poultry, fish and lobster.  

 

“We have an unbelievable smoked pork porterhouse that has this really distinct flavor.  It’s really tender,” said Rodrigue.  “We cold smoke it and then grill it and it’s delicious.”  

 

For Rodrigue, two aspects make a steakhouse stand out: quality beef and quality sides, and 33 takes their sides seriously. Aside from a primary menu with appetizers, soups, salads and entrées, 33 has an entirely separate menu of sides in the middle of the table. Among four sections of sides, Rodrigue is most excited about the au gratins, which features everything from lobster au gratin to cauliflower au gratin.      

 

“It emphasizes how important we think the sides are [and] encourages us to share the side dishes, which is another part of the dining experience,” said Rodrigue.  

 

Although 33 differentiates itself from Galatoire’s with its distinctly steakhouse menu, many small nuances tie the restaurants together.  

 

“When you get steamed lobster, which you would never get there, it’s going to have meuniere butter that’s on the trout amandine [at Galatoire’s], so there are these fun connections that I think our customers will pick up on, and if you’re not our customer and you come and taste it you’re going to say, 'wow this is delicious,'” said Rodrigue.  

 

Customers got their first chance to critique the cuts at yesterday's grand opening.

 

“I truly believe that within the year I plan on us being the best steakhouse in the city of New Orleans,” said Rodrigue. “We’ve got a hundred seats.  It’s an intimate room.”

 

Attention to tradition and history sets Galatoire’s apart from other restaurants in the city. 33 aims to follow their lead, while creating its own traditions along the way. The new hot spot has already paid homage to the history of the building with its name. After stripping inches of old paint from the building’s façade they uncovered an old address.    

 

“History is so important to us. This building was 33 Bourbon until 1893,” said Rodrigue, noting that the address changed when the city switched from the municipal address system to the 100 block system.  

 

Whatever the address, the food and ambience are sure to live up to high expectations of both Galatoire’s regulars and newcomers.  

 

“We’ve spent plenty of time of the quality of the meat and we’re going to continue to monitor that along the way,” Rodrigue said.  

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Contributors

Renard Boissiere, Evan Z.E. Hammond, Naimonu James, Wilson Koewing, J.A. Lloyd, Nina Luckman, Dead Huey Long, Alexis Manrodt, Joseph Santiago, Andrew Smith, Cynthia Via, Austin Yde

Photographers


Art Director

Michael Weber, B.A.

Editor


Listings Editor

Linzi Falk

Editor Emeritus

Alexis Manrodt


B. E. Mintz


Stephen Babcock

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