Bigger doesn’t always mean better, but it does in the case of the Boeuf Gras Tableside beef experience at Dickie Brennan’s Steakhouse in New Orleans’ French Quarter. Dickie Brennan and his family have always been fans of enjoying a meal family style. Something about the communal spirit of breaking bread and passing around a dish lends itself to the notion that food is more than sustenance. At Dickie Brennan’s Steakhouse they take this idea to a level you won’t find at home.
What is the Boeuf Gras Experience?
The Boeuf Gras experience at Dickie Brennan’s Steakhouse features an entire Prime Rib, Short Loin aka Porterhouse (or combination of both) rolled out to your table, where a chef will personally cut and serve you and your guests. The experience begins with a selection of appetizers, including dishes like barbecue shrimp, fried oysters, and bone-marrow escargot. The expertly prepared steak is made even more appealing through a selection of house made sauces, truffle mac n’ cheese, potatoes au gratin, asparagus and seasonal vegetable.
Beef’s Perfect Pairing:
Dickie Brennan’s Steakhouse’s sommelier, Chris, would never let wine be an afterthought. He’ll go the extra mile to ensure that your steak dinner is paired perfectly, taking into account your group’s taste preferences. And if you want to add a little more fun to the evening he can pair your large format steak with large format wines – either magnums or double magnums (now that’s a BIG bottle!)
Save the Best for Last:
If you’ve left room, (good thing you have that second stomach for sweets!), the proverbial cherry on top of this culinary experience is a Cake Platter. This isn’t just ANY cake platter, these are Pastry Chef, Katie Anderson’s cakes. They feature more layers than a New Englander in the fall. Picture seven layers of delicate buttercream and toasted coconut in the Coconut Cake, and seven layers of cream cheese frosting and spiced sweet potato in the Sweet Potato Doberge, and then there is the triple chocolate cake that gives you the best of all the chocolate worlds – milk, dark and white chocolate.
What’s in a name?
Dickie Brennan’s Steakhouse is a locally owned New Orleans steakhouse. They take their New Orleans lineage and history seriously and many local dishes and culinary traditions are seen throughout the menu – from the Creole seasoning on the steaks to the Pontalba potatoes on the filet. “Boeuf Gras” comes from Mardi Gras tradition. It translates to “fatted ox” and is the ancient symbol of the last meat to be eaten before the beginning of the Lenten fast. This last meal of the nice and plump bull was a festive and joyous celebration. Similarly, this beef experience at Dickie Brennan’s Steakhouse is an event that’s worthy of any reason to celebrate.
Let’s Do it!
Sound like the type of dinner you and your friends want to experience soon? Dickie Brennan’s Steakhouse is currently offering the Boeuf Gras Tableside Steak experience for groups as small as eight and as large as 24. To ensure a perfect experience, a two weeks advanced notice is requested. See the complete menu online and book your experience today!