The clubhouse-like dining room has a golf theme, lots of wood and brass, and white linen swathed tables. Steaks, ranging from a small filet mignon to a huge Porterhouse, come to the tables on platters sizzling with butter. That hints at the New Orleans origins of the now-international chain of very good steakhouses. Extras are all a la carte, in classic steakhouse fashion.
This article appears in Feb 18-24, 1998.
