New Orleans has a robust steakhouse culture, but most of these spots err on the side of classic, old-school Porterhouse cuts paired with globs of creamed spinach. Doris, on the other hand, is the kind of steakhouse that makes a person reconsider why he or she doesn’t regularly eat more beef. The restaurant’s slick, glossy ambiance and rapt attention to streamlined detail flips stuffy steakhouse culture on its traditional head. Each opening dish—from the “beet surprise” appetizer to the tomato celebration salad—will elicit “ohhs” and “ahhs” of admiration from diners, and a small-but-mighty collection of non-steak mains often arrive looking like works of art. The bar is horseshoe-shaped and equally impressive, with a decorative cocktails collection and a robust selection of unusual Israeli wines that play right into the hands of curious drinkers.
Know Before You Go: If you ask the waiter what the actual cut of meat the “classified cut” might be, he or she won’t tell you—but general consensus is that it’s skirt steak.