Open late Thurs.-Sat.
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Besh Steak Restaurant Review: Chef John Besh is one of New Orleans’ premier culinarians, but casino fare may not be his forté. The menu boasts emblems of conspicuous consumption, such as a jumbo lump crab appetizer that hits the $20 mark. All of this pricey cuisine is complemented by a strong wine list that favors hearty California reds. The open kitchen turns out some worthy 30-day dry-aged New York strips, American Kobe beef and respectable 14-ounce rib-eye steaks. Service and food are inconsistent, which may not be a problem for infrequent visitors, but won't please locals. We do recommend the molten dark chocolate cake with brandied cherries for dessert.