This upscale chophouse in the French Quarter offers melt-in-your-mouth dry-aged beef, expertly crafted cocktails, and top-notch service in a chic vibe.
"There's a lot to love about an old-timey steakhouse, but Doris is a newer one that can hang with the classics. The menu has flavors (like harissa and soy) you might not find at other temples of beef. And while we adore the bone marrow-seared tenderloin with tempranillo salt, the vegetable and fish dishes are just as good. Particularly, the tomato salad, tuna tartare, and smoky asparagus side that’s served with aioli and parmesan cheese. Snag a seat at the bar where you can watch the flames from the grill, see the meat display case, and observe some typical Quarter characters outside." - Megan Braden-Perry
"Doris Metropolitan is known for its glass case of dry-aged meat, which chef Sash Kurgan’s perfects from his state-of-the-art kitchen visible from the horseshoe-shaped bar. Expect excellent, mouth-watering meat; the butcher’s cut in particular, and carpaccio, fresh vegetable sides and starters done to perfection, and a martini list to indulge in." - Eater Staff, Clair Lorell
"You might think a steakhouse just off one of the city’s most tourist-heavy areas would be a predictable affair, but Doris Metropolitan is not. The menu confidently reflects the global outlook of the owners, and they put their beef front and center in a series of glass dry-aging cabinets. There are nine variations of steak, and they are arguably the best in the city. Just don’t come here without ordering the Beetroot Supreme, a glorious creation with a whole beet stuffed with mascarpone-ricotta and some kind of obviously magic ingredient they don’t list on the menu. It’s one of the most memorable dishes in New Orleans. Overall, fans of high-end steaks will not be disappointed, nor will oenophiles, cocktail enthusiasts, or indeed anyone that wants a genuinely memorable eating experience." - Paul Oswell
"A different kind of steakhouse The vibe Sultry The crowd Always in good spirits The drinks Inventive cocktails and wonderful wines The food Dry aged steaks FTW" - Paul Oswell
"On the heels of an insanely successful outpost in Costa Rica (and a spot in Israel before that), restaurateurs Itai Ben Eli and Doris Reba Chia chose the Crescent City for their newest venture: A steakhouse specializing in dry-aged meat, which is why the on-site dry-aging room and a full-time “meat sommelier” make sense. The menu also offers Mediterranean-inflected specialties like lamb chops with tahini yogurt and fresh Gulf fish with a side of tzatziki. The enclosed courtyard offers a nice place to escape the madness of Chartres Street. "
