Galatoire's 33 Bar and Steak

The story

Crafted with passion, served with love

A New Chapter in a Storied History

The number "33" was already here long before the restaurant was. Artisans renovating a historic building at 215 Bourbon Street discovered the faded marker etched into a post more than a century ago. That detail — small, accidental, irreplaceable — set the tone for everything that followed. When Galatoire's CEO Melvin Rodrigue acquired the building in 2012 and oversaw its transformation, the goal was clear: open a space that expressed the timeless values of one of New Orleans' most celebrated dining institutions in a new and different way.

The result is Galatoire's "33" Bar & Steak, the Vieux Carré's premier destination for USDA prime steaks alongside the full Creole-French cooking that has made the Galatoire's name synonymous with New Orleans fine dining for well over a century.

The Bar, the Room, the Table

Large glass windows at the entrance frame Bourbon Street like a living painting, and the custom-built arched bar is designed for exactly the kind of unhurried afternoon that New Orleans rewards. A Sazerac, an Old Fashioned, or a Brandy Milk Punch in hand — the bar invites guests to stay as long as they like, ordering from a lighter bar menu that includes a Louisiana jumbo lump crab cake and the "33" burger, or moving into the dining room proper.

The dining room itself is finished with crystal chandeliers and finely appointed details that make the room feel both grand and genuinely comfortable. It is here that the kitchen — now overseen by Director of Culinary Operations Nicole Theriot, who trained under James Beard Award–winning Chef Nina Compton — serves the full Galatoire's menu alongside the steakhouse program. Prime cuts range from a 7 oz. filet to a 30 oz. T-bone. Whole fish preparations, lobster thermidor, and duck l'orange round out a menu that moves between the steakhouse tradition and the Creole-French cooking Galatoire's has always championed. Sides — au gratins of crab, cauliflower, or peas and mushrooms; hash browns with bacon and onions; brown butter mushrooms — arrive family style, meant to be shared across the table.

The Cellar Behind the Glass

Wine Spectator has recognized Galatoire's "33" with its Best of Award of Excellence every year since 2014, a distinction that reflects the depth of a cellar holding over 900 selections and 8,500 bottles. Wine and Beverage Director Sarah Arceneaux, Court of Master Sommeliers certified and WSET Level III, stewards a program built around Burgundy, Bordeaux, and Champagne, with strong domestic representation — a serious list that rewards exploration whether you are pairing with a prime T-bone or a plate of Creole-inflected seafood.

The room, the bar, the kitchen, and the cellar together make Galatoire's "33" something specific: not a replica of the original Galatoire's, and not simply a steakhouse, but a place that carries the weight of a genuine New Orleans tradition while standing entirely on its own.