Charlie's Steak House
Steak house · Uptown ·
Old-school steakhouse, no printed menus, classic sides
Old-school steakhouse, no printed menus, classic sides
"Charlie’s is an institution in Uptown’s Milan neighborhood that’s held onto being a locals favorite throughout the decades. With chef Aaron Burgau, formerly of McClure’s barbecue fame, it seems the experience has only improved while holding onto tradition: high-quality steaks are served on tin plates along classic steakhouse sides like onion rings, creamed spinach, and potato gratin." - Eater Staff
"This 1930s-era, working-class steakhouse in the Milan neighborhood has held onto its status as a New Orleans institution throughout the decades. Chef Aaron Burgau has only improved on the old-school service, churning out high-quality steaks and classic sides, with favorites like onion rings, creamed spinach, and potato gratin, in the simple, throwback space." - Stephanie Carter
"An iconic steak house that Aaron Burgau and his partners purchased and reopened recently, bringing the longtime venue back into operation." - Clair Lorell
"Charlie’s is old-school New Orleans writ large. It’s one of a handful of surviving notable neighborhood steak houses (it’s not far from where the original Ruth’s Chris was also once a neighborhood spot), a no-frills joint with faux-wood paneling on the walls and no menus to hand out. The waiters ask you what size you want, and also if you'd like to start with an order of fried onions. (The correct answer is yes.) Pro tip: Kick off your evening an hour earlier and a couple blocks away at Pascal’s Manale with a dozen or two bivalves at the marble oyster bar of a revered Italian-Creole “red gravy” spot."
"After the sudden death of owner Matthew Dwyer this summer, Charlie's Steak House — a bare-bones Uptown neighborhood restaurant that's been around since 1932 — is set to reopen: local chef-owner Aaron Burgau and partners closed a deal with Dwyer’s brother Owl and his wife Heady and two other couples to revive the spot, with pitmaster Neil McClure running the kitchen. I note Burgau's culinary pedigree (stints at Bayona, opening Patois in 2007, and co-founding Central City BBQ in 2016), but he will serve as proprietor while McClure leads the food; McClure has even been able to secure roles for some of his former staff to move over to Charlie’s. The longtime Dryades Street institution, which Dwyer — who started there as a bartender and owned the restaurant since 2007 after buying it from the original owners two years after Hurricane Katrina and reopening in 2008 — kept traditions like no printed menus and metal plates, is known for serving only steaks and simple, traditional sides like potato gratin, onion rings, and creamed spinach in a homey atmosphere, and is expected to reopen at 4510 Dryades Street, still without printed menus, by the end of this month." - Clair Lorell