Generally regarded as a seafood town, New Orleans also has a steak house legacy. In 2006, chef Adolfo Garcia continued the tradition when he opened this Argentinean steak house. The charred cuts of beefrosy hanger steaks, citrus-marinated flank steaksare complemented by an assortment of chimichurris and a wine list heavy with Argentinean Malbecs. We loved: Hanger steak, grilled chorizo, entraña fina (outside skirt).
Photo courtesy of La Boca