avg entree price

$35/per Person

price level



Business Casual


(504) 533-6111


Sun-Thu 5pm-10pm
Fri & Sat 5pm-11pm

Upcoming Events



Ruth’s Chris Steak House

Besh Steak

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Besh Steak at Harrah’s New Orleans offers a fresh, playful perspective on the traditional steakhouse. The restaurant combines Chef John Besh’s devotion to local Louisiana ingredients and techniques to provide an unexpected twist on traditional steakhouse menu items. Wine and spirits are also an integral part of the New Orleans fine dining experience at Besh Steak, with hand-selected cellar choices to accompany each dish. 

Each week, Chef de Cuisine Paul Robert takes inspiration from the local food market to create the Weekly Mid-Week Prix-Fixe Menu, available Monday through Thursday for $40.

The recently added Chef's Table brings distinct flair for foodies seeking a unique and personalized dining experience.The Chef's Table seats up to 10 guests and offers a personalized five-course menu prepared by Executive Chef Paul Robert. Reservations may be made by visiting Open Table and listing "Chef's Table" in the notes section of your reservation, or by calling 504.533.6111. The five- course menu is $95 per person, or $145 for the five-course menu with wine pairings (tax and gratuity not included).

The press has welcomed this refreshing steakhouse since it opened in 2003, from Gourmet to Southern Living.  The Times Picayune said, "All modern steakhouses of any merit are forums for conspicuous consumption, but Besh’s ups the ante," and "in the whirlwind world of high-rollers and slot machines, Besh Steak holds a winning hand."  In 2013, named Besh Steak as one of the top 10 steakhouses in New Orleans. New Orleans Homes & Lifestyles declares "Besh Steak is an odds-on favorite to make Harrah's New Orleans Casino a new destination for foodies.”

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Chef Paul Robert

Chef Paul Robert is the Chef de Cuisine at Chef John Besh's Besh Steak in Harrah's Casino. Born and raised in Louisiana, Chef Robert grew up watching his French grandmother create a culinary tradition in their household, cooking classic Creole dishes like gumbo. He found his passion for restaurants through working his way up from bussing to working the line. 

He worked for two years under Chef Chris Kerageorgiou, then chef and owner of La Provence, before Chef Besh bought the restaurant from his mentor and friend. Chef Robert began as a sous chef at Restaurant August in 2009 and worked there for two years before moving to Luke to work with Chef Matt Regan as executive sous chef. 

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Chef John Besh

John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. His nine acclaimed restaurants (August, Besh Steak, Lüke, Lüke San Antonio, La Provence, American Sector, Soda Shop, Domenica and Borgne) celebrate the bounty and traditions of the region.

From the outset of his career, Besh’s talent and drive have earned him continuous kudos: Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef of the Southeast in 2006. In 2009, he was awarded Food Arts’ Silver Spoon Award for revitalizing the culinary legacy of New Orleans.  His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being a 2012 and 2013 James Beard Nominee for Outstanding National Restaurant (eligible only to restaurants open for ten years or more). John Besh has appeared on top television programs on The Food Network and the acclaimed Sundance Channel “Iconoclast” series alongside his longtime friend, jazz musician Wynton Marsalis.

Local publications keeping close tabs on the dining scene, like The Times-Picayune and New Orleans City Business, have applauded all of his restaurants as they’ve won the hearts and palates of discriminating diners.


"This chic, inviting establishment keeps John Besh firmly installed as one of the most talented, innovative Louisiana chefs anywhere." -Gayot
"High rollers hit the jackpot at this "modern" steakhouse by John Besh (August, Lüke) that deals out "off-the-charts" cuts and "amazing" seafood with "excellent" sides; the "impeccable" service and the collection of George Rodrigue blue dog paintings on the walls can "make you forget that you’re in a casino." -Zagat