la boca steakhouse

i had possibly the best meal of my life here recently. the provoleta was amazing. the bife "la boca" steak was the most flavorful piece of beef i can recall eating. my wife's skirt steak with "skin" was also wonderful. thefrieswere just okay in my opinion but the meat is the star of the show here. well worth a visit or many visits.

love the meet. this place is my favorite steak house. there array of sauces for your steak, the homemade chorizo, the perfectly cooked frenchfriesand there desserts are all amazing. if you have enough people with you, get the tasting menu to get a great idea about what this argentinian restaurant is all about.

absolute favorite. we eat at la boca way too much, but we can't help it. it is just so good. each meal begins with a gaucho platter, consisting of various meats and sausages. the sweetbreads steal the show every time. a steak follows, usually the steak with avocados. it is impossible for such thin steaks to have so much flavor. thefriesare usually on the side and garlic is hiding somewhere. the wine list is fantastic and the pisco sours are tasty. highly recommended.

excellent and i've been here 4/5 times.... i lived in chile for most of my life so various trips to argentina were made throughout my time living there. la boca has become my favorite steakhouse in new orleans, and ever since i moved here, my cravings for 'parillada argentina' have finally been satisfied. the location is perfect, the decor is simple with a few maradona posters here and there, truly focusing your attention solely on the food. from the appetizers i've tried the empanadas criollas (meat pies), chorizo (sausage), and provoleta. the provoleta above all took me back, as it's something that is not very easy to find. my only criticism about the appetizers is that, usually in argentine restaurants, you do get an abundance of meat when ordering chorizo or morcilla (blood sausage), where as the appetizer portions here are quite minute. also, i would love it if they added a molleja (sweet bread)/chorizo appetizer, or something of the sorts so that way you don't have to order a big platter if you're only two people. other wise, everything so far is great.

argentina is also very well known for it's italian food, many people who do get to eat italian food in argentina often say that it's better than what you find in italy even, so ordering pasta here wouldn't be a bad idea, even though i haven't personally tried it, because i love entrana (skirt steak) too much. i always order this cut when i eat here, i know it's boring, but it's my favorite and i can't get it cooked and seasoned like that anywhere else. it's just perfect.

the frenchfriesare delicious and i've never had them like that before; they are seasoned with garlic and green onions if i'm not mistaken. it would be ridiculous to ask for ketchup, as thefriesare full of flavor, and i can see as to why they don't offer it; it's just not necessary. if they were plain, old, boringfrieswithout seasoning other than salt, sure, ketchup would be fine, but in this case, i don't see why on earth would you ask for it.

i have tried a desert and i think it was the pancake one, but all i recall is that it was extremely overwhelming and i did not enjoy it too much. other than that, great restaurant, definitely make reservations before you go and just enjoy and have a good time, enjoy the chimi churri sauce, enjoy the experience of choosing your steak knife (which is not a big deal, they just give you a tray full of knives and you pick one, you'd have to be mentally challenged or user 'jonvansmoot' to make this a complicated ordeal), and above all, enjoy that succulent steak.

get over yourself. it's rare to find a place where you can pay money like you are in a high-end vegas steakhouse, but in a dining room that is more like a cracker barrel, yet with the pretension of some of your finer manhattan nightclubs. if that appeals to you then you will love la boca.
a steak and a side will easily set you back $40-$50 with no appetizers or drinks. this is not unlike other up-market steakhouses but most don't have the feel of casual dining. the cut of meat was quite good and the server was friendly. i ordered one of the specials and she said that the chef recommended the steak be prepared medium. why not medium rare? "because this particular piece of meat is better at medium." um, okay.
she then made a deal out of letting me pick my own steak knife from a special tray. this was silly. (ahh…. here is one with a bone handle. brings me back to my days in the favela in old sao paulo.) when the steak came i was presented with a board with three containers of steak sauce. one was "their version of a "churi-churi" sauce. the next was their version of a "chupi-chupi" sauce. and the third was their version of aoli, which is a more expensive way of saying "mayonnaise."
she didn't actually say, "chupi-chupi" and "churi-churi" but she may as well have because they were portuguese words that server with the neck tattoos likely hadn't ever heard of either before her first day of employment. i hadn't.
next she served me my side of seasonedfriesin the trendy-15-minutes-ago paper cone. they were a little cold but when i asked for ketchup she gave me a little sad face and said, "i'm sorry, we don't serve ketchup." really? no ketchup for french fries? what if they put it in a little ramekin and said it was their version of "molho de tomate." would that be okay?
"is ketchup too déclassé for french fries" i asked.
"for our french fries." she said.
not having a bottle of ketchup in a restaurant that serves frenchfrieswhen you know that customers will ask for ketchup is saying, "hey jed clampett, put your rocking chair back on your car and drive over to wal-mart and get yourself some ketchup there. "
i suspect ms. neck tatoo and maybe even the great chef adolfo may not be opposed to ketchup on fries. but if you have it available forfriesthe next thing you know some dumb customer may have the actual nerve to bypass the perfectly good chuppi-chuppi, and, uh, mayonaisse, and put it on the steak and obviously that can't be tolerated.
i'm glad chef adolfo has high enough standards to keep us dummies from doing something so tacky and embarrassing ourselves.

wonderful. this is a great restaurant. been 6/7 times i think.

it's small, and almost always crowded, so a reservation is a must. often, its tough to find street parking in the area.

in my experience, the better cuts of beef are those that you might not typically see. this is exemplified by the hanger steak, which is surely one of the best steaks in the city. i don't care too much for the sauces that come with the steak though. generally i prefer something like a bernaise.

the frenchfriesare also very, very good. deserts are just ok in my experience.

yea, its expensive but its worth it. one of the best steakhouses in town.

very up and down place, but the hanger steak and the garlicfriesare usually as safe bet and delicious.

awesome!. loved the night special which was a steak marinated in lime. the chicken empanadas were really good too, paired with thefries= delicious! great service too!

amazing steak, unforgettable crepes. organic american kobe from oregon + filet were both prepared to perfection. caramel filled crepe was unbelievable. the maitre'd/gm suggested it and i usually go for the chocolate. so glad i took his recommendation. small restaurant, so reservations are highly recommended. the arugula, strawberry, walnut & goat cheese salad was very good. bocafries+ asparagus were delicious too. almost forgot to mention the sauces. usually don't like sauce w/ my steak, but the chimichurri sauces was great as was the roasted red pepper sauce.

fun. it's nice to have steak prepared the the argentinean style. the garlic frenchfriesare to die for, as well.

great steaks. i've probably had every steak on the menu, and there isn't one i don't like. can't go without ordering thefries-- share a couple of sides with the table -- grilled asparagus very good too. also, share a plate of noqui (gnocchi). great service, good wines, and they're open late.

my favorite new orleans eatery. best frenchfriesanywhere. arugula salad amazing. you can't go wrong with the chefs special of the day. flank and skirt steaks fantastic.