Summer Eats

by Brad Ferrand

After a few months off, I’m back. In this issue, I’m talking steaks and two wonderful restaurants that serve up grilled meat like no other. Brasa South American Steakhouse and GAIA Seafood & Steakhouse are creating quite the buzz around town, and I am still dreaming about the amazing meals I experienced at these two restaurants.

Nestled in the heart of downtown New Orleans at Canal Place, Brasa South American Steakhouse is redefining the city’s culinary landscape with its vibrant homage to the asado traditions of Colombia, Brazil, and Argentina. Opened in March 2024, this sophisticated yet approachable restaurant is the brainchild of local restaurateurs Edgar Caro and Antonio Mata, whose passion for South American flavors and open-fire cooking has created a dining experience that’s as bold as it is unforgettable.

The downtown location, situated at 365 Canal Street, is a strategic move to capture both locals and tourists, with its proximity to the bustling Caesars New Orleans and major hotels like the Four Seasons. The space has been completely reimagined, shedding the dark, clubby vibe of Morton’s for a bright, airy aesthetic. Tropical plants by Luna Botanicals, rattan and wicker furnishings, and a bank of windows overlooking Canal Street create a welcoming atmosphere that feels both upscale and relaxed. A glassed-in Himalayan salt room showcases dry-aged meats, while a central bar and lounge glow with energy, staying open later for drinks and socializing.

At Brasa, the heart of the kitchen beats with live-fire cooking, a nod to the open-flame techniques Caro learned from his grandfather’s butcher shop on Colombia’s Caribbean coast. While steak is the star, the menu ventures far beyond the grill. Seafood plays a prominent role, with offerings like chargrilled oysters with bone marrow, Peruvian-style tuna ceviche with leche de tigre, and towering seafood platters featuring raw oysters, shrimp remoulade, and lobster cocktail.

During our dining experience, we were treated to the amazing tuna ceviche and the anticuchos, a popular Peruvian street food featuring skewered beef heart with filet mignon in a flavorful blend of spices and herbs. It was served with two types of amazing chimichurri sauces. Our main dishes included the star of the show— the dry-aged tomahawk ribeye cooked to medium-rare perfection.

Sides at Brasa are equally inventive, moving beyond traditional steakhouse fare. Grilled carrots with goat cheese, honey, and chili crisp were one of the best things we have eaten in a long time. Equally satisfying were the cornmeal dumplings, which featured an amazing combination of roasted corn, iced in corn butter and corn stock. For dessert, we were transported to the Caribbean with the Flan de Caramel, which featured roasted pineapple ice cream, grilled pineapple, and coconut lime cookie.

The drinks at Brasa are also high-end. Lead bartender Luke Davidson kept the drinks coming, and he kept outdoing himself after each round. Signature drinks include the “Two to Mango” with orange, mint, and candied mango and the “La Rosa,” which features passion fruit. Both of these drinks were delightful and definitely transported our taste buds to a tropical island.

A trip to Brasa requires diving into its extensive and impressive wine list and cocktail menu.

Our server, Guillermo, was knowledgeable, friendly, and attentive to our every need. He and the entire staff made our meal a truly memorable experience. We highly recommend Brasa if you are craving something more than just your average steakhouse.

Next up, and not to be outdone, is the equally delicious Gaia Seafood & Steakhouse. Tucked into the Lower Garden District at 1820 St. Charles Avenue, Gaia Steakhouse has been turning heads since its opening in October 2023. This upscale, chef-driven restaurant, led by restaurateur Murat Nalcioglu and executive >> chef Cameron “Cam” Chatelain, blends premium global meats, innovative seafood, and a touch of New Orleans charm into a dining experience that’s as theatrical as it is flavorful. Housed in the former Melting Pot space, Gaia’s striking renovation and ambitious menu make it a standout in the city’s competitive steakhouse scene.

Murat Nalcioglu, a Turkish native with two decades of experience at the Ritz-Carlton and alongside celebrity chefs like Charlie Palmer and Jean-Georges Vongerichten, brings a worldly perspective to Gaia. Inspired by his love for New Orleans, where he’s been a frequent visitor for 20 years, Nalcioglu spent eight months transforming the 175-seat space into a modern, eclectic haven.

Gaia’s menu is a celebration of premium ingredients and culinary craftsmanship. Steaks sourced from Certified Prime, American Wagyu, Australian Wagyu, and Japanese A5+ Wagyu are grilled over charcoal embers and finished in a wood-fired oven, ensuring a smoky, succulent bite.

Chef Murat decided to surprise us during our meal, so no menu was necessary. We indulged in the beef carpaccio served table-side with herbs, Parmesan cheese, and olive oil. We were then treated to the Gaia salad, a fresh summer-style salad featuring strawberries, pineapples, almonds, blue cheese, chia, and a raspberry walnut vinaigrette. Next up was the crab cake featuring 90% lump crabmeat with a house-made remoulade and a pineapple salsa. If that was not enough, Chef Murat prepared the “Butcher’s Delight,” featuring tender filet with a truffle au jus. No knife was needed. After we devoured this portion, certain our culinary journey was complete, out came more, and we were not complaining. Chef Murat’s magnus opus this evening was the tomahawk bone-in ribeye. This mouthwatering cut of meat was dry-aged for six weeks and was coated in a Dijon mustard marinade for two days. It was served sliced and topped with a mint and caper chimichurri sauce.

Sides like crawfish mac & cheese and spinach au gratin perfectly complement the main dishes. Desserts, a point of pride, included a specially made pistachio gelato made by none other than Creole Creamery. What a treat!