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✔️Lunch ✔️Dinner ✔️Dine in
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Desi, Paul and Rodney wanted to continue Mr. John’s passion for serving the highest quality steaks available. They bring a combined restaurant experience of over 50 years. Desi Vega, the managing partner, grew up in the restaurant business and was groomed by Miss Ella Brennan at Commander’s Palace, Miss Ruth Fertel of Ruth’s Chris Steakhouse, and most recently by Emeril Lagasse. His attention to detail and commitment to excellence makes for a truly memorable dining experience. Rodney Salvaggio, Mr. John’s son -in-law, owned and operated the very popular, Smilie’s, in Jefferson Parish for 25 years. Paul Varisco has a love for food and been in the restaurant supply business for the last 12 years. It was he who brought the partners together
Wood-paneled space with steaks, seafood & cocktails in an elegant but relaxed setting.
Hours
| Monday | Closed |
| Tuesday | 5:30–9:30 PM |
| Wednesday | 5:30–9:30 PM |
| Thursday | 5:30–9:30 PM |
| Friday | 11:30 AM–2 PM, 5:30–9:30 PM |
| Saturday | 5:30–9:30 PM |
| Sunday | Closed |
Address and Contact Information
Address: 2111 St Charles Ave, New Orleans, LA 70130
Phone: (504) 679-7697
Website: http://www.mrjohnssteakhouse.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Mr. John’s Steakhouse – New Orleans
Proprietors Desi Vega, Rodney Salvaggio, and Paul Varisco invite you in for a memorable dining experience. We are conveniently located on the historic St. …
Mr. John’s Steakhouse | New Orleans LA – Facebook
✨ At Mr. John’s Steakhouse, we offer an elegant setting, exceptional service, and award-winning steaks that will make your gathering unforgettable. Whether …
Mr. John’s Steakhouse Restaurant – New Orleans, LA | OpenTable
Mr. John’s Steakhouse is renowned for its classic, high-quality food, focusing on traditional steakhouse fare with a New Orleans flair.
Reviews
Christian Chovance
I went to Mr John’s with my son. It was the kick off to our New Orleans trip. Mr. John’s was a great start to the trip. We shared the onion rings, a wedge salad, Mac n cheese, and the porterhouse for two. The onion rings are marinated and are some of the best I’ve ever had. The wedge salad was really good, plenty of blue cheese and bacon. It was huge, enough for 2 to 4 people. Mac n cheese was good. The porterhouse was cooked perfectly and delicious. I’ll be back here the next time I’m in town.
The restaurant was very busy and had a high noise level. So be prepared. I think it added to the atmosphere.
… moreThe restaurant was very busy and had a high noise level. So be prepared. I think it added to the atmosphere.
Chih-kuan Tung
It was a nice steakhouse visit we had. When we got into the ride, the driver told us that this is one of the places he often takes people to. The porterhouse we had was juicy and quite a bit for two. I read that the sizzling butter plate is a New Orleans tradition.
… moreLauren Lauren
This is an authentic and historic steakhouse. The food is excellent and elegantly prepared, with amazing flavor. The service is also very friendly. If you want to experience a local, authentic steakhouse, you definitely have to visit this place.
… moreAdele Garner
Very disappointing meal. Came highly recommended by friends. Dined in for a birthday celebration. The seafood (both shrimp appetizer and lobster entre) did not taste fresh at all. Both were very chewy- we actually sent the lobster back because it was flavorless and overcooked. Drinks were average. Steaks were great but a good steakhouse should be more than just a good steak. Nothing special stood out about this place. The servers seemed rushed. They kept coming by our table to refill water or clear a plate and wouldn’t say anything to us or check on us. Better off going to Houston’s down the street.
… moreEdward Schultz
This is the go to place! Amazing Fillet! Turtle soup and garlic mashed potatoes! The mushrooms are amazing! Meatball appt is extremely tasty!
… moreAmanda-Lynn Weidman
This is more of a cozy upscale restaurant. The atmosphere and service were impeccable. The wait staff was very friendly and easy to talk to. The meal was excellent as were the appetizers and dessert. Excellent wine list. Very comfortable meal with good portions. The decor is pleasant and relaxing. The general vibe is pleasant and relatively quiet.
… moreBradley Foreman
My first time here. I ate alone at the bar. The staff was great; very friendly and attentive. I had French onion soup followed by veal chop. Food was well prepared, hot, and fresh. But I must deduct a few points as I felt the chef was a bit heavy handed with the salt. But overall it’s a quality spot and I’ll be back.
… moreCyndi Wyzgoski
We waited an hour for appetizers and caesar salad. Only order the calamari, onion rings, caesar salad and complementary meatball, those were very good. The 84 dollar lobster tails could have been used by the nba for basketballs. The server wasn’t sure if the marinara sauce had meat in it, but, he “didn’t think so”, clearly had meat in it. Didn’t the chef or sioux chef know? Did you ask? We spent a week in New Orleans and had excellent meals everywhere else we ate, high end to po boys. This server never told us there was a problem, never brought over the manager, only offered an 11 dollar complementary dessert on our $328 bill for 2. The table next to us ordered medium well steak, sent it back twice and it still mooed on the plate. They took it home to recook for a steak and eggs breakfast. Such a shame, Wyndham close that connecting door, you are better than that.
… moreAdley V.
Dinner at Mr. John’s Steakhouse felt like a proper occasion, which was fitting since we were celebrating the 19th anniversary of my wife’s 21st birthday.
From the start, the service was on point. Our server Tony was friendly, prompt, and attentive without hovering. A nice touch right out of the gate was a complimentary birthday meatball, which set the tone for the night.
We started with the turtle soup and the crab cake. The turtle soup was lighter than expected in a good way. Tomato based, almost reminiscent of a minestrone in flavor, with a noticeable but not overpowering spice kick. The chopped egg added a classic touch and worked well. Nothing off putting about it at all. The crab cake was massive and came out on a hot plate. Fork tender, buttery, flaky, with a subtle sweetness. Heavy on crab, very light on filler, exactly how it should be.
For mains, we ordered the veal Alyssa and the signature New York strip. The veal Alyssa is huge, easily enough for two people. They were not shy with the crab meat, the pasta was perfectly cooked, and the bolognese had big, hearty chunks of meat. The veal itself was thinly sliced, tender, not gamey at all, with a crispy exterior and solid flavor in the breading.
The New York strip was cooked a perfect medium rare with a nice peppered crust. Flavor was spot on. Tender, not overly fatty like you might expect from a ribeye, and a good portion, roughly 12 ounces or so. Straightforward, well executed steak.
Dessert was the crème brûlée and New York cheesecake. The crème brûlée was not traditional. No hard cracked caramelized sugar shell. More of an eggy custard than a classic brûlée, but still very good and not overly sweet. The New York cheesecake was thick, creamy, and classic. Served with strawberries and cream, though you can also get it plain or with blueberry or caramel.
Overall, it was a really good experience. On a busy Saturday night, the place had a full on vibe. It felt like something out of Goodfellas or The Sopranos. Old school, lively, and confident in what it is. There’s something special about Mr. John’s, and it absolutely delivered for a celebration.
… moreFrom the start, the service was on point. Our server Tony was friendly, prompt, and attentive without hovering. A nice touch right out of the gate was a complimentary birthday meatball, which set the tone for the night.
We started with the turtle soup and the crab cake. The turtle soup was lighter than expected in a good way. Tomato based, almost reminiscent of a minestrone in flavor, with a noticeable but not overpowering spice kick. The chopped egg added a classic touch and worked well. Nothing off putting about it at all. The crab cake was massive and came out on a hot plate. Fork tender, buttery, flaky, with a subtle sweetness. Heavy on crab, very light on filler, exactly how it should be.
For mains, we ordered the veal Alyssa and the signature New York strip. The veal Alyssa is huge, easily enough for two people. They were not shy with the crab meat, the pasta was perfectly cooked, and the bolognese had big, hearty chunks of meat. The veal itself was thinly sliced, tender, not gamey at all, with a crispy exterior and solid flavor in the breading.
The New York strip was cooked a perfect medium rare with a nice peppered crust. Flavor was spot on. Tender, not overly fatty like you might expect from a ribeye, and a good portion, roughly 12 ounces or so. Straightforward, well executed steak.
Dessert was the crème brûlée and New York cheesecake. The crème brûlée was not traditional. No hard cracked caramelized sugar shell. More of an eggy custard than a classic brûlée, but still very good and not overly sweet. The New York cheesecake was thick, creamy, and classic. Served with strawberries and cream, though you can also get it plain or with blueberry or caramel.
Overall, it was a really good experience. On a busy Saturday night, the place had a full on vibe. It felt like something out of Goodfellas or The Sopranos. Old school, lively, and confident in what it is. There’s something special about Mr. John’s, and it absolutely delivered for a celebration.
Arturo Galactica
Took my wife here on September 25, 2025. She heard great things about this place. The waiter was amazing but the food was terrible. The creamed spinach was so lemony it was like someone spilled a bottle of concentrated lemon juice in it. My 4oz lobster tail at market price ($40) looked like big crawfish. I ordered two old fashioned and they were not old fashioned. My wife’s steak wasn’t cooked property she had to send it back. My wife said it best that the best things we had were the Crèmebrule and the water.
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