The Definitive New Orleans Steakhouse Experience
Perched on the 5th floor of the Four Seasons, Chemin à la Mer offers an elevated interpretation of the classic American steakhouse in New Orleans. Led by James Beard Award-winning Chef Donald Link, we combine the rugged soul of Louisiana heritage with the refined precision of French technique. Join us for a curated steak tasting experience on our riverfront terrace, providing an atmosphere that is sophisticated yet vibrant—never stuffy.
World-Class Meat Sourcing: The Art of the Cut
At the heart of our menu is a commitment to procuring the finest beef from the world’s most elite purveyors. We don’t just serve steak; we curate an international collection of marbling, texture, and flavor.
A5 Kuroge Wagyu (Japan): The gold standard of beef, imported from Japan for unparalleled richness.
Châtel Farms (Georgia, USA): Exquisite domestic Wagyu known for its deep, buttery finish.
Black Opal & Phoenix Wagyu (Australia): Exceptional marbling and grain-fed depth.
1855 Black Angus (Nebraska, USA): The pinnacle of upper-choice American beef, selected for its consistency and classic steakhouse flavor.
Chefs Special Bone-In Wagyu Tomahawk: Dry-aged in-house to intensify its natural umami, our Tomahawk is a showstopper designed for the true connoisseur.
Cooking Our Steaks: The French Cast Iron Sear
While many New Orleans steakhouses rely on high-heat broilers, Chef Donald Link employs a classic French-style cast iron sear.
By using heavy cast iron, we achieve a consistent, caramelized crust (the Maillard reaction) that locks in juices far more effectively than a standard grill. Every cut—from our A5 Striploin to our Hanger Steak—is seared to your exact requirements and allowed to rest properly, ensuring every bite is tender and flavorful.
Beyond the Plate: The Purple Grackle Lounge
A world-class steak deserves a world-class prelude. The Purple Grackle Lounge is our highbrow Southern hideaway, offering the perfect environment for pre-dinner cocktails or post-steak nightcaps.
Enjoy 1920s-era French drinking styles modernized with local citrus and botanicals. Try the Julia Reed’s Old Fashioned or a crisp French 75 while overlooking the Mississippi.