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Dinners About The Eat Club Dinners It's a wide-open club. Eat Club events are open to everyone! Singles are as welcome as couples. Don't worry about being among strangers. About a third of the people at every dinner are first-timers, too, and you'll make friends with the others at your table quickly. Our dinners are convivial and unpretentious. We don't give speeches or long diatribes about the food or wines (just a little at the beginning). Just good food and wine. The host is me-- Tom Fitzmorris, host of The Food Show on 1350 AM radio, and the publisher of the New Orleans Menu Daily. I move around from table to table all night long so I can tell the same jokes over and over again. I hold these dinners as a service to diners and restaurateurs. The entire payment for the dinner goes to the restaurant. I don't get any part of it. I'm here for the fun and camaraderie. Reservations
Essential!
Confirmations Because e-mail
is not entirely reliable, I now post a list of the last names of
everyone whose reservation is confirmed. It's in the right-hand column
of this page. Allow 24 hours after you send your reservation to give me
time to post it. If you're on the list, we look forward to seeing
you. If not, please contact me
again here. I will still send an e-mail to you as soon as I can
after you reserve. Unless otherwise noted,
the prices include the complete dinner, tax, tip, and wine, but not
cocktails. Cash will get you out faster, but credit cards are okay. At
some dinners, we collect at the beginning just to speed things up at
the end. Smoking is not
permitted at Eat Club dinners. First-Timers Non-Drinkers |
A New Cut Of Prime Beef Premiered Mr. John's Steak House Wednesday, November 19, 7 p.m. 2111 St. Charles Ave. Free valet parking. $85, inclusive of tax, tip, and wine Click Here To Reserve. Mr. John's is at the very least a contender for Best Steakhouse in Town. It's a one-unit, local restaurant serving exclusively USDA Prime beef, sizzling in butter in the traditional New Orleans way. For this occasion, I've asked them to present a steak you probably have not had before: a filet-cut sirloin strip. The strip is the best and most expensive standard cut, but it's so wide that most steakhouses cut it about an inch thick or less. What I'm having them do is cut the steak thicker, and then cut in in half ftom top to bottom, creating what will look like a filet mignon,. but with the superior flavor and texture of strip sirloin. Here's the whole menu, with wines included with thre of the courses: Shrimp Rockefeller Sauteed jumbo Louisiana shrimp with garlic and shallots, flamed with Herbsaint, finished with wilted spinach, tomatoes, cream and butter over crostini. Blue Cheese Lettuce Wedge Homemade blue cheese dressing, crumbled bacon, grape tomatoes Filet-Cut Prime Sirloin Strip Eight-to-nine-ounce strip steak, sizzling in New Orleans butter. Steakhouse-Style Sides Creamed spinach, au gratin potatoes, mini twice-baked potato Vanilla Bean Creme Brulee Coffee or tea Click here to reserve |
Confirmations Mr. John's Zollinger 3 Drago 2 Trowbridge 2 Gehring 4 Saunders 1 Cohn 1 Buras 6 Zehner 3 Verrett 3 Crochet 4 Smith 6 Plaisance 2 Serio 2 Rochel 1 Federoff 4 Benson 2 46 |