The house special and the reason to come to Mr. John's. The filet is cut thick, seasoned with salt and pepper only, and broiled at 1800 degrees on a Montague broiler that creates a dark, caramelized crust while keeping the inside medium-rare and butter-tender. The steak arrives sizzling on a hot plate. Reviewers consistently call this the best filet in the city — the technique is old-school steakhouse perfection.
Tips from diners
Order the filet mignon. It's why the restaurant exists and why you should go.
Ask for medium-rare when you order. The kitchen cooks perfectly to temperature.
The more robust alternative to the filet. The strip has more marbling and flavor than the tenderloin, and the broiling technique ensures a beautiful crust. Reviewers note this steak is consistent night after night — a benchmark for how a classic steakhouse should perform.
Tips from diners
If you've ordered the filet at other steakhouses, try the strip here — it's refined by the broiling technique.
A classic steakhouse side that Mr. John's executes well. The spinach is cooked until tender, the cream is rich but not heavy, and the garlic provides balance. This is comfort food designed to pair with steak.
Tips from diners
Order this alongside your steak. It's a classic pairing that balances the richness of the meat.
A New Orleans twist on the classic steakhouse side. This version adds sausage and crawfish, making it a loaded comfort dish. The mac and cheese is creamy and cheesy, the sausage adds spice, and the crawfish brings Gulf sweetness. Reviewers praise this as a must-order side that feels like a dish in itself.
Tips from diners
Order this to share. It's rich and indulgent and pairs with any steak.
An upscale protein option for those who want to diverge from beef. The lobster tail is broiled until the meat is opaque and tender, then finished with warm clarified butter. The flavor is clean and sweet. Pairs beautifully with the steakhouse sides.
Tips from diners
If you prefer lobster to steak, don't hesitate to order it. The kitchen broils it beautifully.
Located on St. Charles Avenue in the Garden District since the 1980s, Mr. John's is a traditional steakhouse with an old-money aesthetic and impeccable service. The kitchen broils USDA Prime steaks at extremely high temperature to create a dark crust while keeping the interior rare. The atmosphere evokes a bygone era — wood paneling, leather, and servers who know what they're doing. Google reviewers give it 4.4 stars, with consistent praise for the steak and service.
The wine list is extensive and curated. Ask the sommelier for a pairing — they know the inventory well.
Dress code is smart casual to business attire. This is a traditional steakhouse and the atmosphere reflects that.
Reserve in advance, especially for Friday and Saturday. Weekday dinners are usually easier to book.
Friday lunch (11:30am–2pm) is the best business lunch window. The restaurant caters to the weekday crowd.
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