La Boca New Orleans

skirt and hanger are great

the outside skirt with skin is a hit or miss in my opinion. not that its not cooked right but that you either love it or hate it. i would order it if you have a group and can share a steak with others

skip the cheese app everyone raves about. its the same as eating just cheese pizza without the crust

Yea because I think it is just a waste of an app. I cant go to La Boca very often so when I do, Im not wasting a dish on a bowl of cheese. The cheese isnt spectacular regardless

Thanks.
How was the hanger?

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skip the cheese app everyone raves about

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I 100% agree with this. We ordered it and didn't care for it at all.

As for the steak. I imagine it is all good. Try to branch out on the cut. It is not a typical American steak house, but very much keeps to the South American tradition of good beef.

skirt is what you generally get at mexican places when you order fajitas. its not as tender as something like a ribeye but the flavor is great.

hanger is from the same part of the cow. big flavor but not the tenderness of other cuts

its a nice change of pace

sweet breads are a good choice. blood sausage if thats your thing. gnocchi if they have it

Bone in filet

I've been there a few times and I always get the 28 oz ribeye- bife ancho con hueso combined with the green sauce they have for it. I can't recall the name of it. I love their provoleta appetizer.

Skirt or hanger. There really is no other choice. My favorite is the Painted Hills hanger steak from Oregon.

Use to be my favorite steak house in town back when they were at their old location. I went there recently and was not that impressed by my bone in ribeye, to charred, and the service kind of sucked. The cheese fondue was legit. I would walk a few blocks to Chop House or even Ruth Chris and get the filet if I was getting a steak downtown.

The hanger is less fatty than the skirt..... last week, it was also a thinner slice of meat. Both the hanger and Tres Major were thin.

Also know the skin is like a thin layer of (almost) cracklin-like edge to the meat. It’s different than how traditional places cook them.



I agree w above statement that skirt w skin and hanger should be the choices. If you are going w a group that doesn’t mind sharing, the skirt w skin is already cut into slices.... it’s easy to distribute to others. Hopefully you guys can get different things and try several cuts. I’m jealous.... fortunate to go pretty often, but could always go more often! Ha.