Caption Goes Here

baton rouge steakhouse


How do you honor Louisiana being named the 18th state of the U.S? By serving up prime cuts of beef and perfectly paired wine, of course. Savor a juicy steak, cooked to perfection, in the elegant dining room. Or, visit the bar for a stiff pour of your favorite bourbon, scotch or whiskey, while admiring the burned scotch and whiskey barrels adorning the ceiling.



Sunday: Closed
Monday: Closed
Tuesday: 5 p.m. – 9 p.m.
Wednesday: 5 p.m. – 9 p.m.
Thursday: 5 p.m. – 9 p.m.
Friday: 5 p.m. – 11 p.m.
5 p.m. – 11 p.m.


Sunday: Closed
Monday: Closed
Tuesday: 4 p.m. – 11 p.m.
Wednesday: 4 p.m. – 11 p.m.
Thursday: 4 p.m. – 11 p.m.
Friday: 4 p.m. – 1 a.m.
 4 p.m. – 1 a.m.

Carry-out orders are unavailable at 18 STEAK.




777 L'Auberge Avenue
Baton Rouge, Louisiana 70820

Reserve a table 

**For reservations for parties 5 or more, guests must call 225-224-4142 to reserve**

Menus are subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.



Crispy Pork Belly | $12
Rutabaga, Spicy BBQ Sauce, Black Eyed Peas and Late Harvest Corn Relish

Ricotta Dumplings | $18
Lobster, White Soy and Roasted Garlic Reduction, Fines Herbes

Wagyu Meatballs | $17
Sweet & Spicy Tomato Sauces, Parmigiano-Reggiano, Pine Nut Crumble

Louisiana Style BBQ Shrimp | $19
Black Pepper, Lea & Perrins, Poboy Bread

Boiled Jumbo Gulf Shrimp | $19
Cocktail Sauce, Remoulade

Jumbo Lump Blue Crab Cake | $23
Madagascar Sauce, Creole Remoulade, Charred Pearl Onion

Fromage and Charcuterie

Artisanal Board | $27
Chef's Choice of Charcuterie and Cheese, Grilled Ciabatta Bread, Assortment of Nuts, Fruit, Jam

Gulf Oysters (1/2 Dozen)

Crispy | $16
Spicy Soy Glaze, Ginger Remoulade Sauce, Cilantro

Raw | $16
Cocktail, Lemon, Green Tomato and Shallot Mignonette, Cajun Caviar 

Smoked | $16
Herb Butter, Parmesan Crusted, Tasso Marmalade


Chicken & Tasso Gumbo | $8
Jazzmen Rice, Scallions

Soup du Jour | $8
Chef's Choice Daily Soup


Garden Salad | $10
Baby Spinach, Goat Cheese, Fuji Apple, Butternut Squash, Balsamic Vinaigrette

Wedge | $9
Smoked Bacon, Bellamy Blue Cheese, Baby Heirloom Tomatoes, Chives, Crispy Shallots

Caesar | $10
Baby Gem Lettuce, Crispy Capers, Brioche Crouton, Egg Yolk

House | $9
Green Mix, Pecorino-Romano Cheese, Lemon and Garlic Vinaigrette, Roasted Red Onions, Toasted Sesame Almonds 

Large Plates

Scallop Carbonara | $36
House Made Tagliatelle Pasta, Pan Seared Scallops, Crispy Lardon, Pecorino Romano, Garlic

Grilled Redfish on the Half Shell | $42
Seasonal Squash, Charred Lemon, Gulf Shrimp, Hollandaise

Classic Wagyu Double Cheeseburger | $29
Caramelized Onions, Aged White Cheddar, Bacon, Sunny Side Up Farm Egg, Hand-cut Fries, Aioli

Braised Beef Shortrib | $31
Roasted Garlic Cheese Grits, Wild Mushroom Fricassée, Shallot Marmalade

Pan Seared Sea Bass | $43
White Bean Hummus, Roasted Brussels Sprouts and Tomato Harissa, Giardienerra, Shwarma Spice

Side Items

Tasso Mac & Cheese | $13
Pipette Pasta, 3 Cheese Mornay, Herbed Crust

Loaded Baked Potato | $10
Créme Fraîche, Smoked Cheddar Cheese, Whipped Butter, Bacon Lardon, Green Onion

Crispy Brussels Sprouts | $9
Aged Soy Vinaigrette, Local Honey, Sesame Almonds, Cilantro

Creamed Spinach | $9
Sous Vide Egg, Three Cheeses, Smoked Bacon

Butter Poached Asparagus | $10
Garlic Herb Butter

Potatoes Au Gratin | $9
Crispy Leeks 

Wild Mushroom Ragout | $9
Fines Herbes

Pommes Frites | $9
Hand Cut Russet Potatoes, Brown Butter, Rosemary, Garlic Aïoli

Grilled Broccoli | $9
Australian Feta Cheese, Tomato Harissa, Herb Salad, Pickled Chilies and Shallots

18 STEAK Commitment to Quality
The beef program at 18 STEAK is a key focal point designed to deliver a remarkable dining experience. Our cuts are sourced from corn-fed Black Angus in the Midwest and Wagyu cattle from Japan and Australia, both of which are expertly aged and marbled to maximize tenderness and flavor.

Steak Board Experience
Create your own steak board by choosing any four of our cuts of beef. A sliced display of each premium cut featured on a carving board accompanied by mushroom ragout, rosemary jus, sauce Bearnaise, and whipped garlic butter. Featuring 15 plus beef selections, minimum of four full cuts of beef.

House Cuts

Center Cut Filet | 10 oz. $58 | 7 oz. $45

1855 Angus N.Y. Strip | 16 oz. $65

USDA Prime Boneless Ribeye | 16 oz. $62

Bone-in Cuts

Black Angus Cowboy Ribeye | 20 oz. $65

1855 Tenderloin Filet | 14 oz. $69

Dry Aged Steaks

Delmonico Ribeye | 18 oz. $69

Dry Aged N.Y. Strip | 18 oz. $69

Imported Wagyu cuts

W. Black Wagyu N.Y. Strip (Australia) | 10oz. $79

A-5 Miyazaki Beef (Japan) | 6oz. $95

Enhance Your Cut

Hollandaise | $3

Red Wine Jus | $3

Bearnaise | $3

Whipped Garlic Butter | $3

Bleu Cheese Crumble | $3

Grilled Lobster Tail | $35

Pan Seared Foie Gras | $25

Corn Fried Oysters | $9

Grilled Jumbo Shrimp | $12

Blue Crab Oscar | $21

Key Lime Pine | $9
Chantilly Cream, Graham Cracker 

Cheesecake | $9
Rum Cream, Toasted Sesame Seed, Raspberries

Bread Pudding | $9
Vanilla Gelato, Roasted Honey Mascarpone, Espresso, Cocoa Powder

Lemon & Blueberry Layer Cake | $9
Blueberry Jus, Olive Oil

Chocolate Torte | $9
Decadent Chocolate Cake, Chocolate Buttercream, Bitter Chocolate Ganache, Roasted Pistachio, Hot Chocolate

Caption Goes Here


Tuesday, April 4
Welcome Reception | 6pm
Four-Course Dinner | 7pm
$125 per person*

Must RSVP by Saturday, April 1.

Sunday, April 9
10am - 2pm
Enjoy entertainment by John Gray Trio 
$65 per person* 

*Tax and gratuity not included. Reservations required. To reserve, please call 225-224-4142. 

Caption Goes Here

happy hour


4pm - 6pm

Louisiana Crawfish Maison | 12.00
Remoulade Sauce, House Pickled Celery and Chilies, Grilled Ciabatta
Fried Oyster Bruschetta | 9.00
Celery Root Slaw, Remoulade Sauce, Crispy Bacon, Green Onions
Pomme Frites | 8.00
Rosemary, Brown Butter, Kosher Salt, Garlic and Pistou Aioli
Crispy Chicken Thighs | 9.00
Korean BBQ Glaze, Toasted Sesame Seeds, Chilies, Ginger and Cilantro Dipping Sauce
Chopped Wedge Salad | 8.00
Iceberg Lettuce, Tomato, Boiled Egg, Bacon Lardon, Chives, Ranch Dressing
Micro 18 Board | 11.00
Chef Selected House Cheese and Charcuterie with an assortment of Nuts, Fruit and Jam

*Promotion available at 18 BAR only. Carry-out is unavailable. 
Caption Goes Here

18 steak entertainment


Enjoy a bite to eat and listen to some great music every Friday and Saturday.

Friday, March 3 - Matt Tortorich

Saturday, March 4 - Bryan Southwick

Friday, March 10 - Carey & Tim

Saturday, March 11 - Eric Peters

Friday, March 17 - Careless Whispers

Saturday, March 18 - Joey Haloway

Friday, March 24 - Matt Tortorich

Saturday, March 25 - Charlston Bourgeois

Friday, March 31 - Will & Phill

Saturday, April 1 - Carey & Tim

Friday, April 7 - Eric Peters

Saturday, April 8 - Rhett Glindmeyer

Friday, April 14 - Matt Tortorich

Saturday, April 15 - Will & Phill

Friday, April 21 - Rhett Guillot

Saturday, April 22 - Eric Peters

Friday, April 28 - Joey Haloway

Saturday, April 29 - Christina Ocmand


Caption Goes Here

Private dining Chef's table

at 18 steak

The Chef’s table inside of 18 STEAK features seating for 12 and opens up to our state of the art kitchen. Feel like you are a part of the action working alongside the Executive Chef as his team creates unique tasting menus, or your favorite item, from our locally sourced menu. Our beverage team can suggest wine pairings to complement your cuisine, or feel free to choose a selection from our wine spectator crafted list.

Please call ahead for reservations and menu options.