Securing prime rib in historic CBD restaurant spaces carries expectations of premium pricing. Navigating the cut selections requires weighing sheer mass against fat distribution and price per ounce.
| Cut Selection | Portion Size | Approximate Price | Profile & Marbling |
|---|---|---|---|
| The Petite Cut | 10 oz | $48 | Moderate marbling; light outer fat cap; leaner bite. |
| The Magazine Cut | 14 oz | $58 | Traditional dinner proportion; substantial spinalis cap. |
| The Bon Ton King Cut | 18 oz | $72 | Heavy intramuscular marbling; thick cut with deep sear crust. |
| The Reserve Bone-In Cut | 24 oz | $84 | Dry-aged loin; bone-roasted; rich, funk-tinged beef profile. |
The pricing reflects contemporary realities across high-end downtown New Orleans dining. At roughly $4.15 to $4.80 per ounce, the cuts sit right at parity with established local institutions like Dickie Brennan's Steakhouse or Mr. John's, but offer far more tailored preparation than broad-spectrum chop houses.
