Doris Metropolitan
Book Table
Caviar & Champagne
220
1 oz of cavair served with cured egg, labane, chives, shallots& a bottle of Paul Laurent Brut Champagne
Artisanal Cheeses
28
selection of threeserved with chef’s accompinments, crostini
Tomato Salad*
22
three preparations of tomato, Moroccan olives,jalapeño, egg yolk, manchego, labneh
Beetroot
19
Cheese & walnut filling, pesto, snow peas, labane cream
Ginger emulsion, radish, avocado, soy pearls
23
Not Available for Take Out
grana padano, balsamic vinegar, arugula, jalapeño
21
Not Available for Take Out
Beef Shawarma
24
charred eggplant cream, tahini, matbucha
chef’s accompinments, crostini
28
add Cheese Selection | +20
Artichoke Flower Salad
22
artichoke, sunchoke tzatziki, sundried tomato
Baladi Eggplant
19
tahini, tomato concasse, pine nuts, pomegranate seeds, jalapeño, sumac
Octopus
28
Tzatziki, smoked tomato salad, red onion, okra, chimichurri, preserved lemon
Lamb Kebab
24
tahini, spiced chickpeas, pine nuts, smoked tomatoes, schug, paprika oil
Green Salad
20
gem lettuce, arugula, herbs, cucumber,pickled okra, oranges, dukkah, semolina cracker,champagne vinaigrette
Main Dishes
Falls Off The Bone
55
“Shpondra” (short rib) tomato demi glace, root purée
Prawns
50
arak, white wine, butter, tarragon, thyme, garlic, charred lemon, grilled focaccia
Lamb Chops*
65
Three chops, spinach chickpea salad, tzatiki
seasonal preparation
52
10oz
60
8oz
64
10oz
85
14oz
68
20oz
105
16oz
75
34oz
165
12ozsourcing signal
155
Australian Wagyu Striploin*
10ozsourcing signal
200
Japanese Wagyu A5 Striploin*
8ozsourcing signal
240
Wagyu Tasting Board portion of each striploin
15oz
350
Root Puree
12
Roasted Heirloom Carrotssourcing signal
14
Brussels Sprout Supreme
14
Truffle French Fries
12
Mushroom Ragu
14
Five Cheese Couscous
14
Tiger Prawn
15
Bone Marrow
12
Wagyu Buttersourcing signal
5
Truffle Butter
5
Menu as captured Sep 1, 2026 · source ↗
Tied with 2 other venues on equal evidence.
We hold 151 venues in New Orleans, LA and could score 63 of them. Positions are counted against those 63.
v1.7.4 0.6/100 = sourcing 0.6/50 (named-farm 0 distinct, named-region 0 distinct, attribute 3 distinct of 6 [class=breed-marketing x0.00, class=graded-spec x0.00, class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18.
protein
USDA Prime
Attribute“Lamb Chops* Three chops, spinach chickpea salad, tzatiki 65 Catch of the Day seasonal preparation 52 Signature Steaks All of our beef is USDA Prime selected by our specialists. Dry-aged USDA Prime selections are aged in house for a minimum of 25 days Butchers Cut Served with”
on the menu · source ↗
Prime
Attribute“Chops* Three chops, spinach chickpea salad, tzatiki 65 Catch of the Day seasonal preparation 52 Signature Steaks All of our beef is USDA Prime selected by our specialists. Dry-aged USDA Prime selections are aged in house for a minimum of 25 days Butchers Cut Served with”
on the menu · source ↗
Wagyu
Attribute“Root Puree 10oz 85 Ribeye* 14oz 68 Bone-in Ribeye* 27 days 20oz 105 Bone-in New York Strip* 27 days 16oz 75 Porterhouse* 27 days 34oz 165 Wagyu American Wagyu Striploin* 12oz 155 Australian Wagyu Striploin* 10oz 200 Japanese Wagyu A5 Striploin* 8oz 240 Wagyu Tasting Board”
on the menu · source ↗
American Wagyu
Attribute“Puree 10oz 85 Ribeye* 14oz 68 Bone-in Ribeye* 27 days 20oz 105 Bone-in New York Strip* 27 days 16oz 75 Porterhouse* 27 days 34oz 165 Wagyu American Wagyu Striploin* 12oz 155 Australian Wagyu Striploin* 10oz 200 Japanese Wagyu A5 Striploin* 8oz 240 Wagyu Tasting Board portion of”
on the menu · source ↗
sourcing
Heirloom
Attribute“10oz 200 Japanese Wagyu A5 Striploin* 8oz 240 Wagyu Tasting Board portion of each striploin 15oz 350 Side Dishes Root Puree 12 Roasted Heirloom Carrots 14 Brussels Sprout Supreme 14 Truffle French Fries 12 Mushroom Ragu 14 Five Cheese Couscous 14 Accompaniments Tiger Prawn”
on the menu · source ↗
A5
Attribute“days 34oz 165 Wagyu American Wagyu Striploin* 12oz 155 Australian Wagyu Striploin* 10oz 200 Japanese Wagyu A5 Striploin* 8oz 240 Wagyu Tasting Board portion of each striploin 15oz 350 Side Dishes Root Puree 12 Roasted Heirloom”
on the menu · source ↗
See the week▾
| Sunday | 5am – 10am |
|---|---|
| Monday | Not listed |
| Tuesday | 5am – 10am |
| Wednesday | 5am – 10am |
| Thursday | 5am – 10am |
| Friday | 5am – 10am |
| Saturday | 5am – 10am |
“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.
Hours checked Aug 29, 2026 · source ↗ · these hours were read from the page text rather than published schedule data, so we show the week instead of calling it open or closed · Always worth confirming with the restaurant.
Book on OpenTable ↗link checked Aug 29, 2026