The prototypical American steakhouse is defined by masculine affluence—leather banquettes, California cult cabernets and mammoth-sized portions of the most expensive cuts of beef. For many years, the New Orleans steakhouse was no different, save for the added gratuity of serving steaks still sizzling on a plate of melted butter. Then in 2006, Chef Adolfo Garcia and his business partner Nick Bazan expanded their Latin culinary reach beyond their seafood-focused Rio Mar with the opening of La B...