318 Restaurant Week: Explore Dry-Aged Steaks with Chef Eddie Mars on Nov. 3

Author’s note: We’re going to be writing about all five of the special, one-night-only food experiences that are a part of the first-ever 318 Restaurant Week. This post is the first in a series of five. 

The first-ever 318 Restaurant Week will be held, Nov. 1-5, in downtown Shreveport. This promotion will feature lunch and dinner specials all week long at more than a dozen downtown eateries as well as one-night-only food experiences at five partner restaurants. 20×49.com will be hosting one of those one-night-only experiences: an exploration of dry-aged steaks with Chef Eddie Mars at The Petroleum Club in downtown Shreveport on Thursday, Nov. 3.

For one night only, The Petroleum Club is inviting the general public to experience The Reserve Steakhouse, a steakhouse experience that is usually only available to Petroleum Club members and their invited guests. The cost of this prix fixe meal is $46 per person (including tax, gratuity and service charge). Reservations can be made now by calling (318) 425-4251 – be sure to mention 318 Restaurant Week when calling.

A photo of Chef Eddie Mars
Chef Eddie Mars of The Petroleum Club has launched a dry-aged steak program called The Reserve Steakhouse that the public can experience during 318 Restaurant Week.

Why am I excited about this? Because Chef Eddie Mars is one of the most respected chefs working in Shreveport-Bossier, and the general public – folks who aren’t members of The Petroleum Club – rarely get to experience his talents. Mars has built an in-house dry-aging system at The Petroleum Club where he ages Angus beef for a minimum of 21 and up to 50 days. During the process, as I understand it, the fat breaks down and the meat becomes more tender. A cut of meat will lose 20 or 30 percent of its weight, causing the flavor of the beef to become concentrated and intense. But, to me, the most interesting effect of the aging process is a subtle blue cheese funkiness that the meat takes on. During the Nov. 3 event, Mars will speak to diners about the “how” and the “why” of dry-aging – the challenges and the rewards of the process.

Here’s the complete menu for the Nov. 3 dinner, which will include dry-aged ribeye, dry-aged filet mignon and lots of classic steakhouse sides like au gratin potatoes, fresh asparagus and truffled macaroni and cheese. A cash bar will be available with suggested wine pairings.

You can check out all of the one-night-only food experiences taking place during 318 Restaurant Week here, or “like” 318 Restaurant Week on Facebook to keep up with more updates. If you attend these experiences, consider sharing your photos and thoughts on social media using the hashtag #Eat318.

RSVP to the official 318 Restaurant Week Facebook event for dry-aged steak night.

Sign up to receive e-mail updates from 318 Restaurant Week. 
“Like” The Petroleum Club of Shreveport on Facebook.
Check out Eat Here: A Food Lover’s Guide to Shreveport-Bossier, a new publication of The Shreveport-Bossier Convention and Tourist Bureau.


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