Bon Ton Prime Rib

Question

Happened upon this by accident...looks like it just opened so I don't expect any opinions except for the fact that they seem to be "related" to The Chophouse (just down the street) - is that a good thing? Strange (to me) that the same owners would want to cannibalize their own meat angle? Or if one's good two should be better?

Answer

Bon Ton Prime Rib is a relatively new addition to New Orleans' dining scene, and it's definitely interesting that it shares ownership with The Chophouse, which is also located nearby. It’s not uncommon for restaurant owners to expand their reach with different concepts, but it does raise some interesting questions about market positioning, especially when both places seem to focus on high-quality meats and steaks.

Regarding your concern about the potential overlap between the two restaurants, it's possible that the owners are aiming to capture slightly different markets or dining experiences, even though they both deal with prime cuts of beef. Here’s a bit of insight into how this could play out:

Different Experiences for Different Audiences: The owners may see an opportunity to offer variations on a similar theme, with each restaurant catering to slightly different tastes or experiences. The Chophouse might have a more upscale, classic steakhouse vibe, while Bon Ton Prime Rib might focus more on prime rib in a different format (perhaps more casual or with a different culinary twist).
Strategic Diversification: Opening a second concept can be a way to diversify the offerings under the same ownership, which is common in the restaurant industry. Instead of cannibalizing their own clientele, the idea may be to offer diners more options within the same neighborhood, so they can visit either restaurant based on the occasion or what they’re in the mood for.
Complementary Offerings: Another possibility is that the two restaurants might complement each other, with Bon Ton Prime Rib offering a specific focus on prime rib, while The Chophouse might focus on other cuts or a broader range of steakhouse classics. This could draw in meat lovers who appreciate both and might even end up frequenting both places, if they each offer a slightly different dining experience.
Increased Competition: While it may seem odd that two restaurants in such close proximity would have similar offerings, it could also generate a bit of healthy competition. If one restaurant is particularly strong in one aspect of their menu (like a specific cut or preparation of meat), it could push the other to continuously improve and innovate, which could benefit both in the long run.

In the case of whether "two should be better than one," it really depends on how the owners manage the two spaces and differentiate them. Some of the best dining districts in cities like New Orleans are made up of multiple, related concepts that share a similar culinary ethos but cater to different customer preferences or dining moods.

As for your question about whether this is a "good thing" or a "strange" decision, it's likely too early to tell without seeing how both restaurants perform in the market. However, the fact that Bon Ton Prime Rib is related to The Chophouse might give it a bit of a "family" vibe, and if The Chophouse is successful, it may help boost the reputation of Bon Ton Prime Rib as well.

If you're in New Orleans, it could be worth giving Bon Ton Prime Rib a try—if for no other reason than the curiosity of seeing how it compares to The Chophouse and whether the two concepts can coexist. If one is successful, there's a good chance both can find their niche in the local dining scene.

Bon Ton Prime Rib

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