A can’t miss month for burger aficionados. Through June 30th, enjoy specially crafted burgers from Chef Tom Wolfe and other Omni chefs to celebrate National Burger Month.
Look for these special burgers on the menu at the Rib Room, the Rib Room bar and Touché. We’ve also added recipes down below so you can try this at home!
Louisiana Blended Chanterelle Sirloin Burger
Roasted chilies / pressed watermelon / honey goat cheese / cracked pepper- maple bacon / grilled French bread / smoked sea salt Gaufrette potatoes
Blended Chanterelle Burger Recipe:
1 lb. Grilled chanterelle mushrooms
1 lb. Trimmed ground smoked maple bacon
2 lbs. Fresh ground Sirloin
8 oz. Roasted, Peeled, seeded and diced Poblano chilies
8 oz. Caramelized diced onions
3 Tablespoons Chopped garlic
Fresh ground black pepper to taste
Kosher salt to taste to taste
Combine all ingredients and mix well.
8 ea. 9 ounce burgers
Louisiana Blended Chanterelle Sirloin Burger Description and assembly:
The Rib Room Louisiana Blended Chanterelle Sirloin Burger is grilled on an open fire to doneness. Next, we top our blended burger with three slices of cracked pepper- maple bacon, one, 1/8” slice “burger size” of house made “pressed “watermelon, three lightly salted Roasted chilies then crown it with 1 ½ ounces of honey goat cheese. Placed on a 6” grilled buttered Leidenheimer’s French bread bun, it is then finished in the oven to perfection. Accompanied by smoked sea salt Gaufrette potatoes and house made pickle veggies!
Enoki Mushroom & Cauliflower blended Steak Burger
Enoki mushrooms / cauliflower steak /crispy kale / sliced heirloom tomatoes / sundried tomato pesto / panko crusted Enoki mushrooms
We start with fire grilled eggplant as our “bun”! With garlic infused olive oil, we roast Enoki mushrooms atop seasoned cauliflower steak. The next layer of crispy kale is added for texture then topped with two slices of heirloom tomato and another layer of grilled eggplant. Garnished with panko crusted Enoki mushrooms and sundried tomato pesto as a side, gives this dish diverse flavors as well as textures.
Blended Enoki Mushroom & Cauliflower Steak Burger Recipe:
1 inch thick sliced cauliflower steak
3 oz. Enoki mushrooms
3 Tbl. Extra virgin olive oil
2ea. Kale leaves fried crispy
2ea. ¼ “sliced heirloom tomatoes
2ea. Bias cut, peeled eggplant ½ “thick and about 4” long
Fresh ground black pepper to taste
Kosher salt to taste to taste
Sprinkle the cauliflower and Enoki mushrooms with extra virgin olive oil and season with salt and white pepper. Roast in a 350⁰ pre heated for 15 minutes.
In vegetable oil, fry two leaves of green kale until crispy then season with salt and black pepper.
Sprinkle the bias cut eggplant with olive oil and season with salt and black pepper, then place on a hot grill for 3 minutes on each side. Roast in the oven until desired tenderness.
Blended Enoki Mushroom & Cauliflower Steak Burger Assembly:
Lay on a warm plate, one piece of grilled eggplant. Place the roasted Enoki mushrooms and cauliflower on top of the eggplant then layer with two fried kale leaves, sliced heirloom tomatoes and another piece of grilled eggplant. Dollop one tablespoon of seasoned sundried tomato pesto on top as a garnish. Serve with crispy panko crusted Enoki mushrooms.
Proof that good things do come in small packages! Explore new flavors with our tasting menu featuring petite portions of our chefs’ signature recipes from across the country.
SELECT THREE FOR $18 OR FIVE FOR $28.
KING’S CURED SALMON
The Omni King Edward Hotel, chef Daniel Schick
Smoked salmon, Indian candy, mustard dill scone, candy cane beets, dill, sorrel
FLORIDA SHRIMP AND GRITS
Omni Amelia Island Plantation Resort, chef Todd Ruiz
Blackened shrimp, tarragon, pimento cheese grits
TEXAS BRISKET MONSIEUR
Omni Dallas Hotel, chef Greg Wallace
Brie, house smoked brisket, Texas toast, house made pickles, chipotle ketchup
Omni Scottsdale Resort & Spa at Montelucia, chef Marcos Seville
Vegetarian paella, saffron bomba rice, piquillo pepper coulis
KILN-DRIED CHERRY DUCK SAUSAGE
Omni Royal Orleans, chef Tom Wolfe
Sweet potato nest, port wine reduction, fois gras mustard
SWEET KENTUCKY CRAQUELIN
Omni Louisville Hotel, chef Jaclyn Joseph
Pâte à choux, salted bourbon and banana cream, white chocolate ganache
ROCKY MOUNTAIN BEEHIVE
Omni Interlocken Hotel, chef Emma Nemechek
Honey cheesecake, graham cracker crust, dark chocolate ganache, honey meringue, raspberries
Complement any of the selections above with one of these curated beverages.
MOËT & CHANDON IMPÉRIAL – $18
Celebratory and light with bright fruitiness
NEW BELGIUM FAT TIRE AMBER ALE – $6
A balanced palette of fruit and spice
DECOY BY DUCKHORN MERLOT – $14
Dark and spicy
Fall in love with this fabulous three course Fall prix fixe ($19.60 per person) lunch menu, offered from 11:30am – 2pm. To make your reservation, please call (504) 529-7045 or visit Reservations page.
Loaded Baked potato Soup
Apple wood smoked bacon / green onions / cheddar cheese
Fried Bacon Cheddar Oysters
Roasted jalapeno / apple wood bacon / cheddar cheese / crab meat béchamel
Roasted Beet & Goat Cheese Salad
Baby arugula / candied pecans / pickled red onion / champagne vinaigrette
Chorizo & Pepper Cheese Stuffed Quail
Roasted “street” corn / roasted cauliflower / rosemary jus
Pan Seared Gulf Fish Amandine
Garlic sautéed kale / parsley potatoes
Snickerdoodle Crème Brûlée
Prices do not include alcohol, tax, or gratuity
Join us for live music entertainment throughout the week!
Sunday Jazz Brunch 11:30 a.m. – 2:30 p.m.
Enjoy a delicious brunch and a serenade from Sugar Bear and the Jazz Cats, www.sugarbearjazzcats.com. View our Sunday Jazz Brunch menu HERE. Here is a great video:
Thursdays 4:00 p.m. to 8:00 p.m.
Piano by Jake Gold, “Minister of Music”, www.jakegoldmusic.com.
Fridays – 5:00 p.m. to 7:00 p.m.
“THE ONE MAN BAND” KIRK BRANCH
Come and hear the favorites of Jazz & Blues Standard, Pop, Rock & Roll, R&B and New Orleans music. Listen as he plays both the acoustic piano and electric keyboard to create his trio sound that dazzles audiences.
Fridays and Saturdays – 8:00 p.m. to 11:00 p.m.
“THE NEW ORLEANS SONGSTRESS ” YADONNA WEST
Enjoy an evening of music from the Great American Songbook as YADONNA WEST sings the works of The Gershwin’s, Cole Porter, Johnny Mercer, Duke Ellington, Count Basie, Burt Bacharach, Carol King, and David Foster, to name a few. Her repertoire also includes the best of New Orleans music, www.yadonnawest.com
Rib Room Executive Chef Tom Wolfe has prepared a new summer menu for 2015 and shared his delicious recipe for Tasso Mac and Cheese with NOLA.com | The Times-Picayune food editor Judy Walker. Check out the article here and enjoy making this at home!
The Rib Room’s Tasso Mac and Cheese
1 tablespoon unsalted butter
1-1/2 cups small-diced tasso
4 cups whole milk
1 tablespoon minced garlic
2 pounds American cheese, cubed
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne
2 cups shredded cheddar cheese, plus more for topping
1 pound hot elbow macaroni, cooked, drained
In a 4-quart pot, melt butter over medium heat. Saute tasso in butter. Add whole milk and garlic. Over very low heat, let tasso steep in the milk for 10 minutes.
Add cubed American cheese. Stir over low heat until cheese is melted. Season with salt, pepper and cayenne. While stirring, add shredded cheddar in batches to thicken the sauce. Add more, if needed, to reach the desired consistency.
Butter a casserole dish and preheat oven to 350 degrees.
Combine the cooked pasta with the cheese sauce, and toss until thoroughly blended. Pour the macaroni and cheese into the prepared casserole dish. Sprinkle more cheddar on top.
Bake for 15 to 20 minutes, or until casserole starts to just bubble around the edges. Serve immediately.
FOR IMMEDIATE RELEASE:
RIB ROOM AT OMNI ROYAL ORLEANS NAMES TOM WOLFE EXECUTIVE CHEF
Award-winning Chef Returns to New Orleans to Take Helm
of Legendary French Quarter Restaurant
NEW ORLEANS (Feb. 12, 2015)—Omni Royal Orleans is pleased to announce Tom Wolfe as newly appointed executive chef of its Rib Room restaurant. An award-winning chef who fine-tuned his culinary abilities at some of New Orleans’ most esteemed restaurants, Wolfe will add an exciting new dimension to the hotel’s Zagat-rated restaurant, banquet and private party facilities through his innovative take on contemporary dining and traditional New Orleans cuisine.
Wolfe brings more than 20 years of experience in all aspects of the restaurant world to the Rib Room, including apprenticeships at distinguished restaurants such as the Brennans’ family-owned Mr. B’s Bistro and later at Emeril Lagasse’s Emeril’s Restaurant, where he mastered positions such as pastry, saucier and butcher stations, as well as executive sous chef for six years of his eight-year tenure. He was executive chef and owner of Wolfe’s of New Orleans and the former Peristyle Restaurant.
Wolfe developed the concept for Wolfe’s in the Warehouse in the Marriott Convention Center New Orleans, which is still operating under his name today. Prior to moving back to New Orleans to take over the helm of the Rib Room, Wolfe spent the past several years in Mississippi and Alabama and most recently Louisiana Pantry in Orange Beach, Ala.
“We are proud to have Chef Wolfe on our team to continue the strong tradition of the Rib Room with an appreciation of its place in New Orleans’ culinary culture,” said Krystof Kucewicz, director of food & beverage. “Chef Wolfe is tremendously talented and grew up with a passion for preparing traditional Louisiana cuisine and expanding on it to create complex flavors that maintain its relevance.”
The Rib Room’s benchmark rotisserie remains a focal point featuring rotisserie prime rib and steaks, seafood and fowl, with contemporary selections that go well beyond the classics. Wolfe joins a team of innovative professionals on the Rib Room culinary team, including Food & Beverage Director Kucewicz, Pastry Chef Thomas Weindel and Culinary Supervisor Jenny Frught.
Chef Wolfe was named one of five chefs to watch in the United States by Esquire Magazine and a Rising Star Chef in 2003. His restaurant concepts have been recognized by Zagat, Bon Appetit and Wine Spectator Magazine. Wolfe received the Gold Medal for Food at the New Orleans Wine and Food Experience Grand Tasting in 2003, 2004 and 2005.
Other defining moments in Chef Wolfe’s career include his invitation to host a dinner at the prestigious James Beard House in New York City, where he worked alongside chefs such as Charlie Trotter and Larry Forgione. He began his career by starting a catering business, which taught him the basic principles of owning a business in the food industry, before enrolling in Delgado University’s Culinary Arts program.
The Rib Room offers a fine dining experience in an elegant setting at one of the most historic hotels in New Orleans. Winner of the prestigious Zagat Award, the Rib Room offers classics such as slow roasted prime rib of beef, aged steaks, fresh Louisiana seafood, and an award-winning champagne brunch on Sunday. Home of the $2 “Washbucket Martini” every Thursday and Friday afternoon, the Rib Room Bar is well known as a local celebrity hangout. The Rib Room is open daily for breakfast, lunch and dinner.
Omni Royal Orleans offers Rib Room diners complimentary valet parking in the hotel garage for up to three hours. For reservations, call (504) 529-7046.
About Omni Royal Orleans
The Omni Royal Orleans is a 345-room hotel in the French Quarter of New Orleans, Louisiana. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for the past 31 years. With a $15 million renovation in March 2013, the hotel welcomed modernized guest rooms, 24 new iconic wrought iron balconies and refreshed public spaces. Omni Royal Orleans offers several dining outlets, including the Zagat award-winning Rib Room, Touche Bar and La Riviera for poolside refreshments. Additional features include a rooftop fitness center, on-site barbershop, rooftop outdoor heated pool and an observation deck with picturesque views of the French Quarter and Mississippi River.
In addition to the four-diamond luxury award, the Omni Royal has earned the Pinnacle Award for its superior meeting services for the past ten years and was named U.S. News & World Report’s Best Hotels 2014: #5 in New Orleans.
The Omni Royal Orleans is just 12 miles from Louis Armstrong International Airport and offers the perfect accommodations whether visiting the city for work or play.
About Omni Hotels & Resorts
Omni Hotels & Resorts creates genuine, authentic guest experiences at 60 distinct luxury hotels and resorts in leading business gateways and leisure destinations across North America. With over 20 world-class golf courses and award-winning spa retreats, to dynamic business settings, each Omni showcases the local flavor of the destination while featuring four-diamond services, signature restaurants, Wi-Fi connectivity and unique wellness options. Known for its distinguished, personalized service, Omni leaves a lasting impression with every customer interaction, with a heightened level of recognition and rewards delivered through its Select Guest loyalty program and the company’s “Power of One” associate empowerment program. The brand is frequently recognized by top consumer research organizations and travel publications. To get additional information or book accommodations, visit omnihotels.com or call 1-800-The-Omni.
Enjoy the convenience of complimentary valet parking while dining at the Rib Room! Available everyday to everyone while dining with us. Your server will validate your parking ticket when you’re ready to claim your vehicle. The validation is good for up to 4 hours.
Visit The Rib Room
In the Omni Royal Orleans Hotel
New Orleans, LA 70140
7:00a-10:30a Saturday & Sunday
Lunch 11:30a-2:00p weekdays & Saturday
Sunday Jazz Brunch 11:30a-2:30p