In The Beginning
In 1961, the doors swung open to what has become one of the most beloved and revered restaurants in New Orleans. As stated in French Quarter Royalty by John DeMers, “The Rib Room concept would provoke the loudest discussions in design by the owners, and in the end, secure the hotel’s reputation for culinary excellence. Over 10 years in the planning and countless hours in executing meticulous details, the end results have been beyond their dreams.” Inside the luxury hotel that is the Omni Royal Orleans today, the Rib Room has delighted locals and visitors alike for 60 remarkable years including: Luciano Pavarotti, Muhamad Ali, The Rolling Stones, Jane Fonda, Robert Redford, Charlton Heston, Louis Armstrong, Richard Nixon, Paul Newman and Harry Connick, Jr. The idea for the Superdome and the Louisiana Jazz Festival were developed in one of the
restaurants’ private dining areas. DeMers also noted in his book, “In a city with so many first class Creole landmark restaurants celebrating the rich New Orleans heritage only steps away, the Rib Room was bold in featuring prime beef as its mainstay. The rotisserie would become a focal point for preparation and in securing the room’s reputation for the next 60 years.” To this we say, Touché!<br>
Today
Exceptionally talented chefs have called the Rib Room home over the past 60 years, each imparting his or her distinctive imprint. The Rib Room’s benchmark rotisserie remains a focal point with contemporary selections that go well beyond the classics.Our Team
Tom Wolfe
Executive Chef
Troy Roth
Director, Food & Beverage
Visit The Rib Room
In the Omni Royal Orleans Hotel
