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Chef Wolfe shares a COOLinary Recipe with WGNO viewers

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Rib Room Executive Chef Tom Wolfe will be joining the WGNO crew on Thursday, August 8 at 8:15am to promote COOLinary. Chef will be preparing a delicious Mussel Bourride dish. We’ve included his recipe below for you to enjoy! Read more about it HERE

Mussel Bourride

2 lbs. Fresh Mussels

4oz. Saffron steeped White Wine

2oz. Heavy Cream

2 Tbl Scallions

1 ½ tsp Chopped Garlic

½ Cup Diced Creole Tomatoes

Kosher Salt

Ground White Pepper

3 ea. Large Basil Leaves Chiffonade

In a medium size sauté pan, place the mussels, Saffron steeped white wine, heavy cream, scallions, garlic, Diced Tomato, kosher salt and white pepper. Place the pan on a high fire covered. If you have another of the same size sauté pan, you can use that to cover the pan of mussels. Let the liquid come to a boil while covered and mussels steam for 4 to 5 minutes covered. Check to see if the mussels popped open. If So, Uncover the mussels and let the liquid reduce for two minutes then whisk in 2 teaspoons of Saffron Aioli and toss with the fresh chiffonade basil.

Serve hot immediately in a bowl and garnish with cheesy toast and French bread croutons……

Bon Appetite!!!

Saffron Steeped White Wine:

6 Cups Dry White Wine

1Tsp Chopped Saffron Threads

Combine ingredients in a 4 quart sauce pot and bring to a boil. Turn the whine down to a simmer and cook for 5 minutes.

Saffron Aioli:

1 Cup of prepared Mayonnaise

¼ Cup of Saffron steeped White Wine

1 tsp Fresh Lemon Juice

Kosher Salt and White Pepper to Taste Whisk all ingredients together In a stainless steel mixing bowl until completely combined.

COOLinary Dinner Menu 2019

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During the month of August, experience cuisine that delights your palate and is an integral part of the history, fabric and culture of New Orleans. This annual culinary tradition features specially priced prix-fixe menus.

We are featuring a three course prix fixe dinner menu throughout the month for $39 per guest. Beverages, taxes and gratuity not included.

To make reservations, please call (504) 529-7045 or visit our Reservations Page.


Seafood Gumbo
Steamed White Rice / Shaved Green Onions

Pressed Watermelon Salad
baby arugula / feta cheese / roasted chilies / pickled red onions
virgin olive oil / infused orange- pepper vinegar

Frog Legs Amandine
Pan Seared Frog Legs / Garlic Bread / Toasted Almond Beurre Noisette

Buttermilk Fried Artichoke Hearts
Shaved Parmesan / Crispy Basil / Lemon Caper Aioli


Rib Room Skillet Debris Hash
Prime Rib Debris / Sweet Corn / Glazed Brabant Sweet Potatoes
Pepper Cheese / Fried Egg

Mussels Bourride
Steamed PEI Mussels / Aioli Saffron cream / Tomatoes
Croutons / Scallions / Parmesan Cheesy toast

Chili Glazed Grilled Prime Rib 10oz
Chorizo Paella / Charred Lime / Orange Kale Slaw


Double Chocolate Fudge Cake
Chambord Frosting / Dark Chocolate Sauce / Fresh Raspberries

Snickerdoodle Crème Brule
Cinnamon sugar custard / House made snickerdoodle Cookies

COOLinary Lunch Menu 2019

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During the month of August, experience cuisine that delights your palate and is an integral part of the history, fabric and culture of New Orleans. This annual culinary tradition features specially priced prix-fixe menus.

We are featuring a two course prix fixe lunch menu throughout the month for $20 per guest. Beverages, taxes and gratuity not included.

To make reservations, please call (504) 529-7045 or visit our Reservations Page.


Buttermilk Fried Artichoke Hearts
Shaved Parmesan / Crispy Basil / Lemon Caper Aioli

Pressed Watermelon Salad
baby arugula / feta cheese / roasted chilies / pickled red onions
virgin olive oil / infused orange- pepper vinegar

House Cured Smoked Salmon
Baby Arugula / Pickled Red Onion / Cornichons
Caviar / Chive Cream Cheese / Brioche Toast Points


Ahi Tuna salad Bowl
coriander seared ahi tuna / sesame slaw / crispy cilantro wontons
Charred lime / ginger soy vinaigrette

Frog Legs Amandine
Pan Seared Frog Legs / Rosemary Garlic French Bread
Toasted Almond Beurre Noisette

Prime Rib Debris Grilled Cheese
Buttered Brioche /Prime Rib Debris / Swiss Cheese / Horseradish Aioli
Sweet Potato Fries / Lime Salt

Omni Originals Minis

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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.



The Omni King Edward Hotel, chef Daniel Schick
Smoked salmon, Indian candy, mustard dill scone, candy cane beets, dill, sorrel

Omni Amelia Island Plantation Resort, chef Todd Ruiz
Blackened shrimp, tarragon, pimento cheese grits

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

Omni Royal Orleans, chef Tom Wolfe
Sweet potato nest, port wine reduction, fois gras mustard


Omni Louisville Hotel, chef Jaclyn Joseph
Pâte à choux, salted bourbon and banana cream, white chocolate ganache

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.

Celebratory and light with bright fruitiness
A balanced palette of fruit and spice
Dark and spicy

Petite Three Course Fall Lunch Table D’ Hote Menu

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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.

Choose One

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

Choose One

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

Entertainment in the Rib Room

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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.
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.
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 Chef Tom Wolfe shares Tasso Mac and Cheese recipe

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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!

Rib Room New Orleans Chef Tom Wolfe

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.

Rib Room Executive Chef Tom Wolfe on WWL

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Rib Room Executive Chef Tom Wolfe stopped by the studios of WWLTV this morning to visit with anchor Eric Paulsen and prepare his delicious Saffron Tomato Bouillabaisse.

Chef Tom Wolfe - Rib Room - New Orleans - WWL1

Rib Room Executive Chef Tom Wolfe on WVUE

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Rib Room Executive Chef Tom Wolfe joined WVUE Fox 8 and Morning Edition anchor Greg Adaline this morning to prepare Pain Purdue “One Eye Jack” from Rib Room’s 2015 Easter Menu.

FOX 8 WVUE New Orleans News, Weather, Sports, Social

Rib Room names Tom Wolfe Executive Chef

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Media Contact:
Karen Hales
khales@markit360.com; (985) 445-6022

Hotel Contact:
Danielle Plauche-Shaw
Omni Royal Orleans
dshaw@omnihotels.com; (504)529-7023

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.

RIB ROOM 2015 TOM WOLFE CHEF 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.