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New Years Eve Dinner 2021

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We are serving a special prix fixe menu on New Years Eve. Bid farewell to 2021 and welcome 2022 in style with a special menu from Executive Chef Tom Wolfe. This will be a prix fixe meal for $90 per guest, non-inclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.


Champagne Toast
Amuse Bouche
Champagne Scallop Bisque

grilled petite swiss cheese sandwich / caviar / petite herbs

(Choice of One)

Turtle soup Au Sherry

Royal Red Shrimp Spring Roll
poached royal red shrimp / mint / basil / sprouts / cucumber / chimichurri

Bacon Wrapped Oysters
Spicy- fire roasted corn & tomatillo salsa / chipotle aioli / cilantro

Grilled Asparagus
Sauteed crab / lobster hollandaise / petite herbs

Candied Duck Breast & Foie Gras mousses
cayenne cracker / baby arugula / mango chutney / pearled mustard seed

Rabbit Ragout
frybread / ricotta cheese / crispy sage

Louisiana Jumbo Lump Crab Chop Salad
iceberg lettuce / grape tomatoes / kalamata olives / cucumber / pickled red onions / genoa salami /feta cheese / fresh herb vinaigrette

Rib Room Salad
mixed lettuces / green onions / french bread croutons / bleu cheese dressing

(Choice of One)

Baked Drum on the “Half Shell”
sautéed louisiana crab meat / kale roulade / celeriac puree / crispy- lemon salted leeks / honey horseradish butter sauce

Crispy Leg of Duck Confit
tart cherry- bleu cheese risotto / fried parsnips / orange- molasses tamarind syrup

Veal Osso Bucco
smothered root vegetables / spicy onions / fire roasted tomato fricassee / petite herbs

Lobster & Mascarpone Cannelloni
garlic sauteed kalettes / smoked tomato – sweet vermouth cream sauce / shaved pecorino romano

Hand Carved Slow Roasted Prime Rib
cauliflower au gratin / purple peruvian potatoes / marsala shallot jus

Filet of Beef Tenderloin
prosciutto wrapped grilled white asparagus / brown butter potatoes / red wine demi-glace

(Choice of One)

Bourbon Cherry Cheesecake
flambéed dark cherries / white chocolate sauce / pear tuile

Mocha Rum Cake
Coffee soaked rum sponge / dark chocolate ganache / cinnamon Chantilly cream

Christmas Eve/Christmas Day Dinner 2021

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Celebrate Christmas with a delicious meal at the Rib Room! To make reservations, please call (504) 529-7045 or visit our Reservations page. Hours of operation on Christmas Eve lunch 11:30am – 2:00pm, dinner 5:00pm – 7:00pm. Christmas Day hours 11:30am – 7:00pm.


New Orleans Seafood Gumbo
steamed white rice / shaved green onions

Oyster Florentine Chowder
crab meat fennel relish / pastis gastrique

Turtle Soup Au Sherry


Grilled Prime Rib Taco
pepper cheese / roasted poblano / sweet & spicy slaw / chipotle dressing / cilantro

Fried Brown Beech Mushroom
parmesan reggiano / charred onion- garlic dip / petite celery sprouts

Pan Seared Maine Scallops
roasted spaghetti squash / crispy herb salad / capers- citrus butter sauce

Tart Cherry Lamb Sausage
crispy sweet potato speatzle- mint & apple salad / honey goat cheese / tarragon- lamb reduction

Rib Room Chop Salad
mixed greens / grape tomatoes / kalamata olives / pickled red onions / cucumbers / genoa salami / feta cheese / fresh herb vinaigrette

(Choice of One)

Baked “Skin on” Gulf Fish
spaghetti squash / Charred lemon / spicy fried leeks / crab meat butter sauce

Panned Veal
angel hair pasta / artichoke hearts / capers / feta cheese / roasted tomato

Lobster Risotto
Creole poached lobster / mascarpone cheese / fried zucchini noodles / fire roasted tomato cream

Grilled Filet of Beef Tenderloin
twice baked yukon gold potato / rosemary tomato jam / sauce bearnaise

Slow Roasted Prime Rib
fried brussels sprouts / horseradish crème fraiche / natural au jus

Smothered Rabbit Stew in Maple Bacon Gravy
wild rice pilaf / buttered carrots / fried onion nest


Dark Chocolate Mousse Tart
pâte sucrée / Chocolate Croquant / fresh raspberry / raspberry coulis

Butter Rum Cake
Lime cream / candied lemon batonnet / warm butter rum sauce

Reveillon Dinner: Holiday New Orleans Style 2021

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Enjoy the revelry of Reveillon at the Rib Room! This special prix fixe dinner menu will be served December 1 through December 23 and is priced at $55 per guest. To make reservations, please call (504) 529-7045 or visit our Reservations page.

The word “reveillon” means “awakening” in French, New Orleans’ original language. The Creoles, some of the city’s earliest inhabitants, celebrated the start of Christmas in the early 1800s, with a big family meal when they returned home from midnight mass. This month we’re offering a Reveillon menu inspired by the Creole families who began the tradition.

(Choose One)

Chipotle Shrimp & Grit Soufflé
Southern Tomato Gravy / Cebollitas

Maple Bacon Cassoulet
Foie Gras Torchon

Smoked Braised Lamb Belly
Fava Bean Puree / Shallot Toast

Grilled Beet & Pecan Crusted Goat Cheese
Arugula / Pickled Red Onions / Roasted Beet Poppy Seed Dressing

(Choose One)

Oyster Chowder / Brie Crostini

Pumpkin Spice Soup / Candied Pepitas

(Choose One)

Chili Glazed Short Rib
Chorizo Paella / Charred Lime / Spicy Rouille

Pecan Crusted Gulf Fish
House Made Andouille- Potato Hash / Broccolini / Worcestershire Glaze

Grilled Double Cut Pork Chop
Charred Apples / Braised Carrots / Tamarind / Green Chili Mole

(Choose One)

Black Forest Tart
Dark Cherry Compote / Shiny Chocolate Sauce / Chocolate Shavings

Pumpkin Profiterole
Pumpkin Custard / Maple Streusel / Apple Brandy Caramel

All Aboard the Omni Cocoa Express

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In celebration of the season, each Omni is offering a regionally inspired twist on classic hot cocoa paired with holiday cookies. This will be served in the Rib Room, Rib Room Bar and Touché December 1 through January 31. Details of Executive Chef Tom Wolfe’s creation, including recipe, can be found below.


Includes a warm Sugar Cookie from the Royal O’s Bakery

2 cups Almond Milk
2 cups Half & Half
½ cup Condensed Milk
¼ cup Cocoa Powder
¼ tsp Cinnamon
Scant of Nutmeg
Scant of Ground toasted Cardamom
½ tsp Pure Vanilla Extract
¾ cup Chocolate Chips
¼ cup Butterscotch Chips
12 each Chocolate covered espresso beans (4 per serving)
Whip Cream

Yield: 5 servings

Place the half & half, almond milk, condensed milk in a 2-quart saucepan over medium-low heat. Whisk in cocoa powder, Cinnamon, ground Cardamom, nutmeg, and vanilla extract. Once the milk is warm, add half of the chocolate chips and half of the butterscotch chips, whisking until they melt into the milk.

Top with sweetened whip cream, remaining chocolate & butterscotch chips, chocolate covered espresso beans. Sprinkle ground nutmeg on top as a garnish.

Our Story…

In New Orleans, the days are long and the nights even longer. listening to Jazz on the streets or strolling along on the Mississippi river walk, helps you get a feel for the true spirt of the city.

On those New Orleans mornings, where time has elapsed from the prior night, The Royal Cocoa Express plays an important part of recouping your energy and warming the soul for another fun day in the “Big Easy”! A warm
cup of holiday sweet and chocolate covered coffee bean “push”, helps rid of the remnants of the night before and starts your day with plenty of soul warming energy!

Bon Appetite!

Chef Tom Wolfe

Chef Tom Wolfe Interview with “What’s Cookin’ with Kenneth” of FQFEST

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Rib Room Executive Chef Tom Wolfe was interviewed today by the French Quarter Festival’s “What’s Cookin’ with Kenneth”. Here is the video from IG Live.

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.

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. “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 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