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Restaurant Week Dinner Menu 6/20-6/26

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We are serving a special prix fixe dinner for Restaurant Week June 20-26. The cost will be $46 per guest exclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.


STARTERS
(Choice of one)

Chilled Beet & Crab Salad
sliced roasted red beets, Louisiana jumbo lump crab, fresh herb salad, beet vinaigrette, EVOO

Korean Style BBQ Spareribs
charred corn relish, pickled cabbage, ginger, Ssamjang

Panko Crusted Frog Legs
crispy prosciutto, chèvre, lemon, fried caper sauce


ENTREES
(Choice of one)

Pan Crispy Gulf Fish Skillet
Orzo pasta, roasted grape tomato, capers, kalamata olives, tomato crab velouté

Butter Roasted Chicken
Sultana risotto, toasted almonds, rosemary chicken gravy

Grilled Southwest Rub Marinated Ribeye
sweet corn tomato salsa, blackened lime, chipotle sauce


DESSERT

Chef Autumn’s Creative Daily Dessert

Restaurant Week Lunch Menu 6/20-6/26

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We are serving a special prix fixe lunch for Restaurant Week June 20-26 11:30am to 2:00pm. The cost will be $24 per guest exclusive of gratuity and tax. To make reservations, please call (504) 529-7045 or visit our Reservations page.


STARTERS
(Choice of one)

Fried Oysters
lemon chive crema, pickled cucumber, chili pepper syrup, petite herbs

Street Corn
Cilantro, green onions, shaved parmesan, white onions, parsley, garlic, EVOO

Tarragon Pressed Watermelon
baby mizuna, honey goat cheese, house pickled red onion, horseradish dressing


ENTREES
(Choice of one)

Moss Salad
rotisserie chicken, mixed lettuces, capers, ripened tomatoes, hard boiled eggs, olives, toasted almonds

Braised Pork Cheeks
goat cheese polenta, fire roasted tomato stew, chevre, apple jam

Grilled Gulf Fish Stew
fire roasted tomato & olive stew, poached shrimp, Louisiana crab meat, feta cheese toast, garlic aioli

NOWFE Wine Dinner at The Rib Room

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Savor a delicious NOWFE Wine Dinner featuring Rombauer Vineyards at The Rib Room! This special event will occur on June 8th at 6:30pm. It is priced at $150 per person inclusive of tax and service charge.

To make reservations, please call (504) 529-7045 or visit OpenTable and find this event under “Experiences”.


AMUSE BOUCHE

Steamed Mussels
zucchini noodles, chipotle tabasco- saffron crème fraiche
Sauvignon Blanc, Napa Valley 2021

COURSE ONE

Fried Crawfish Salad
creole marinated Louisiana crawfish, lambs tongue lettuce bundle, pickled
cucumber & tomato , lemon- Louisiana choupique caviar vinaigrette
Chardonnay Carneros, Napa Valley 2020

COURSE TWO

Pan seared American Red Snapper
butter poached shrimp, crispy oyster mushrooms, honey glazed- celery root,
prosciutto “bits”, creamed leeks, shaved parmesan reggiano
Merlot, Napa Valley 2018

COURSE THREE

Southwest Rub Short Rib
pecan wood smoked bacon- candied pecan & shiitake mushroom salad
toschi cherries, bleu cheese, sugar cane vinegar reduction
Cabernet Sauvignon 2018 Napa Valley

COURSE FOUR

Smoked Kurobuta Pork Loin
sweet corn, potato gnocchi, sweet & spicy southern greens,
pancetta reduction
Diamond Selection Cabernet Sauvignon 2017 Napa Valley

DESSERT

Dark Chocolate Cheesecake
Chocolate ganache / goat cheese chantilly cream
Zinfandel El Dorado 2019 Napa Valley

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.

THE ROYAL O’S COCOA EXPRESS
$9

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

Recipe:
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