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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.

STARTERS

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

ENTRÉES

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

DESSERT

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.

STARTERS

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

ENTREES

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

1960 Menu

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For a limited time, Rib Room is featuring a $19.60 prix fixe menu with some of our guests’ favorites. Served during lunch Monday to Saturday.

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

STARTER

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

Or

Rib Room Chop Salad
Iceberg Lettuce / Grape Tomatoes / Kalamata Olives / Pickled Red Onions / Feta Cheese and Champagne Vinaigrette 

Or

Special Summer Soup
chef’s creative Selection

MAIN

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

Or

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

Or

Burnt Prime Rib Tips
Chorizo Paella / Charred Lime / Orange Kale Slaw / Chili Glaze

DESSERT

Snickerdoodle Crème Brule
Cinnamon sugar custard / House made snickerdoodle Cookies

Summer of Salads

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Join us for a Summer of Salads at the Rib Room. Choose a savory soup and pair it with a creatively crafted, delicious salad for $17 per guest. Served during lunch Monday to Saturday.

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

CHOICE OF SOUP
Seafood Gumbo

Turtle Soup

Soup du Jour

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

Heirloom Tomato & Vidalia Onion Stack
fresh basil / burrata cheese / olive crackers / champagne vinaigrette / worcestershire glaze

Ponchatoula Strawberry & Baby Spinach
fresh spinach / louisiana strawberries / candied pecans / honey goat cheese / strawberry-balsamic vinaigrette

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

Kale & Apple Salad
julienne kale / granny smith apple / sundried tomatoes / tart cherries / toasted almonds / louisiana honey horseradish dressing

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.

SELECT THREE FOR $18 OR FIVE FOR $28.

SAVORY

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

VPB
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

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

SIP

Complement any of the selections above with one of these curated beverages.

MOËT & CHANDON IMPÉRIAL – $18
BRUT, 187ML
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

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.

STARTERS
Choose One

Loaded Baked potato Soup
Apple wood smoked bacon / green onions / cheddar cheese

OR

Fried Bacon Cheddar Oysters
Roasted jalapeno / apple wood bacon / cheddar cheese / crab meat béchamel

OR

Roasted Beet & Goat Cheese Salad
Baby arugula / candied pecans / pickled red onion / champagne vinaigrette

ENTRÉES
Choose One

Chorizo & Pepper Cheese Stuffed Quail
Roasted “street” corn / roasted cauliflower / rosemary jus

OR

Pan Seared Gulf Fish Amandine
Garlic sautéed kale / parsley potatoes

DESSERT

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.
“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