Rib Room New Orleans Restaurant French Quarter Louisiana  


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

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

Rib Room names Tom Wolfe Executive Chef

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FOR IMMEDIATE RELEASE: Media Contact: Karen Hales markit360 khales@markit360.com; (985) 445-6022 Hotel Contact: Danielle Plauche-Shaw Omni Royal Orleans dshaw@omnihotels.com; (504)529-7023 RIB ROOM AT OMNI ROYAL ORLEANS NAMES TOM WOLFE EXECUTIVE CHEF 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.