Once upon a time, the Rib Room at the Omni Royal Orleans Hotel in the French Quarter was the place for the New Orleans seersucker crowd to power-dine on hefty slabs of Prime rib and the restaurant’s signature snifters of Washbucket Martinis. Now 50 years old and counting, trendier steakhouses and the stigma of an aging clientele have siphoned away some of the former glory of the clubby, Old World dining room, but the restaurant still banks on a loyal local following and visitors.
You can still order a Flinstonian piece of Prime rib, served sizzling in butter in a cast iron skillet with classic steakhouse sides like creamed spinach and asparagus with Hollandaise. But you’ll also find updated comfort foods on the refreshed, modern menu, like mac and cheese spiked with andouille, salmon served over local stone-ground grits, garlicky fried oysters Amandine, and mini popovers served with au jus and punchy horseradish butter. Escape the typical po-boy, red beans, and fish meuniere grind at lunch here. Look for crisp-fresh entrée salads, a classic club sandwich, and a noteworthy burger on the mid-day menu. Tuesday is fried chicken day at the Rib Room. The crispy, dry-battered chicken is served with a cornmeal waffle, two sides (think: greens and mashed potatoes) and dessert for $19. The Rib Room’s reputation for polished and professional service is unchanged, and the bar is still one of the best spots in the French Quarter to cool your heels after a long, hot day cruising the galleries and shops along Royal Street.
The Rib Room has experienced ups and downs lately with a revolving cast of executive chefs, and diners will find contemporary New Orleans cuisine alongside the restaurant's classic steakhouse favorites on the menu.