The gracious, cream-colored clapboard structure housing Ralph's on the Park was built in 1860 as a coffeehouse and concession stand at the entrance to mid-city's grand old City Park. Over the past century-and-a-half, it has been occupied by some of New Orleans' most distinguished restaurateurs, and the legacy lives on in Ralph Brennan's elegant restaurant, with its serene, light-filled interior and menu of locally influenced global cuisine.
Native chef Chip Flanagan, an ardent supporter of the area's farmers and fishermen, puts his own sophisticated spin on New Orleans classics and comfort foods, as well as creating delectably exotic dishes with the freshest local ingredients available. Elements like wild mushrooms, wasabi, and cous cous are right at home on his menu alongside the down-home crawfish boil new potatoes, boudin balls, and iconic Turtle Soup finished with Sherry. Dishes like the Fried Chicken wrapped in country ham, with crispy collards, red eye gravy, and red bean purée are refined, reinvented versions of the familiar. The Crème Brûlée is spiked with Earl Grey; and the Pan Seared Hudson Valley Foie Gras is served on a Fried Peanut Butter & Jelly Sandwich.
Ralph's on the Park is a lovely location for lunch, cocktails, dinner, and Sunday brunch, and offers a number of special dining options including a 3-course pre-theatre menu. Its two stories, charming balcony, and double kitchens make it a most versatile venue for private events. No wonder Ralph's on the Park has been hailed by the critics - from the most discriminating local press to Bon Appétit for its fine cuisine, noble cellar, and exquisite service.
For more information:
Simone Rathlé - 703-534-8100
900 City Park Avenue, New Orleans, Louisiana 70119
ralphsonthepark.com | 504.448.1000
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