On a recent travel press tour of the Crescent City, I had the chance to hop a cab and get outside of the more oft trod streets of downtown for dinner at Ralph’s on the Park. Owned by Ralph Brennan – a major player in one of New Orleans’ most prolific restauranteur families. Set across City Park Street from that venue’s main entrance, Ralph’s interior is tastefully designed to resemble the dining room of a Louisiana plantation home.
The cuisine of Chef Chip Flanagan combines traditional southern comfort food with the bayou’s regional seafood and other locally sourced ingredients. I would recommend the Sherry Shrimp Grits as an appetizer and the Roasted Whole Gulf Fish and Chappapeela Farms Duck Breast.
Never looking to avoid its proud New Orleans heritage, Ralph’s dessert selection include its own take on Bananas Foster Bread Pudding and Almond Peach Cake. The Chocolate Bar (below) struck me as the richest and prettiest plate presentation.
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After a stellar meal, I spotted Ralph Brennan himself strolling the floor to check on his dining room guests. His family name helped shaped much of the New Orleans dining experience and will continue to do so, so the man understands how a Big Easy gentleman and entrepreneur must present himself. Polite and friendly Brennan manages to project mixable class, always showing genuine concern for the customers .
Any traveler sitting foot in New Orleans should see all of the standard stops of the French Quarter. But, he or she should save time and appetite for Ralph’s – one of the outlying area’s fining dining experiences.
