Ralph's on the Park
In an elegant old building that has served as a coffeehouse or restaurant for all of its hundred-and-fifty years, Ralph Brennan has created a light and relaxed fine-dining establishment that does the legacy proud. Ralph’s on the Park, at the entrance to New Orleans’ City Park, offers a menu of locally influenced global cuisine, made from the freshest ingredients that the local fishermen, farmers, and artisan food producers can provide. Executive Chef Chip Flanagan, a native of the city, creates sophisticated versions of the hometown classics, like Fried Chicken wrapped in country ham, with crispy collards, red eye gravy, and red bean purée, and more exotic dishes like the ‘Disgruntled Shrimp’ – tempura shrimp teriyaki with a spicy chili garlic crème fraîche – making creative use of the local bounty. Desserts are the domain of Executive Pastry Chef Brett Gauthier, who offers up temptations like Meyer Lemon Mousse Cheesecake with citrus caramel sauce, and “Our Banana Pudding” with bittersweet chocolate and dulce de leche. Discerning publications from Bon Appétit to Wine Spectator have cited the fine cuisine, noble cellar, and exquisite service of Ralph’s on the Park.