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Rib Room
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Rib Room's posts

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To join us on Easter Sunday, call (504) 529-7406 or make your reservation online at http://ribroomneworleans.com/reservations/
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As the seasons change, so does our menu. We keep the classics & add new culinary creations. Tell us what looks good. http://bit.ly/1oy7h93

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This deep red, Hawaiin yellow fin tuna is cut from a 200 lb. fish, line-caught in deep ocean waters and pepper-seared with a sweet & sour glaze. You will find it on our new seasonal menu.
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To join us on Easter Sunday, call (504) 529-7406 or make your reservation online at http://ribroomneworleans.com/reservations/
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To make the perfect steak tartare, we keep everything chilled as we go and dice the meat uniformly to make an appetizing presentation.
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Here's the man behind the scenes in our butcher shop. Robert's big smile makes everyone in the kitchen happy!
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The Royal Club with rotisserie turkey or shaved roast beef, provolone, bacon, lettuce, and hot house tomato with sea salt fries is a lunch tradition. <a href="http://bit.ly/1oy00Gg"><img alt=" " src="http://bit.ly/1jazJs1"/></a><br/>T - TripAdvisor

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We found these wonderful, vintage prints of the Cathedral & Lunch at the Rib Room at www.phillipsage.com
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Behind the scenes, our chefs do what they love & love what they do! Michael Gottlieb & Thomas Wiendel
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To join us on Easter Sunday, call (504) 529-7406 or make your reservation online at http://ribroomneworleans.com/reservations/
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