By Dwight Casimere
Ralph’s on the Park
900 City Park Avenue
New Orleans, Louisiana 70119
(504) 488-1000
Ralph’s on the Park is veteran restaurateur Ralph Brennan’s Magnus Opus. Presenting globally inspired cuisine that incorporates local favorites inside a magnificently restored historic building is nothing less than inspired.
Overlooking City Park, Ralph’s is considered the most romantic destination for dining in New Orleans. Created in 1854, its immediate neighbor, City Park is one of the largest in the country and is 50 per cent larger than New York’s Central Park.
Ralph’s is a masterful blend of the art of design and the art of cuisine. What began as a mere roadhouse in the 1840s for local farmers to enjoy a respite of copious food and drink in the early morning hours while their livestock grazed on the open field nearby, which was later transformed into City Park. Drinks and a groaning board of eats were served at what would later be recognized as a precursor to the stand-up bar and what early morning imbibers would eventually call brunch.
It’s a very different story today. The main dining room at Ralph’s, with its expansive space and large windows, takes full advantage of the view of the park’s massive, centuries-old Oak trees. The tables are set just far enough apart that patrons won’t be disturbed by the conversation at the tables adjacent to them. Every detail insures maximum enjoyment of Ralph ‘s inspired cuisine.
Ralph’s charming décor fits right in with City Park’s colorful ‘painted lady’ clapboard houses in this quaint, quiet neighborhood. Just down the street are the city’s landmark above ground cemeteries and the end of the Canal Street streetcar line.
The sight of cyclists and the charming children’s locomotive in the park across the way only adds to the idyllic atmosphere.
Executive Chef Knut Mjelde brings a unique flair to Ralph’s ‘N’Awlins’-centric cuisine. His Blackened Redfish in Beurre Blanc sauce tasted as if it had been line-caught that very day!
The Blackened Tuna Cobb Salad is a masterpiece of composition and balanced flavors. Creole vinaigrette bound the flavors of fresh garden lettuces and veggies together perfectly.
Shrimp and Crawfish Stuffed Catfish topped with Crawfish Tails and a restrained smear of the aforementioned Beurre Blanc was a similarly delightful excursion into the ‘sea floor pantry’ that is the bounty of New Orleans. Again, the fresh, briny flavors of the seafood were allowed to shine through under the chef’s deft hand.
Ralph’s Burger, with its generous patty of American Wagyu Beef accompanied by House made Mayo and Hand-Cut Fries on a House made Brioche Bun is a similarly well-conceived twist on an American Classic.
A chef’s surprise palate cleanser of house made fresh fruit ice creams was an unexpected, but welcome bonus. They rivaled the handmade Gelato I recently experienced on the Adriatic Coast in Italy!
Fortunately. I saved room for the tangy Key Lime Ice Box Pie and the singularly delightful Praline Bread Pudding with a glass of Rose Prosecco. There is no more perfect way to while away a summer afternoon than at Ralph’s on the Park. For more, visit ralphsonthepark.com.
