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Rib Room Restaurant Review: The Rib Room recalls an era when people dressed for dinner and red meat and martinis ruled. Its oversize windows embrace a massive view of bustling, historic Royal Street. Chef Michael Gottlieb, who took over the kitchen in 2012, promised to keep the room “rotisserie-driven,” and he has been good for his word. Start with New Orleans-style barbecued shrimp with brown-buttered French bread, and move directly into a hearty cut of the house prime rib, slow roasted for hours and served still sizzling. Entrées can be pricey, but sides are built for two diners; try the chef’s Creole cream cheese grits or the shaved Brussels sprouts with crispy pork belly. For dessert, go traditional New Orleans with bread pudding and rum sauce. The wine cellar serves the restaurant best with its respectable collection of full-bodied, hearty reds that complement the beef entrées. We like the always dependable, spicy Heitz Cellar Zinfandel, but if whites are your preference, the list wisely includes the rich, oaky Duckhorn Sauvignon Blanc.