Hello, My name is Caitlin Periou, and I am a law student, animal lover, and foodie!
About a two years ago now, I moved to New Orleans, Louisiana. Since moving here, I have found myself trying every restaurant and bar I can get to (and afford). I decided to start this blog to document my culinary experiences...and remind myself of the bad, the good, and the great food (and drinks) along the way. Being in law school has hindered my posts unfortunately, but I will try and keep you informed of all the amazing eateries I can stick my fork (or chopsticks) into.
The Rib Room
I went to the Rib Room this year for father’s day. We originally attempted to go to the Gospel Brunch at the House of Blues, but we didn’t have tickets and we would have had to wait 2 hours for the restaurant to open. So, we walked a few blocks over and visited the Rib Room. I think that when my parents lived here, the rib room was in its “hey day”.
On Father’s Day, this place was entirely unimpressive. We started with a crab cake appetizer and I got the turtle soup. The soup was, alright, though not much better than Mandina’s (which I can’t rave about either). The crab cake consisted of ZERO breading. It was crab meat lumped together, lightly LIGHTLY breaded on the outside then fried. Also, for a 12.00(ish) appetizer, I expected more than one crab cake. The Remoulade sauce was tasteless and required salt to even taste similar to Remoulade. I can only ASSUME that they chose to make this crab cake in this manner for tourists. I’ve almost never seen a crab cake this way and it was tasteless.
I ordered the Eggs Benedict and my parents both got the prime rib. Granted this was a HUGE cut of meat, but its was completely bland! The meat tasted as though it had been boiled in flavorless aus jus sauce. I only had a few bites but felt the need to smother it in horseradish to eat it. My parents were not terribly impressed either. My dad said that it wasn’t bad, but he considered it a waste of meat… I agreed.
Unfortunately my Eggs Benedict were no better. My eggs were cooked straight through and the ham was almost too tough to cut through. The only GOOD thing I had while I was here, was from the bar. I’ve heard that Chef Bajeaux has taken over, hopefully her can turn this place around to its former glory.
