Ralph's on the Park

Ralph's on the Park Ralph’s on the Park serves Modern Louisiana cuisine in a charming City Park setting.
(2670)

Ralph’s on the Park, owned by Ralph Brennan, is a treasured neighborhood dining and gathering
place serving Modern Louisiana cuisine, rooted in classic technique and inspired by the season’s harvests. Executive Chef Chris Vazquez's menu blends Creole, Cajun, and Southern Louisiana influences,
driven by market-fresh ingredients. We source locally, supporting community purveyors with dishes built from fresh produce, farm harvests, and Gulf seafood, following the region’s micro-seasonality.

07/16/2026

Come with a group. Order everything.

That’s the move at Ralph’s this summer — three small plates each, a glass of wine, and suddenly the whole table’s tasting the truffle radiatori, the jerk shrimp, the fried oysters, the golden gazpacho, the turtle soup. Nobody orders the same thing. Everybody tries all of it.

Perfect summer night in New Orleans, looking out over City Park. 🍷

3 appetizers + a glass of wine, $39. Dinner only, now through September 6.

Santa's got a secret, and it pairs beautifully with an oak-shaded view of City Park. 🎅🎁 Buy $100 in eGift Cards online ...
07/14/2026

Santa's got a secret, and it pairs beautifully with an oak-shaded view of City Park. 🎅🎁 Buy $100 in eGift Cards online July 13-26 and a free $25 Bonus eGift Card is yours — ready for dinner under the oaks this August or September.

Link to purchase: https://www.neworleans-food.com/gift-cards/

[$25 Summer Bonus eGift Card Valid 8/1/26-9/30/26]

07/12/2026

Buttermilk biscuits, made from scratch every weekend for brunch at Ralph’s on the Park.

Sous Chef Eliza Williams folds the dough by hand… tall, flaky layers, a golden butter-brushed crust, and a steam-soft center that pulls apart in ribbons.

Weekend brunch staple, no debate.

07/06/2026

Watch as our stunning beet-cured swordfish is plated, Modern Louisiana style.

Forty-eight hours of beet curing leave Chef Chris Vazquez’s swordfish stained a deep ruby. Around it: bright lemon pearls, sweet melon under a vibrant ají amarillo gel, fragrant basil oil, and toasted dukkah for a warm, nutty finish.

06/29/2026

Hand-cut, perfectly seasoned, plated with precision — beef tartare where technique does the talking. A study in restraint and pure deliciousness from Executive Chef Chris Vazquez.

06/28/2026

Recognized by Wine Spectator — three years running🥂

The Award of Excellence is a celebration of every bottle we pour and every guest we pour it for. Thank you for raising a glass with us at Ralph’s on the Park.

06/22/2026

The essence of the season, the essence of Modern Louisiana ✨Crawfish and asparagus at Ralph’s on the Park.

06/17/2026

Watch Chef Christopher Vazquez bury a swordfish in grated beets — and trust me, you want to see where this goes.

It starts with his own house-made spice blend — juniper, cumin, coriander, and a bright hit of grapefruit and citrus zest. He rubs the fish down, lets it rest, then packs it in freshly grated beets and walks away. 48 hours later the beets have stained the flesh a deep ruby and turned the swordfish into something firmer, brighter, completely transformed.

The result is astonishing.

Beet-cured swordfish, only at Ralph’s on the Park.

06/14/2026

“Eating in New Orleans is different from eating anywhere else,” says General Manager Erick Schmitt. “Everyone here cares about food—how it’s made, where it comes from, and what you should drink with it.” 🍷

That last part is where Erick lights up. Here he walks us through the wine list at Ralph’s on the Park—the bottles he loves, and how they pair with Chef Christopher Vazquez’s Modern Louisiana cuisine.

📍 Ralph’s on the Park

Address

900 City Park Avenue
New Orleans, LA
70119

Opening Hours

Monday 4pm - 9pm
Tuesday 4pm - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9:30pm
Saturday 10:30am - 9:30pm
Sunday 10:30am - 9pm

Telephone

+15044881000

Website

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