Ralph's on the Park
Restaurant · City Park ·
Elegant eatery with wine list, Sunday brunch & park views
Elegant eatery with wine list, Sunday brunch & park views
"Ralph’s on the Park is a beauty, an elegant modern Creole restaurant where window views overlook City Park’s majestic stands of live oaks. Local seafood is a staple. If softshell crab is in season, order the tempura version here, with its island flavors of coconut rice and curry sauce. Reserve ahead for brunch, which is always busy. Save time for a pre-or post-meal stroll in the park, right across the street." - Beth D’Addono
"Ralph’s draws regulars for its sophisticated setting across from picturesque City Park, where families and large groups gather for an elegant meal. The bright and airy dining room, with walls covered in old-timey murals, gets louder on Saturday and Sunday mornings. There are options for sparkling bottles with juices as well as some tasty brunch drinks. Expect dishes like crawfish cake Benedict and a mushroom and manchego omelet." - Beth D’Addono
"A duck and andouille gumbo is cited as a Réveillon must, and the restaurant is a convenient stop for anyone visiting the massive seasonal light show at City Park known as Celebration in the Oaks." - Adam H. Callaghan
"For a lovely Thanksgiving Day setting followed by a City Park stroll, Ralph’s on the Park is serving a $75 three course meal from 11 a.m. to 5 p.m. Expect the likes of turtle soup, smoked sweet potato bisque, crab and spinach salad, fried turkey and more. The handsome City Park restaurant will also offer a kids (under 12) menu for $21." - Beth D’Addono
"Historic City Park lies adjacent to this Brennan family outpost, which sports some stellar views. In true Brennan style, the effusive welcomes come thick and fast as soon as you arrive, and the staff are well trained to explain chef Chip Flanagan’s dishes, as well as the extensive wine list. What could be a run-of-the-mill Creole-French menu in other hands takes some interesting turns in his: Oysters, for example, come in an individual pie or baked with Parmesan. There’s enough here to please even the most jaded French-Creole cuisine aficionados." - Paul Oswell
