The Rib Room (621 St. Louis St., 529-7045; www.ribroomneworleans.com) opened in 1961 and became a New Orleans original, carving a niche for itself in the French Quarter. It's also part of the Omni Royal Orleans Hotel, which belongs to the Dallas-based Omni Hotels chain. As such, when the company's food and beverage department starts a new themed culinary campaign across its properties, the Rib Room participates.
The latest campaign is a continuation of Omni's Flavors of the World series in which Omni hotel restaurants around the country focus on the cooking traditions of one region. Here, however, the Rib Room has some room to stand apart because the cooking traditions of France are the bread and butter of chef Rene Bajeux. A native Frenchman, Bajeux ran one of the city's best French restaurants, his namesake Rene Bistrot, before Hurricane Katrina.
Unveiled this week, the Flavors of the World French menu includes a dozen dishes from appetizers to desserts which can be ordered a la carte. Examples include duck and walnut pate, tartine of Brie with ham and tomato coulis, roulade of red snapper with Gulf shrimp, winter squash, Champagne veloute and
crepes with hazelnut chocolate mousse and banana.
The Flavors of the World menu is available alongside the restaurant's regular menu at lunch and dinner through Dec. 24.