PRICE:
Frommer's Highly Recommended

One of the first restaurants in the Quarter to reopen post-Katrina, this is where New Orleanians come to eat beef. And who can fault their choice of surroundings? The solid and cozy Old English feel of this room is complete with natural-brick and open ovens at the back. But while the meat is good, it is not outstanding, and the acclaimed prime rib is just a bit tough and more than lacking in flavor. There are also filets, sirloins, brochettes, tournedos, and steak au poivre, plus some seafood dishes. Carnivores, landlubbers, and ichthyophobes will be happier here than at one of the city's Creole restaurants, but it is not the must-do that its reputation would have you believe. Having said that, the old stalwart has added Patrick, the long time maitre d' of the Bistro at the Maison deVille, and between his skill and expertise, and that of top maitre d' Joe, who has been at the Rib Room 25 years, you won't ask for better, more charismatic service. Patrick (be sure to say "hi" for us!) is working on bringing his extraordinary wine knowledge to this restaurant's list, so big changes may be in store for what is one of the city's most enduring locales.

Copyright: Excerpted from Frommer's New Orleans 2009, (c) 2008, Wiley Publishing, Inc.

Find Hotel Deals on Yahoo Travel»