Ralph's on the Park, New Orleans
Executive chef Chip Flanagan, a local boy known for his dedication to the area’s farmers, fishermen, and purveyors of artisan food products, puts his own sophisticated spin on New Orleans classics at Ralph's on the Park, as well as creating delectably exotic dishes with the freshest local ingredients available. Elements like wild mushrooms, wasabi, and cous cous are right at home on his menu alongside the down-home Boudin Balls and the iconic Turtle Soup. Dishes like Fried Chicken wrapped in country ham, with crispy collards, red eye gravy, and red bean purée are refined, reinvented versions of the familiar. In its historic 1860 building at the entrance to City Park, Ralph Brennan’s elegant restaurant, with its serene, light-filled interior and menu of locally influenced global cuisine has been hailed by Bon Appétit, and Flanagan is frequently singled out by the most discriminating critics of the local press. In 2012, he was tapped by the U.S. State Department to participate in its Diplomatic Culinary Initiative Partnership with the James Beard Foundation, to cultivate cultural understanding, elevate formal diplomacy, and strengthen bilateral relationships through the shared experience of food.