Modern Louisiana
Our Menus
Our cuisine is rooted in New Orleans’ deep culinary heritage and shaped by the seasons of the Gulf South.
Every dish balances bold Louisiana flavors with a refined technique and a sense of place. Executive Chef Christopher Vazquez and his team weave global influences into their ever-changing menus, without losing sight of home.
Framed by tall windows and timeworn wood, the dining room at Ralph’s on the Park is a space where the city slows down — made for long meals and meaningful conversation overlooking City Park’s hundred-year-old oaks.
Meet me at the Bar,
where locals unwind.
Our bar is a cozy tavern off the dining room that provides a more casual spirit for neighbors and friends to come unwind. Whether you’re swinging by for a full three courses or exploring the menu in smaller bites, our bar provides the perfect pairings with a curated selection of wines by the glass, rotating happy hour plates, and cocktails that change with the weather.
HAPPY HOUR
Mondays - All Night Happy Hour / 4-9 pm
Tues-Fri: 4-6 pm
BAR HOURS
Open daily during all meal periods!
Our Friends & Farmers
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![A rustic wooden house decorated with string lights and an American flag on the front porch, surrounded by greenery, with parked cars in the background during evening]()
Home Place Pastures
Heritage-breed pork and grass-fed beef raised with care on a fifth-generation family farm in Mississippi.
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![Hand holding a small cardboard container filled with green beans, snap peas, and blueberries, on a wooden deck.]()
Pelican Produce
Seasonal vegetables and greens grown just miles from New Orleans, picked fresh for each delivery.
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![A man and woman stand in a green farm field holding large black containers filled with freshly picked leafy greens, smiling. The field has rows of various vegetables and is surrounded by trees.]()
Compostella Farm
Organic, no-till vegetables from a regenerative farm rooted in soil health and flavor integrity.
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![A woman with brown hair, wearing a floral top, holding a basket filled with various apples and oranges, standing outdoors in front of a swampy area with trees and Spanish moss hanging from branches.]()
Isabelle’s Orange Orchard
Hand-harvested citrus from a historic grove in Louisiana — bright, fragrant, and deeply local.
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![Workers in a 1910s bakery or food production facility prepare baked goods on a long wooden table, with racks of bread or baked items in the background.]()
Leidenheimer Bakery
A New Orleans icon since 1896, known for their crisp, airy French bread. No po’ boy is complete without it.
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![Display case with various cheeses and cheese products, labeled with prices and names.]()
St. James Cheese Company
Artisanal cheeses from local and global producers, carefully sourced and aged to perfection.
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![Cooking meat over an open fire in cast iron pots inside a brick oven.]()
Bailey’s Andoille
Smoked andouille sausage crafted in the Cajun tradition, using time-honored family recipes.
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![Person holding a mushroom and cutting it with a knife in a forest setting.]()
Mississippi Natural Mushrooms
Sustainably cultivated mushrooms with deep umami and delicate texture, grown in small batches.
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![Cooking sausage slices, chicken pieces, and green peas in a pot with broth, being stirred with a wooden spoon.]()
Creole Country Sausage
A neighborhood staple supplying classic New Orleans-style sausages, handmade and boldly seasoned.
