Chef
Ruby Bloch

New Orleans

About Ruby Bloch

Bloch’s appreciation for true hospitality shows in her playfully refined approach to pastry, heading up the LeBlanc & Smith pastry program.

My Venues

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Accolades

30 Under 30
Zagat's
2016 Chef to Watch
Louisiana Cookin'

At My Venues

Fried eggplant

Sylvain

$$$, Modern, Pub, American, Gastropub, Cocktail, New American, French Quarter

"I love this simple fried eggplant that has a fresh note of lemon zest topped with finely grated Parmesan cheese."

$$$, Modern, Pub, American, Gastropub, Cocktail, New American, French Quarter

"These crispy fried sweetbreads are tossed in a buffalo wing sauce and served with celeriac slaw. The combination of the delicacy of the sweetbreads with the robust flavor of the buffalo sauce in a crunchy exterior is a fabulous combination."

Chef

Tenney Flynn

GW Fins

Housemade selection of pickled vegetables

Sylvain

$$$, Modern, Pub, American, Gastropub, Cocktail, New American, French Quarter

"Alex Harrell, who was once the former chef at Galatoire's Bistro in Baton Rouge, now mans the kitchen at this hip gastro pub in the French Quarter. His use of simple ingredients and good technique are a winning combination."