The Tasting Panel magazine

September 2014

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Page 124 of 148

120  /  the tasting panel  /  september 2014 HOT PROPERTY New Orleans Royalty COMBINING HISTORY AND NEW TRADITIONS AT OMNI ROYAL ORLEANS HOTEL by Becky Sue Epstein / photos by Scott Myers L ooking like an ordinary busi- ness breakfast at first glance, the lively table of Omni Food & Beverage people gets a second glance as tourists file into the Rib Room—located in at the Omni Royal Orleans Hotel—on a week- day in New Orleans. Meeting in the Rib Room is quite fitting, even for breakfast—one of the Omni Royal Orleans's signature dishes is the prime rib débris omelette; in local parlance, the word débris refers back to its original French meaning: "leftovers." Of course this prime rib is not exactly "leftover," rather, excellent prime rib of beef is simmered for hours with aromatic herbs and veal stock until the meat turns into irresistibly soft and tasty morsels, explains Executive Chef Michael Gottlieb. PHOTO COURTESY OF OMNI HOTELS & RESORTS

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