Rue 127 Restaurant - New Orleans, LA | OpenTable
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Rue 127
Rue 127

Rue 127 Details

  • Dining Style: Casual Dining
  • Website: http://www.rue127.com
  • Email: info@rue127.com
  • Phone: (504) 483-1571
  • Hours of Operation: Lunch: Tuesday - Friday 11:30am - 2:00pm Dinner: Tuesday - Saturday: 5:30pm - 10:30pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: American
  • Executive Chef: Ray Gruezke
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Full Bar, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Weekend Brunch, Wheelchair Access, Wine

Getting there

  • Cross Street: Canal
  • Parking: Street Parking
A word from Rue 127
Located at 127 N. Carrollton Avenue on the Canal St. streetcar line, Rue 127 sits in the heart of historic Mid-City. We entertain from a renovated 19th century New Orleans style shotgun home. Chef Ray Gruezke was born and raised in New Orleans. A graduate of the Culinary Institute of America, Ray has worked in New York, Florida, and Baton Rouge. He recently returned to his hometown to work at Commanders Palace and as a sous chef at Le Foret working with Certified Master Chef James Corwell. Desserts are created by Chef Joanna Palmer. Also a graduate of the Culinary Institute of America, Joanna has served as a pastry chef for Commander's Palace and also worked at Cochon. Rue 127 is a convenient stop centrally located between Downtown, the French Quarter, and City Park.Continued
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Rue 127
4.4
122 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerAmerican
Featured Reviews
  • "We brought friends from NY here - one an adventurous eater, the other not so much - The menu was varied enough so that b..."
    Dined on 5/8/2013
  • "Cocktails spot on. Fresh and tasty. A great start to a great meal...."
    Dined on 5/7/2013
  • "From SF......looking for an anti Commanders Palace (ie thoughtful food/wine, reasonable prices, thoughtful ambiance). Wo..."
    Dined on 5/1/2013

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