4206 Magazine St. New Orleans, LA 70115 New Hours TBD (504) 561 - 8844


    We’ve Moved!

    Red Gravy has moved to 4206 Magazine Street between Milan and Gen. Pershing. With the move are lots of menu changes and updates! We’re now offering dinner with all our handmade pasta, homemade ravioli and lasagna. We’ll be slicing salumi to order on our shiny, red flywheel slicer. You may even catch us making gnocchi in the dining room! Brunch still has almost all of the favorites that we’ve been serving for the past 10 years. We’re so excited to be in our new digs in our new neighborhood. We have plenty of socially distanced dining inside, with an additional 24 seats in our courtyard and front yard. Stay tuned for the addition to daily Happy Hour!!

    Thank you for all the encouragement and support. We can’t wait to see you!!

    Roe & Lou

    Family Meals

    During these difficult times, Red Gravy and the entire staff is doing everything possible to help keep you safe and comfortable. We have a large courtyard with large, shade umbrellas, a misting fan, and warm heaters for cool days and evenings. We also have two tables beneath our front awning. You can order ala carte meals directly from the menu. You can also preorder Family Meals by calling 504-561-8844 or emailing [email protected] by 7pm the previous day. Meals are for 2 or 4 people. Prices and availability subject to change. Please note that Red Gravy is closed Sunday evening, Monday and Tuesday. Orders for Wednesday should be emailed only.

    Woohoo! We’ve been selected by New Orleans Magazine readers as the Tops of the Town for 2017, 2018, 2019, and 2020!


    Red Gravy is a cozy bistro serving rustic Italian cuisine using recipes handed down from my grandmothers, aunts and my Mom; along with a few self-inspired creations. I source locally and organically for eggs, fish & shellfish, produce, beef, pork, chicken, grits and bread. My staff and I follow the traditions with dedication to the past, and an eye on sustainability. The dining room is like my house, colourful and kitchsy. “Mangiere, ridere, amare.” It means, ‘eat, laugh, love’. Please do.


    has been listed in Top 100 Best Brunches in America by Open Table!


    Red Gravy began as the dream of a 10 year old little Italian girl from Northern New Jersey in 1972.

    I was always most comfortable in the kitchen; and while other kids were watching Bugs Bunny reruns, I was glued to the Galloping Gourmet and Julia Child cooking shows on PBS. Never much interested in the academics of school, I did manage to get straight As in Home Ec. Well, the cooking part of Home Ec. anyway. My sewing skills left something to be desired. Throughout grammar school and high school my need to feed (or overfeed, as is my usual habit) my loved ones remained constant. Sadly, I didn’t pursue the dream out of high school. I spent a couple of years in college deluding myself I’d make a really great English teacher. During that time, I married a great guy (Ivan) and had the worlds’ most amazing children (Mark and Coco), and proceeded about the business of life and trying to decide what it was I really wanted. And, still … I’m busy feeding people and perfecting my skills, thanks to self-guided study.

    In the early 90s I managed to get hired by a large food service company as a cold prep person. I’d spend the first 4 hours of a 8 hour day making tuna, chicken and egg salad, then spend the remaining part of the day serving sandwiches at the deli line. I must have done something right because within 4 months I was making soups, sauces and vegetables for the entire account. Hungry (okay, bad pun …) for more, I always took on more responsibility, always cooked my heart out, and moved up quickly. I’ve worked at some great accounts and some accounts that still give me nightmares. Regardless, I always learned something, and people ate well. This desire to open a place of my own was getting pretty damn big, all this time, as well. As it turns, my marriage didn’t survive past 25 years (and it’s because of that 25 years and the fact that I was married to a really great guy, that I consider my marriage a complete success). I met Lou during the most self-examining part of my life. I’m not sure how much stock to put into the term soul mates, or opposites attracting, or any of that … but I fell in love with him the moment I met him.

    He took me to New Orleans for my 41st birthday, and we’ve both been hooked since. We vacationed here every single year since then, doing the walking tours, the plantation tours, the music club tours, etc. We held our breath when Katrina struck, and cried when we witnessed the levees crumble. We had Christmas reservations for that year. While we had to change hotel plans, we kept the plane tickets and kept the trip booked. I think it was that devastation and the sheer determination of sprit we witnessed in New Orleans that gave me the courage to consider leaving the NYC metro area I’d known for my entire life, and my friends and family, to set up shoppe here. There was also the fact that we were completely unable to vacation anywhere else; every single trip we took was to New Orleans. We decided that if we ever want to see any more of this planet, we’d just have to move here.

    And so, here I am, nothing more than a little Italian girl from Northern New Jersey. You’ll notice some of my favorite people have been given the honour of having a menu item named after them. Lou, the love of my life, the man who knows my heart. Mark, my son, who reminds me so much of myself and pushed so hard for me to do this. Coco, my magnificent daughter and possibly the strongest woman I know. Justin, the pirate who reached for Coco, & she let him catch her. Ivan, my first love who taught me it was okay to be myself. Blair, the woman who was lucky enough to win his heart. Nancy, my younger sister, who got away with murder. Jim, my older brother who was almost an impossible act to follow. Debra, my sister in law who has a gentle wicked side. Bruce, my brother in law, who can build it if you need it or fix it if it breaks. GrandMa and GrandDad – my parents, Marianne and Jim – you’ve got to meet them to believe it. They’ve been married since 1956 and are completely interchangeable by now. I hope I’ve made all of you proud. I couldn’t have done any of this without you!

    And as for the rest of you… Please come and eat. I always make too much.

    red gravy cafe - roseann


    *Photos may not reflect current menu items.

    Ourbeautiful food


    Please discuss any dietary restrictions or concerns with your server. We will do everything possible to accommodate all requests but cannot promise to be able to alter recipes. Fresh, gluten free pasta is available for $5 additional.

    In our world, you can add a meatball or two to anything. Go ahead, just ask. The meatballs are $6.50 apiece.

    Let your server know if you’d like a basket of our garlic bread with some Red Gravy to dip. It’s $10. Get two … we won’t judge.



    Menu Items and Prices are Subject to Change

    (*) means gluten free or can be prepared gluten free for upcharge. (v) contains no meat.

    No Substitutions Please

    20% Service Fee is added to parties of 5 or more $1.75 plate sharing fee may be added

    No more than 2 checks per table; please request at time of seating!

    Due to the intimate size of the dining room and modest space in the kitchen, we cannot accommodate parties larger than 6 as walk-in or reservation. Parties larger than 6, with a confirmed reservation, can be accommodated by participating in a chef’s tasting menu. Please call 504-561-8844 for chef’s tasting menu details. Thank you for your understanding.

    Roseann Melisi Rostoker – Ring Leader

    Lou Lombardo – the Right Hand

    “Mangiare!” Come and eat, I always make too much!
    I am so pleased you have joined us today. My staff and I take great pride in the quality of our products and our ability to create wonderful meals. It is our pleasure to follow old world tradition through dedication and love of our craft. Please be patient as we work the old way; from scratch, by hand, to order. I hope I succeed in pleasing you.


    AwardsOver the Years

    Certificate of Excellence

    Certificate of Excellence

    Certificate of Excellence

    Certificate of Excellence

    Certificate of Excellence

    Certificate of Excellence

    Certificate of Excellence