Ralph’s Place, a new diner from Marilynn’s Place owner Boz Baucum, will open on Monday, Jan. 6, and will be hosting some “sneak peek” gatherings between now and then, according to Baucum. The restaurant will only serve breakfast and lunch, with plans to open at 6:30 a.m., Monday through Friday, and close by 3 p.m.
Ralph’s Place is located at 1173 Louisiana Avenue in Shreveport’s Highland neighborhood, near eateries like Jacquelyn’s Cafe and the original location of Monjuni’s. They’ve launched a Facebook page.
The building at 1173 Louisiana Avenue has housed a lot of quirky eateries in the previous decade, including Slap Ya Mama Barbecue, Burning Spear Caribbean Cuisine, and Blue Southern Comfort Foods. With its treehouse-style patio and huge yard, the location is perfect for an ultra-casual restaurant.
Fans of Marilynn’s Place may be surprised to learn that Ralph’s will not serve alcohol or offer brunch. Instead, it will stick to large, hearty breakfast platters and lunches. Breakfast options range from burritos (one is called “The MOAB,” which stands for “The Mother of All Burritos”) to Southern-fried chicken biscuits ($7.95), buttermilk pancakes ($6.95-$7.95), and savory beignets stuffed with bacon, eggs and cheese (three for $7.95).
Lunch is also heavy and hearty, with options ranging from hot chicken ($8.50) to white beans with two pork chops ($9.95).
For me, though, the thing to eat at Ralph’s Place will be anything on a bun. The bread geniuses at Shreveport’s Lowder Baking Company have crafted buns for the burgers, breakfast sandwiches, muffulettas, and torpedoes that’ll be served at Ralph’s. Torpedoes, by the way, are Boz’s version of hot dogs (served two for $9.99 with a bag of Zapp’s Potato Chips). The delicious bun was the highlight of my breakfast sandwich ($7.95). I cannot wait to try a muffuletta on this outstanding bread.
Heading up the kitchen team is Hunter Morris, a soft-spoken Minden native who – as the child of a single parent – began cooking when he was in kindergarten. He’s a graduate of Chef John Folse’s Culinary Institute at Nicholls State University and is “glad to be cooking back home,” having recently led several kitchens in South Louisiana.
Looking for more Shreveport-Bossier restaurant news? Check out our other recent reviews of exciting new restaurants.
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