Miss Ruby’s

3 Extinct Stars

French Quarter: 539 St. Philip St

In 1985–a time when most of the buzz about new restaurants was in Uptown–no restaurant in New Orleans was talked about with more enthusiasm than Miss Ruby’s. For a time, it had people lined up on Chartres at St Philip so consistently that it was often compared with K-Paul’s. (You also shared the long tables with other people, like at K-Paul’s–but beyond that the comparison was not apt.)

Reading my reviews from back then, however, makes me wonder about the fuss over Miss Ruby’s. Until I recall what the rest of the scene was like. Ruby’s was ahead of its time. In an era when major restaurants (except K-Paul’s) hewed to a certain level of formality, Miss Ruby’s was a bare-bones Southern-Creole café, with few rules, no pretensions, and low prices.

It was difficult to have a meal served in more than one course at Miss Ruby’s. You ordered a platter, and the salad came out with it, accompanied by a former ketchup bottle filled with the house dressing. And that was that.

Miss Ruby’s first premises were in an old paper warehouse. It underwent only a utilitarian renovation to turn into a restaurant. The location–St. Philip at Chartres–is now well known as the address of Irene’s Cuisine is now. The dining room was even smaller than Irene’s, and the kitchen minuscule.

The day’s offerings filled a sheet of lined paper with longhand. The house specialty was chicken–broiled one day, fried the next, chicken and dumplings the day after that. All this was home style and good enough to make a trip into the Quarter worthwhile.

Seafood was another good bet, ranging from your basic Southern fried catfish platter to stuffed trout, blackened redfish, oysters, shrimp. We went wild over it all, except perhaps for serious New Orleans standards like red beans and gumbo. Which Miss Ruby never seemed to get just right.

There was a reason for this. Ruby Wilkenson was not from New Orleans. Her palate was more in the style of the rural South. She made a big deal over her fresh vegetables (never canned or frozen, which in 1985 was unusual), then cooked them to what we would now consider death.

And she made a lot of desserts, with a particular deftness in the pie department: peanut butter pie, coconut chess pie, pecan pie, lemon meringue pie, and more. She was more a precursor of Paula Deen than of Chef Paul.

Miss Ruby was herself a kick. A middle-aged woman on the short side, she was always laughing. Her trademark was a leather cap. Everybody wanted to know Miss Ruby.

Then suddenly, for unknown reasons, Miss Ruby moved across the street. The old place stayed open, but now there were two. You didn’t know which one was the “real” Miss Ruby’s–both claimed to be. Neither was as good as the original. By 1990, both were gone. Miss Ruby turned up not long after in a restaurant on the corner of Decatur and Conti, but the magic was never recaptured. I have no idea where she is now, but I don’t think she’s in the restaurant business here anymore.

Miss Ruby left behind an excellent cookbook: Miss Ruby’s Southern Creole and Cajun Cuisine: The Cooking That Captured New Orleans. It’s available on Amazon. And, in a way, her legacy is alive in Irene’s. If Miss Ruby’s hadn’t been on that corner of Chartres and St. Philip, Irene’s might not have become as popular as it is.

6 Readers Commented

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  1. Ann Fisher on November 26, 2015

    Hi Tom,
    I was the ghost writer for Miss Ruby’s cookbook. I was a graduate student at UNO, and my mother knew Ruby. She needed help because she didn’t write very much. I had the pleasure of being in the kitchen with Ruby and her chef — Chef Mason. What a wonderful experience it was.


    • Paul in Austin on January 2, 2016

      No way!!!!!! Miss Fisher, that book is outstanding, I’m not lying when I say that if I won the powerball one of the things I would do is open a restaurant based on that cookbook. I have made gumbos, jambalayas, desserts, and roasts out of it over the past 20 years. You can find me on facebook as Paul Froelich, I’m in Austin, or via email at paul.j.froelich@gmail.com. If you are ever in Austin let me know, will buy you dinner, take care.

      • Ann Fisher on December 3, 2018

        Paul, I never checked back on this website after posting my comment two years ago, when I was looking for a copy of the cookbook — which I found used on Amazon. I’m sending you an email now 🙂 .

  2. Michael Whittier on March 14, 2016

    Both Miss Ruby and her daughter Miss Jean would occasionally park themselves at a table near the kitchen to rest their weary feet, and chat up the diners. I once tried to bribe Miss Jean to move to Minneapolis and she laughed for about five minutes straight at the idea.
    Another authentically humble aspect of the place was that when the lines were too long, they’d move them through a door near the kitchen into a parking garage in the same building. Most of the people in line were locals. I can still remember her peanut butter cake, and her barbecue shrimp. Amazing, and worth every minute of waiting.
    Miss Jean opened her own place after Miss Ruby’s death, aptly enough named “Miss Jean’s” on the edge of the quarter near the CBD. It was never as good as Miss Ruby’s, sadly.
    I got Miss Ruby to sign my copy of her cookbook, and consider it a prized possession.

  3. Anna Rodgers on September 8, 2017

    This is one of Miss Ruby’s great granddaughters!! This is so exciting to read!!! Miss Ruby passed away a couple of years ago. And Miss Jean passed away this summer.
    Miss Fisher, I would love to talk to you more about the cookbook!!!
    Thank you,

    • Ann Fisher on December 3, 2018

      Anna, I know that this is a long delayed reply. I never saw your comment here — haven’t returned to the site since I first commented in 2015.

      If you get this comment, and want to talk, you can find me through my blog: simply search ann cavitt fisher + blog and you’ll find me. Go to “Contact” and use the form there, which will send me an email — which I don’t want to leave here. I tried posting a link here, but I think the comment rules prevent that.

      I spent some wonderful hours with Ruby and Chef Mason working on that cookbook, and would be happy to share my memories.