The Appeal of a Perfect French Fry;
The Power of a Perfect Steak;
The Pleasure of Satisfying Guests each Night at the city’s top Zagat-Rated Steakhouse Makes Chef Jared Ralls Hungry for More.
This Native New Orleanian’s passion for exceptional flavors and hospitality spurs him to stretch the boundaries of what a Steakhouse can be
Chef/Partner Jared Ralls wants to build upon the Argentine Steakhouse vision of owners Chef Adolfo Garcia and Nick Bazan. Clearly, he’s committed to the ultimate dining experience. For example, have you tasted the French Fries? They’ve achieved cult status. They take three days to perfect.
The small focused menu at La Boca is studded with culinary gems. Jared’s house-made pastas include the exceptionally tender Noqui La Boca with Pancetta, Peas and Cream. Housemade sausages: Chorizo de la Casa & Morcilla (blood sausage), also attract loyal fans. Bruschetta here approaches elegance with Smoked Black Drum on toast points with Sweet Onion Jam, Oregano and delicate flakes of Sea Salt. Crisp salads offer straightforward and creative seasonal offerings like Wild Arugula with Ponchatoula Strawberries, Goat Cheese, Butter Fried Onions, and a Spiced Almond Vinaigrette.
Of course, the main draw are the carefully selected steaks offered in a variety of interesting cuts simply, deliciously prepared. The power of the perfect steak? It makes his wife happy too. So, when he’s not manning the grill at La Boca, or wishing he was playing more golf, he’s cheerfully grilling for her. Of course, with those steaks they’re sipping the best accompaniments, since Missy Ralls oversees wines and cocktails for La Boca, RioMar and a Mano restaurants.
Jared began his culinary journey inspired early by his family. He worked at an uncle’s restaurant and later graduated from Delgado’s Culinary Arts program before working in restaurants around the city. Satisfying guests each night at La Boca is the result of a team approach. A talented kitchen crew, well-trained servers and the Manager/Rickilane Banks, allow Chef Jared to focus on the restaurant’s esteemed cuisine.