On January 15, 2010, an official ribbon cutting signified the transformation of Mélange Restaurant in The Ritz-Carlton, New Orleans into M Bistro. M Bistro is named after the hotel’s Executive Chef, Matt Murphy. Growing up just outside Dublin, Ireland, Murphy never envisioned having his own restaurant but he has paid his dues in Michelin-starred restaurants as far away as Asia and under the tutelage of master chefs Daniel Boulud, Dennis Lenihan, Marco Pierre White, Patrick Guilbaud, Paul Flynn and Michael Martin. His recipes have been published in numerous publications internationally and he has appeared on The Today Show, PBS, E!, Travel Channel.
The menu is an indigenous approach to the preparation of the finest meats, seafood and produce from farmers in Louisiana, Texas, Mississippi and Alabama. Fresh, organic, seasonal, local and farm to table, that is M Bistro. Emery Van Hook, Director of Markets for Market Umbrella says that "Chef Murphy's long-standing support of the farmers markets is invaluable to us, and even more so to the local farmers and fishermen whose names you'll see on his menu." The menu is completely and uniquely the outcropping of Chef Murphy’s culinary talents. Signature dishes include: Fisherman Joey’s Des Almandes Crab Cakes, Braised Louisiana Rabbit Lasagna, Chef’s Award-Winning Baby Back Ribs, Sticky Toffee Pudding and Grandma Davenport’s Apple Pie.
Special reservations are available at the chef’s table in the kitchen, one of three velvet-draped cheater’s booths and the semi-private wine room. Dinner reservations are recommended and jackets are not required. Breakfast is served daily from 6 a.m.- 11 a.m.; lunch is followed shortly after from 11:00 a.m. until 2:00 p.m., with dinner served from 5:30 p.m. until 10:00 p.m.