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777 Bienville St.
New Orleans, LA 70130
504.553.2277
www.revolutionnola.com
www.facebook.com/RestaurantRevolution
www.twitter.com/RevolutionNOLA
www.revolutionnola.blogspot.com
HOURS
Dinner:
Sunday - Thursday 5:30-10 p.m.
Friday and Saturday 5:30-11 p.m.
Bar opens at 11:00am - Dining room opens at 5:30
Lunch: Monday - Friday 11:30-2:30
Bar 11:00-close with a limited menu when the dining room is not open.
Sunday Brunch seatings available from 10:30 until 2:00
RESERVATIONS
Call the restaurant at 504-553-2277 to make a reservation.
Open Table
ATTIRE
Casual but proper
PARKING
Royal Sonesta garage, accessible from Bienville and Conti Streets
VALET
Discounted valet parking is available at the Bienville Street entrance or in the Royal Sonesta Hotel Garage.
PROPRIETORS
Home on the Range: Folse Tramonto Restaurant Development, LLC,
in partnership with The Royal Sonesta Hotel New Orleans
EXECUTIVE CHEFS
John Folse and Rick Tramonto
CHEF DE CUISINE
Chris Lusk
PASTRY CHEF
Erin Swanson
WINE DIRECTOR
Molly Wismeier
GENERAL MANAGER
Misty Beazley
OPENED
June 4, 2012
CUISINE
Restaurant R’evolution is the first joint venture of award winning chefs John Folse and Rick Tramonto, offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Restaurant R’evolution’s menu reflects a melding of the chefs’ distinct culinary styles. Steeped in the diverse historic and cultural influences of Louisiana, the menu features not only the chefs’ interpretations of New Orleans classics such as gumbo, po’ boys, and beignets, but also new creations highlighting ingredients from what Chef Folse refers to as “the swamp floor pantry.” Tableside service components play an important role in the dining experience, promoting guest engagement about the history and evolution of the food they are enjoying.
Soups such as Creole Louisiana Snapping Turtle Soup and Death by Gumbo – quail gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage, and rice – play on unusual presentations of these traditional dishes that date back centuries. Appetizers showcase selections such as Espressoâ€crusted Venison Carpaccio with black walnuts, shaved dark chocolate, and dried fruit and Beer-battered Crab Beignets with four rémoulades. Restaurant R’evolution also features extensive charcuterie and cheese programs, as well as house-made pastas such as Oysterman’s Spaghettini with oysters, garlic, Creole tomatoes, cream, and shaved bottarga, a tribute to the Italian culture that is still prominent in New Orleans today.
Signature meat dishes include the Triptych of Kurobuta Pork, which presents crispy belly, smoked tail, and crispy ear, for a head-to-tail tribute to the Louisiana boucherie. A large selection of premium steaks and chops are available, with an array of sauces, crusts and toppers. Wild game also figures prominently in dishes such as Brick Oven Barbequed Rabbit and Triptych of Quail, reflecting the important role that hunting and outdoorsmanship play in Louisiana.
Louisiana’s renowned seafood is featured prominently in dishes such as a Gulf Shrimp & Grits “Villages de l’Est,” stir fried with chiles and ginger, with dried shrimp-enriched grits; as well as Crawfish-stuffed Flounder Napoleon served with artichoke and Gulf oyster stew and crisp fried crawfish boulettes.
Desserts showcase classical New Orleans sweets done in a new and contemporary way, including Coffee and Beignets, chicory mocha pots de crème with coffee-infused beignets and black fig jam. Creole Cream Cheese Panna Cotta pays homage to New Orleans’ rich tradition of dairy-based desserts.
WINE AND COCKTAIL PROGRAM
Restaurant R’evolution Wine Director Molly Wismeier maintains a world-class selection of 10,000 bottles of wine from around the world, with a special emphasis on the seven nations that originally settled Louisiana and make up the backbone of Creole cuisine.
Restaurant R’evolution’s comprehensive wine-by-the-glass program not only highlights white and red Burgundy, Bordeaux whites and California reds, but also the resulting finds from Wismeier’s explorations of the wine regions of Slovenia and Portugal. As France, Germany, Italy and Spain are the foundations of Creole cuisine, the bottle list focuses heavily on these countries, including classics such as Burgundy and Rhone varietals. Vintage wines, such as 1865 Madeira and 1982 Bordeaux, lend extra prestige to the wine program. In addition, an impressive selection of options representative of emerging wine-producing regions, such as Lebanon, Germany, Slovenia, Greece, and South Africa are featured.
Bar R’evolution offers chef-driven, seasonal cocktails inspired by modern takes on “gilded age” libations from the pre-Prohibition era. Reinterpretations of classic drinks such as the Presse, the Cobbler, and the Absinthe Cocktail incorporate small-batch spirits, house-made Creole bitters, and chef-crafted ratafias (the French-influenced fruit cordials that have been produced in Louisiana kitchens for generations).
Bar R’evolution also features an array of seasonally rotating craft beers from local breweries including Abita Brewing Company, Heiner Brau Microbrewery, and NOLA Brewing.
DESIGN
Restaurant R’evolution’s exciting, historically inspired design is the work of The Johnson Studio in Atlanta, led by Bill Johnson, AIA, who is lauded for his vision and personalized designs.
Diners enjoy Chefs Folse and Tramonto’s cuisine in a setting that melds the antique architectural details of the grand homes and properties in the historic French Quarter with contemporary accents. Custom Creole pocket doors open to reveal seven unique dining spaces, each depicting a different room within a Creole mansion.
The design of the Market Room, with its gleaming exposition kitchen, is inspired by Solari’s Delicatessen, which was an institution in the French Quarter for nearly 100 years. The formal Storyville Parlor will showcases a magnificent 1830s chandelier and hand-painted murals depicting scenes of Louisiana’s rich culinary and cultural past, by mural artist Grahame Menage. Even Bar R’evolution nods to the fundamental French Quarter carriageway, featuring custom gas lanterns and cypress wood ceiling beams.
SEATS
200
(158 dining; 42 bar)
PRIVATE DINING
Five dining rooms within the restaurant can be privatized to accommodate groups from 6 to 40.
With seating for 10, the Wine Room is the ultimate retreat for vinophiles, set within the restaurant’s custom-built wine cellar, with an up-close view of the spectacular selections and access to drop-down flat-screen televisions for entertainment or presentations. The Wine Room also boasts its own private entrance off of Bienville St., allowing those who have booked it to access it directly.
For the ultimate experience, guests can reserve the Chef’s Dining Room, an intimate room with seating for six, overlooking the restaurant’s main kitchen line. In this private room, culinary enthusiasts have an exclusive bird’s-eye view of the cuisine in action.
