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777 Bienville St.
New Orleans, LA 70130
504.553.2277

HOURS

Lunch
Wednesday-Friday 11:30 am – 2:30 pm

Dinner
Nightly 5:30 pm – 10:00 pm

Jazz Brunch
Sunday 10:30 am – 2:00 pm

Bar R’evolution
Saturday 12:30 pm – 11:00 pm
Sunday 10:30 am – 11:00 pm
Monday – Friday 5:30 pm – 11:00 pm.

RESERVATIONS

Call the restaurant at 504-553-2277 to make a reservation or book online.

ATTIRE

Attire is smart casual. Please refrain from wearing cutoff shorts, athletic wear, baseball caps, flip-flops or T-shirts.

PARKINg & Valet

Royal Sonesta garage, accessible from Bienville and Conti Streets. Discounted valet parking is available at the Bienville Street entrance or in the Royal Sonesta New Orleans garage.

EXECUTIVE CHEFS

John Folse and Rick Tramonto

CHEF DE CUISINE

Jana Billiot

PASTRY CHEF

Blake Abene

WINE DIRECTOR

Steven Russett

GENERAL MANAGER

Luis Ochoa

OPENED

June 4, 2012

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.” Classical New Orleans ingredients such as Gulf shrimp and oysters, Andouille sausage and catfish appear alongside alligator, frog, crawfish, kumquats, sassafras and persimmons and other indigenous ingredients that have defined Louisiana cooking for centuries.

Soups include “Death by Gumbo,” quail gumbo served with a whole, semi-boneless quail stuffed with oysters, Andouille sausage and rice. Appetizers showcase selections such as Burrata cheese and choupique caviar with black olive oil, as well as roasted sea scallop with truffled cauliflower purée and beef cheek debris.

Signature items feature playful and unique presentations such as “A Tale of Three Fishes,” which offers diners three seafood stews from three of the seven nations that settled Louisiana, including French bouillabaisse, Spanish zarzuela and Tuscan cacciucco served in three separate courses. The “Triptych of Pork” presents grilled belly, smoked tail and crispy ear, for a head-to-tail tribute to the Louisiana boucherie.

Louisiana’s renowned seafood is prominently showcased in dishes such as grilled striped bass with lemon verbena broth, Swiss chard, caramel-poached turnips, fried root vegetables and turnip lemon powder. A flounder napoleon, stuffed with Louisiana crawfish and shrimp mousse, is served with artichoke and Gulf oyster stew and a crisp crawfish ball.

Wild game also appears on the menu, reflecting the important role that hunting and outdoorsmanship play in Louisiana’s “Sportsman’s Paradise.” A large selection of premium steaks and chops is offered with a wide array of sauces, crusts and toppers, including tomahawk rib eye for two with blue cheese crust; Wagyu sirloin strip served three ways and bone-in filet with foie gras butter.

Desserts showcase classical New Orleans sweets done in a new and contemporary way. “Coffee and Beignets” presents chicory mocha pots de crème with coffee-infused beignets and black fig jam. The chefs’ spin on a “Root Beer Float” layers locally made Abita root beer and vanilla semifreddo in a glass, topped with vanilla ginger foam, and served with a gingersnap tuile straw.

Restaurant R’evolution is also known for its lively Sunday jazz brunch. In fact, acclaimed food, travel and lifestyle guide Gayot named Restaurant R’evolution among its 2015 Top Brunch Restaurants. Treated to live jazz from The Don Vappie Creole Trio, guests choose from the restaurant’s own take on mouth-watering local classics like Death by Gumbo, Duck Confit and Eggs, Eggs a la Cremé or the decadent Short Rib Grillades and Gravy, plus so much more. Several of the dishes were designed specifically for brunch by the restaurant’s award-winning culinary team. And, to take the guesswork out of ordering while keeping the experience affordable, there’s also a wonderfully curated pre fixe menu that comes in at around $75.

Restaurant R’evolution also features extensive charcuterie and cheese programs, a large wine list and seasonal, market-fresh mixology. Service highlights tableside components for many dishes, promoting engagement with diners about the history of the dishes they are enjoying.

WINE AND COCKTAIL PROGRAM

Restaurant R’evolution Wine Director Steven Russett 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 highlights white and red Burgundy, Bordeaux whites and California reds.

As France, Germany, Italy and Spain are the foundations of Creole cuisine, the wine 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 is 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.

Media Inquiries

For Public Relations and Marketing, please contact:

Elliot Hutchinson,  Public Relations Manager
Zehnder – New Orleans office
ellioth@z-comm.com
504.962.3723

Caroline Downer, Public Relations Coordinator
Zehnder – New Orleans
cdowner@z-comm.com
504-962-3729

or

Brigette Folse, Director of Sales & Marketing, Royal Sonesta New Orleans
bfolse@sonesta.com
504-553-2210

Press Coverage

DINERS’ CHOICE AWARD FOR THE MONTH WITH OPENTABLE: MARCH 2017

Opentable, March 2017

ZAGAT’S BEST OF THE BEST: NEW ORLEANS’ BEST RESTAURANTS

Zagat, January 2017

SHOW 2016 ARTICLES

“THE MEAT SHOW”: A DECONSTRUCTED GUMBO DISH TO DIE FOR

Eater.com, December 2016

DESSERT TRENDS FOR 2017: 6 PASTRY CHEFS SHARE THEIR PREDICTIONS

Opentable blog, December 2016

DEATH BY GUMBO RECIPE BY RICK TRAMONTO

The Daily Meal, October 2016

GONOLA TOPS: BEST PLACES TO FIND GUMBO IN NEW ORLEANS

GoNOLA.com, October 2016

WHAT WENT DOWN AT HOTEL THRILLIST NEW ORLEANS

Thrillist, October 2016

CHAMPAGNE & TRUFFLES PAIR UP AT RESTAURANT R’EVOLUTION

Eater NOLA, September 2016

10 BEST THINGS BRETT ANDERSON ATE LAST MONTH” – ROTISSERIE PHEASANT

NOLA.com, September 2016

THE TRUTH ABOUT CAJUN FOOD

Thrillist, September 2016

HOSPITALITY IN THE FRENCH QUARTER

Dallas Wine Club, September 2016

THREE THINGS YOU DIDN’T KNOW ABOUT RESTAURANT R’EVOLUTION

WGNO.com, August 2016

IT’S A R’EVOLUTION! BY SAMANTHA CHIBANI

Preferred Magazine, August 2016

BAR R’EVOLUTION IN NEW ORLEANS MAKES US A REAL ‘OLD FASHIONED

Essence Live, August 2016

SEERSUCKER SALAD

Deep South Magazine, August 2016

10 MODERN TWISTS ON CLASSIC NEW ORLEANS DISHES YOU NEED TO TRY

Eater, August 2016

IT’S A R’EVOLUTION!

Shades of Pinck, July 2016

BAR R’EVOLUTION WELCOMES STERLING AS NEW MANAGER

Biz New Orleans, June 2016

DRESSED REHEARSAL: MINIATURES OF YOUR SOUTHERN FRIED FAVORITES FOR THE COCKTAIL RECEPTION OR PASSED HORS D’OEUVRES

New Orleans Bride, June 2016

THE NEW GIRLS’ CLUB: FOUR NOLA CHEFS TO WATCH OUT FOR

Where Traveler, April 2016

11 OVER-THE-TOP HOTEL BRUNCHES AROUND THE U.S.

Zagat, April 2016

PASTRY CHEF ERIN SWANSON OF RESTAURANT R’EVOLUTION

StarChefs.com, April 2016

HIDE 2016 ARTICLES

SHOW 2014 ARTICLES

2014’S TOP 10 FOOD TRENDS FROM KALE TO FOOD TRUCKS

NOLA Defender, December 2014

BEST HOLIDAY RESTAURANTS IN THE U.S.

Travel + Leisure, December 2014

CREATIVE TWISTS ON CLASSIC NEW ORLEANS DISHES

Where Y’at Magazine, December 2014

CHEF JOHN FOLSE NAMED TOP 5 CHEFS IN NEW ORLEANS

Travel + Leisure, November 2014

EPIC MEAT TIME: 10 OVER THE TOP MEATY DISHES AROUND THE UNITED STATES AND CANADA

Food Republic, October 2014

NOLA PASTRY CHEFS WE’RE SWEET ON

Where Magazine, October 2014

NEW ORLEANS TOP 10 RESTAURANTS OF 2014

Times Picayune, October 2014

2014 RESTAURANT BUCKET LIST

New Orleans Moms Blog, October 2014

THE QUEEN OF CREOLE CUISINE: LOUISIANA’S LEAH CHASE [FAVORITE RESTAURANT]

Atlanta Magazine, September 2014

MEET THE CHEF: RICK TRAMONTO

Sheboyganpress.com, September 2014

MACADAMIA & PINEAPPLE UPSIDE-DOWN CAKE RECIPE

Country Roads Magazine, August 2014

FIVE DISHES WITH CAVIAR

Gambit Weekly, August 2014

BRETT ANDERSON’S FAVORITE PEACH DISHES TO TRY NOW

Eater, August 2014

THE BEST COOLINARY MENUS TO DINE FOR LESS IN AUGUST

Eater NOLA, August 2014

BEST DINING BETS

Frommers, August 2014

CHEF LINEUP ANNOUNCED FOR KOHLER FOOD & WINE EVENT

Sheboyganpress.com August 2014

DEATH BY GUMBO FROM RESTAURANT R’EVOLUTION

iVillage.ca, July 2014

WINE SPECTATOR 2014 RESTAURANT AWARD

Wine Spectator, July 2014

RESTAURANT REVIEW

Our Man On the Ground, July 2014

CHRIS LUSK TALKS R’EVOLUTION’S BEST-SELLING CHARCUTERIE

Eater NOLA, July 2014

25 UNBELIEVABLE DISHES FOUND ONLY IN NOLA

BuzzFeed.com, July 2014

TOP 100 BEST WINE RESTAURANT AWARD FOR 2014

Wine Enthusiast Magazine, July 2014

NEW ORLEANS: A LOVE STORY

BonAppetit.com. June 2014

WINE PAIRINGS: RESTAURANT R’EVOLUTION

Nation’s Restaurant News, June 2014

STAIRWAY TO CAVIAR

Food & Wine, June 2014

NEW ORLEANS FOR LUXURY LOVERS

USA Today, May 2014

NOWFE FLEUR DE LIS CULINARY AWARDS 2014, DESSERT CATEGORY: SILVER MEDAL

New Orleans Wine and Food Experience & NOLA.com, May 2014

TAKE A WALK ON THE WILD SIDE WITH EXOTIC MEATS

USA Today, May 2014

“BEST OF” EASTER BRUNCH NEW ORLEANS 2014

Gayot, April 2014

12 EATS AND DRINKS AROUND WRESTLEMANIA 30

Gambit Weekly, April 2014

10 BEST FOODIE SPOTS IN NEW ORLEANS

USA Today, April 2014

AMERICA’S MOST WANTED: DEATH BY GUMBO

Food & Wine, April 2014

FARM TO TABLE SPOTLIGHT: 5 REASONS TO LOVE RESTAURANT R’EVOLUTION

Farm Star Living, March 2014

10 BEST BARS IN NEW ORLEANS

ABC News, February 2014

FIVE SPIKED SOUPS – NATIONAL SOUP MONTH

Wine Enthusiast Magazine, January 2014

Q&A: CHEF JOHN FOLSE OF RESTAURANT R’EVOLUTION

Restaurant Development + Design, January 2014

TOP CHEF NEW ORLEANS, EPISODE 13

Bravo & NOLA.com, January 2014

HIDE 2014 ARTICLES

SHOW 2013 ARTICLES

“BEST OF” DINING OUT FOR NEW YEAR’S EVE NEW ORLEANS 2013

Gayot, December 2013

WEEKLY CHEF AND MENU REPORT: THE WEEK OF DECEMBER 16, 2013 (REVEILLON)

The Daily Meal, December 2013

EATER’S GUIDE TO THE BEST OF HOLIDAY AND REVEILLON MENU

Eater NOLA, December 2013

BEST OF WINTER IN NEW ORLEANS

Afar: The Experiential Travel Guide, November 2013

THE WORLD’S 12 BEST RESTAURANTS FOR CARNIVORES

Thrillist Nation, November 2013

2013 TOP 10 THANKSGIVING RESTAURANTS IN NEW ORLEANS

Gayot, November 2013

SMOKY FLAVORS GO BEYOND MEAT

FSR Magazine, October 2013

2013 TOP 10 NEW RESTAURANTS IN THE U.S.

Gayot, September 2013

AMERICA’S 100 BEST WINE RESTAURANTS 2013

Wine Enthusiast Magazine, July 2013

THE BEST NEW RESTAURANTS IN THE AMERICAN SOUTH

Conde Nast Traveler, June 2013

THE BEST NEW RESTAURANTS IN THE WORLD 2013

Conde Nast Traveler, June 2013

BAR DINING IN THE FRENCH QUARTER

New Orleans Magazine, April 2013

INTO THE LIGHT

HOTELS magazine, April 2013

NEW ORLEANS CHEFS GIVE TRADITIONAL CUISINE AN UPDATED MAKEOVER

Today.com, April 2013

NEW ORLEANS’ NEW MUST-TRY RESTAURANTS

Houston Chronicle, March 2013

MARDI GRAS MUSTS: GUMBOM CRAB CAKES AND MORE

Today Show, February 2013

HISTORICAL AND HERETICAL SAZERACS

Food&Wine.com, February 2013

IN NEW ORLEANS, CHEFS PUSH CREOLE COOKING BEYOND GUMBO

Boston Globe, February 2013

AFTER CRISPY PIG EARS, 10 TRENDS FIR 2013

New York Times, January 2013

SIZZLING OYSTERS R’EVOLUTION WITH SMOKED BIENVILLE BUTTER

Louisiana Cookin’, January 2013

HIDE 2013 ARTICLES

SHOW 2012 ARTICLES

NEW ORLEANS BEST OF DINING 2012: RESTAURANT OF THE YEAR

New Orleans Magazine, December 2012

SIX OF THE BEST PLACES TO EAT IN THE BIG EASY

The Daily Mail (UK), December 2012

RESTAURANT R’EVOLUTION AT THE ROYAL SONESTA HOTEL NEW ORLEANS

Food Service Equipment & Supplies, September 2012

KINGS OF CREOLE

Food Arts, September 2012

YOUR NEXT GREAT MEAL

Garden and Gun, October 2012

INSIDERS GUIDE TO NEW ORLEANS

Food & Wine, December 2012

7 RESTAURANTS TO WATCH IN NEW ORLEANS

Fodor’s, December 2012

THE DOORS ARE OPEN

Louisiana Cookin’, Summer 2012

TALKIN’ ABOUT A R’EVOLUTION

The French Quarterly, Summer 2012

EVOLVING CREOLE CUISINE

Inside Northside, May-June 2012

TALKING ABOUT A R’EVOLUTION

Louisiana Kitchen, May-June 2012

BIRTH ANNOUNCEMENTS

Food Arts, May 2012

WARM WEATHER, COOL OPENINGS

New Orleans , May 2012

REVVING UP

New Orleans Living, April 2012

SWAMP THINGS

Hemispheres, March 2012

MARDI GRAS MADE EASY

Wine Enthusiast, February 2012

HIDE 2012 ARTICLES

SHOW 2011 ARTICLES

RESTAURANT TRENDS TO WATCH

Details, November 2011

GOOD NEWS IN NEW ORLEANS

Condé Nast Traveler, September 2011

HIDE 2011 ARTICLES