Restaurant R'evolutionWednesday, October 30, 2013
I'm going to intersperse their own press here along with pictures I took -- loved seeing this room especially -- the Storyville Parlor -- as it features a mural by Grahame Menage:
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€Âcrusted 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 and 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.
AND (ah, yes, I did this) here is even a pic of the restroom as the images on the doors are just so beautiful:
The service here is impeccable, and there are thoughtful touches, like little purse stools at each table so you don't have to hang your bag on a chair, put it on the floor, or set it behind you on the seat. The china is Limoges, there are glass-blown fruit pieces at each table, and from the T-P:
...the lounge features a cabinet brimming with historical curiosities. Among the eyebrow-raising: Robert E. Lee’s diminutive camp stove and a spoon from the captain’s table of the Lusitania.
Attention to detail reaches near OCD levels. The door knobs, cast in Lithuania, feature monogrammed Rs. The 12-seat table in the Market Room is sinker cypress dredged up from the swamp...
Each dish was just perfection. Here, the Creole Louisiana snapping turtle soup with deviled quail eggs, Madeira
We came on a Thursday so I could have the Beef Daube, not often seen on menus anymore: