What’s Hot: Rick Tramonto, John Folse dish up a R’evolution

The Market Room at Restaurant R'evolution, Royal Sonesta Hotel, New Orleans. CLICK HERE TO VIEW FULL GALLERY
The Market Room at Restaurant R’evolution, Royal Sonesta Hotel, New Orleans. CLICK HERE TO VIEW FULL GALLERY

The long-awaited Restaurant R’evolution from chefs John Folse and Rick Tramonto is now open in the Royal Sonesta Hotel in New Orleans’ French Quarter.

Bill Johnson and The Johnson Studio in Atlanta designed the restaurant, which brings together antique architectural details reminiscent of grand homes in the French Quarter with contemporary accents.

The space comprises seven dining spaces, each inspired by a different room in a Creole mansion. The Market Room is inspired by Solari’s Delicatessen in the French Quarter; the Storyville Parlor features an 1830s chandelier and murals by Grahame Menage. The Wine Room offers a table for 12 in the middle of the wine cellar, while the Chef’s Dining Room gives six diners a bird’s-eye view of the kitchen.

The restaurant seats 200, and five of the dining rooms can be made private.

Restaurant R’evolution has its own charcuterie and cheese programs. Housemade pasta stars in dishes such as Oysterman’s Spaghettini with oysters, garlic, Creole tomatoes, cream and shaved bottarga.

The menu, executed by Chef de Cuisine Chris Lusk, reinterprets classic Cajun and Creole cuisine and offers up new creations using favorite regional ingredients.

Soups include Creole Louisiana Snapping Turtle Soup and “Death by Gumbo,” a quail gumbo served with a whole quail stuffed with oysters, Andouille sausage and rice.

The Triptych of Kurobota Pork, a tribute to Louisiana boucherie, includes crispy belly, smoked tail and crispy ear. The menu also pays homage to the roles of hunting and outdoorsmanship in local culture with dishes such as Brick Oven Barbecued Rabbit.

Desserts by Pastry Chef Erin Swanson continue the theme. For instance, Coffee and Beignets consists of chicory mocha pots de crème with coffee beignets and black fig jam.

Wine Director Molly Wismeier oversees 10,000 bottles from around the world; the selection emphasizes the seven nations whose migrants originally settled in Louisiana. Bar R’evolution also offers modern cocktails inspired by the pre-Prohibition era and locally brewed craft beers.


Editor’s Note: Click here to view full gallery.