"Chef Chris DeBarr has joined forces with Chris and Laura McMillian at their Mid City cocktail gem, Revel. He will be bringing back the Spanish roasted vegetables dish he used to make at Delachaise, with fresh goat cheese, Creole spice-rubbed roasted eggplant, roasted red and yellow peppers, Vidalia onions baked in balsamic vinegar, and pesto. The summer menu will include a rotating roster of chilled soups, like the corn vichyssoise topped with a dollop of warm crawfish and corn stew. DeBarr is also toying around with a crawfish and pork sausage corn dog served with a spicy roasted tomato remoulade. Some desserts will be added too, like a boozy pecan horchata with strawberry purée, rice calas filled with honeyed goat cheese, and banana caramel cake. Under DeBarr, Revel will extend its kitchen hours to at least midnight." - Stephanie Carter
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