Restaurant R'evolution
Creole restaurant · French Quarter
777 Bienville St, New Orleans, LA 70130
Highlights
Creole fare, 10,000-bottle wine cellar, innovative dishes
Creole fare, 10,000-bottle wine cellar, innovative dishes
"Chefs John Folse and Rick Tramonto came together to open this over-the-top, special occasion restaurant in the Quarter over a decade ago. Each glorious, well-appointed room represents a different influence on New Orleans cuisine. The sweeping menu includes the famed Death by Gumbo, caviar service, and quail three ways: Southern-fried, boudin-stuffed, and absinthe-glazed. Be warned: R’evolution will raise the bar on what you expect from dining, but it’s expensive so don’t get addicted." - Clair Lorell
"Restaurant R’evolution is not a budget option, but when it’s time for a deep dive into chefs John Folse’s and Rick Tramonto’s modern take on classic Cajun and Creole cuisine, RR never disappoints. The blue crab beignets are delectable, served with a quartet of remoulades for dipping." - Beth D’Addono
"From chefs John Folse and Rick Tramonto, this luxury-grade restaurant—recently sharpened by a multi-million-dollar renovation—offers a particularly festive holiday dinner in the dressed-up Royal Sonesta. It is open noon to 8 p.m. on Christmas Day and features a Réveillon menu full of holiday dishes; reservations recommended." - Clair Lorell
"If classic gumbo isn’t really your speed, try this decadently updated quail version at one of New Orleans’s finest restaurants. Topped with a whole, semi-boneless quail stuffed with oysters and andouille sausage and served over filé rice, this dish is guaranteed to give you a new perspective on Creole classics." - Eater Staff
"Restaurant R’evolution is the winning concept from chefs John Folse and Rick Tramonto. At once a steakhouse, a modern Italian trattoria, and a polished Creole-Cajun restaurant, this is luxury-grade cooking at its best. Get the signature death by gumbo: a whole roasted quail, andouille, and oysters in a silky broth. One of the best wine cellars in town." - Beth D’Addono
