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.