Restaurant R’evolution, New Orleans, 2/3/15

R’evolution entrance through hotel
R’evolution entrance through hotel

This restaurant is located in the Royal Sonesta Hotel in the heart of the French Quarter. It is an ambitious but needed addition to the dining scene there. A large restaurant divided into several smaller rooms with attentive yet casual service. In fact I found us often involved in lengthy conversations with members of the serving team.

another dining room
another dining room
our dining room
our dining room
table set up
table set up

It is a bit of eclectic menu and may try to do too many things but perhaps over time that will evolve. Most of the items would seem conventional offerings but the chef has chosen to put his own twist on the final product. Sometimes that was good and other times not so. One major shortcoming is the bread service which came out hard and cold and was so unpalatable we didn’t even touch it. Based on the crostini that came with the bone marrow, the place is capable of much better.

The meal started with a small amuse that didn’t spark any fires but it provided something while we made our choices. The staff was very willing to split most any of their things so we were able to try more stuff and that was very nice but we did have to cancel a couple of our accompanying vegetables because even splitting orders the portions were large and we just filled up too fast. The “Death by Gumbo” is one of their trademarks and was quite tasty but a very different presentation. The crab beignets were delicious and really didn’t need the variety of sauces beneath them. They were filled with sweet and wonderful crab meat – not filler. The bone marrow was very tasty and as I said the crostini an excellent medium for serving. They actually had real marrow spoons but since it was a cross split they weren’t really needed. I found the addition of pickled vegetables annoying as it dwarfed the marrow taste but they were easily removed. The pasta was delicious and was a most lovely creamy mushroom taste. The veal chop was huge and cooked nicely but seemed to need something. Maybe that was just me being really full at that point, though!

Hot appetizer menu
Hot appetizer menu
Firsts menu
Firsts menu
pasta menu
pasta menu
meat and game menu
meat and game menu
Cava to begin
Cava to begin
sides menu
sides menu
purse stool
purse stool
amuse bouche: Jalapeno corn bread with taso ham salad
amuse bouche: Jalapeno corn bread with taso ham salad
bread service
bread service
Olive oil, salted butter, maple infused butter
Olive oil, salted butter, maple infused butter
beginning of the gumbo
beginning of the gumbo
Death by Gumbo: roasted quail, andouille, oysters, file rice
Death by Gumbo: roasted quail, andouille, oysters, file rice
Beer battered crab beignets
Beer battered crab beignets
Brick oven roasted bone marrow with pickled radish
Brick oven roasted bone marrow with pickled radish
Crostini for bone marrow
Crostini for bone marrow
Fire roasted oysters with smoked Bienville butter
Fire roasted oysters with smoked Bienville butter
Wine
Wine
Wild mushroom papperdelle with crispy prosciutto, leeks, parmesan
Wild mushroom papperdelle with crispy prosciutto, leeks, parmesan
Fun bathroom
Fun bathroom
1/2 of the Paneed veal chop with warm crabmeat salad and truffle aioli
1/2 of the Paneed veal chop with warm crabmeat salad and truffle aioli
complimentary desserts
complimentary desserts
desserts
desserts
Street entrance
Street entrance

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