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  • Restaurant R'evolution

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Restaurant R'evolution
Restaurant R'evolution
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  • Address:
    777 Bienville St
    New Orleans, LA 70130
    Neighborhood:
    French Quarter
  • Cuisine:
    Creole / Cajun / Southern
    Price: $50 and over

Restaurant R'evolution Details

  • Dining Style: Fine Dining
  • Website: http://revolutionnola.com/
  • Email: info@revolutionnola.com
  • Phone: (504) 553-2277
  • Hours of Operation: Dinner
    Sunday 5:00 p.m. - 10:00 p.m.
    Monday - Thursday 5:30 p.m. - 10:00 p.m.
    Friday and Saturday 5:30 p.m. - 11:00 p.m.

    Lunch
    Wednesday - Friday 11:30 a.m. - 2:30 p.m.

    Sunday Jazz Brunch 10:30 a.m. - 2:00 p.m.
  • Payment Options: AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
  • Cuisine: Creole / Cajun / Southern, Creole, Cajun
  • Executive Chef: John Folse and Rick Tramonto
  • Dress Code: Jacket Preferred
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Full Bar, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Wheelchair Access, Wine, Wine Bar
  • Catering: Five dining rooms within the restaurant can be privatized to accommodate groups from 6 to 30. Larger groups can be accommodated in the adjoining Fleur de Lis Suite to include custom designed R'evolution menus for groups up to 160.

Getting there

  • Cross Street: Bourbon Street
  • Public Transit: Canal at Bourbon Street
  • Parking: Valet
  • Parking Details: $12 for 3 Hours of Valet Parking or Self Parking is available in the Royal Sonesta Hotel garage with entrances on both Bienville and Conti Streets
A word from Restaurant R'evolution
Serving Lunch, Dinner and Sunday Brunch, Restaurant R’evolution is the first joint venture of award-winning chefs John Folse and Rick Tramonto, offering modern,imaginative reinterpretations of classic Cajun and Creole cuisine. 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.” Tableside service components play an important role in the dining experience, promoting guest engagement about the history and evolution of the food they are enjoying.Soups such as Creole Louisiana Snapping Turtle Soup and Death by Gumbo play on unusual presentations of these traditional dishes that date back centuries. Desserts showcase classical New Orleans sweets done in a new and contemporary way. Continued
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Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Overall
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerBest Food