Restaurant R'evolution sits in the French Quarter, built on chef John Folse's decades in Louisiana kitchens. He got his start at the Prince Murat Inn in Baton Rouge before opening The Rathskeller and, in 1978, Lafitte's Landing in Donaldsonville. By 1983 he was carrying Cajun and Creole cooking into restaurants from Tokyo to Beijing, Seoul to Moscow — a fifty-year run he frames as culminating here, in what he calls his magnum opus.
The kitchen works in modern, imaginative reinterpretations of classic Cajun and Creole dishes rather than straight preparations. Diners point to death by gumbo, crab beignets, turtle soup, quail, and caviar early on the menu, with roasted oysters, redfish, short ribs, and steak carrying through, and bread pudding, sorbet, and ice cream closing the meal.
Bar R'evolution operates alongside the dining room, pouring classic cocktails reimagined through a modern lens alongside seasonal drinks inspired by Pre-Prohibition-era libations.
The kitchen works in modern, imaginative reinterpretations of classic Cajun and Creole dishes rather than straight preparations. Diners point to death by gumbo, crab beignets, turtle soup, quail, and caviar early on the menu, with roasted oysters, redfish, short ribs, and steak carrying through, and bread pudding, sorbet, and ice cream closing the meal.
Bar R'evolution operates alongside the dining room, pouring classic cocktails reimagined through a modern lens alongside seasonal drinks inspired by Pre-Prohibition-era libations.