“Modern, Imaginative Reinterpretations of Classic Cajun and Creole Cuisine” beautifully presented in one of seven unique rooms all decorated in the style of a historic Creole Mansion. We started in the bar, a handsome room with rich wood walls and the feel of a high end business lounge. Local antiques and friendly bartenders add to the experience. We then moved to the formal Storyville Parlor where a magnificent period chandelier is reflected in tall windows and hand-painted murals grace the walls.
One of their signature dishes is Death by Gumbo, a roasted quail stuffed with andouille, oysters, and rice drowned (not literally) in a rich, nut-brown gumbo. “It’s all in the roux”, as they say in Nola. This mouthwatering dish is ridiculously decadent. I wondered, savoring each mouthful, how many hours it would take to work off these calories!
This was just the first our appetizers, we also enjoyed oysters prepared two ways; both were fantastic. Although the Oysters a la R’evolution served with cucumber lemon granita and tangerine salsa was an absolute stand out. The layering of flavors excited the senses as we popped these plump oysters one by one into our mouths. On the other end of the spectrum, we followed the oysters with roasted bone marrow; subtle, creamy, slightly nutty bone marrow contrasted with pickled radish, enjoyed on a Crostini. Feeling like we couldn’t eat another bite, we moved on to our entrees, Seared Sea Scallops and Foie Gras with truffle white bean purée, celery salad, bacon vinaigrette and rotisserie duck field pea foie gras and Pea Tendrils. What can I say, bacon vinaigrette and foie gras is very rich and decadent. The meal that was to-die-for.
We finished by ordering cappuccinos even though the dessert menu was extremely tempting. Our coffees arrived with a dessert box; the presentation showcased a converted jewelry box filled with a bite-sized selection of their unique and delicious desserts. Fabulous!
We visited several restaurants while in New Orleans, each was unique, each was spectacular but for me, Restaurant R’evolution is the standard by which I will judge all Creole and Cajun food; it was that good.