At Restaurant R’evolution (http://www.revolutionnola.com/),
award-winning chefs, John Folse and Rick Tramonto offer their "imaginative
reinterpretations of classic Creole cuisine.” They do a superb job. I loved the
dinner I had there. The restaurant is located at 777 Bienville St. in the
French Quarter.
I started with a terrific appetizer of four beer-battered
beignets, each with a different remoulade - saffron, salsa verde, red pepper,
English white, and a small side vegetable mix for $16.
My main course was Seared Sea Scallops with foie gras over
truffle white bean puree, bacon vinaigrette, with celery salad. The scallops
were very large, and the celery salad was small. The dish was very tasty, but
not incredible. The price was $43.
The wine I chose was a glass of 2016 Valveran Sonoma County
Zinfandel for $12. It was very nice and the pour was generous.
For dessert, I had Creole cheese bread pudding crème brûlée with
blueberries and lemon almond crunch for $13. It was great.
For my dessert drink, I asked my server if the bartender
could modify their R'ev Nog dessert drink, and replace the Crème de Menthe with
Calvados. She agreed to my request. The
other ingredients in the drink were Caneland red stick rum, Simple syrup, egg
white, and cream. The modified drink was delicious and cost $14, the same as the version with Crème de Menthe.
I sat at a high top table in the bar area because the
restaurant was full.
The atmosphere was very nice; and Alex, my server, was
knowledgeable, professional, and friendly.
The atmosphere was very pleasant. It is justifiably on the
pricey side. Reservations are essential.
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