R'evolution
R'evolution was the big dining-out story three years ago. It retained much of that early glitter, and expanded upon it. The partnership of Chef John Folse and Chicago Chef Rick Tramonto express the Reveillon in a grand way, and is a little more expensive than most. Added to the goodness of the food are the stunning surroundings of the enclosing Royal Sonesta Hotel, which really does the decorations up this time of year.
Four courses, $72.
❉Sweet potato & andouille bisqueSeafood gumbo
Cranberry waldorf salad
Smoked walnuts, caramel apple & celery rémoulade
❉Beurre noisette-poached Gulf fish
Lobster nage, root vegetable croquette & preserved fennel
Braised boneless short ribs
Rutabaga-citrus puree & red wine sauce
Dessert trio
Stout-chocolate cake, white chocolate bread pudding, crème brûlée
French Quarter: 777 Bienville (in the Royal Sonesta Hotel). 504-553-2277.
FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.
