Restaurant Revolution
New Orleans, LA
Modern Takes on Cajun and Creole Cuisine
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One of the Best Restaurants in New Orleans!

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Zagat-February 2017

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Introduction

From the reconstruction after Hurricane Katrina, came a revolution (or perhaps a “R’evolution”). New Orleans icon and culinary ambassador John Folse and top Chicago chef Rick Tramonto found themselves side-by-side feeding victims and rescuers in the aftermath of Hurricane Katrina. Their shared purpose and newly formed friendship resulted in an ambitious collaboration right in the heart of the French Quarter. Restaurant R’evolution celebrates the seven nations that contributed to Louisiana cuisine and blends the two chefs’ culinary styles in a reinterpretation of traditional cuisine. They have been winning over locals and visitors alike and gaining national acclaim since they opened in 2012 Signature dishes like seafood bisque, crawfish étouffée, Creole turtle soup and “Death by Gumbo” are truly memorable; and they have elevated bread pudding and other decadent NOLA desserts to new heights.

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About The Food

So what does it mean to launch a culinary revolution in a city that prizes its gastronomic traditions above all? For chefs Folse and Tramonto, it meant taking to heart an age-old adage of Creole cooking: “First, begin with the roux.” In that spirit, the chefs immersed themselves in the foundations of Louisiana’s complex cuisine and its unique swampland culture. The result has been a fresh and contemporary translation of Cajun and Creole cuisine, using Louisiana’s raw ingredients and building upon the history and traditions that define New Orleans. Signature creations like “Death by Gumbo” capture the essence of how Folse and Tramonto are reinterpreting authentic, traditional Louisiana cuisine in unexpected ways (in this case, with a boneless quail stuffed with filé rice and oysters). Their Creole turtle soup is served with deviled quail eggs and a splash of Madeira.

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Meet the Chefs

Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, Louisiana. From there Folse set out to take “a taste of Louisiana” worldwide, introducing Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Reagan-Gorbachev Presidential Summit. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Named “Louisiana’s Culinary Ambassador to the World” by the Louisiana Legislature in 1988, Folse has gone on to create a catering and events division (White Oak Plantation), a publishing company (with nine cookbooks, a novel and two children’s books), TV and radio shows, a foodservice custom manufacturing company, and a Culinary Institute at Nicholls State University in Thibodaux, Louisiana.

James Beard Award-winning Chef Rick Tramonto, a Rochester, NY native, started his career at NYC’s legendary Tavern on the Green. From there, he joined Chef Alfred Portale as a line cook at Gotham Bar & Grill (part of the brigade awarded three stars by the NY Times), and also worked under Chef Gerard Pangaud at Aurora. In the late 1980s, Tramonto was brought to Chicago by Richard Melman to work at his popular restaurants Avanzare and Scoozi!, as well as several other Lettuce Entertain You establishments. After a stint at Charlie Trotter's, Tramonto moved to Europe, living and working in France, Spain, and in England at Bob Payton’s Stapleford Park, which earned the Michelin Guide's coveted Red "M” award. Tramonto subsequently apprenticed with some of the world's greatest chefs, including Pierre Gagnaire, Anton Mosimann, Michel Guerard, Raymond Blanc and Alain Chapel. Returning to Chicago in the 1990s, Tramonto reunited with Rich Melman and Lettuce Entertain You in 2000 to open the award-winning Chicago landmark restaurant Tru to critical acclaim, earning a Michelin Guide Red “M” and a four-star Mobil rating, and the James Beard Best Chef Midwest award in 2002. Tramonto is an accomplished author with eight titles to his credit.

In 2010, Folse and Tramonto launched their restaurant development company, Home on the Range, opening their first joint restaurant,Restaurant R’evolution, in New Orleans in June 2012, and Seafood R’evolution, in Ridgeland, Mississippi in 2014.

Accolades
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One of the Best Restaurants in New Orleans!

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Zagat-February 2017

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After you taste chef John Folse’s most talked about dish, Death by Gumbo, you’ll want to die, it tastes so good...layers of heavenly flavors and a taste that is rivaled by very few.

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Go NOLA - Best Places to Find Gumbo in New Orleans

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Folse, the author of The Encyclopedia of Cajun and Creole Cuisine, is a leading authority on Creole cuisine. The secret to his seafood gumbo is a multiple shellfish stock made with crab, shrimp, fish, and oyster juice. He sacrifices half of the seafood in the roux in order to enhance the flavor.

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Travel & Leisure

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Culinary institutions Chef John Folse and Rick Tramonto knock it out of the park with their spectacular dessert menu that can be enjoyed at the bar if you didn’t have dinner at the restaurant, which you definitely should have.

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Travel & Leisure

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Located directly in the heart of the French Quarter in the Royal Sonesta Hotel, Restaurant R’evolution boasts modern, imaginative reinterpretations of classic New Orleans–inspired Cajun and Creole dishes made from ingredients that Chef John Folse accurately dubs “the swamp floor pantry of Louisiana.” Restaurant R’evolution showcases innovative seafood dishes for which Louisiana is famous, including Death by Gumbo, which offers a new, delicious take on an old Louisiana classic, made with roasted quail, andouille and oysters

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WhereYat.com

Shipping Days
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Shipping Options

At FoodyDirect we are doing everything we can to drive down shipping costs for our customers, including offering Low Flat-Rate Shipping.


$ 9.95 Flat-Rate Shipping - If your shipping address is reachable from Folse-Tramonto's Revolution via UPS Ground service within 2 days (1 Day for Cakes), you will be presented with the incredibly low shipping rate of $ 9.95 upon checkout.
$ 29.95 Flat-Rate Shipping - If your shipping address is beyond 2-day ground reach (Gray zone), you will be presented with a flat rate of just $ 29.95 for 2nd-Day Air upon checkout (or $39.95 for overnight for Cakes).

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Next Day Air service and Saturday delivery may be available for an additional charge.
Service to Alaska and Hawaii is available for an additional fee (sorry). Service outside the U.S. currently not available.


Orders are shipped Monday through Thursday, except holidays. Orders placed by 1:00 PM (ET) weekdays can be shipped two business days later (for example- orders placed Monday before 1 PM ET can be shipped on Wednesday). Perishable items cannot be shipped over a weekend and cannot be delivered on Sunday or Monday.


Weather and unforeseen circumstances can delay your shipment. We strongly recommend that you schedule your order to arrive at least 1 business day before your desired usage date to allow for any delays.


Shipping Options

The following shipping options are available depending upon the delivery date selected and reflect the max allowable transit time for products from Folse-Tramonto's Revolution:


Ground Shipping (1-2 Days) - If a customer’s shipping address is reachable via UPS Ground service within 2 days (1 day for Cakes), they will be presented with a $9.95 Flat-Rate Shipping upon checkout. Orders will be delivered via UPS Ground service on or before the selected arrival date, between 9:00 AM and 8:00 PM to residences, and between 9:00 AM and 5:00 PM to businesses.


2nd-Day Air - If the shipping address is not reachable within 2 days via UPS Ground service (or 1 day for Cakes), the customer will be presented with $29.95 Flat-Rate Shipping upon checkout ($39.95 for cakes). The order will be shipped via UPS 2nd-Day Air and will be delivered on or before the end of the second business day following shipment (unless upgrading to Saturday delivery). Delivery time can vary based on area, but can be as late as 8:00 p.m. to residences and 5:00 p.m. to businesses.


UPS Next Day Air Saver - Your package will be delivered by the end of the next business day after it has been shipped (for Cakes- addresses not reachable via Ground service within 1 day will be presented with UPS Next Day Air Saver). Delivery time can vary based on area, but can be as late as 8:00 p.m. to residences and 5:00 p.m. to businesses. The flat-rate for UPS Next Day Air Saver is $39.95.


UPS Next Day Air - Your package will be delivered the next morning after it has shipped, by 12 noon to most addresses. The flat-rate for UPS Next Day Air is $44.95.


Saturday Delivery - Saturday delivery is not available for Cakes, but is available for all other items, via UPS 2-Day Air, for an additional charge of $20 per package (for a total of $49.95). Deliveries are made between 9:00 AM and 8:00 PM, depending upon delivery address. Saturday delivery is not available for UPS Ground shipments.


Once your order has shipped, you will receive a ship notification email with a tracking number for each package in your order. When your order has been delivered, you will also receive a delivery notification email.


For complete shipping details we encourage you to visit our General Shipping and Packaging Information page.

Packaging & Delivery

All food from Restaurant R'evolution is shipped in extra thick recyclable containers to assure it arrives in excellent condition within the max allowable transit time of 2 days (1 day for Cakes).

All orders are shipped signature release. This means UPS will leave the package at the doorstep, front desk or gate associated with the shipping address without requiring a signature upon delivery. It is the customer's responsibility to ensure that the contents of the package are stored in a freezer or refrigerator promptly after delivery. FoodyDirect cannot be responsible for orders with incomplete or invalid addresses, or that are sent to recipients who are not available to store the contents of the order on the day of arrival. UPS cannot deliver to a P.O. box.

Storage & Care

Death by Gumbo (Total Cook Time: 40 Minutes) Allergen alert: The foods in this package contain shellfish, sulfites, wheat/gluten. equipment needed: 4 quart sauce pot & a large sheet pan Store: Death by gumbo is shipped frozen. Store all ingredients in your freezer upon delivery, in their original packaging. Prep: Thaw quail in refrigerator overnight. Preheat oven to 425°F. Place bags of gumbo in boiling water. Once water has returned to a boil, reduce heat to a simmer. Hold bags at a simmer for 20 minutes to heat thoroughly. Stirring to separate the bags during the heating process should be done with a smooth edged plastic or wooden spoon. Sharp objects and metal tongs may puncture bags. Always use extreme care when removing bags from boiling water to avoid burns. Place thawed stuffed quail on lightly greased sheet pan and bake for 22-25 minutes, or until stuffing reaches temperature of 165°F and the juices run clear.

Crawfish Bisque with Rice & Stuffed Crawfish Heads (Total Cook Time: 20 Minutes) Allergen alert: The foods in this package contain shellfish, milk, eggs, wheat/gluten. equipment needed: 4 quart sauce pot Store: The crawfish bisque is shipped frozen. Store all ingredients in your freezer upon delivery, in their original packaging. Prep: Place bags of rice and bisque in boiling water. Once water has returned to a boil, reduce heat to a simmer. Hold bags at a simmer for 20 minutes to heat thoroughly. Stirring to separate the bags during the heating process should be done with a smooth edged plastic or wooden spoon. Sharp objects and metal tongs may puncture bags. Always use extreme care when removing bags from boiling water to avoid burns.

NOLA Desserts & Creole Cheesecakes Allergen alert: The foods in this package contain milk, wheat/gluten, eggs, soy, pecan nuts Store: All Desserts from Restaurant R’evolution are shipped frozen and should be stored in your freezer upon arrival. Prep: The day before you plan to serve, open each individual box and remove the plastic wrap and cake collar. Place cake back into box. Thaw in the refrigerator for 16-24 hours. Enjoy within 2-3 days. Serve using your favorite sauce and/or fresh berries.

Cajun Dinner for Four (Total Cook Time: 30 Minutes) Allergen alert: The foods in this package contain shellfish, fish, sulfites, milk, eggs, wheat/gluten. equipment needed: 4 quart sauce pot & 2 small sheet pans Store: The Cajun Dinner is shipped frozen. Store all ingredients in your freezer upon delivery, in their original packaging. Prep: Thaw fish in refrigerator overnight. Preheat oven to 450°F. Place all bags in boiling water except for the fish. Once water has returned to a boil, reduce heat to a simmer. Hold bags at a simmer for 20 minutes to heat thoroughly. Stirring to separate the bags during the heating process should be done with a smooth edged plastic or wooden spoon. Sharp objects and metal tongs may puncture bags. Always use extreme care when removing bags from boiling water to avoid burns. Place seasoned fish on lightly greased sheet pan and bake for 12-15 minutes, until flaky and done throughout. Place pistolettes on sheet pan and bake at 450°F for 2-3 minutes or until warm.

Restaurant R’evolution Gumbo Fest (Total Cook Time: 40 Minutes) Allergen alert: The foods in this package contain shellfish, sulfites, wheat/gluten. equipment needed: 4 quart sauce pot & a small sheet pan Store: The Gumbo Fest is shipped frozen. Store all ingredients in your freezer upon delivery, in their original packaging.
Prep: Thaw quail in refrigerator overnight. Preheat oven to 425°F. Place bags of rice and gumbo in boiling water. Once water has returned to a boil, reduce heat to a simmer. Hold bags at a simmer for 20 minutes to heat thoroughly. Stirring to separate the bags during the heating process should be done with a smooth edged plastic or wooden spoon. Sharp objects and metal tongs may puncture bags. Always use extreme care when removing bags from boiling water to avoid burns. Place thawed stuffed quail on lightly greased sheet pan and bake for 22-25 minutes, or until stuffing reaches temperature of 165°F and the juices run clear.

NOLA Soup Combo & Custom Pack (Total Cook Time: 20 Minutes) Allergen alert: The foods in this package contain soy, milk, fish, shellfish, sulfites, wheat/gluten. equipment needed: 4 quart sauce pot Store: Soups from Restaurant R’evolution are shipped frozen. Store all ingredients in your freezer upon delivery, in their original packaging. prep: Place bags in boiling water. Once water has returned to a boil, reduce heat to a simmer. Hold bags at a simmer for 20 minutes to heat thoroughly. Stirring to separate the bags during the heating process should be done with a smooth edged plastic or wooden spoon. Sharp objects and metal tongs may puncture bags. Always use extreme care when removing bags from boiling water to avoid burns.