Three things you didn’t know about Restaurant R’evolution

NEW ORLEANS (WGNO) - It's COOLinary month, which means lunch under $20 and dinner under $39 at over 70 great restaurants around town. Did you know these facts about Restaurant R'evolution?

1. Restaurant R'evolution's Storyville Parlor tells a real story.

Storyville

Within a hand-painted mural  in the restaurant’s Storyville Parlor, Chef John Folse can be spotted in each of the scenes depicting the seven nations that formed Louisiana’s culture and cuisine.

 

2. Lunch Fridays in the Market Room pays homage to Solari’s Delicatessen, a French Quarter institution for nearly 100 years.

Expo Kitchen, Market Room

The Exposition Kitchen Table for 12 might be the best seat in the house! It was crafted from reclaimed sinker cypress wood buried in Louisiana silt for more than 100 years; many salvaged logs came from the bottom of New Orleans’ levees destroyed in Hurricane Katrina’s aftermath. The table manufacturer contacted “scuba loggers” from the popular television show “Ax Men” to reclaim 2,000-year-old trees with 25-50 rings per inch.

3. Restaurant R’evolution’s new Executive Pastry Chef Blake Abene is getting tons of attention!

Blake Abene was named a “Chef to Watch” by both the Times-Picayune and Louisiana Cookin’ magazine. In addition, Star Chefs picked him as a “Rising Star” pastry chef for their New Orleans class of 2016. Most recently, the American Culinary Foundation of New Orleans named him one of the “Best Chefs of Louisiana”.

 

Check out Restaurant R'evolution's Menu for Coolinary New Orleans:

Lunch

Entrée
choice of

Hanger Steak
Pommes Frites, Lemon Aïoli

Gulf Fish Alla Mattone
Oyster Dirty Rice, Jalapeno Sriracha

Dessert

White Chocolate Bread Pudding Crème Brûlée
Lemon Scented Apricots, Salted Bourbon Caramel Sauce

$20

Dinner

Appetizer
choice of

Soup Du Jour
Chef’s Seasonal Selection

House Salad with Crispy Vegetables
Haricot Vert, Cucumber, Torn Croutons

Entrée
choice of

Braised Boneless Short Ribs
Rutabaga-citrus Purée, Red Wine Sauce

Shrimp and Grits
Chef’s Seasonal Preparation

Dessert

White Chocolate Bread Pudding Crème Brûlée
Lemon Scented Apricots, Salted Bourbon Caramel Sauce

$39

Brunch

Appetizer
choice of

Soup Du Jour
Chef’s Seasonal Selection

House Salad with Crispy Vegetables
Haricot Vert, Cucumber, Torn Croutons

Eggs a la Crème
Scrambled Eggs, Crawfish, Smoked Paprika, Cajun Caviar

Entrée
choice of

Steak and Eggs
Tournedos of Beef, Eggs Anyway

BBQ Gulf Shrimp and Grits
Creole Tomato Grits, Grilled Scallions

Dessert

White Chocolate Bread Pudding Crème Brûlée
Lemon Scented Apricots, Salted Bourbon Caramel Sauce

$39