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| Revoultion Posted by djrunner Well it looks like Folse will have a restaurant again for the first time in a while. Chefs John Folse and Rick Tramonto's Revolution will start soft opening tastings next week and open the doors in June in the Sonesta. I'm actually am looking forward to it. I hear Rick Tramonto is a total bad arse and actually miss the old Lafitte's.  on 5/15 at 6:54 amReply • Back to Top |
Posted by notiger1997 on 5/15 at 6:58 am to djrunner I made a post about it yesterday. Fitzmorris attended a media luncheon deal where the folks from Revolution were serving some food. From the sound of things, this will be the most celebrated restaurant opening in N.O. since Katrina. Reply • Back to Top |
Posted by BlackenedOut on 5/15 at 7:01 am to notiger1997 The menu is about 5 pages long and includes caviar, turtle soup, a section of cold appetizers, steaks and chops, and fish. You can draw your own conclusions. Reply • Back to Top |
| It actually looks like they might have already started tastings after checking out their facebook page. I couldn't find their menu... Reply • Back to Top |
Posted by notiger1997 on 5/15 at 7:49 am to BlackenedOut quote: Seems like a menu that big is gonig to have quality issues. Can't go in trying to please everyone with food all over the place.  I don't know. These guys def. know what they are doing so I will have to trust them. The presentation is what was talked about more than anything. Seems like they are going to come in and try and make a big splash right away. Reply • Back to Top |
Posted by AreJay on 5/15 at 8:08 am to notiger1997 quote: sure seems like they spent a bajillion dollars. i know the kitchen equipment is ridiculous, and they have had kitchen staff on the payroll for quite a while now. Reply • Back to Top |
Posted by BlackenedOut on 5/15 at 8:37 am to notiger1997 It is certainly a different menu than any other higher end spot in town which is usually at most have 20 dishes and 5-8 desserts total. But hey if they can pull it off, it is going to be worth a trip just for the wine cellar. Reply • Back to Top |
| I am attending a tasting week after next. I will post my experince, I am looking forward to it. Reply • Back to Top • Refresh |
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