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Revoultion
Posted on 5/15/12 at 6:54 am
Posted on 5/15/12 at 6:54 am
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.
1
Posted on 5/15/12 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.
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.
Posted on 5/15/12 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.
You can draw your own conclusions.
Posted on 5/15/12 at 7:31 am to BlackenedOut
It actually looks like they might have already started tastings after checking out their facebook page. I couldn't find their menu...
Posted on 5/15/12 at 7:49 am to BlackenedOut
quote:
The menu is about 5 pages long and includes caviar, turtle soup, a section of cold appetizers, steaks and chops, and fish.
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.
Posted on 5/15/12 at 8:08 am to notiger1997
quote:
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.
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.
Posted on 5/15/12 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.
Posted on 5/15/12 at 11:13 am to BlackenedOut
I am attending a tasting week after next. I will post my experince, I am looking forward to it.
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