I've been meaning to write this for a while now. Memories are fading fast so I better write what I can remember before it's gone.

It has been around a month since my visit to R'evolution. My mother & father dined a few days prior during the "grand opening", which was more so for press and the like. They reported back to me how much they enjoyed their night; a spur of the moment decision was made, to say the least. It was the official opening night and I called in for reservations. Not to my surprise, the restaurant was full and could not accept further reservations for the evening. The hostess who answered the phone was very cordial and informative. She advised of the next available future reservation and I agreed to it. As I began to give her my information, she immediately recognized my identity and stated that she would be able to accommodate my party with reservations for the night. The hostess also made note of seating us at the same table my mother and father dined at prior, I was much obliged.

I could and probably should go into detail about the aesthetics, but I will pick and choose so please forgive me. Upon entering, we were immediately seated in the center room, also known as the Storyville Parlor. Surrounded by walls with murals of Louisiana, an exquisite yet quaint chandelier, and white linen tables, this area was perfect for formal dining in a private atmosphere. I do not drink much and could not remember what my guests were indulging in, but I did enjoy the complimentary house sparkling water. Chef Folse and I had recently discussed his restaurant's progress not but a few weeks before it's opening. He was walking the floor, entertaining the guests, and made his way to my table. After giving me a detailed summary of his menu and personal recommendations, our server arrived with hors d'oeuvre for the table-compliments of the chef. Although I do not remember his terminology on the dish, it was basically a Red Snapper Ceviche. I am not big on "sashimi", but the fish was light and the citrus-ginger marinade left a refreshing & cleansing after taste.

In the midst of all the excitement and entertainment, we were presented with an assortment of house-baked breads and hand churned butter from Folse’s Bittersweet Plantation. Of note was a multi-grain bread, warm and with such a pleasant yeast aroma I had convinced myself to ask the server for more. Shortly after, our appetizers had arrived. We ordered the raw vegetable salad & death by Gumbo. The Vegetable salad was simple, a julienne of vegetables (Carrots, Green Asparagus, White Asparagus--I think) tossed in a lemon vinaigrette, Parmigiano-Reggiano, and topped with a sprig of fresh fennel. The vegetables were lightly blanched, allowing the perfect balance of tenderness with a crunch. The gumbo was prepared tableside. This dish began as a lonely bone-in stuffed quail plated on a wide rim bowl, quite amusing at first glance. Accompanied separately with this dish was the roux--it looked almost gravy like in texture and consistency as it was poured over the Andouille & rice stuffed quail. Growing up in New Orleans and seeing this dish, my initial thought was "where are all the ingredients!?". "Perhaps they were pureed into the base", I questioned to myself. After commencing operation: dig-in, I began to see the story of this dish unfold from within the petite bird. I caught myself wondering if the marrow inside the quail’s tiny bones were part of dish; I was tempted to find out, but did not follow through with this action.

Our table sampled the Red Snapper & Pork Belly, Grilled Striped Bass, and “Bird in a cage”. The snapper was garnished with a purée of root vegetables and braised cabbage. The fork-tender pork belly, sweet & salty, rested aside creole mustard. My choice of entrée was the grilled striped bass. I opted for something light, clearly trying to redeem myself after my display in gluttony of bread & butter. The bass was mild, as to be expected. It centered on a broth of lemon and verbena. Paired with this dish were caramelized turnips and braised chard. It was a pleasing choice to my suddenly unpretentious appetite. The “Bird in a cage” was the centerpiece of our entrees—Poulet Rouge prepared Coq au Vin style. The paradox behind the term “Bird in a cage” was simply understood after seeing the presentation. A thin wafer layered with fence-like patterns was set atop the dish. As my fork collided with this obstacle, it suddenly disintegrated releasing the deliciousness “caged” beneath. Poulet Rouge is a different type of chicken than what we are accustomed to. This particular bird was imported from a certain region in France. The meat is acclaimed for its robust flavor and lean tenderness. This dish certainly lived up to its expectation. The skin was so thin and delicate it dissolved upon entering our mouths. Black truffles were drowning in the rich wine broth beneath the chicken and it was up to me to rescue them!

By this time it was late (almost midnight), I could not bear the thought of sinning any more and decided not to gratify myself with dessert. In need of rest and recovery, I ordered a cup of coffee—black & decaffeinated. To my sarcastic dismay, the coffee was provided with a Peruvian jewelry box filled with truffles, cookies, biscotti, pralines, and more from the pastry chef. The night ended on a great note, with Chef Folse touring us through his facility. The wine cellar containing over 10,000 bottles of wine had an unforgettable oak scent. The kitchen was one of the most advanced I have stepped foot in. The Chef's table has a direct presence to the kitchen. It was adjacent in another room, overlooking the kitchen. Chef was using this as his "office" so it was a bit scattered. As we concluded our experience, the server handed each of us intricately wrapped poppy seed muffins—to “remember them in the morning.” A great marketing ploy, might I add!

I hope you guys enjoy this review.