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Started By
Message
R'evolution review
Posted on 12/18/12 at 12:27 am
Posted on 12/18/12 at 12:27 am
I will not return to this restaurant unless I am there with a group or for work. My wife and I were extremely dissapointed with the wine selection and the food.
1. wine selection - very limited amounts of moderately priced bottles. I was looking for a bottle of wine in the 60-100 range and this was nearly impossible to find. Plenty of wines in the 300-800 range.
2. The death by gumbo appetizer left us wanting for more of something. Although interesting in concept, the bowl of gumbo needed more substance. A very potent and rich roux.
3. The "compliments of the chef" appetizer was nothing to remember. No really, I dont remember anything about it except that it wasn't the right temperature.
4. I had a fried veal chop topped with crab. This chop was the size of my plate but too much fried food. The highlight of this dish was the crab "relish" that was atop. Honestly not that great of a dish for the price, 49.00.
5. My wife had the flounder and crawfish baked in a loaf that resembled a cornbread square sized lasagna layered with white fish and crawfish dressing. It was cool temp and pretty bland.
The meal would have been a decent experience for 90.00. However, for 240.00 not including a bottle of wine I would expect better food.
I am in no way a seasoned food review writer and just felt like rambling a little about my mediocre experience.
Fwiw the service was excellent. The surroundings (ambiance) were impressive, and the location is perfect.
Will not be back!
1. wine selection - very limited amounts of moderately priced bottles. I was looking for a bottle of wine in the 60-100 range and this was nearly impossible to find. Plenty of wines in the 300-800 range.
2. The death by gumbo appetizer left us wanting for more of something. Although interesting in concept, the bowl of gumbo needed more substance. A very potent and rich roux.
3. The "compliments of the chef" appetizer was nothing to remember. No really, I dont remember anything about it except that it wasn't the right temperature.
4. I had a fried veal chop topped with crab. This chop was the size of my plate but too much fried food. The highlight of this dish was the crab "relish" that was atop. Honestly not that great of a dish for the price, 49.00.
5. My wife had the flounder and crawfish baked in a loaf that resembled a cornbread square sized lasagna layered with white fish and crawfish dressing. It was cool temp and pretty bland.
The meal would have been a decent experience for 90.00. However, for 240.00 not including a bottle of wine I would expect better food.
I am in no way a seasoned food review writer and just felt like rambling a little about my mediocre experience.
Fwiw the service was excellent. The surroundings (ambiance) were impressive, and the location is perfect.
Will not be back!
11
Posted on 12/18/12 at 12:28 am to Lookin4Par
quote:
The meal would have been a decent experience for 90.00. However, for 240.00 not including a bottle of wine I would expect better food.
Posted on 12/18/12 at 12:35 am to Lookin4Par
I've heard this sort of review more than once. It's not on my list as of right now. I'm not that curious yet.
Posted on 12/18/12 at 12:36 am to Lookin4Par
quote:
. The death by gumbo appetizer left us wanting for more of something. Although interesting in concept, the bowl of gumbo needed more substance. A very potent and rich roux.
agreed
Posted on 12/18/12 at 1:14 am to Lookin4Par
My sentiments exactly. For the level they are supposed to be at it does not deliver. Did anyone find the lighted dessert menus to be a bit much? Personally, I can get over it. Unfortunately, the SO is well...straight West Bank. While not making a scene about it, she did vocalize her distaste for it...vulgarly. It was a pretty damn bright menu for the lighting in there. One table looked like that commercial where the stadium lights went out and everyone turned on their cell phones to light it up.
This post was edited on 12/18/12 at 1:16 am
Posted on 12/18/12 at 1:29 am to REG861
I don't get the deconstructed gumbo. It looks hokey.
Posted on 12/18/12 at 6:36 am to Lookin4Par
FWIW .. I have been there about five times and have not experienced a bad meal yet ... In fact, haven't even had a so so meal there .. Always been really good.
This post was edited on 12/18/12 at 6:38 am
Posted on 12/18/12 at 6:47 am to threeputt
I've not had dinner but sat in the bar and had a few small plates. A couple good pates and a salumi which were really nice. I looked at the menu and it looked nice but I enjoy small plates and would probably stick to that. Nice wine by the glass list which I like. The wine list is just too ambitious if you ask me. I prefer a focus on one or two regions, not an around the world list. It's too confusing for most people.
Posted on 12/18/12 at 6:47 am to Lookin4Par
I'll just stick to August.
Posted on 12/18/12 at 7:27 am to Rickety Cricket
I have heard nothing but great things from a number of people. The only complaint is the price.
Posted on 12/18/12 at 8:52 am to Lookin4Par
So every single thing had something wrong with it. It's reviews like this that makes me never trust reviews.
It's like people consider themselves foodies if they can find something wrong with a dish. How about you smile to your wife and talk about something interesting instead of complaining about random-arse shite?
I just simply don't believe it was as bland, too much fried, not the right temp, lacking...none of it.
It's like people consider themselves foodies if they can find something wrong with a dish. How about you smile to your wife and talk about something interesting instead of complaining about random-arse shite?
I just simply don't believe it was as bland, too much fried, not the right temp, lacking...none of it.
Posted on 12/18/12 at 9:01 am to Gaston
I understand your comment and agree with you to an extent, I think it's how the OP is interpreted that makes a difference.
I've learned that when discussing food with certain people I need to come off in a positive way, so I need to shape my comments in such a manner.
Like "This is a pretty good dish, and I really like the broth. If you were making this dish, would you change anything? If so, what?". It allows someone who really wants to learn to be a better cook to break down the dish and think about it. It's not necessarily about being negative, but just thinking more about the good/bad in the dish.
To me it's not being overly critical or negative, it's just good dinner conversation for those interested in food.
I've learned that when discussing food with certain people I need to come off in a positive way, so I need to shape my comments in such a manner.
Like "This is a pretty good dish, and I really like the broth. If you were making this dish, would you change anything? If so, what?". It allows someone who really wants to learn to be a better cook to break down the dish and think about it. It's not necessarily about being negative, but just thinking more about the good/bad in the dish.
To me it's not being overly critical or negative, it's just good dinner conversation for those interested in food.
Posted on 12/18/12 at 9:04 am to Lookin4Par
I've been here and loved it! Didn't love the price of my meal but I knew what I was getting into when I walked through the door.
But we had the gumbo, lobster gnocchi, steak, turtle soup, and the scallops. It was all fantastic.
But we had the gumbo, lobster gnocchi, steak, turtle soup, and the scallops. It was all fantastic.
Posted on 12/18/12 at 9:09 am to LSUAfro
But this is critical cuisine and it's sent out exactly how they want it to be. The joy of food is eating it prepared in different ways with varying levels of ingredients, why would you pay $50 for a dish then comment that it could have had more X in it? A damn chef wanted it to be that way, you paid for it, enjoy that preparation and let the subtleties of some other ingredient make it's way into your palate. Maybe he/she wanted you not to have the normal taste of X and instead the Y of ingredient Z. I love how people will pay for absolutely cerebral food but they refuse to let it speak to them. Like they already know everything there is and they're judging this chef on his preparation of it.
I approach a $400 dinner differently than I do a $40 one. That's what I'm saying I guess.
I approach a $400 dinner differently than I do a $40 one. That's what I'm saying I guess.
This post was edited on 12/18/12 at 9:11 am
Posted on 12/18/12 at 9:17 am to Gaston
Like I said, I understand your point, and I like getting the dish the way it is so I can see the dish the way the chef presented it.
But, to me, there is nothing wrong with thinking of what really stands out in a dish to you and what doesn't. Cooking is no science and certain things don't work for everybody. I enjoy talking about things like that with Mrs. Afro. It allows me to understand more about what she likes.
When a dish is just good...it's just good. Leave it alone, but at a place like R'evolution where they are trying to think outside of the box, I think it's fair game for me to do the same.
Just because two great chefs run the place, it doesn't mean they are going to nail every dish. I think it's fair/fun to think about them and appreciate what they are doing even if in a critical manner.
Like I said...to me it doesn't have to be negative when breaking down a restaurant. Just the opinion of one.
But, to me, there is nothing wrong with thinking of what really stands out in a dish to you and what doesn't. Cooking is no science and certain things don't work for everybody. I enjoy talking about things like that with Mrs. Afro. It allows me to understand more about what she likes.
When a dish is just good...it's just good. Leave it alone, but at a place like R'evolution where they are trying to think outside of the box, I think it's fair game for me to do the same.
Just because two great chefs run the place, it doesn't mean they are going to nail every dish. I think it's fair/fun to think about them and appreciate what they are doing even if in a critical manner.
Like I said...to me it doesn't have to be negative when breaking down a restaurant. Just the opinion of one.
Posted on 12/18/12 at 9:29 am to LSUAfro
Maybe I shouldn't have lashed out in my OP, fine.
I choose not to spend my $400 meal talking about negatives. I get probably 3 a year and by damn it's going to be fun and happy and positive. I guess I'm lucky I'm not a foodie.
I don't mind saying the dish at Stanley doesn't do it for me and the boudin is mushier than I like, but if I don't 'get' something at Stella! I just smile and move on with the evening. Just how I approach the experiences. If I could afford to do it every other weekend maybe I'd be a different person.
I choose not to spend my $400 meal talking about negatives. I get probably 3 a year and by damn it's going to be fun and happy and positive. I guess I'm lucky I'm not a foodie.
I don't mind saying the dish at Stanley doesn't do it for me and the boudin is mushier than I like, but if I don't 'get' something at Stella! I just smile and move on with the evening. Just how I approach the experiences. If I could afford to do it every other weekend maybe I'd be a different person.
Posted on 12/18/12 at 9:33 am to Gaston
Well I wouldn't order a fried veal chop in the first place.
Posted on 12/18/12 at 9:36 am to Lookin4Par
quote:
Will not be back!
its a bit $ but I've been 3X and have enjoyed the experience, wine, and food.
the espresso venison carpaccio is the realz
Posted on 12/18/12 at 11:54 am to CreoleGumbo
The wife and I had great conversation, a few laughs and shared memories, even though the food was disappointing. Perhaps my original post misrepresented my dining experience as a whole, but we had a great time in NOLA regardless of the meal. In fact, our discussion of the shortcomings didn't transpire until later on in the evening after returning to our room. I truly wanted this to be an out of this world delicious meal. I found it yearning for the exact attention to detail that you re claiming I potentially overlooked.
My decision to not return is for the same reason I'm not known as a regular in Ruth's, Sullivan's, Flemings, mansurs, jubans, IPO, Roberto's, grapevine or any other Baton Rouge establishment. We love to try many different venues not just the holy grail that one may consider their culinary heaven.
I tipped the server 50 bucks, smile to her and fibbed that everything was delish and went on with the rest of my great night.
My decision to not return is for the same reason I'm not known as a regular in Ruth's, Sullivan's, Flemings, mansurs, jubans, IPO, Roberto's, grapevine or any other Baton Rouge establishment. We love to try many different venues not just the holy grail that one may consider their culinary heaven.
I tipped the server 50 bucks, smile to her and fibbed that everything was delish and went on with the rest of my great night.
Posted on 12/18/12 at 12:03 pm to Lookin4Par
I had no problem with your review. I don't think you went there looking for negatives. Not too many people choose to spend a large amount of money looking to have a less than stellar dining experience. I know I don't. I arrive pretty excited about it. Takes a lot to bring me down, but I do expect an expensive restaurant to bring out the food hot, for example.
You noted that the location, ambience and service were all great. Someone totally negative wouldn't have bothered to notice or would have commented on that, as well, in the negative.
You noted that the location, ambience and service were all great. Someone totally negative wouldn't have bothered to notice or would have commented on that, as well, in the negative.
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