Well look at that: more details on the Restaurant R'evolution opening. The team there sent out a press release this afternoon with details on the much-anticipated restaurant coming to the Royal Solensta Hotel. The restaurant, a collaboration between John Folse and James Beard Award-winning Chicago chef Rick Tramonto, is now officially due to open on June 4. This is only two days off the date (June 2) that Folse recently told the Times-Pic. The release also includes details around the menu and the restaurant's actual design, all of which reiterate the idea of modern interpreations of classic New Orleans stuff.
Once it opens, R'evolution is going to be open for dinner only, from 5-10 p.m. Sunday through Thursday and 5-11 p.m. Friday and Saturday nights.
But more on that old-meets-new thing. The menu promises "modern, imaginative reinterpretations of classic Cajun and Creole cuisine," like the evocatively named dish Death By Gumbo, "quail gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage, and rice." They're calling dishes like this "unusual presentations of these traditional dishes that date back centuries."
As previously reported, the wine and beverage director is Molly Wismeier, a Chicagoan who's come down for this gig. Wismeier's built a wine list "with a special emphasis on the seven nations that originally settled Louisiana and make up the backbone of Creole cuisine," while also throwing in some assorted, insanely old vintages. Like 1865 Madeira vintage. The bar (called Bar R'evolution, obviously) is going to have more of that old-meets-new thing going on, featuring "reinterpretations of classic drinks" like the Cobbler. They really love the word "reinterpretation." In other news, kudos to Bellocq for making the Cobbler a thing again.
And finally, the design: they outsourced the design to an Atlanta-based firm that is calling the restaurant's design "a setting that melds the antique architectural details of the grand homes and properties in the historic French Quarter with contemporary accents," which is presumably a lot of design speak meaning "New Orleans-y." It'll have a number of semi-private dining rooms (that can be "privatized" for groups of 6 to 40) including the Chef's Dining Room overlooking the kitchen. Hopefully pictures to come.
And of course, with the number of times this opening has been pushed back, this seems far away from being set in stone. For now this stands as the most official pronouncement ever of R'evolution's opening date, but it's worth watching fairly closely.