World-renowned chefs John Folse, of Gonzales, and Rick Tramonto announce their partnership and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC.


World-renowned chefs John Folse, of Gonzales, and Rick Tramonto announce their partnership and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC.  Their first joint venture will be Restaurant R’evolution, set to open in 2011 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans.  Restaurant R’evolution is being designed by Bill Johnson of The Johnson Studio in Atlanta and will offer contemporary Creole cuisine—a marriage of Folse’s classic Southern approach and Tramonto’s contemporary new world style.  

Launching a Culinary R’evolution
According to Merriam-Webster, the word “revolution” is defined as “a sudden, radical, or complete change; a fundamental change in the way of thinking about or visualizing something.”  

“In the spirit of the hundreds of Frenchmen who arrived in August 1718 to settle Louisiana and revolutionize the future of the colony and of the nation, so were Rick and I inspired to launch a culinary revolution in New Orleans nearly three hundred years later,” explains Chef John Folse.  

“The unique flavor of New Orleans, from its music, to its food and to its people, has been influenced by many over the years.  Restaurant R’evolution will serve to introduce an exciting contemporary Creole cuisine, created by Rick and me to push the boundaries and expectations of dining in Louisiana,” says Folse.  “Our new menu will incorporate the bounty of Louisiana’s fresh ingredients and seafood as we recreate iconic Louisiana dishes while also developing brand-new menu items.”

A longtime fan of New Orleans, James Beard award-winning Chef Rick Tramonto will be embarking on his first foray into Southern cuisine with the opening of Restaurant R’evolution.

“Chicago will continue to be my home and I’m incredibly appreciative of everyone there who has supported me over the years and throughout my endeavors,” says Chef Rick Tramonto.  “However, I am eager to spend more time in New Orleans and become a part of the community through this venture with my friend Chef Folse. New Orleans has long been recognized as a gastronomic paradise and is celebrated the world over for its unique cuisine—I’m excited to be a part of its future.”

Design
Restaurant R’evolution is being designed by The Johnson Studio in Atlanta and led by Bill Johnson AIA who is lauded for his vision and highly personalized designs.  The Johnson Studio’s client list reads like a who’s who of fine dining including Tru and Osteria Via in Chicago, the Eiffel Tower II at the Paris Resort in Las Vegas, Barbounia and Gabriela’s in New York, Chops Lobster Bar in Boca Raton and Ecco and Shaun’s in Atlanta to name just a few.

“Restaurant R’evolution is going to be an exceptional addition to the New Orleans dining scene. The combination of two great chefs is sure to produce amazing cuisine and we at The Johnson Studio have been challenged to create a venue that is representative of and complimentary to their culinary excellence,” says Bill Johnson.  “In a city so rich with history and tradition, there is no lack of inspiration, however, this restaurant will present history and tradition that is definitely ‘now.’ We look forward to creating a space with the grace and style that abounds in the heritage, but with a decidedly current vibe that is representative of the dynamic cosmopolitan city that, today, is New Orleans.”

Location
Restaurant R’evolution will be located at 777 Bienville Street at The Royal Sonesta New Orleans Hotel, in the heart of the French Quarter.

“Royal Sonesta represents the quintessential New Orleans experience.  We’re home to Irvin Mayfield’s Jazz Playhouse as well as PJ’s Coffee Cafe,” remarks Al Groos, vice president and general manager of Royal Sonesta New Orleans Hotel.  “We  look forward to Restaurant R’evolution’s future as a new New Orleans tradition and are thrilled that the Royal Sonesta will now also be home to these distinguished chefs and their exciting endeavor.”