Uptown/Garden District
Reveillon Contemporary

REVEILLON CONTEMPORARY encourages new and innovative food products, trends and techniques. Ingredients are not limited to the historic time frame that would have been available. Chefs are invited to interpret Reveillon Menus for the modern-day patron. Think molecular gastronomy, small plates, deconstruction of classic dishes and nouvelle cuisine.

DTB, short for Down the Bayou, is a modern Creole Cajun restaurant by Carl Schaubhut. Menu highlights include Vegan Mushroom Boudin Balls, Crawfish Bread and a Brown Buttered Old Fashion.
Open on these Holidays:
• Christmas Eve (Serving Reveillon)
• New Year's Eve (NOT Serving Reveillon)
• New Year's Day (Serving Reveillon)
Four courses