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.
Chef Greg Sonnier, 2004 James Beard finalist, serves Louisiana Cajun and Creole inspired cuisine at this fine dining neighborhood restaurant. Family owned and operated since 1992.