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.
An osteria inside Ace Hotel New Orleans, combining the seasonal, craft-centric philosophy of Italian cuisine with the flavors of the American South.
Open on these Holidays:
Josephine Estelle Reveillon Menu
Oyster Stew with Celery Root, Fennel, Vermouth, Sourdough
Carrot Ravioli with Saffron, Cardamom, Andouille
Pork Tenderloin with Sweet Potato, Topinambur, Collards, Sauce Roberto