Central Business District/Downtown
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.

An oyster bar from the minds of NOLA natives Alex and Miles Pincus and Adrian Gallo of Grand Banks in NYC. Our focus is on sustainable, gulf seafood paired with an excellent cocktail program.
Open on these Holidays:
• Christmas Eve (Serving Reveillon)
Four courses