Rick Tramonto

"Down-home, honest cooking gets a bit of a gourmet flair in this appetizer."

Condé Nast Traveller

"A loving, five-star tribute to humble bayou cuisine, with knockout crab beignets to boot."

Meghan Malloy

"The beignets were heavenly bites of seafood presented with remoulades."

Diana K. Schwam

"The gently crisped crab beignets, each in a different rémoulade dollop, are a hit."

GoNOLA

"The Best Spots for Beignets: Restaurant R’evolution - Chefs John Folse and Rick Tramonto’s beer-battered crab beignets are all about the dipping sauce: switch between four distinct remoulades to add a creamy, spicy kick to each and every bite."

Brett Anderson

"The airy cafe brulot beignets and hybrid bread pudding creme brulee taste like things you've had before, only better."

Paul Oswell

"Best Beignets in New Orleans: R'evolution is a white tablecloth spot, albeit with bayou flair. That said, we love the cleverly-named (and delicious, obviously) dishes that nod to the state's great heritage."

Liza Weisstuch

"The quartet of what’s quickly become the restaurant’s signature — beer-battered crab beignets presented with four aromatic remoulade sauces (including saffron) and filled with velvety cream cheese from Folse’s dairy — is a refined riff on one of New Orleans’s own classic powdered sugar-covered treats."

Ashley Larsen

"5 Best Places to Get Beignets: Restaurant R'evolution - The dish comes with four light and fluffy beignets stuffed with crab and four different remoulades (sauces). The dish is superb and decadent as is the rest of the food on the menu."

Ash Renee

"You must try the Beer Battered Crab Beignets, which is served with four types of Rémoulade."