Food Network

"Don’t miss the Death by Gumbo — a classic dish purportedly made for famed gourmand writer Craig Claiborne. The dish comes with an oyster-and-andouille-sausage-stuffed quail and gumbo-like gravy ladled on top."

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."

Tom Fitzmorris

"500 best dishes in New Orleans: Death by Gumbo is a dark-roux, Cajun-style gumbo served with a whole stuffed quail in the middle of the bowl. It’s the most talked-about dish at R’Evolution, the partnership of Chefs John Folse and Rick Tramonto. My last four or five exposures to Death By Gumbo were excellent enough to make the top %00."

RL Reeves Jr.

"A luscious bowl of turtle soup. When it’s all said and done it’s the turtle soup that keeps me coming back."

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."