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TWO MEN
come trudging through the
brush at Palo Alto Gun and Rod Club, a
hunting ground in tinyDonaldsonville, La.,
shotguns and frogging nets in hand. Clad
in camouflage and just a li le sweaty from
stalking fresh meat around the banks
of the bayou, they seem like any other
hunters wandering this vast wilderness.
Only they’re nationally famous chefs.
And they’re looking for swamp critters.
For their restaurant.
Celebrated Louisiana-born chef John
Folse of Lafi e’s Landing andhis newpart-
ner, James Beard winner Rick Tramonto
of Chicago’s Tru, are in the process of
launching their first joint project, Restau-
rant R’evolution, in New Orleans’ historic
Royal Sonesta Hotel. There, they will
present Cajun and Creole food as nature
intended: containing frog, quail and
Swamp
Things
A pair of pedigreed chefs
combs the bayou in search
of dinner
BY ROD O’CONNOR
NEW ORLEANS
IMPRESSIVE LEGWORK
Restaurant
R’evolution’s fried frog legs stuffed with
mascarpone and crabmeat
HEMISPHERESMAGAZINE.COM
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MARCH 2012
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