Seafood R’evolution’s exciting, Gulf Coast-inspired design is the work of The Johnson Studio in Atlanta, led by Bill Johnson, AIA, who is lauded for his vision and personalized designs. Seafood R’evolution takes design cues from local Mississippi history and surrounding architectural vernacular.
Host Stand & Scalloped Tile Floor
The custom-milled host stand, which combines the oak and zinc finishes of the bar and raw bar, was handcrafted by Artisan Millshop, a New Orleans-based company dedicated to recycling and repurposing materials. Playful zinc scales adorn the upper portion of the stand reinforcing the restaurant’s seafood theme.
Matching the scaled texture of this welcoming station is the custom tile mosaic floor, which was inspired by similar patterns found in turn-of-the-century Mississippi apothecary stores and grand Gulf resorts. The sea‐inspired, scalloped floor stretches through the lobby, bar and main dining rooms.
Above the hostess stand and symmetrically aligned with the far end of the bar are custom chandeliers. The blown-glass globes are reminiscent of fishing buoys. When clustered, the pendants anchor together the bar and raw bar.
Bar R’evolution is inspired by the long counters found in turn-of-the-century general stores and apothecary shops that once dotted small towns across the American South. The grand bar in rich walnut hardwood provides a dramatic perch for enjoying libations. To give the bar a boat-builder feel, dock cleats were installed below the counter to be used as purse hooks. The three windows on the back bar connect the dining room to the bar activity.
The bayou scene on the bar wall was created by artist Graham Menage. This British-born artist paints one-of-a-kind interiors for clients around the world, transforming the mundane into a work of art. The cypress dugout pirogue that hangs within the mural has traversed the swamps and bayous of South Louisiana for generations. It was pictured on the cover of Chef John Folse’s Hooks, Lies & Alibis cookbook.
The bar spills through classic French doors onto the wrought-iron fenced patio making Bar R’evolution a great indoor and outdoor venue.
An active kitchen passageway leads to the dining room where guests can experience inventive cuisine while watching chefs in action. Chefs John Folse and Rick Tramonto place guests in the epicenter of activity with “Culinary Theater.” The exposed kitchen stretches 30-feet across the main dining room and can be seen from all angles of the restaurant. It is from here that creativity, inspiration, collaboration and innovation emerge. Honed black granite and white Carrara marble make-up the countertops.
Main Dining Room
The elegant dining room is befitting of the storied grand resorts that once graced the Mississippi Gulf Coast. All dining tables are beautifully crafted from reclaimed heart pine. The upholstered, semi-circular dining booths as well as the restaurant chairs are Chesterfield inspired. The chair backs are accented with nautilus fabric. Custom drapery is gathered in the center of the dining room allowing the option of separating the large dining area into two private spaces.
The bronze Italian chandelier that hangs near the Expo kitchen is suspended by an antique block and tackle. The juxtaposition of refined and rough is similar to the cuisine concept as well.
The purse stools are covered in burlap oyster sacks provided by P&J Oyster Company in New Orleans. P&J’s is the oldest business of its kind in the United States.
Shadow boxes throughout the dining area feature vintage fishing tackle and Gulf Coast memorabilia.
The dining room mural triptych, also created by Menage, pays homage to Mississippi’s immigrant heritage. The same size as the bar windows, the paintings tilt over the booths creating balance in the dining room. While Seafood R’evolution celebrates a cultural fusion of the foods and flavors that have shaped the culinary landscape of the Gulf Coast, the vitality of Mississippi’s rich seafood traditions can only be understood through the story of the immigrants who built the seafood industry. Set against a sepia background, the images are created to be evocative and captivating.
The left panel depicts Slavonian immigrants of the late 1800s against mountains of oyster shells. The couple on the left wear the national costume of northern Dalmatia, while a Croatian man shucks oysters with an oyster schooner drifting in the background. A basket of fresh Gulf oysters dominates the foreground.
The center panel depicts African and Acadian fishermen in bateaux and skiffs. One Cajun holds an unbaited trotline and another plies hand tongs to harvest oysters, a method used since the early 1700s. The African fisherman proudly holds a redfish while a speckled trout dominates the foreground.
The right panel showcases a Vietnamese fisherman against a backdrop of the Ship Island Lighthouse. Once located between Mobile Bay and the Mississippi River, the lighthouse was damaged by many hurricanes before meeting its ultimate demise by fire in 1972. Birds swarm a Lafitte skiff rigged with skimmers while a Vietnamese fisherman casts his nets. A bountiful basket of shrimp occupies pride of place in the foreground.
The wine cellar, a contemporary glass box, marks a nice contrast to the more traditional design and historically inspired restaurant elements. The automatic doors are clad in mirror-polished stainless steel providing a touch of high-tech wow. The temperature and humidity controlled cellar houses an inventory of 4,000 bottles.
The private business quarters of chefs Folse and Tramonto feature an exclusive table for an intimate, VIP dining experience. The Chef’s Office is filled with cookbooks, awards and trappings of a professional chef’s space, but also has a unique view into the 4,000-bottle wine cellar through the glass wall.
Nikola Skrmetta Oyster Room
Named for the Dalmatian Coast native who settled on the Gulf Coast to work in Mississippi’s emerging seafood industry, this room is beautifully appointed with antique and collectable oyster plates.
The Boiling Room
The Boiling Room is the focal point of Seafood R’evolution. Inspired by the gazebo-style boiling sheds of the Gulf Coast, this hexagon-shaped room with pinnacled ceiling offers outdoor ambience for casual seafood events. With a splash of white tablecloths the room is transformed into dining elegance.
The Yellowfin Tuna weathervane atop Seafood R’evolution beckons local shoppers and weary travelers alike. Weathervanes of Maine, owned and operated by the McElvain family, a second-generation family of coppersmiths, created this stunning piece.
A signature mark of the R’evolution brand of restaurants is creating custom-colored kitchen equipment. Jade Ranges, endorsed by Chef John Folse and Chef Rick Tramonto, are powder coated in Seafood R’evolution Blue. The attractive and durable finish offers excellent resistance to corrosion, heat, impact and abrasion.
Created in Greenwood, MS, the Viking Gravity-feed Charcoal Smoker automatically lights fresh coals as old ones burnout.
The Thermo-Kool Refrigeration System is the industry leader in commercial refrigeration. The company was established in Laurel, MS in 1960.