NEW ORLEANS (May 10, 2016)—Renowned New Orleans fine-dining establishment, Restaurant R’evolution, has named Patrick Sterling manager of Bar R’evolution. Located at 777 Bienville St., inside the newly renovated Royal Sonesta New Orleans hotel, Bar R’evolution and Restaurant R’evolution are among the premier dining and cocktail destinations for both traveling visitors and local New Orleanians.

In his role as Bar R’evolution manager, Sterling will lead in the creation of seasonal craft cocktails, curate various menus, train the front of house staff and develop related promotional programs for the venue. He brings more than 15 years of experience in the cocktail, mixology and hospitality industries. Most recently, Sterling worked as bar director at the Chicago location of Colorado-based farm to table restaurant group, The Kitchen.

“I’m excited to be a part of this team and to create something special with Bar R’evolution,” said Sterling. “It’s an honor to join such a rich culture and legacy when it comes to fine spirits and cocktails, especially in a place like New Orleans.”

Throughout his career, Sterling has practiced as an independent beverage consultant, lending expertise to a wide variety of venues in creating beer, wine, spirit and craft cocktail menus, as well as developing bartending training programs. In addition to his most recent position with The Kitchen, he was the head bartender at the Michelin Bib Gourmand award-winning restaurant, Gather. He also worked in numerous venues, ranging from the James Beard and Michelin Star awarded restaurant, Blackbird in Chicago, the Ritz-Carlton Chicago, The 2e Lounge inside The Pierre Hotel in New York, plus the fine dining location, Bacchus, in Milwaukee.

Sterling holds a master’s degree from DePaul University, as well as a bachelor’s degree from the University of Wisconsin-Madison. He has also received beverage industry training and certifications at the prestigious Beverage Alcohol Resource Group B.A.R 5-day program, The Midwest Wine School WSET program, Gary Regan’s Master of Service “Cocktails in the Country” class, and has been certified through the AOC of Armagnac at the Armagnac Academy in New York

“We’re thrilled to welcome Patrick as he leads our team at Bar R’evolution,” said Chef John Folse, managing partner and executive chef of Restaurant R’evolution. “He brings a tremendous wealth of knowledge to our craft cocktails and mixology program, and I’m confident he’ll help grow and expand Bar R’evolution’s reputation as a leading tastemaker in New Orleans.”

Bar R'evolution offers chef-driven, seasonal cocktails inspired by modern takes on "gilded age" libations from the pre-Prohibition era. Its menu features reinterpretations of classic the libations like the Old Fashioned, Manhattan, Cobbler, Sour and the Absinthe Cocktail. The program incorporates small-batch local spirits and bitters, as well as house made syrups and chef-crafted ratafias, the French-influenced fruit cordials that have been produced in Louisiana kitchens for generations. Bar R'evolution also features an array of seasonally rotating craft beers from local breweries including Abita Brewing Company and NOLA Brewing. In addition, Restaurant R’evolution maintains a world-class selection of 10,000 bottles of wine from around the world, as well as a comprehensive wine-by-the-glass program to complement the bar’s cocktail selection.

For more information on Bar R’evolution and its cocktail program, or to view selected craft cocktails and beer menu offerings, click here.

About Restaurant R’evolution
Restaurant R’evolution is the first joint venture of award winning chefs John Folse and Rick Tramonto, offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Located inside the iconic Royal Sonesta New Orleans hotel in the heart of the French Quarter, Restaurant R’evolution’s menu reflects a melding of the chefs’ distinct culinary styles. Steeped in the diverse historic and cultural influences of Louisiana, the menu features not only the chefs’ interpretations of New Orleans classics such as gumbo, po-boys, and beignets, but also new creations highlighting ingredients from what Chef Folse refers to as “the swamp floor pantry.” Table-side service components play an important role in the dining experience, promoting guest engagement about the history and evolution of the food they are enjoying. For reservations, call 504-553-2277 or visit www.revolutionnola.com for additional information.