Although much later than we anticipated (“Big Deal Neil”, “Jowen” and I had been planning a 2015 Holiday Lunch since Thanksgiving), Revival was worth the wait! Just this week we met at Revival’s front door at 11:00 sharp to garner a premier table at this “first-come, first-serve basis” hopping and very busy restaurant. Soon after being seated the restaurant is standing waiting room only. Next up in a place this hot is ordering, with no time to waste we advised our server that we were ready as water was being set on the table. Within a few minutes the feast had begun. From the appetizers + salads selection we ordered all six apps, no salads: pork rinds, funyon style | pimento cheese and meat plate with homemade slaw and pickles | pickled shrimp and pigs feet (damn, they were out!) | johnnycakes with ham + cheddar, cowpeas, poached egg (this was wonderful) | fried chicken livers, sunflower slaw with Texas toast (spending much time on Grandpa’s chicken farm made this a fond memory for me but my guests weren’t impressed) | fried green tomatoes and pickle sauce.
Thus far our server was impressed and also eager to recommend her view of the must haves. The southern fried chicken 1/2 bird, Tennessee hot and the revival burger, double patty, american cheese, b+b’s add bacon (of course) made her shortlist. Additionally, sides of mac +cheese and hoppin’ john’s accompanied the mains.
The modest table was overwhelmed as we were, the zealous ordering I have become accustomed to was as abundant as it was outstanding!
I swear there was an orchestrated kitchen team with an assembly line of servers filling our table. This place is definitely not a one-and-done, but rather a top priority for an additional dining experience. The dinner menu incorporates entrees, including a favorite of mine, shrimp and grits. Check it out, go early or off hours to avoid the crowd crush!!
Bill’s Beverage of the Month
This month’s beer is an interesting combination of an IPA and a Belgium style. Notes from the brewer, “A collaboration between Surly and the traveling Danish brewer Mikkel Bjergsø, this beer takes the concept of an IPA, blends in a variety of new German aroma hop varietals, and ferments them with Brettanomyces, rather than a traditional English ale strain. Light-bodied and dry, the combination of Brett and hop varieties offers complex earthy notes with tropical and candied fruit aromas, while the Honey Malt provides an intense malt sweetness.”