“Revel is dedicated to using fresh ingredients, a commitment that’s evident in its bright spinach salad, dotted with golden raisins and thinly shaved sunchoke, and an exhilarating corned-lamb salad that hollers springtime. The chewy, rustic hunks of meat are served aboard a bed of jade-green mizuna tossed with a pleasantly citric nuoc cham. Between the lamb and just-plucked greens, it’s hard to ignore the sensation of biting into an English landscape painting.”Read Hanna Raskin’s full review of Revel. Photos by Joshua Huston.Published on May 4, 2011
Corned lamb, arugula, and spicy nuoc cham.
Rice with egg yolk, short rib, sambal daikon, and mustard green.
Noodles with five spiced duck meat balls, lacinato kale, and smoked chili.
Ice cream sandwich with ginger pound cake, stout ice cream, and rum raisin.
Chocolate chip cookie ice cream sandwich chili, and chocolate caramel.
Bartender Bennett Barr showing the steps to making a tasty Manhattan.
Bartender Bennett Barr showing the steps to making a tasty Manhattan.
Bartender Bennett Barr showing the steps to making a tasty Manhattan.
Bartender Bennett Barr showing the steps to making a tasty Manhattan.
Cook Neil works on the corned lamb arugula salad.
Co-owner Seif Chirchi with his son Pike.
Co-owner Seif Chirchi with his son Pike.
