Check Out Revival’s Revised Draft Menu!
Decatur Metro | July 22, 2015 | 10:28 am
I posted a link to this in Morning Metro, but I just received this draft menu myself from the Gillespie PR folks, so here’s the updated version of the menu with pricing for your convenience. They note that it’s subject to change. Also note: They don’t have the different groups labelled yet, so these are MY labels for the different dishes, just to help you orient yourself.
Starters
- Sliced local tomatoes with cucumbers and sweet onion 10
- Toasted deviled ham tea sandwiches 6
- Local kale salad with old-fashioned boiled dressing 10
- Pickled Georgia shrimp and green tomatoes 10
Entrees
- Country-fried Kobe beef round steak with skillet pan gravy 13
- Revival fried chicken 13
- Grassfed beef and pork meatloaf wrapped in bacon 11
- Wood-grilled Berkshire pork steak 16
- Spiced Mississippi catfish in low country tomato gravy 14
- Wood-grilled South Carolina quail glazed with roasted honey and garlic 18
- Mushroom-stuffed cabbage dumpling with spicy roasted tomato sauce 18
Sides
- Fatback-fried silver queen corn 5
- Hickory-smoked local greens 5
- Old-fashioned creamed potatoes 5
- Fresh field peas and snaps in sweet cream butter and dill 6
- Green cabbage with confited ham 5
- Revival mac n’ cheese 6
- Pan-roasted mushrooms with celery and lemon 6
- Local zucchini and summer squash pancake 4
- Geneva’s toasted vanilla poundcake with peach fool 7
Desserts
- Butterscotch trifle with butter pecan cream 7
- Awesome chocolate cake 7
- Rustic peach and nectarine tart à la mode 7
- Lemon icebox pie 7
Photo courtesy of Revival’s Facebook page
Looks really yummy. These prices look more like what I might’ve expected. I look forward to trying it sometime before long. Welcome to Decatur, Mr. Gillespie and Revival crew.
Well, now I am very excited.
feels more righteous
good work
That’s a start! But if this means that Kevin Gillespie is listening to us I still have one question – How the hell are “Sliced local tomatoes with cucumbers and sweet onion” and “Pickled Georgia shrimp and green tomatoes” both the same price? I’m not saying that one is overpriced or one is underpriced (OK, I’m probably saying the former) but, all things being equal, the ingredients for one of these dishes would cost me double what the other would. Unless you’re getting like half a shrimp…or five pounds of tomatoes…
That quibble aside, I am now much more likely to try the $13 fried chicken and $11 meatloaf, especially if the sides are large enough to share, even if I still can’t figure out why you would fry Kobe beef.
what you’re missing is those sliced local tomatoes with cucumbers and sweet onion are marinated in the tears of dog park opponents, and that stuff is, like, hard to come by.
HOLLAAAAA!
Because he’s charging what he thinks patrons will pay. And if you put “local” in front of “tomato” then it’s worth a lot more $$$ in today’s restaurant scene.
My question, is the “Kobe beef” real Kobe beef? I’ve read that the “Kobe” names is thrown around a lot, but real Kobe beef is, in fact, not exported from Japan.
The Kobe on the menu here is likely “Kobe-style” , “American Kobe” or domestic Wagyu. Import restrictions from Japan have been loosened but real Kobe would likely cost much more. Another good question for Chef G if he’s listening!
http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/
Hooray! I’ll definitely try it
Does not say that Ks or PWKs are prohibited.
Hope that’s just an oversight….!
“Hey mister, may we play on your lawn, just for a little while? We promise not to hurt anything.”
The previous price list sent shock waves around here. To paraphrase a local tag line, “That’s the Power of the Decatur Metro.”
Them greens sure are looking tasty…pot likker looks just right!
You people continue to make me laugh. An $18 entree becomes a $14 entree and all is good in the world.
with that $4 savings, i’m halfway to buying a lemon slice to accompany my sweet tea with essence of pickled wisteria blossoms, so hell yeah all is good in the world.
Going by the original menu, the bill for a dinner for two (say one app, two entrees, three sides, one dessert) would come to about $85. That same meal with the current prices is about $60 (plus drinks and tip). Big difference.
Yup. You’re welcome.
Gee, sorry some of us think about every cent we spend. Good for you for not having to. And for the record, one dish went from $18 (or more) to $11.
Man, is that one mouth watering pan of collards! Now if there was bacon and cornbread visible in the pic, I would be in line right now. Lord have mercy it looks good!
So I’m looking forward to visiting the new restaurant and hope they can mix a good bourbon cocktail.
PS- That is collards ain’t it and not that damn Yankee kale weed?
“That is collards ain’t it …” – The menu lists a side dish called “local greens.” If it’s an authentic salute to what came out of our mamas’ kitchens, it could be collards, turnips, mustard or some combination of the three, depending on the day. But I agree with you, no kale here, please! (I love kale, eat it constantly all winter, but it’s not this.)
They look like turnip greens to me.
I never got the whole collards/greens thing. Isn’t it just leaves boiled beyond recognition in a vat of butter? And no, I’m not from the north. 🙂
I’m with you.
I think they are boiled beyond recognition in a vat of pork fat.
With all cooked greens, if it wasn’t for the over boiling, bacon, and other grease, I wouldn’t be able to eat them. I always have to banish the thought that I’m eating dandelions.
Thank you Kevin for listening to our concerns
Considering I spent $8 for three smallish tomatoes at the Decatur Farmers Market, I’m not entirely surprised by the $10 tomato app. Why are local tomatoes so crazy expensive?
Because they actually taste like tomatoes? 🙂 Some produce from the grocery store tastes good–they’ve managed to breed corn on the cob so that it tastes sweet even if it has been sitting in my refrigerator for days. But I have yet to taste a tasty store-bought tomato.
Small, local farmer’s market are always pricier than larger ones. Kevin Gillespie has access to larger farmers and markets, I’m sure. I get a bushel of fresh grown Georgia tomatoes every year from North Georgia. They are, by far, tastier than most I have gotten in town or at local markets.
All I’m saying is Bring Back Bocce!!!