Revival Bar and Kitchen is a
farm-to-table
Farm-to-table (or farm-to-fork, and in some cases farm-to-school) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewer ...
eatery in
Berkeley, California
Berkeley ( ) is a city on the eastern shore of San Francisco Bay in northern Alameda County, California, United States. It is named after the 18th-century Irish bishop and philosopher George Berkeley. It borders the cities of Oakland and E ...
that specializes in local, sustainable, ethical food.
[ It first opened its doors in May 2010 with Amy Murray as owner, and later taking over as executive chef in December 2011.]mixologist
A bartender (also known as a barkeep, barman, barmaid, or a mixologist) is a person who formulates and serves alcoholic or soft drink beverages behind the bar, usually in a licensed establishment as well as in restaurants and nightclubs, but ...
, and Patrick Cress as Revival's sommelier
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in fin ...
.[ Revival's name both refers to the fact that the restaurant is housed in a Revival-era building, a reference to the days when Berkeley's downtown was a bustling place that attracted the rich and famous, and a reference to Amy Murray's hopes that her twin restaurants, Revival and ]Venus
Venus is the second planet from the Sun. It is sometimes called Earth's "sister" or "twin" planet as it is almost as large and has a similar composition. As an interior planet to Earth, Venus (like Mercury) appears in Earth's sky never f ...
, will play a significant role in the revival of Berkeley's downtown food scene and downtown in general.
Food
Revival uses whole animals sourced locally and during the appropriate season, although they also have a number of vegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...
and vegetarian options.[ Revival attempts to source all of their food within a one-hundred mile radius, and attempts to minimize their waste, describing their philosophy as "snout to tail" and "root to shoot."]charcuterie
Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballo ...
, as well as house-made cheeses, chutneys
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.
...
, and pasta.[
]
Drink
Revival's menu includes unique housemade cocktails
A cocktail is an alcoholic mixed drink. Most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. Cocktails vary widely across ...
, a selection of local beers, and a more than sixty bottle wine list.[ Additionally, Harry has invested a significant amount of her time figuring out how to produce vegan versions of traditional favorites, a process which has required her to stock extensive supplies of alternative ingredients such as gelatin-free sakes, honey-free liquors, and char-free sugar, as well as to come up with suitable alternatives for ingredients which cannot be produced in a vegan fashion.][ Revival's wine menu focuses on small, family owned ]wineries
A winery is a building or property that produces wine, or a business involved in the production of wine, such as a wine company. Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feature warehouses, b ...
(generally with production runs less than 10,000 cases) that have an emphasis on sustainable practices, and their beer menu focuses on local and unusual brews.[ Revival's sommelier also attempts to choose wines that are high quality while remaining affordable, so that his selection is accessible, rather than exclusive.][
]
References
{{reflist
Restaurants in the San Francisco Bay Area
Restaurants established in 2010