Food & Drink

Revel Opens in Amazonia (For Now) and Yes, It’s Still Delicious

While permanent changes are being made to its building, Revel moved into the former Vestal space in South Lake Union and is now open for lunch.

By Leslie Kelly February 14, 2018

Revel-cook-plating_crop

Revel has been changing the way Seattle thinks about Korean food since 2009 in its rocking spot in Fremont, but that’s all changed.

The building’s being torn down and rebuilt and Revel has temporarily relocated to the heart of Amazonia, at 513 Westlake Avenue N. It’s not exactly a pop-up because it’s going to be a couple of years before husband and wife dynamic duo Rachel Yang (pictured below) and Seif Chirchi get back to the restaurant’s original home. Until then, the team will occupy the space that used to be Josh Henderson’s Vestal while its original venue is under construction.

Like the slightly smaller space it now occupies, Revel’s new menu has tightened up, too. But just a bit. So, now, there are two choices of salad (always go for the corned lamb!), a couple of savory pancakes (pork belly, and for plant-based fans, the chickpea with muhammara…so good!), two pan-fried dumplings, a single hot pot and two noodle bowls, including the way popular Dungeness crab tangled up in a mess of seaweed noodles and red curry.

Rice bowl fans are gonna be pumped to learn that there are three options, including Revel’s all-time best sellers: short ribs with mustard greens and the seared albacore with fennel kimchi and escarole, the best tender greens you’ve never eaten. Not yet, anyway. Go get you some!

The popular Grill Shack — a summer time fixture on the menu — has moved inside, with cooks tending meats and fish over fiery coals. Get up close to the flames and you’re likely to spy the whole trout, blistering broccoli and the dripping-down-your-chin juicy kalbi burger. That bad boy is $9 during the daily happy hour, from 4 to 6 p.m.

There are just four seats at the bar, but there’s a huge community table in the center of the room, so you can pull up a stool and get to know your neighbors. (What Seattle Freeze? That all melts after a couple rounds, right?)

One super fun bonus at this new, temporary location is the availablity of the awesome ice cream from sister restaurant, Trove. Those sweet treats come with the best dessert names in the city: Tropic Like It’s Hot, You Had Me at Jell-O, The Fudging Best.

 

New kitchen who dis? #revelSLU

A post shared by Revel (@revelseattle) on Feb 6, 2018 at 10:35am PST

Follow Us

‘The Lunchbox’

‘The Lunchbox’

Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm

Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try. Photo courtesy of The Lodge at

Seattle Restaurant Week Starts Sunday

Seattle Restaurant Week Starts Sunday

Get some great deals while supporting favorite establishments

For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.

The Region's Best Mexican Food is in a Snohomish County Parking Lot 

The Region’s Best Mexican Food is in a Snohomish County Parking Lot 

Hidden Gems Weekend Market is again open for business

Among the 20 aisles of some 300 vendors selling everything from Native American beadwork to the classic flea market assortments of knickknacks and hardware, sits the Northwest's biggest and best assortment of regional Mexican cuisine, street foods, and snacks.

Tastes of Oaxaca

Tastes of Oaxaca

Alebrijes Oaxaca Kitchen food truck rolls into White Center 

Colorful strands of papel picado flutter above the new turquoise Alebrijes Oaxacan Kitchen food truck in White Center, as if flagging down bystanders to stop in for memelas, tlayudas, and masa-thickened mushroom soup.