Wood-Fired, Whole Beast "Grill Shack" Dinners at Revel

Revel introduces "whole beast" dinners this summer

Summer nights call for sitting outside, smoke from a wood-fired grill in the air, a glass of rosé sweating in the heat at your fingertips. Agree? Then put a revisit to Revel on the summer to-do list.

All summer long, Revel's chefs/owners Seif Chirchi and Rachel Yang are roasting whole animals over applewood out on the patio in their "Grill Shack." Pigs, lambs and goats are bought from local farmers and butchered in-house; plates of the slow-roasted meats come in three sizes with handy little flags that tell you what kind of cuts you are getting.

Rachel told me,"Right now you can get the small platter (we call "a good way to start") consisting of flat bread, roast leg, curry, with spicy pickled carrots and lime." Nice.

The animal-of-the-day changes frequently; right now they're cooking whole sides of beef, but last week it was lamb, a few weeks back it was kid goat and before that they were roasting whole pigs. If you're picky at all, call ahead.

And if you happen by on a Thursday, you can opt in to Revel's Summer Wine Series: Tastes of several wines from a local vintner, plus a few bites to pair, for $15. Upcoming:
July 14 – Trust Cellars, with winemaker Steve Brooks
July 21 – Cedergreen Cellars, with winemaker Kevin Cedergreen (makers of our favorite summer rosé)
July 28 – Cascade Trade

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