Dinner at the Market: Revival Market Launches Supper Series on Tuesdays
Revival Market has already proven itself to be a fun, intimate dining venue at previous Pilot Light dinners.
Photo by Adrienne Byard
With co-owners Ryan Pera and Morgan Weber busy opening up Coltivare -- the upcoming Heights restaurant from the Revival Market team -- food at the market itself has been left in the capable hands of Adam Dorris, chef de cuisine at Revival and the most recent chef de cuisine at Stella Sola. It's Dorris who was responsible for one of my favorite meals of last year -- savory sanguinaccio with a single fried egg, followed by sweet sanguinaccio with finely ground espresso beans from local roaster and Greenway Coffee owner David Buehrer -- and it's Dorris who's rolling out a bi-monthly dinner series at the market
Twice a month starting on Tuesday, January 15, Revival will host dinners every other Tuesday that feature locally-sourced foods prepared by Dorris and the market's capable team. Each dinner will have a theme -- "Revival Favorites" one Tuesday, or "Wild Game" the next time -- and seat 30 to 40 people at large round tables, in a similar fashion to the Pilot Light dinners that were once hosted at Revival.
The first meal kicks off with a round of Revival favorites.
Praise the lard and pass the bone marrow.
The menu on January 15 will feature "the farms and foods found in the cases at Revival Market." Dorris has planned the following courses:
- Heritage Guinea Fowl Roulade: dandelion greens, cauliflower, chili
- Charred Gulf Shrimp: lamb leg crudo, smoked catfish caviar, persimmon, kohlrabi, chickweed
- Smoked Gulf By Catch: Texas grapefruit, broccoli, sheep's milk pudding
- Heirloom Freedom Ranger Chicken: chioggia beets, waffle, bourbon syrup
- Suckling Red Waddle Porchetta: root vegetable mosaic, caraway
- Bonne Bouche: cima de rapa, mustard seed, grapefruit vinegar
- Terrine of Apple Confit: pecan, cracklin', Mangalitsa lardo
January 29 will see a wild game menu of everything from elk heart tartare and Hill Country antelope to Gulf queen snapper and local rabbit, while February 12 will feature products from supplier Augustus Ranch as well as dinner with owners Dennis and Cordelia Kaspar.
Dinners will be BYOB, but guests can expect to enjoy complimentary cocktails created with spirits from local sponsors that complement each dinner's menu. The price of each meal is $85, with a $35 deposit due upon reservation. Email firstname.lastname@example.org to reserve your spot; market manager Carlos Meltzer will contact you to finalize details and confirm your seats.
Future Tuesday Night Dinner menus will be available online at revivalmarket.com.
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