[ Slideshow ] The Revelry 

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PHOTO BY MATT DETURCK
Cocktails (top to bottom): the East India with cognac and nutmeg, the Vega with vodka and berry puree, and an Oxbox with gin and rhubarb juice.
PHOTO BY MATT DETURCK
Pork belly sliders with pickled greens and maple mustard.
PHOTO BY MATT DETURCK
Seared dry boat scallops with red pea succotash, parsnip puree, and bacon jam.
PHOTO BY MATT DETURCK
The Revelry burger with egg, bacon, and pommes frites.
PHOTO BY MATT DETURCK
Wild greens salad with arugula, dandelion, and edible flowers.
PHOTO BY MATT DETURCK
The Vega cocktail features vodka, St. Germain, fresh berry puree, lemon and mint.
PHOTO BY MATT DETURCK
Country-fried chicken wings with smokey bleu cheese.
PHOTO BY MATT DETURCK
PHOTO BY MATT DETURCK
Soft-poached hen's egg with herbed creme fraiche, asparagus, radish, bacon, and crumbled cornbread.
PHOTO BY MATT DETURCK
Beet deviled eggs with mustard seed and bacon.
PHOTO BY MATT DETURCK
The Tran ’84 cocktail: blanco tequila, elderflower liqueur, fresh cucumber, and Sriracha hot sauce.
PHOTO BY MATT DETURCK
The downstairs bar at The Revelry.
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PHOTO BY MATT DETURCK
Cocktails (top to bottom): the East India with cognac and nutmeg, the Vega with vodka and berry puree, and an Oxbox with gin and rhubarb juice.

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