Valet Parking
Complimentary to diners along Vendue Range & East Bay Street.
Discover Charleston’s Revival
“I want to pay tribute to South Carolina through the lens of food and reintroduce Southern classics in a way that is modern, yet approachable. Above all, I want our guests to leave saying “Right there – that is what South Carolina tastes like.”
Chef Forrest Parker
Contact Us
162 East Bay St, Charleston, SC
Complimentary Valet Parking
843-414-2335
Hours
Dinner: 5-10PM (Daily)
The concept for Revival is modern, yet relaxed dining with a focus on recipes and/or ingredients from South Carolina’s past.
Chef Parker has worked with local farmers to “revive” certain ingredients and utilize them in his dishes. A sample of these ingredients include the previously extinct Nostrale rice, Jimmy Red grits, or the Bradford Watermelon.
Menus
Soup, Salads & Starters
William Deas’ She Crab Soup
colossal lump crab | amontillado sherry
$9
Burrata & Holy City Tomato Salad
preserved & raw tomatoes | burrata cheese on tomato toast | basil seed gelee
$13
World’s Fair Chopped Salad
torn lettuce | roasted pimentos | marinated artichokes | shaved red onions | green olives | mayfair dressing
$10
Hearts of Palmetto Salad
baby lettuces | charred palmetto pickle | avocado mousse | toasted benne seed vinaigrette | preserved meyer lemon puree
$12
Ham & Melons
“tennesciutto” | fresh and compressed seasonal melons, maldon sea salt
$12
Tuna Crudo
ahi tuna | tuna “prosciutto” | tonnato aioli | avocado | cucumber | crispy capers | lemon agrumato | olive oil | watercress
$15
Daily Oysters by the half-dozen
traditional cocktail | lemon | grated fresh horseradish | champagne mignonette
MP
Oysters Rockefeller
creamed collards | lardons of benton’s bacon | parmigiano reggiano | toasted herb crumbs
$16
Colossal Lump Crab Cakes Remick
perdita’s recipe | whole grain brandy mustard sauce | no fillers
$17
Peach BBQ Grilled SC Quail
sweet corn masa grits | cotija cheese | duck jus | cilantro lime salad
$13
Dry Aged Beef Tartare
toast points | dijon mustard | olive oil poached farm egg yolk | fine herbs salad
$14
Larger Plates
Lowcountry Pirlou
butter poached lobster | crab | shrimp | carolina gold “pegao” | sweet peas | back garlic aioli
$32
Forbidden Shrimp & Grits
shem creek shrimp | forbidden black rice grits | cherry tomato pan gravy
$28
Grilled Swordfish
summer gumbo: okra | corn | crowder peas | benne rice | tomato broth
$30
Flounder Imperial
deviled crab stuffed | crispy Jerusalem artichoke | wilted spinach | xo lobster sauce “americain”
$34
Pan Seared Grouper
field pea succotash cake | charred okra | country ham-tomato butter
$35
Grilled New Bedford Scallops
roasted sunchoke puree | wilted spinach | charred lemon salsa verde
$33
Crumb Fried Seafood
“edisto motel style” | flounder | shrimp | oysters | red rice & peas | summer slaw | jimmy red hushpuppy
$26
Breast of Duck Au Poivre
dirty nostrale cracklin` rice | “peas & carrots” | porcini-green peppercorn sauce
$29
Simply Prepared
USDA Certified Prime Beef
8 oz. Center-cut Filet
$38
14 oz. New York Strip
$42
12 oz. Veal Loin Chop
$36
Sauces
henry bain steak sauce | porcini peppercorn sauce | oxtail truffle madeira demi
Local Catch
Yellowfin Tuna
$28
Swordfish
$26
Grouper
$30
Sauces
country ham tomato butter | lemon salsa verde | lemon, caper tuna aoili
For The Table
Hash Browns Rosti
hot sauce | onions
$6
Loaded Creamed Corn
benton’s bacon | tillamook cheddar
$6
The Mac & Cheese
montasio frisco crust
$6
Wilted Spinach
brown butter vinaigrette
$6
Roasted Mushrooms
garlic-herb “escargot” butter
$6
Red Rice Peas
tomato | pepper | hot link
$6
* Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
View Full Wine List
Sparkling
brut
cave de bissey | cremant de bourgogne, nv
$48
brut rosé
laurent perrier cuvee rose | champagne, france, nv
$149
brut
g. h. mumm | reims, champagne, france, nv
$89
White
reisling
Heinz | Eiffel, Germany, 2015
$38
zibibbo secco
gorghi tondi | sicilia, italy, 2016
$46
sauvignon blanc
three brooms | marlborough, new zealand, 2017
$57
pinot gris
villa wolf | pfalz, germany, 2017
$48
chardonnay
francois carillon | chassagne montrachet, france, 2015
$105
chardonnay
lioco | russian river valley,california, 2015
$86
semillion
tyrrell`s | hunter valley, australia, 2016
$59
chenin blanc
clos de l`elu “ephata” | anjou, loire valley, france, 2013
$149
Rosé
Pinot Noir
Flowers Rose | Sonoma County, CA
$68
grenache
Bieler | Aix-en Provense, France 2017
$46
Nebbiolo Rosa
Nervi| Piedmont, Italy 2017
$52
Red
pinot noir
lemelson “Thea`s”| willamette valley, oregon, 2015
$79
syrah/viognier
d`arenberg | mclaren vale, australia, 2012
$69
chianti classico
ll querceto | toscana, italy, 2012
$76
super tuscan
tenuta di valgiano | toscana, italy, 2013
$165
merlot
mira winery | napa valley, california, 2014
$99
malbec
luigi bosca | mendoza, argentina, 2012
$74
brunello di montalcino
valdicava | toscana, italy, 2010
$225
cabernet sauvignon
beckstoffer “75” | central coast, california, 2016
$56
cabernet franc
zaha | mendoza, argentina, 2015
$82
Cocktails
blushing beauty
tito’s vodka, fresh watermelon, lemon, mint, champagne
$13
Spritz Veneziano
aperol, st. germain, lemon, prosecco, soda water
$13
The Oldest Trick
maraschino, nolly prat extra dry, martini rubino vermouth, black cherry
$13
Spritz Veneziano
aperol, st. germain, lemon, prosecco, soda water
$13
Jalisco Special
herradura reposado tequila, lime, orange juice, agave nectar, westbrook white thai beer
$13
South Kensington
hat trick gin, pomme vert liquor, lime, cucumber, prosecco
$13
‘Cause I Said So
searsucker gin, campari, raspberries, lime, tonic water
$13
My Tie
white rum, gosling rum, orgeat, lime, passion fruit honey foam
$13
Revival Julep
revival bourbon, mint, red verjus, green tea, peach reduction
$13
Beer
wicked weed, passion fruit gose
asheville, nc
$6
coast hopart ipa
n. charleston, sc
$6
westbrook one claw pale ale
mt pleasant, sc
$6
bud light
st. louis, mo
$4
stella artois
belgium
$5
* Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Desserts
Avocado Semifredo
banana | mango chai | strawberry syrup
SC Peach Clafoutis
vanilla anglaise | almond | rose
Layered Chocolate Trifle
coconut | pudding | mousse | ladyfingers | peanuts | drizzle | caramel | crisps
Fried Saffron Panna Cotta
honey | lemon | blueberry | pistachios
Cirsea Gelato
green tea | vanilla black pepper | black sesame
* Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Restaurant Week | Sept 5th – 23rd, 2018
Menu subject to change based on availability of local ingredients
Smaller Plates (Choose One)
Hearts Of Palmetto
Tomatoes, Avocado, Olives, Pickled Onions, Little Gem Lettuce, Citrus
Burrata & Holy City Tomato Salad
Preserved & Raw Tomatoes, Burrata Cheese On Tomato Toast, Basil Seed Gelee
William Dea’s Crab Soup
Colossal Lump Crab, Amontillado Sherry
Larger Plates (Choose One)
Lowcountry Pirlou
Butter Poached Lobster, Crab, Shrimp, Carolina Gold “Pegao”, Sweet Peas, Black Garlic Aioli
Filet Mignon*
Garlic-Herb Mashed Potatoes, Broccolini, Porcini Peppercorn Demi Glace
Crumb Fried Seafood
Edisto Motel Style, Flounder, Shrimp, Oysters, Red Rice & Peas, Summer Slaw, Jimmy Red Hushpuppy
After Dinner (Choose One)
Sc Peach Clafoutis
Vanilla Anglaise, Almond, Rose
Layered Chocolate Trifle
Coconut, Pudding, Mousse, Ladyfingers, Peanuts, Drizzle, Caramel, Crisps
Three courses for $40
* Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.