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What's for dinner? Hot Heights market launches nighttime menu, with intriguing items and more seating

What's for dinner? Hot Heights market launches alluring nighttime menu

Ryan Pera Coltivare Revival Market
Ryan Pera will roll out dinner service at Revival Market starting Friday night. Photo by Julie Soefer

The months-long wait for Revival Market to introduce dinner service will come to an end on Friday. After reconfiguring the market to add seating and developing a series of new items, executive chef Ryan Pera and chef de cuisine Vincent Huynh are ready to invite diners in for a taste.  

Pera tells CultureMap that Revival regulars have been eagerly anticipating dinner's debut, and he's excited to give Heights residents a new alternative to waiting at his wildly popular Italian-inspired restaurant Coltivare just down the street.

 Pera is excited to give Heights residents a new alternative to waiting at his wildly popular Italian-inspired restaurant Coltivare just down the street. 

"We've had a lot of interest from our breakfast and lunch customers," he says. "We’re certainly going to be sending some people who come into Coltivare and don’t want to wait for a hot, freshly cooked meal."

Pastry chef Alyssa Dole, formerly of Corner Table, and butcher/charcuterie Andrew Vaserfirer are also contributing to the new menu; the front of house service will be overseen by general manager Davelyn Pacheco, who moves over from Coltivare. Revival has gone full service at breakfast and lunch, too. Weekend brunch service will arrive once Revival receives approval of a club liquor license, but, for now, it's BYOB. 

Similar to the Coltivare menu, Revival's selections are divided into snacks ($4), charcuterie ($7-12), salads ($9-14), small plates ($15) and mains ($15-17), sides ($4-8) and desserts ($8). The only exception to the pricing is a 20-ounce "striploin" from 44 Farms, which is priced at a steakhouse level $45. The menu that builds around Revival's strengths in charcuterie, fresh vegetable and high-quality, locally sourced proteins. 

"We’re really diving into charcuterie since we’ve been focusing on that for the four years we’ve been open," Pera says. "The plated charcuterie can get people focused on what we’re doing in terms of giving people a place to relax with a nice bottle of wine. That is a very important aspect of the menu."

Intriguing menu

It's hard to evaluate food without having the chance to taste it, but the options do sound intriguing. Revival will feature a pickled shrimp salad with Texas peaches, avocado, queso fresco, serrano and smoked paprika, smoked lamb sausage with heirloom grits, mustard green jus and fried onion, buttermilk biscuit with whipped lardo, and, of course, roasted chicken with thyme and caramelized lemon. 

The transition to full service has come with some challenges, but Pera says he thinks they're just a few tweaks away from being ready for the inevitable crowds. "We have to get the servers on the same page as the kitchen. The challenges in the kitchen exist because we didn’t have a full service line. Now we have pots and pans and moving and dodging each other, Pera says.

"We’ve had some practice runs. Each day gets better."

Revival Market serves dinner Tuesday through Sunday. Hours are Tuesday through Thursday 7 a.m. - 9 p.m.; Friday and Saturday 7 a.m. - 10 p.m.; Sunday 8 a.m. - 9 p.m.; Monday, breakfast and lunch only, 7 a.m. - 7 p.m.