Change is in the wind for Revival Market. The Heights favorite has announced that Steve Lamborn has come on as chef de cuisine. The move comes after he served for seven years as executive sous chef at now-shuttered The Pass and Provisions.
"Revival Market has always been the heart of Agricole Hospitality," said Revival's chef and owner Ryan Pera in a press release announcing the news. "We’re looking forward to working with Steve to continue to elevate our menu. He’s an incredibly experienced chef with fresh ideas and extensive knowledge. We couldn’t be happier to have him join the Agricole team."
Lamborn was attracted to Revival's approach to sourcing sustainable ingredients, something he says reminds him of his own childhood, growing up in Delaware and Philadelphia. His father was a managing partner of a large farm in Delaware, and his mother managed a general store that sold produce, fresh jams, and preserves.
"We’d sit down for dinner, and my dad would have four different plates of corn on the table," said Lamborn. "He wanted us to try all the different varietals to appreciate the subtle differences in their flavors. Food — and where it came from — was an integral part of my childhood.”
He's looking forward to putting his stamp on the menu. He's planning to offer some lighter fare and is excited about the opportunity to dive into Revival's butchering program.
"I’m also planning to diversify the menu a bit and bring in more seafood," he said.
He's also got his eye on other changes, including adopting an abbreviated bread program, similar to that of Revival's sister property, Indianola, as well as gearing up for dishes that will pair with wine and beer, now that the Heights prohibition on alcohol has been lifted, and Revival is in the process of acquiring its beer and wine license.
“I want people to come into Revival for a delicious crudo and a glass of wine. Or pick up a rack of ribs and a six-pack of beer to take home. Things at Revival are changing for the better,” he said.
Revival Market's boudin.
