Revelry Kitchen opened its doors last week in West Highland at 38th and Raleigh in the former Indulge French Bistro space. Brainchild of restaurant veterans Sara Harris and Vanessa Tuel, Revelry served breakfast, lunch, and brunch seven days a week from 7 a.m. to 3 p.m.
Chef Enrique Socarras drew from his rich culinary background, which includes Cuba Cuba, Sushi Sasa, and Suehiro Japanese, to create a menu that is comforting yet creative. Simple dishes like Fruition Farms ricotta with honey or pan con tomate make for a great beginning to a meal. Lobster deviled eggs, a white bean hummus, and the roasted pumpkin cinnamon roll (Tender Belly bacon included!) show a playful take on classic dishes. And the Northside rancheros, churro-style (but chocolate filled) doughnuts, a unique version of biscuits and gravy are musts-haves.
Bonus: A great patio complements the new restaurant. Also, the seemingly rich menu can easily be adapted for those following a gluten-free diet.