Restaurant review: Revival is Southern-fried fabulous

August 13, 2015 - accent chair

Every block in. of a list during Revival was already superfluous with food. Still, a boiled duck was job my name. Taunting me, actually. we asked my server for guidance.

“Trust this,” he said, drumming his not-insubstantial waistline.

Done. we started delayed — a boiled duck homogeneous of training wheels — with a two-piece order. After a initial punch we was filled with regret; we should have left with a half bird, during least. Yeah, it’s that good.

Suddenly, clearly from out of a blue, boiled duck is everywhere, and nobody does it improved than Revival.

The success is innate out of fortify and dedication. Chef/co-owner Thomas Boemer scrutinizes any step of a procession that includes putting painstakingly sourced Amish-raised birds by a three-day process, one that starts with a tenderizing buttermilk brine and ends in a clever spin by a fryer, in lard. The result? A deeply browned, appetite-triggering cloaking that boasts a conspicuous compactness though doesn’t apart from a juicy, abounding and greatly dainty meat.

As good as a customary chronicle is, a “Tennessee Hot” delivery is even better. Taking his cues from a span of mythological Nashville prohibited duck shacks — Prince’s and Hattie B’s — Boemer liberally brushes a just-out-of-the-fryer duck with a piquancy mix that’s complicated on a cayenne peppers and paprika, burnishing it to a tasty red section color, a slow-burn feverishness perspicacious all a approach down to a bone.

Revival ★★★1/2

Info: 4257 Nicollet Av. S., Mpls.,, 612-345-4516

Hours: 11 a.m.-2 p.m. and 4-10 p.m. Mon.-Fri., 11 a.m.-10 p.m. Sat. No reservations.

Service: A best staff that manages a abrasive crowds with aplomb.

Price ranges: Appetizers $5-$13, salads and sandwiches $8-$14, entrees $15-$25, boiled duck $7.50-$9.50 (two piece), $15 (half), $27 (whole), sides $3-$6, desserts $4.50.

Recommended dishes: Fried chicken, shrimp and grits, burger, pig shoulder, pig rinds, collard greens, biscuits, desserts.

Wine list: A sparkling-forward preference critical for a understanding and value, and a likewise well-chosen drink roster.

Special menus: Small (but delicious) series of vegetarian options.

Revivals macaroni and cheese, baked to cheesy perfection.