This urban Fremont joint may be more casual than its older and more formal sibling, but is still capable of helping Yang attain her second nomination in a row as a semi-finalist for the renowned James Beard award for Best Northwest Chef.
The local restaurateurs are taking notice too. During an advertising industry networking event featuring Tom Douglas and his executive chef, Eric Tanaka, both of them proudly stated Revel as their current favorite restaurant. (Their head of marketing denoted Renee Erickson’s Boat Street Café as her top restaurant of choice, but stated she also likes Revel).
- Thick long and luscious slab of Revel’s home-cured bacon. Tender and buttery on the inside (think pork belly) and crisp and red on the outside. You know the grease is in there somewhere, but somehow it stays contained in the bacon. Not seeing grease on the plate makes me feel better about myself as I scarf it down.
- Hash browns. Revel gives breakfast hash the respect it deserves by restoring the righteousness of the stereotypical bland breakfast side item with a perfect flavorful blend of salt, butter and scallions.
- I order my eggs poached and they come out as perfectly formed pillowy white clouds. Poaching to perfection is no easy feat, but the Revel crew hits the mark.
- The toast from Wallingford Bakery is slapped on the grill and comes out slightly burned. I am less than mildly impressed until the staple food comes in contact with the sous chef’s house made condiments - Creamy smooth vanilla butter and Meyer lemon jam with Korean chilies (think of meyer lemon as a cross between a lip-puckering tart lemon and a citrusy orange). SCORE!
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Additionally, New York Times’ travel writer Frank Bruni recently wrote about Revel in his “Seattle, a Tasting Menu” article.