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Revival's Chef de Cuisine Jason Rash has a knack for creating Charleston dishes that are classic, yet wear a few nouveau embellishments. Reviving these classics while balancing nostalgic and contemporary touches is a tough gig, but Rash aims to be master of the challenge.
Revival, which opened in June 2018 at the Vendue Inn, has a relaxed, yet refined vibe and a staff that has done its homework. Ask your server anything about an ingredient and you'll get the full rundown on origin, uses and unique qualities.
Rash and local farmers work together to bring heirloom foods like Jimmy Red Grits, Bradford watermelons, the African Runner Peanut and Nostrale rice to the table. You can also get a bit of a history lesson on the dishes themselves.
For example, diners learn the She Crab Soup is based on the original recipe of William Deas, an African-American chef who worked in Charleston in the early 1900s. True to its roots, Rash's version sinks lump crab into a silky cream broth that is lightly seasoned and stippled with sherry and glossy orange crab roe for a bit of tang.
A familiar Charleston rice dish is another classic honored with a place on Revival's menu. The Lowcountry Pirlou is built on a foundation of one of South Carolina's most heralded heritage foods: Carolina Gold Rice, which makes a fitting foundation for a mound of fresh lobster, crab and shrimp.
The cocktail menu hits all the right spots. If you require an antidote to the Charleston heat, try one of Revival's amazing cocktails like the Butterfly Effect, a refreshing mix of Knob Creek bourbon, smoked pineapple, red verjus, mint and bee pollen.
