Revival’s fried chickens and double-patty burgers have found a warm reception on Nicollet Avenue. Chef Thomas Boemer said he’s seen one patron request a burger as an appetizer, sit down for a fried chicken dinner, and request another burger to take home.
Timing is everything at Revival. The pastry chef makes fresh biscuits multiple times per day. The chicken is prepared in a two-day process. And the banana cream pie is served during the precise window of time when it holds up best.
“The banana cream is kind of making people go nuts right now,” Boemer said.
He’s importing ingredients from the South: Traditional White Lily biscuit flour, black-eyed peas, Carolina gold rice, and grits milled in South Carolina. Local farms are providing other fresh ingredients like the collard greens and green tomatoes.
The owners — Boemer and Chenny and Nick Rancone, also the team behind Corner Table — designed the restaurant themselves and built it with the help of Boemer’s former employer, the South Minneapolis firm Welch Forsman Associates.
The owners chose the wallpaper, the light fixtures, the 70s-style “van stripe” theme, and Rancone designed the logo.
The staff at Revival have worked many extra hours to not only open a new restaurant, but help Boemer secure a win at the culinary competition Cochon 555 in March. Boemer next advances to compete against 10 other national chefs in Aspen in June.
“We keep ourselves very busy,” Boemer said.