Revival, the signature restaurant at The Vendue in downtown Charleston, will debut a new fall menu and expand to seven-day-a-week dinner service beginning Monday, Sept. 21.
The changes coincide with the arrival of new Chef de Cuisine Jonathan “Jon” Homer, who brings more than a decade of culinary and restaurant experience to Revival. The restaurant will also launch a weekly Tuesday Date Night.
Beginning Sept. 21, Revival will serve dinner seven nights a week and introduce a fall menu focused on seasonal and Lowcountry ingredients with modern, French-inspired techniques.
“Guests can expect warm, comforting flavors, but with the refinement and technique that define Revival,” Homer said. “We’re focusing on seasonality, local ingredients, and a balance between familiar Southern flavors and a more modern, French-inspired approach.”
New dishes include braised beef short rib with mushroom risotto, butternut squash and braising jus, along with seasonal seafood, composed vegetable dishes and other additions that will be revealed when the menu launches.
The restaurant's beverage program is also being updated with a refreshed cocktail selection and wine program designed to complement the new menu.
Revival will also introduce Date Night on Tuesdays, offering a three-course dinner for two for $95. The experience includes a first course and entree for each guest and one dessert to share. Guests can add a bottle of wine or decanter cocktail pairing for $35.
The fall Date Night menu includes selections such as William Deas’ She Crab Soup and Roasted Beet Salad, followed by entrees including Harvest Risotto and Land & Sea, featuring petit filet and black garlic butter shrimp. Dessert options include Pumpkin Cheesecake and Flourless Chocolate Cake.
Wine selections and cocktails by the decanter, including the Sunset Blush, Seeing Sparks and Slow Dance, will also be available.
“We don’t want Revival to simply be another great restaurant in Charleston; we want to be the go-to spot for an authentic Charleston experience,” Revival General Manager Alyssa Kinney said. “That means creating a full experience where the food, cocktails, hospitality, atmosphere and programming all feel connected to the city. Expanding to seven nights a week and introducing Date Night gives guests more opportunities — and more reasons — to make Revival part of their Charleston experience.”
Homer joins Revival with more than 10 years of experience spanning fine dining, luxury hospitality, restaurant openings and concept development. His background includes culinary leadership positions at Blue Sky Restaurant and Altius in Pittsburgh, as well as nearly four years at Four Seasons Hotel St. Louis. Most recently, he served as executive catering chef at Carnegie Mellon University.
“What drew me to Revival was the opportunity to be part of a restaurant where I could really have a voice in the food and contribute to its continued evolution,” Homer said. “I was attracted to the combination of creativity, high standards and the opportunity to create dishes that feel connected to the Lowcountry while still having a refined, modern approach.”
Homer and his wife recently relocated to Charleston from Pittsburgh, where much of his culinary career took shape.
“When you inherit a restaurant that has been recognized as the No. 1 Best Fine Dining Restaurant in the U.S., you know there’s a standard that has already been established — and I have a tremendous amount of respect for the people who built that reputation,” Homer said. “At the same time, I don’t want to simply recreate what was done before me. I want to respect what makes Revival special while continuing to evolve it and bring my own perspective to the food.”
Revival’s new fall menu and seven-day dinner service begin Monday, Sept. 21. Date Night will be offered Tuesdays for $95 per couple, with an optional $35 bottle of wine or decanter cocktail pairing.