{"id":695,"date":"2011-05-15T09:26:00","date_gmt":"2011-05-15T16:26:00","guid":{"rendered":"http:\/\/kennyw.com\/food\/695"},"modified":"2011-05-15T09:26:00","modified_gmt":"2011-05-15T16:26:00","slug":"revel-seattle-wa","status":"publish","type":"post","link":"https:\/\/kennyw.com\/?p=695","title":{"rendered":"Revel (Seattle, WA)"},"content":{"rendered":"

Rating: <\/p>\n

Last night Dan and Leslie introduced us to Revel<\/a>, which opened in Fremont last December. Revel is the latest endeavor of Rachel Wang and Seif Chirchi, the chefs who left Coupage<\/a> <\/strong>a few years back to start Joule<\/a>. The theme at Revel is Korean street food, but not your typical bulgogi fare. This is chic, upscale Korean, like our friend Karen<\/a>. <\/p>\n

The menu is organized into six sections: salad, pancake, dumpling, rice, noodle, and ice cream sandwich. Between the four of us (including Dan\u2019s extra-healthy appetite) we were able to sample about half the menu, as well as the daily special. <\/p>\n

\"Rachel<\/a>
Chef Rachel at work in the open kitchen<\/em> <\/p>\n

\"Menu\"<\/a><\/p>\n

We started our meal with a few drinks. Leslie ordered a greyhound, and about 10 minutes later our waitress returned with her drink, apologetically telling us that the delay is because her bartender accidentally made a grapefruit martini (with citron infused vodka). When we commented that this mistake sounded tasty to us, the waitress brought it to us compliments of the house, one of many nice touches by the staff. Lauren partook of the house-made sodas, enjoying her spicy ginger beverage. My glass of pinot was just ok \u2013 I\u2019ll stick with mixed drinks next time.<\/p>\n

\"Leslie<\/a>\"Lauren<\/a>
The ladies with their drinks<\/em><\/p>\n

Our food arrived progressively. First came the salads, which were divine. The spinach salad was a simple mix of fresh greens, sunchoke, and raisins with a mildly sweet miso vinaigrette. I\u2019d never tried corned lamb before, but it made for an excellent combination with mizuna greens and fish sauce.<\/p>\n

Next came the dumplings and pancake. The earl grey dumplings were dreamy. The noodles were a perfect chewiness and the ricotta\/raisin filling had a soft sweetness that was addictive. By contrast, the pancake was blas\u00e9. I\u2019m sure we got an iron boost from the kale, but overall the dish, while attractive, was also fairly bland.<\/p>\n

We also enjoyed the special of the day \u2013 a whole grilled chicken with spring onions and enoki mushroom ragout. The chicken was moist and had absorbed the mushroom flavor well.<\/p>\n

Our last dish was a bowl of noodles, tinged green with coriander and served with large, perfectly grilled gulf shrimp. The whole dish tasted very fresh; soft noodles with crunchy shrimp and vegetables. I quite enjoyed the noodles, and it would have been a large enough dish to satisfy my hunger if I was dining solo. <\/p>\n

I\u2019ve never been to Korea, but I bet you won\u2019t find albacore tuna\/fennel kimchi\/escarole rice bowls on the streets of Seoul. However, I don\u2019t think the clientele are here for the authenticity. Revel\u2019s inventive, tasty small plates are drawing quite a crowd, with the main room already filling up when we arrived at 5:30. Lauren and I will return soon for another round of the salads and the earl grey dumplings;  we\u2019ll make sure to save room and try the ice cream sandwiches.<\/p>\n

\"mizuna<\/a>
Mizuna salad with corned lamb, spicy nuoc cham<\/em><\/p>\n

\"Spinach<\/a>
Spinach salad with sunchoke, miso vinaigrette<\/em><\/p>\n

\"Ricotta<\/a>
Earl grey ricotta, golden raisin, candied pecan dumplings<\/em><\/p>\n

\"Kale<\/a>
Kale, walnut, arugula, pecorino-romano pancake<\/em><\/p>\n

\"coriander<\/a>
Coriander noodles with white gulf shrimp and cilantro pistou<\/em><\/p>\n

\"Chicken\"<\/a>
Chicken with mushrooms and spring onions<\/em><\/p>\n

Revel<\/a>
403 N 36th St
Seattle, WA 98103
206-547-2040<\/p>\n","protected":false},"excerpt":{"rendered":"

Rating: Last night Dan and Leslie introduced us to Revel, which opened in Fremont last December. Revel is the latest endeavor of Rachel Wang and Seif Chirchi, the chefs who left Coupage a few years back to start Joule. The theme at Revel is Korean street food, but not your typical bulgogi fare. This is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[89,68,90],"class_list":["post-695","post","type-post","status-publish","format-standard","hentry","category-food","tag-food","tag-review","tag-seattle"],"_links":{"self":[{"href":"https:\/\/kennyw.com\/index.php?rest_route=\/wp\/v2\/posts\/695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kennyw.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kennyw.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kennyw.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kennyw.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=695"}],"version-history":[{"count":0,"href":"https:\/\/kennyw.com\/index.php?rest_route=\/wp\/v2\/posts\/695\/revisions"}],"wp:attachment":[{"href":"https:\/\/kennyw.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kennyw.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kennyw.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}