Kevin Gillespie’s Revival to Open on July 23 in Decatur

For more information:

Morgan Dyches or Emily Connolly

Melissa Libby & Associates

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emilyc@melissalibbypr.com

KEVIN GILLESPIE’S REVIVAL TO OPEN ON JULY 23 IN DECATUR

Executive Chef Andreas Müller’s Menu of Elevated Southern Fare

Features a Family-Style Spread Suited for Sharing a Meal

ATLANTA (July 20, 2015) – Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie is opening his latest dining destination, Revival, in Decatur on Thursday, July 23. The restaurant offers guests a family-style dining experience reminiscent of Gillespie’s own family’s traditions, and executive chef Andreas Müller reinterprets the food from Gillespie’s childhood with a selection of Southern-inspired dishes that will bring guests together at the table.

Müller, who previously worked at Gunshow, shares Gillespie’s enthusiasm for preparing traditional meals with farm-fresh ingredients and uses his own Swedish background to inject both rural and refined culinary influences into the Revival menu. Guests can order dishes à la carte or choose the family-style option ($49 per person), which includes the choice of one entrée for the table and is served with hors d’oeuvre, relishes, trimmings, Gillespie family iron skillet cornbread, the choice of dessert, tea and coffee. The restaurant is opening with dinner service only and will add lunch in several weeks. 

Menu items for dinner include the following:

Hors d’oeuvre ($6-$10):

• Sliced local tomatoes with cucumbers and sweet onion
• Toasted deviled ham tea sandwiches
• Local kale salad with old-fashioned boiled dressing
• Old-fashioned skillet-fried green tomatoes

Entrées ($11-$18):

• Country-fried Kobe beef round steak with skillet pan gravy
• Revival fried chicken
• Grassfed beef and pork meatloaf wrapped in bacon
• Wood-grilled Berkshire pork steak
• Spiced Mississippi catfish in low country tomato gravy
• Wood-grilled South Carolina quail glazed with roasted honey and garlic
• Mushroom-stuffed cabbage dumpling with spicy roasted tomato sauce

Trimmings ($4-$6):

• Fatback-fried silver queen corn
• Hickory-smoked local greens
• Old-fashioned creamed potatoes
• Fresh field peas and snaps in sweet cream butter and dill
• Green cabbage with confit ham
• Revival mac n’ cheese
• Pan-roasted mushrooms with celery and lemon
• Local zucchini and summer squash pancake

Desserts ($7):

• Geneva’s toasted vanilla pound cake with peach fool
• Butterscotch trifle with butter pecan cream
• Lemon icebox pie
• Rustic peach and nectarine tart à la mode
• Awesome chocolate cake

Revival seats 100 guests and features a lush garden and a patio space that will house an outdoor bar called Communion in spring 2016. The restaurant is located at 129 Church Street in the former Harbour House Pub site in Decatur. Revival is open for dinner Sunday – Thursday from 5-9 p.m. and Friday – Saturday from 5-10 p.m. Reservations are accepted but not required and can be made by calling the restaurant, 470-225-6770,  or online. For updates, follow Revival on Twitter, Instagram and Facebook. Additional information can be found at www.revivaldecatur.com.

About Chef Kevin Gillespie

Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In summer 2015, Gillespie plans to open his second restaurant, Revival, in Decatur, Georgia, which promises a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit chefkevingillespie.com.

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Photos are available here.