Friday night defined decadence: dinner at Revolver. Travelers to our little town have remarked that this restaurant could keep up with the best in LA or Chicago or most anywhere. Hard to be believe we have a cuisine-hip restaurant in our little Ohio town, but we do.
What drove me to indulge my tastebuds tonight? A milestone? Personal goal reached? Birthday? Nah, I had a balance on a gift certificate expiring tonight. And before you think I’m super thrifty, I should confess I spent twice what the certificate balance was before I finished. But it was more than worth it.
Preparing my tastebuds for the delights ahead began with a nice, cold Sierra Nevada Tumbler Autumn Brown Ale along with some complimentary sparkling water. The menu changes frequently, depending on what’s available locally. Revolver focuses on using local and near-local foods, in season, and either organic or at least raised/grown clean. Takes extra effort, but it pays off. Very cool supporting a localvore establishment.
One of their nice touches is to serve small, palate-cleansing appetizers throughout the meal. They started me off with a watermelon soup with thyme garnish. Quite interesting blend of unexpected flavors. A cold soup, somewhat resembles gazapacho but not chunky nor spicy. As you can tell by the photo, it truly is “just a taste.” Between my salad and entree I relished a hot-out-of-the-oven sofadermil (NOT the correct spelling but at least it’s phonetic).
To start off, I had the organic green salad with beets, buttermilk dressing on a slab of blue cheese, garnished with nuts. Wonderful blend of flavors, and being a huge fan of blue cheese, heavenly.
My main dish was the grilled, hoisin-glazed kurobuta pork chops, accompanied by roasted sweet potato slivers and pan-toasted edamame. I’m drooling writing this while remembering how the flavors worked wonderfully together. One thing about Revolver’s meats is that they cook them perfectly, which means for my pork, still a little juicy and very slightly pink.
And for dessert? Revolver is known for their interesting creme brulee combinations and this time I had their butternut squash creme brulee. Ummmm. The smooth butternut puree topped by the broiled sugar-shell. Delightful.
As I walked away after my decadent meal, I wondered if I could stop going out to my usual places like Panera’s and instead save up for an occasional Revolver fix. Might take avoiding three or four meals out, but well worth it. You could ask my tastebuds, but as I write this after my meal, they’re still blissing out.