Revel Menu

Revel Restaurant Review:

Native Genovese Paolo Secondo helped usher in the Italian wine bar concept to New York (I Tre Merli) as well as upscale Italian dining (Barolo). Which is why local foodies should take notice of Revel, his Meatpacking venture that’s much more of a meat house than an Italian eatery. The menu’s focus is on the eight meat and seven fish selections, all of which are served in a pan-like dish made of volcanic rock that continues to cook the food. Sauces accompany each selection, but are unnecessary. The tender and juicy filet mignon, for example, stands on its own---the barbecue, wine, and Tuscan sauces almost seem like a gimmick. The half-dozen pasta dishes are all standouts, highlighted by the pappardelle with a lamb and artichoke ragù; the generous portions could fool one into thinking these were magically zapped from a trattoria in Tuscany. But then again, the trendy and vapid Meatpacking crowd will quickly remind you that you’re a long way from Italy.