The Highly-Anticipated Second Location of Revival Opens in St. Paul December 26th

ST. PAUL, Minn., Dec. 26, 2016 /PRNewswire/ -- Today restaurateur partners Nick Rancone and Chef Thomas Boemer of the Twist Davis Group opened the highly anticipated St. Paul location of Revival (525 Selby Ave, St. Paul, MN), Minneapolis's preeminent Southern restaurant. Famed for signature fried chicken that has achieved cult status at both the flagship Minneapolis location and at an outpost at U.S. Bank Stadium, the new Revival St. Paul restaurant will also add barbecue, which will be unique to its contemporary Southern menu.To celebrate joining the local St. Paul community, Revival will be partnering with The Willie L. Carter Youth Foundation to fund the Element Boxing Team, a group of under privileged, at risk inner city children, and help keep the sport of boxing alive and relevant for youth to find a way off the street and into something positive.

"Since both Thomas and I grew up in West St. Paul, we are really happy to bring Revival to this great community," said Nick Rancone, Partner and Co-Owner. "We were attracted to the Cathedral Hill neighborhood because of its great vibe, rich history and architecture, and to be located in the shadow of the St. Paul Cathedral—one of the most beautiful buildings in America—is incredibly inspiring." Reflecting on Revival's cuisine, Chef Boemer said, "I'm mostly excited for the opportunity to share authentic Carolina barbecue with St. Paul. The menu will offer my nose to tail cooking translated through American barbecue technique and will feature dishes such as brisket and whole hog."

Revival St. Paul's menu mirrors its sister restaurant and reflects Chef Boemer's Southern heritage, offering a range of appetizers such as Pork Rinds, Spiced Buttermilk Style and Johnnycakes, Ham + Cheddar, Cowpeas, Sunny-Side Up Egg, Pea Tendrils, salads, signature fried chicken in Southern Fried, Tennessee Hot, "Poultrygeist"or Gluten-Friendly variations, sandwiches including Fried Chicken Thigh, Lettuce, Tomato, Mayo, B+B's and the Revival Burger, sides such as Cheddar and Chive Drop Biscuits, Hoppin' John, and  White Cheddar Grits.  In lieu of the "Entrées" section found on the Revival Minneapolis menu, the St. Paul restaurant features Carolina-focused barbecue selections smoked over whole logs of hickory and oak. Items include brisket, hot links, boneless pork belly with spare and baby back rib meat, and a 'meat of the day' option, which all can be ordered by the pound. Also unique to this location is a Hot Link Chili Dog with Burnt Ends Chili. Additionally, the kitchen will be instituting a heritage-breed, whole-hog program to highlight barbecue techniques from different cultures. Boemer plans to utilize "nontraditional" cuts including the whole head and pig tails, as well as classic favorites like the pork chop. In early 2017, Revival St. Paul plans to launch a takeout barbecue program to add further convenience for its fan base. 

A cocktail program led by bar manager Nate McLemore Raczkowski, previously of Hola Arepa and Parlour Bar, will also differentiate Revival St. Paul from its Minneapolis outpost. The bar will feature a signature bourbonsweet tea on draft and a variety of Southern inflected beverages to supplement the wine and beer list assembled by Nick Rancone. Revival St. Paul is also pleased to add The Jazzy Belle to its wine selection, a Columbia Valley Sparkling Wine produced especially for Revival's menu by renowned, US-based winemakers Treveri Cellars. The wine will be served exclusively at both Revival locations for $10/glass and $40/bottle.

The 4,700 square foot restaurant is located in the former Cheeky Monkey space. Now transformed, the 70-seat dining room designed by partners Rancone and Boemer and renovated by Welch Forsman, evokes comfort and nostalgia via the materials and finishes used throughout. A Capiz shell chandelier in the entryway, pendant lighting, maple wood floors and mid-century modern touches such as Formica makes the space seem familiar and friendly. The color palette blends soft earth tones of amber, orange and brown with accents of robin's egg blue, all punctuated by whimsical wallpaper of rampant leopards and golden leafy branches. Tolix chairs are paired with reclaimed wood tables, adding additional warmth to the space. The 20-seat bar is composed of walnut and Formica with brass fittings and is complimented by an etched glass Revival "Thunderchicken" back bar. In warmer weather, guests will be able to enjoy Revival's full menu al fresco on the restaurant's quaint and private, cobblestone patio which will accommodate 50-60 people.

The new Revival outpost is located at 525 Selby Ave, St. Paul, MN 55102 and is open Monday through Sunday, from 11:00am – Midnight. For more information about Revival, please visit https://www.revivalfriedchicken.com.

ABOUT THE TWIST DAVIS GROUP
Chef Thomas Boemer and Nick Rancone are the co-owners of the beloved Minneapolis and St. Paul dining destinations, Corner Table and Revival. Since taking over Corner Table (4537 Nicollet Ave.) in 2012, the restaurant has received critical acclaim for a menu that offers Boemer's take on Low Country cuisine, executed with French technique and highlighting the best of local, seasonal products.  Boemer and Rancone work closely together, as is evidenced by Corner Table's thoughtful wine program, with a list created by Rancone that perfectly complements the restaurant's seasonal fare. Famous for its fried chicken and Southern fare, Revival's original Minneapolis location (4257 Nicollet Ave.) will more than double its seating capacity (from 40 to about 120) and launch a new takeout/delivery program in early 2017. In summer 2016, Revival opened a concession outpost at the new US Bank and in 2017 will open Keg and Case, a groundbreaking new 40-stall marketplace and restaurant concept housed in the historic former Schmidt Brewery complex. Chef Boemer won the 2015 Grand Cochon Championship, Eater Minneapolis awarded him the 2015 "Chef of the Year" title, and in 2016 he received a James Beard Foundation Award semi-finalist nomination for "Best Chef Midwest" for his work at Corner Table.

Contact:
Willie Norkin
The Brooks Group
212.768.0860
Willie@brookspr.com

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SOURCE Twist Davis Group