Unite and Dine. Check out the corner of 2nd and Market Street – Revolution House has the only roof-deck in the Old City neighborhood allowing for a one-of-a-kind view to accompany your dining experience. The menu features signature cocktails and all your favorite dishes re-imagined by Chef Luca Sena, Jr. Revolution House has been a neighborhood staple since opening in 2011, but I recently stopped by to sample their new Spring menu which debuted May 18, 2016.
You can see the revolution unfold before your eyes when you walk into the restaurant where antique decor is mixed with modern touches.
The atmosphere was created with the help of noted commercial photographer Dominic Episcopo. Owners Luca Sena, Sr. and John Poulos enlisted him to design the look and vibe of Revolution House.
The design of the restaurant pays tribute to the historic roots of Philadelphia from the original 1798 brick of the former Quaker Friends Meetinghouse to the custom-made concrete tables are inlaid with vintage skeleton keys. Customers can admire reclaimed Lancaster pine which forms an American flag that hangs on the wall of the main dining room. Look up and see an American eagle is the central feature of the massive stairway chandelier and vintage bottles hang together to create a shimmering valence of light above the second-floor bar. Construction took 2.5 years to get everything just right.
The new menu has lots of exciting plates like Firecracker Shrimp with wonton, pineapple, plum sauce, sriracha, spicy mustard, and wasabi or the Pork Shank with chipotle-cinnamon dry rub, white barbecue sauce, and house-made coleslaw. Both these dishes will be half price for Old City Eats every Thursday this summer from 5-8pm. The Taco Dip with black bean, smoked tomato, sour cream, cheddar cheese, house-made guacamole and malanga chips is also a great choice for a gluten-free starter.
The Quinoa Salad with avocado, peach, cherry tomato, cilantro, corn, and red wine-lemon vinaigrette is vegan and gluten-free. This salad is ideal when you’re looking for something light, but still packed with flavor. My personal favorite was the Artichoke with proscuitto, sun-dried tomato, basil, fior de latte, and strawberry balsamic which is delicious and gluten-free.
Of course, Revolution could not do without the tried and true menu favorites that have been around since they opened. The Buffalo Chicken Dip is made with blue cheese, cream cheese, ranch, buffalo sauce, and served alongside house-made flatbread. And you can’t for get the Tater Tots which are baked, lightly fried, and served with ketchup and mustard aioli.
The idea for these tots came from Luca’s Italian heritage growing up hand-making gnocchi. He uses a combination of sweet potato, Idaho potato, pureed red onion, Parmesan cheese and Japanese breadcrumbs for these tots.
In addition to experience with his family he was formally trained in culinary school and was even taught by chefs from Italy about the art of making Neapolitan pizza. When you enter the restaurant immediately to the right you’ll see a large wood fired pizza oven used to cook all the pizzas and breads on the menu. These pizzas have been a staple since opening Revolution House and the new menu brings exciting choices like the Shrimp Pizza with fior de latte, asparagus, and cherry tomato.
Revolution House also offers Saturday and Sunday brunch. Customers love the Hangover Pancake with potato, egg, seasonal fruit, maple syrup, whipped cream cheese, powdered sugar; choice of sausage, bacon, or ham. For something a bit more healthy try the Baked Avocado with egg yolk, quinoa, peach, cherry tomato, corn, cilantro, and egg white omelette. The Veggie Burger with house-made patty of black bean, mushroom, onion, red pepper & rice, cajun mayonnaise and house-cut fries is vegan and very popular as well.
If you’re in Old City, then you should really head over to the roof deck at Revolution House grab a Philadelphia brewed beer and stay awhile. Look for delivery options in the future, but now Revolution House only offers take out. Reservations are available Monday-Friday.
We would like to thank Chef Luca Sena, Jr., Paul, and Alexis for arranging a time that we could stop by Revolution House and learn more about the restaurant.