Revolution House

When stepping inside the building on the corner of 2nd and Market Street be sure to admire the mosaic on the entryway floor reading, “Unite and Dine.” One of Old City’s largest restaurants, Revolution House has the only roof-deck patio in the neighborhood allowing for a one-of-a-kind view to accompany your dining experience. The menu features handmade pizza, your favorite dishes re-imagined by Executive Chef Luca Sena, Jr. and of course, craft cocktails and local beers. The restaurant first opened back 2011, but every season they add new items to the menu, so we’re here to give you a preview!

The spirit of the revolution is all around the restaurant where antique salvaged pieces are mixed together 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 restaurant interior.

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 about 2.5 years to get everything just right.

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The new Spring/Summer menu has lots of new plates like Duck Skins with shredded duck with bacon, potato, cheddar cheese, sour cream and scallions. Classics like the Firecracker Shrimp with wonton, pineapple, plum sauce, sriracha, spicy mustard, and wasabi and Guacamole with avocado, red onion, corn, cilantro, & tomato; served with malanga chips are also available. Everyone comes to Philly for the cheesesteaks so why not Cheesesteak Egg-rolls? Made with sliced sirloin, American horseradish cheese, caramelized onions and a spicy ketchup dipping sauce. The most unique dish, however, might be the South Philly Hoagie Dip with salami, turkey, ham, capicola, American cheese, provolone cheese, vinegar, mayonnaise, pickles, lettuce, tomato, onion and pieces of flat bread for spreading and dipping!

For something healthy and refreshing, we’d recommend the new Gocce Pasta Salad made with fresh pasta stuffed with beets and goat cheese, tossed in balsamic vinegarette with peas, cherry tomatoes, cucumber, pea shoots, and asparagus. We also always enjoy the Quinoa Salad with avocado, peach, cherry tomato, cilantro, corn, and red wine-lemon vinaigrette which is both vegan and gluten-free. These salads are great when you’re looking for something light, but still packed with flavor.

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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 signature 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 Brie Pizza with pecan, honey, strawberry, and raisins; Spinach & Artichoke Pizza with asiago cheese; or the Ricotta Pizza with zucchini, cauliflower puree, basil and smoked mozzarella.

When we’re really hungry we like to enjoy some of the larger plates on the menu. The Tuna Cauliflower Stir-Fry is a new dish with asparagus, peas, carrot, onion, zucchini, egg, red pepper, garlic, ginger, soy, sesame oil and red long hot pepper oil. They also have Blackened Chicken with tri- coloured penne pasta, red pepper, red onion, eggplant, corn, and spicy tomato sauce or Teres Major Steak with purple potato, yellow cherry tomato, radicchio, romaine, arugula, lemon, olive oil, oregano, feta and green olives.

If you’re in Old City, then you should really head over to the roof deck at Revolution House grab a drink and stay awhile. Reservations are available Monday-Friday (not Friday night- Sunday brunch). And take advantage of happy hour Monday-Friday 5-7pm throughout the restaurant where you can enjoy weekly signature cocktails, $7 Margherita pizzas, 1/2 off select drafts, $3 domestic bottles, and $2 off single well mixed drinks.

 

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