Tag: Revival

It's brunch time, Atlanta. Here are the 10 metro area spots you shouldn't skip, with rich huevos rancheros, fluffy buttermilk biscuits, stellar pancakes, and more.

I can probably name 15 Atlanta bartenders who can create and pour artisanal cocktails worth drinking. But no more. Plus: The restaurant you should recommend to your out-of-town friends seeking Southern fare is Kevin Gillespie’s Revival.

No matter the weather, if a patio is open, Atlantans will be on it the second brunch starts.

Gunshow and Revival chef Kevin Gillespie, along with Macon-based entrepreneur Stebin Horne, created a South African–style open grill called the Kudu. (Thanks, Kickstarter!)

With Revival, Kevin Gillespie pays tribute to the South of his childhood.

Tuck into the city's best comfort food with these 13 favorite dishes, including Spice to Table's Kerala Fried Chicken, Southern Sweets Bakery's Caramel Cake, and more.

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Just in time for patio season, Kevin Gillespie is opening an outdoor beer garden called Communion. Located in Revival’s backyard in Decatur, it will seat 75 people and serve German beer and wine, as well as punch, alongside pretzels, brats, obatzda (Bavarian beer cheese), and more

Kevin Gillespie discusses fried chicken, hunting, and the weirdest thing about being on Top Chef.

Revival is Kevin Gillespie’s re-creation of the food he grew up eating at the table of his grandmother, whom he calls the best cook he’ll ever know, and who specialized in flavor-packed abundance.