When The Revelry first opened on University Avenue in 2013, its focus was an upscale take on Lowcountry South Carolina cuisine, but its menu evolved over time. Now it has returned to its Southern roots with a new focus on barbecue along with a new name: Rev BBQ.
In addition, it has opened a companion counter-service joint, Rev BBQ Outpost, that’s open for lunch. Both restaurants are housed within the former Huther Brothers Saw manufacturing plant on University Avenue.
The establishments are part of the SCN Hospitality restaurant group, which also runs Velvet Belly, Branca Midtown, Patron Saint, Bitter Honey and Ziggy’s. The owners of Rev BBQ Outpost are Joshua Miles, Tom Riggio, Truman Tolefree, Chelsea Felton and Zack Mikida.
Rob Wygal, who previously was executive chef at Bitter Honey, is pitmaster and executive chef. He built a following by hosting barbecue popups at Ziggy’s.
The dual-restaurants approach evolved for a practical reason: Rev BBQ has a small kitchen that isn’t suitable for barbecue. Meats are now smoked in a minivan-sized Old Hickory smoker system housed behind the Rev BBQ Outpost.
While some inspiration came from Miles’s South Carolina roots, the menu encompasses a variety of barbecue traditions. “Our main focus is the simplicity and perfection of the meat,” Miles said. “If you want to add sauces, go for it.”
Smoked meats include brisket, pork ribs, turkey, pulled pork, a quarter chicken and sausage; they can be ordered by the pound or on platters with various configurations. Wings, which are smoked before frying, may be ordered with a choice of six sauces and blue cheese.
Smash burgers are topped with American cheese, bacon onion jam, chopped brisket, onion and Thousand Island on brioche. Other sandwiches include brisket, pulled pork, a fried green tomato BLT and a barbecue spin on a Cuban. It also serves chili, a chopped salad, a mac and cheese bowl and loaded fries.
Ten traditional sides are available in 8-, 16- or 32-ounce portions. Among the more distinctive sides are pimento mac & cheese; smoked poblano and cheddar grits; and Cajun mashed potatoes with bacon gravy.
The Rev BBQ Outpost, which seats 40 and has a spacious patio, is open for lunch six days a week. It did not open with a liquor license, but the plan is to eventually add beer and wine.
The more spacious Rev BBQ serves dinner and drinks. It offers the Rev BBQ Outpost menu as well as several appetizers and a trio of entrees: a smoked ribeye, a smoked poblano and a fish fry. It continues to have the lively bar scene it’s had since the beginning, with themed craft cocktails, a whiskey flight of the week, wines, beers and so on.
If you go
Rev BBQ, 1290 University Ave., is open for dinner Wednesday through Saturday; its bar stays open late. It serves brunch from 11 a.m. to 3 p.m. Sunday; it plans to add Sunday dinner hours in November. It accepts reservations at rev-bbq.com/rev-bbq.
Rev BBQ Outpost, also at 1290 University Ave., is open for lunch 11 a.m. to 3 p.m. Monday through Saturday, and is available for private events on weekends and evenings. It is wheelchair accessible, with standard height tables and accessible restrooms. Catering is available. Online ordering will be available soon.
Tracy Schuhmacher has been food and drink reporter for the D&C for the past 10 years. Email her at TracyS@Gannett.com. Follow her on Instagram.
This article originally appeared on Rochester Democrat and Chronicle: Popular Rochester restaurant shifts to BBQ and opens new lunch spot
Reporting by Tracy Schuhmacher, Rochester Democrat and Chronicle / Rochester Democrat and Chronicle
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