New Restaurant: Revel

Located in the heart of Garden City, REVEL splashed onto the dining scene in September 2013.  The latest venture by Jim Doukas, veteran restaurateur and former owner of Caffe Angelica, the new restaurant offers guests a unique combination of American fare with a wide range of global influences. Renowned Executive Chef David Martinez takes the helm in the kitchen garnering his experience from Manhattan mainstays such as Aureole and Bouley.  The newcomer has quickly distinguished itself as a premier restaurant with moderately priced exception cuisine and a thriving nightlife scene.

The space, designed by Lori Freesmeier of LF DESIGN offers a metropolitan ambiance within an open-air setting.  A mosaic tile floor flows throughout a large bar area providing a sophisticated setting for cocktail hour.  Behind the bar a large dining room offers amble seating for guests and a peek-through window into the kitchen allows a glimpse into the showmanship behind the cuisine.

REVEL is committed to using the highest quality of fresh and local artisanal ingredients to showcase Martinez’s creativity.  Produce is cultivated from various farms across Long Island and Sullivan County, NY and all natural prime-aged black-angus beef hails from an exclusive family-owned ranch in Aspen Ridge, CO.   The restaurant is also dedicated to using sustainable seafood and is a member of the Clean Fish Alliance. The menu features fresh wild catch, such as Arctic char and Alaskan king salmon.  Fresh pastas, salads and a variety of globally inspired dishes round out the menu, offering an option for every palate.

Appetizers and salads range in price from $6 to $15; pasta and risotto are $17 to $23; entrees from land and sea are $17 to $28; prime meats are $39 to $48 and desserts are $8 to $9.  Guests may begin with roasted heirloom beets with yellow watermelon, Marcona almonds, feta, beet greens, mache and midknight Valencia orange vinaigrette or Artic char tartare with shallots, California lemon verbena crema, shaved fennel and celery salad. Diners may indulge in entrees such as, Chatham cod with cauliflower and green apple puree, swiss chard, black olive oil, micro celery and apple salad.  For dessert, guests may savor dishes, such as the triple layer chocolate mousse.

REVEL’s beverage program is focused on sustainable and organic offerings.  Signature cocktails are comprised of the freshest ingredients paired with quality spirits like the rhubarb fizz with Brugal Extra Dry Rum, roasted strawberries, muddled mint and rhubarb spritz. A wide variety of craft beers and a globally sourced wine list offer additional selections.