Pink blossoms and light-filled evenings are great and all, but here’s an unequivocal sign that summer is on its way: Revel’s outdoor grill shack has returned. In November, the maniacally adored Fremont restaurant traded its alfresco meat party for a warm wintertime hot pot. But it’s May and sous chef Mike Whisenhunt and crew have resumed their practice of roasting whole animals on Revel’s patio.
The grill shack will take on a new animal each month; owner Rachel Yang says that May is all about sustainably raised Berkshire pigs from Pure Country Farm in Ephrata. The kitchen breaks down the pigs in house, and make sure the entire animal gets used up, from simmering bones for stock to making chicharrones out of the skins, she says. Three sizes of grill shack platters, available during dinner service, let you calibrate your meat consumption.
It’s been a bittersweet few days for Yang and husband-partner Seif Chirchi. On April 29, the couple’s first restaurant, Joule, served its final dinner in its cozy Wallingford digs. The restaurant is relocating to larger quarters in Fremont this summer.