Dinner was our final meal this season at Revival Kitchen, with an entirely new group of friends who’d never been there 
It was good, but perhaps the least impressive meal of the 4 we had this year.
The welcome bites were a hot apple cider shooter with cinnamon & Asian pear, French radish with cultured butter and dried mushroom, pickled grapes with yogurt, basil & other sundry items I can’t remember RN, and curried squash hummus with pepitas and crispy squash. Nice.
First course was a very good sunchoke & lobster mushroom soup with roasted garlic, farro, sunflower seeds, parsley, thyme, lemon. Very good, one of the best dishes of the night.
Next up, endive & apple salad with cider vinaigrette, smoked blue cheese (fantastic), toasted
walnut, dried fig, and truffle honey.
Refreshing, and that cheese was really quite something.
Third course was honey nut squash “paté” with toasted brown butter brioche, goat cheese, Asian pear salad, habanada chili vinaigrette, hazelnut and curry leaf dukkah.
This didn’t work for me at all. First of, don’t call a squash puree a ‘paté.’ Just don’t. I’d expect something with more texture. This was more like a squash hummus. I also thought the brioche added absolutely nothing but bulk (and we had 3 more courses coming!), so I ended up scraping off that ‘paté’ and ate it with the refreshing salad. I could’ve stopped eating right then and there.
But no.
Next up was the palate cleanser / intermezzo: Asian pear sorbet with vanilla. Nice. He always does a really good job with the sorbets.
The main event was an incredibly tender, flavorful, but very very very rich red wine braised short rib “Oscar” with mashed potato, broccoli, blue crab, bacon & chive hollandaise.
We brought half of the meat home.
The dessert was delish, but also just too much at this point: pumpkin churros with Mexican chocolate, chili, apple butter dulce de leche, toasted marshmallow, delicata chips.
One of the pumpkin churros each plus that crazy-ass dipping sauce came home with us for dessert tonight, perhaps. Bet they fry up nicely in the air-fryer 
Good company, good food, good wine. Chef seemed exhausted from the season. I think he can use the break 
We are picking up our two boys today, and I felt like a kid on xmas eve last night when I went to sleep. In a few more hours, we’ll have them home with us. I can’t waittttt 
