Revival Bar + Kitchen

09/04/2026

Hard winter wheat. Non GMO. 3 day ferment. House made sausage. Really good.

09/03/2026

Late Summer Risotto, heirloom zucchini, early girl tomatoes, chanterelles, basil, corn

09/03/2026

How lucky are we?!?! The UCT is a treasure of our downtown. From the opening show with Green Day(!!!!), to Tinariwen…..to The Psychedelic Furs! And Brian Eno!!!! David Mayeri has brought this incredible theatre to our little city. Ayla Nereo was mesmerizing—one of my most magical night outs. The Polish Ambassador. Zoe Jake’s and co. Thank you for bringing so much life to our city 🙏💗🙌

JUST ANNOUNCED – Kamasi Washington w/ Bartees Strange and Hanna Lew (12/5)

Kamasi Washington is a multi-instrumentalist, composer, and bandleader born and raised in Los Angeles. His four bodies of work to date—The Epic; Harmony of Difference, an EP originally commissioned for the 2017 Whitney Biennial; Heaven and Earth; and Fearless Movement — are among the most acclaimed of this century.

VENUE PRESALE SEPT 9TH, sign up for our email at theuctheatre.org for exclusive promo codes ⭐

General On Sale Friday, Sept 11 @ 10 AM 📆

09/02/2026

Weddings look beautiful on us 😍 Congratulations Andrea and Peter! Revival can accomodate up to 150 guests, plus a side room that seats up to 44. Plus plus, our gorgeous bar area for mingling. We love customizing menus and co-creating your dream event with you. Inquiries @gmail.com

08/29/2026

How about a monthly chef-styled dinner for home? Let us cook for you! Join our Table 22 subscription program. Keep restaurants alive!! Enjoy the Revival table experience in the comfort of your own home. $45 po includes a starter, a main, 2 sides, and a sweet treat. Full deets on the site

08/28/2026

08/27/2026

We are starting a monthly take-out dinner—extra.special. Cheffie. Inspired by the best stuff of the season from our fantastic NorCal farms and ranches. The dinner will be created exclusively for this Supper Club. It will include a Starter, A Main, 2 Sides, our Focaccia and Dips, plus a bonus sweet treat. $45, 2 pp minimum. The kit will be packaged, labeled, and ready for you to warm up and plate at home, with easy to follow instructions. Joining this Supper Club has 2 benefits-/you get a Faboo meal to enjoy at home. We get to keep cooking for you. 3 out of 4 meals purchased from a restaurant are taken to go. Revival has been a favorite occasion place, but we are a big place, and we want to see more of you! Pick up or delivery. We will make about 50 dinners once a month. If demand grows, we will do it two nights in a row. Wednesday and Thursday. Are these good nights for dinner at home for you? Let us know in the comments.

08/27/2026

TCHO Chocolate our Berkeley’s own, came to dinner last night, bearing gifts of white and dark chocolate. We made this Lavender Monte, a gelatin Mousse. Lavender infused blueberries and plums with basil tie it together nicely. Come delight your sweet tooth tonight!

08/25/2026

Going to David Byrne Greek Theatre at UC Berkeley tonight?
It’s Tuesday All Day Happy Hour! We’ve got great food and drink to get you dancing 💃🕺🏻 Open @5

08/23/2026

What a great Pork Chop, a Lan-roc, heritage pork breed of Landrace and Duroc breeds. We brine this beauty, then slow cook sous vide, then grill, then butter+rosemary baste. While supplies last! Join us tonight, 4 pm til 8:30 pm.

08/21/2026

Enjoy a Revival Chef prepared dinner in the comfort of your home. Order once a month for 2 or 4 pp. Each month we create a seasonally inspired menu that showcases the best of the excellent NorCal farms and ranches we work with. $45 pp gets you a starter, sides, main and house baked focaccia. Sign up Table22

08/21/2026

Big, beautiful Scallops from Monterey Fish Market with Corn “Pudding”, patty pan Squash, Bloomsdale Spinach, King Oyster Mushrooms and Early Girl Tomato Beurre Blanc. Available tonight til we sell out…get on in here!

08/19/2026

Pork Belly, Peach Jalapeno Salsa, gouchujong glaze 😋 $18

08/17/2026

All hail the ultimate Pork Chop. Duroc heritage, brined, sous vide circulated for 2 hours, then grilled with rosemary, bay. Peaches and plums in the mustarda. Fresh corn, blitzed then simmered briefly, turning it into a scrumptious polenta. DELISH! New on menu for the next few weeks. Come and get it!