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“Nice atmosphere”

Revel Restaurant & Bar
Ranked #19 of 131 Restaurants in Garden City
Dining options: Breakfast, Late Night, Reservations
Restaurant details
Dining options: Breakfast, Late Night, Reservations
Reviewed November 5, 2013

Great atmosphere.
Poor service. The wait staff needs polishing when taking orders, following up with the food is served, etc. pasta was served - we had to ask for grated cheese and pepper. The wait time for our entrees were outrageous. No one came over to apologize or tell us what was going on. They just ignored us.
For a new restaurant, I think they should be focusing on customer service more.

Thank Matthew K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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94 - 95 of 95 reviews

Reviewed October 17, 2013

Revel restaurant and Bar is an exciting new addition to North Shore Dining! The newly opened restaurant and bar looks and feels like a sophisticated manhattan venue. It offers two diverse dining rooms and an outstanding bar. The front dining room and bar is casual, hip, loud with music provided by some of the highly attractive and talented wait staff. The rear dining room is more subtle, elegant and although casual, is more formal in attitude and ambiance.
The restaurant is conveniently located next door to my gym and I was able to watch the restaurant grow from inception. When the restaurant first opened, it became obvious that this venue would attract a unique combination of young hip diners as well as an upscale 40-60 crowd.

Jim Doukas,the owner of Revel, is a charming hospitality veteran of many years and numerous successful restaurants. His energetic personality and warmth makes you feel like part of his extended family. The Revel wait staff is composed of a handsome group of aspiring musicians, actors, actresses, students and professional waiters, Their enthusiasm and professionalism of enhanced our dining experience. What became obvious was that our waitress Meegan and the other wait staff,had been thoroughly trained and indoctrinated about offering fine and meticulous service...A big plus for any restaurant.

We had been told about the fantastic culinary skills of Executive Chef David Martinez and decided to try a small plate sampling of appetizers and entrees. David is a James Beard nominee, and a contestant on cable's "Chopped" where he will be competing against other top young and upcoming chefs. David's menu features superb farm to table meat, vegetables and
treasures from the sea. Prior to our meal we were presented with a basket of fabulous rolls and breads along with a hand churned scented sweet butter made with honey.

For our meal we sampled Long Island Sweet corn soup, golden and delicious with tomato and corn relish and smoked paprica oil,
Next came a plate of veal and ricotta salatta meatballs- a meal in itself served creamy organic polenta, thai basil and roasted heirloom cherry tomatoes.

We decided to try a sampling of two delicious salads served "revel" style: A kale caesar, healthy and colorful made with boquerones Caesar dressing, shaved aged manchego, and herb crostini. We also sampled a salad of house made creamy burrata and heirloom tomatoes and lemon basil burrata mousse, herbs and white balsamic cheese. Both beautifully plated and superb.

It was now time to try an assortment of delightful entrees:

Pappardelle-slow roasted lamb ragu, cranberry beans, mint and cana de cabra goat cheese.

Portherhouse steak- Large thick, juicy slices on par with the very best steakhouses on Long Island. All revel's superb meats come from one of the most prestigious ranches in the U.S.
Our porterhouse came with an assortment of special sauces: a pomegranate bordelaise, three mustard sauce, a revel sauce, and a horse radish sauce. The steak was accompanied by a plate of duck fat house fries and creamed spinach..

we then tried an herb roasted amish chick breast made with pancetta, tuscan bean ragu, and swiss chard. Perfectly prepared and served.
Our last entree was a fish selection of grilled wild alaskan salmon accompanied by asparagus, hon shimeji mushrooms , roasted shallots, and lemon verbena aioli. Simply off the chain!

There was still a little room left for a dessert sampling, and we tried an extra creamy cheese cake and three different flavored sorbets. A super sweet ending to a fabulous meal.
This month Revel will be offering a new, hearty lunch and dinner to usher in the fall and winter.

Kudos and congratulations to Jim Doukas and to Exec. Chef David Martinez.

Revel is a restaurant I will frequently visit and highly recommend. Great food, ambiance and atmosphere.
Call for reservations....Revel is really catching on quickly and lunch and dinner crowds are large and growing.

    • Value
    • Atmosphere
    • Service
    • Food
1  Thank Barry K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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