Skip to content

Revolve Kitchen and Brew: Handcrafted, Original, and Ever Evolving

By  Jan Walsh

Photography by Beau Gustafson

Revolve Kitchen and Brew is a social beer garden featuring American fare with a Southern drawl. The restaurant takes pride in being a made–from–scratch establishment. So there are no freezers or microwaves in this kitchen. Chef Sean Butler smokes all the briskets, turkeys, pork bellies, and more in-house. Sauces, dressings, pickles, kraut, condiments, and dips are also made from scratch. And it shows in every bite. Revolve’s fare is paired with local craft beers, premium liquors, and wines by the glass.


The Place

Revolve Kitchen and Brew is located at 611 Doug Baker Blvd., Suite 103, in Hoover, directly below The Melting Pot at the Village at Lee Branch. Outside Revolve’s covered patio boasts a water fountain view. Inside, a copper bar plays center stage. Behind the bar, taps line the subway tile wall, with a total of 75 brew options. The bar space is open to the main dining room, which has low– and high–top table seating options. The ambiance is industrial with high ceilings decorated with old sketches of bottling machines inner and outer workings against a bright red wall. And there are nine televisions strategically placed where you can enjoy the games yet not be overwhelmed by them.

The People

Revolve Kitchen and Brew is owned by Doug Honavec, owner of another Hoover restaurant, Bellini’s Ristorante, located on Cahaba Valley Road, just off Highway 280 and Highway 119. The kitchen is Chef Sean Butler’s playground where his inventive mind plays with the evolution of his cuisine. Shayan Movahed serves as general manager.

Favorite Fare

I have previously dined at Revolve Kitchen and Brew for lunch, and I was delighted with the large bowl of hand–pulled roasted chicken salad. Tonight I bring the family to get a broad taste of the menu that is served in generous portions. We start with draft brews, bottled water, and several items from the “Plates to Share” menu: Revolve Wings, Oyster Wings, and Smoked Shrimp Cerviche. The plate of huge wings lathered in sauce arrives piping hot with the tips of the wings blackened. They are tender and juicy, and not overly spicy—recommended to all wing lovers.  “Oyster Wings” are buffalo fried Gulf oysters, which arrive with a celery salad atop our choice of blue cheese dressing. Seven large and luscious oysters are topped with crumbles of blue cheese and microgreens. The ceviche is a beautiful and bright mound of chopped Gulf shrimp mixed with pico, grilled pineapple, and toasted coconut. It is flanked by two servings of guacamole and is topped with fresh lime, which we squeeze over the shrimp, and dig in. The guacamole adds a touch of creaminess to this crunchy, succulent, acidic dish, balancing it perfectly.

For entrees we select the Swim Up Stream, Chicken Dinner, and Pork Chop. Swim Up Stream is a pecan encrusted Georgia trout that is served with two sides, spring veggies and spoon bread. The large flaky filet of trout is drizzled with a bourbon tomato jam. Crisp bites of corn, zucchini, and onion make up the vegetables, and the spoon bread arrives hot and comforting in its own cast iron pot. A gorgeous, roasted half chicken, brined in olive oil, is served atop Anson Mills farro mixed with wild mushrooms and kale. The tender, juicy bird is complemented by the earthy flavors and textures of the farro and mushrooms, and the bites of kale add a touch of green and tartness. The enormous Beller grilled pork chop is branded with black, crosshatched grill marks on top and is plated on a smear of apple butter. I always admire a chef who can execute proper temperature in a thick pork chop. And Chef Butler achieves perfection in this tender, juicy chop. The center is cooked to the exact same degree of doneness as the top and bottom of the chop. It is served with two sides.  An interesting mix of pickled limas and turnips adds color and acidity to the plate, and smoked sweet potato hash rounds out the dish with its sweet starchiness. Scrumptious from start to finish, we leave happy and fulfilled with no room for dessert.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Bigswedefood Instagram

Cultivator’s Calendar May 26th. What surfaced in my Qigong play this morning was not the simplicity of the movement but the grand complexity of union with the Tao the simple movement in Qigong brings forth. We are all so enamored with flashy movement and feats of flexibility, agility and strength that we miss entirely the mystical presence we are everywhere connected to. We are all so thirsty for this connection yet we keep drinking from poisoned wells thinking it is better than nothing. Today make a change, take a drink from the big well always filled with water, slow down reorder those pesky habits to allow for stillness. #taichichuan
Cultivator’s Calendar May 25th. It is wiggly out there folks. One of the things we humans do is to close ourselves off when there is pain. Shields go up. This many times makes us feel even more isolated and angry. Reach out today feel your connection to your community and those around you. If you are a cultivator reach outward and feel your connection one way to do this from a Tai Chi perspective is Play Chan Su Chins and let the web of life move you. With Qigong you can play 9 shine activities which is fundamentally about protective Qi. Which funny enough you imagine shining out brightly in all directions. Another activity is Fong Son Gung the true breath. Inhale see energy coming into every pore of your body exhale imagine you are a big shining lightbulb. #taichichuan
Cultivator’s Calendar May 24th. Keeping a relaxed and playful state of mind, where you consider everything a happy accident wherever life leads you today seems like a good way to proceed looking at all of the daily Energetics. Let’s see how it goes huh? #taichichuan
Cultivator’s Calendar May 23. There is a strength that can be accessed by gentleness called wise force. As if you hold and express movement from a place where you are touching something delicate that you don’t want to injure. This kind of movement is a doorway that leads to a conversation with the Tao. One listens more than one pronounces. This wise force allows space for something mysterious to attend. #taichichuan
%d bloggers like this: