Revere serves up local seasonal fare on the Danforth where Mother's Dumpling s used to be. Located just a few blocks from Pape station, it's co-owned by chefs who used to work at Allen's and Splendido .
With dishes like salmon ceviche and beef tartare, the menu as a whole has a Canadian comfort feel. The cozy atmosphere feels like the type of place that makes a great local option, suitable to casual gatherings of family and friends.
Inside, the restaurant sports a dining area at the front with garage windows that open to the street when the weather is warm. The tables are relatively small but can be pushed together for larger groups.
Further back, the restaurant narrows to accommodate a luscious bar with a TV, and finally a small open air kitchen.
We start with a cocktail: the Lakeside ($13), and just as it sounds it's meant to be enjoyed by the water or to harken back to memories of the cottage. It's St-Germain elderflower liqueur, which is French and slightly effervescent, with a brut (or dry) prosecco, lemon, ginger, and housemade orange simple syrup. It's garnished with a little lemon rind.
The beet risotto ($17) is made by sauteeing beet tops in butter and deglazing the pan with white wine, then cooking the risotto in that. They heat up the roasted beets separately, then in the last few seconds they blend the roasted beets with butter and add everything all together with some smoked mozzarella, brown butter walnuts, tarragon and a pinch of honey.
For a main protein we try the roasted lamb shoulder ($26). It's marinated the night before with coarse sea salt, rosemary, garlic and white pepper and then roasted around 275 - 300 degrees for about four hours. It's served with a sort of Italian version of ratatouille (onion, red pepper, tomato, zucchini, and eggplant) to offset the rich meat, as well as crispy fried polenta and dill oil.
For dessert we try a lemon tart - it's a sweet dough filled with lemon curd with a bruleed sugar crust on top. The tart is served with Ontario blueberries cooked until they just start to fall apart, which are then given some lemon zest and chopped thyme at the last second.
Photos by Hector Vasquez