Reveling in Salad Mastery

Good Bite

BY KAYE WARR SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY JAN 29, 2016

I was excited to stumble into Revelry Pub & Grill on University Parkway on a recent frigid evening. The gastropub’s interior is cozy and convivial and truly reminds me of an English pub. There’s a roaring fire in the bar lounge, the bartender is charming without being ingratiating and the menu is a delightful mélange of pub favorites, fresh salads and brick oven pizzas. The owners believe in utilizing only the best ingredients including wild caught seafood and naturally raised chicken, and their attention to quality extends to the craft beer available on tap and the extensive gluten-free menu. My friend Nicole Leffler, who suggested we try Revelry, doesn’t eat meat, so we shared the Cheesy Artichoke Dip. It was one of the best I’ve tried—hot and creamy and well-seasoned. We also tried the Rev Veg Pizza with roasted vegetables, goat cheese and a housemade San Marzano tomato sauce and the Shrimp Avocado Salad (pictured) with orange vinaigrette and sweet chili sauce drizzle. The 12-inch pizza was more than enough to share but we couldn’t stop eating the salad. The ‘cucumber noodles’ were a textural marvel; I’ve never experienced the sensation of twirling a salad onto my fork like spaghetti. I do a lot of shopping on University Parkway and now I think I’ll be doing a lot of eating there too.

Revelry Pub & Grill, 3005 University Parkway, 941-355-1218.

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