Revolver
9737 Joseph Campau, Hamtramck, MI, 48212
Revolver Menu
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Visit below restaurant in Hamtramck for healthy meals suggestion.
Visit below restaurant in Hamtramck for healthy meals suggestion.
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Address :
9737 Joseph Campau
Hamtramck, MI, 48212 - Phone (313) 757-3093
- Website https://revolverhamtramck.com
- Click To Get Directions
Opening Hours
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Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Street, Private Lot
Bike Parking : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Ambience : Hipster
Noise Level : Average
Alcohol : No
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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Joe B.
An experience worth sharing with friends who love great food! Jenni H. has some great tips so you'll want to look over her review but the whole evening was very interesting. The area where Revolver resides is a little seedy which makes it that much more intriguing, but honestly, who doesn't love Hamtramck. Once you figure out where you're going you may want to grab a bottle to pass at the table. There's a liquor store on the corner and if you're worried about having cash to tip, don't. They do accept credit for server tips but there's an ATM at the liquor store in case you prefer cash FYI. When we arrived, about 15 minutes early, the doors were locked but they let us in within a few moments of our arrival. That said, it was bitter cold outside and not exactly warm inside...you'll want to dress in warm layers for the winter events. Once everyone arrives it tended to take the edge off the chill though. The "restaurant" itself is pretty sparse so as not to take away from the experience. Tables are covered in nice linens and there are corkscrews at the tables for your convenience, in case you didn't bring one. Servers were very casual but also very friendly and outgoing tending to whatever they can help with. This particular evening, James Rigato, of Root and Top Chef, was our chef du jour. The menu was based off a wild game dinner beginning with frog legs-wonderful, a rabbit pappardelle with tomato sugo-pretty solid, roast quail with wheat berries-least favorite, venison tenderloin-off the chain good, and lastly a duck egg crème brulee with a White Pine French macaron-a perfect finish to this elegant event. You won't be overwhelmed by the portion size so think more along the lines of a tasting menu, or at least it was for us. But the food was all well executed and the service was timely, quick and on point. As mentioned, seating is communal, while there are a couple four tops if I remember correctly. It can get a little noisy in the dining room but not so much that you can't hear your party members talking. Water, both flat and sparkling, are provided as are the wine glasses and some background music...server's choice. Tickets ran $75 and it was worth it for the experience itself. If you're coming for the first seating note that they will ask you to leave so that they can setup for the second seating so no lingering. I wouldn't come expecting to feast but if you like food that's creative, interesting and well executed with fantastic service and a chill atmosphere you owe it to yourself to check out Revolver.
(4)Jennifer X.
I don't really want to write a long review detailing the exact temperature, timing, and ambience of the space (reviews below me have pretty much got that covered). What I do want to do is talk about the food. I went to one of the many Brad Greenhill-hosted pop-ups, and listen listen. It was literally the first time I've ever been able to say intelligent things about food. Five course dinner - and there you have me spewing things about the acidity, texture, crunch of each dish, how the flavors meld, how they pop, disappear, surprise you. I am not a foodie. Anything I put into my mouth is A-OK with me. But until last night, I had no idea food could be so magnificently poetic. Brad Greenhil, I salute you. Oh, also: if you're deciding between the 7pm time slot at the 9pm one: pros of the 7pm are that you get your food faster and finish earlier, pros of the 9pm are that you don't have to pay for parking (meter ends at 8pm) and I guess (?) you have a longer, more luxurious evening.
(5)Caroline C.
With cozy but still very minimal decor, communal seating, multi-coursed menus, and on online ticketing system, Revolver still has very much the "flavor" of a pop-up restaurant, which is no surprise since two of the area's more well known pop-up dinner chefs are at the helm in the kitchen. Opening night featured a menu by Resto! Change O's chef, which included inventive offerings such as grilled pig heart (surprisingly delicious!) and chicken liver pate. Chatting with the 9 other patrons seated at our table made weathering the opening-night hiccups such as waiting for food more enjoyable, and the owners were very friendly and engaging as well. If you're looking for a dining experience with delicious food but with a little more heart (ha-ha) and soul than your typical polished, highly financed restaurant, Revolver is definitely your place.
(4)Jenni H.
Such a fun, fun place. I came here with a group of friends on a Friday night when Mark Dziloja (sp?), a former Wolfgang Puck @ the MGM was the featured chef. He came out from the kitchen and explained all the courses, and they were absolutely delicious. I'm a vegetarian, so I can't speak to the meat options, but based on my friends clean plates, I'm guessing they were just as good as my food. We started with a ricotta spread that was seriously the most delicious ricotta appetizer I've ever had. We saved the leftovers for the next course and were dolloping it on our salads. Then came the pasta dish (with sausage for the meat eaters). I don't know the exact sauce they used, but it was so yummy! I was not a huge fan of the next dish, but that's mostly because I don't like curry in general. Dessert was butterscotch pudding served in a ball mason jar, with crushed ginger cookies sprinkled on top. Even though we were on course number 5, everyone in our group ate the whole jar--it was that good. General tips-- (1) buy your tickets ahead online; they almost always sell out. Plus, they have a menu listed for each chef (which will also tell you whether there will be a vegetarian course option for the evening) (2) The BYOB policy is pretty straightforward. Bring a bottle of red and white. They have corkscrews and wine glasses already set out on the table and you can serve yourself. (3) Wear layers if it's cold outside; it was definitely chilly inside the restaurant (but I'll cut them a little slack in this department because of the polar vortex and all that) (4) It's communal dining, but the number of total diners is small enough that you won't have trouble talking to your dinner companions
(5)Brittany L.
I went to Revolver a while back and wanted to express how amazing it was! What an experience. I want to share with people that this is definitely something you should try out. You can 100% bring your own wine which is what I was hoping someone would state in a review. It is dim-light and people are very open about talking with each other since you are eating at one of a few large tables. They have cork screws on the table as well. You will get small servings for each course, almost like a tasting menu. You may be hungry afterwards, but it's such an experience. We were there for a couple of hours and it was a romantic - fun, bonding time for my boyfriend and I. Please remember to tip and don't forget to check back frequently because the dinners sell out quickly. P.S. It was a casual, but classy dress as well :)
(5)Susan N.
Wow, what an amazing evening! Food beyond my expectations, going with just my husband gave us the opportunity to meet and share a table with some really nice people! FYI, you can bring your own booze! We did not know this, and I was happy we did not fill the table with people we knew! It enhanced the entire experience. I left looking forward to returning! The food, the experience to much fun!!!!
(5)jim s.
My wife and I went to try Chef Brendon Edwards' menu featuring scallop & caviar tartar, chicken skin-wrapped sturgeon, Moroccan steak, and more last night after reading about Revolver's concept. Not only was the meal a fantastic experience, but Chef Edwards and his front of the house partner were there tableside to explain each of the five delicious courses. The Revolver staff was great as well, and we will most definitely return to try meals from other chefs. Be sure to bring along your own wine, and they'll give you a memorable evening!
(5)Don B.
Just got home from what was probably my 10th dinner at Revolver. This place is fantastic. It's a different menu and a different chef from week to week. Vegetarian one week, wild game the next , and today it was Brazilian Bahai. Just think about how perfect a retaurant meal could be if the chef knew in advance exactly how many guests were coming and exactly what they would be ordering. No worry about needing to conform to some some owner's "vision", to offer a variety of choices, or to push leftovers from the past week. Just choose the best available ingredients and showcase your skills. That is the essence of Revolver. Bring your own wine after consulting your local wine merchant, decide on a price point, and pair your choices with the previously announced courses as you see fit. No corkage fee. This place delivers the best meal deal in the USA. Week after week after week.
(5)DC M.
I dined here on November 8, 2013 and I can't wait to return! This week's chef, Phil Jones, of Colors restaurant in Detroit, served a wonderful 5-course meal which included a delicious cheese and tomato course, braised short ribs and sweet potato cobbler. Chef Jones' (and Revolver's) dedication to using local suppliers is a reminder of the bounty that Detroit and the state has to offer. The communal seating was fabulous, with friendly and diverse diners. The owners were delightful and accommodating. BRAVO!
(5)Adam O.
Had an absolutely great time here this past Friday night, weather be damned. As a big fan of this whole pop up dinner craze, I was doubly excited when I saw that chef Rigato from Root ( go there if you haven't already ) was the guest chef for the night. Online ticketing system is a breeze to use and you most certainly want to book ahead for one of the 2 seatings per Friday night. This particular evening there was a 4 course menu with a nice bottle of red supplied from my own stash in accordance with their BYOB policy. Began with a confit rabbit and roasted carrot salad. A litany of different flavors, textures, and temperatures in the mouth. Excellent. Followed with my favorite course of the night, a roasted mushroom bisque with mustard croutons and chili oil. I'm not a huge fan of mushrooms in general but this was flat out 1 of the 5 best soups I've ever had. Amazing in its depth of flavor. Next came the entree, braised oxtail with sausage, curry squash purée and greens. Very tasty but perhaps a little heavy handed on the autumn spicing. Dessert was a chèvre cheesecake with cranberries and shortbread. Right balance of creamy and acidic- really nice. Service and music were great - May need to turn the heat up a little next time. Cannot wait to go back for the next chef that strikes my fancy. A great experience.
(5)Blake L.
After two visits to revolver, I think a great review is in order. My wife and I went to the Brad Greenhill dinner that was a Thai menu and the Stephanie Selveggio dinner that had a vegan menu. The ambiance is very cool there, perfect mood lighting but not too dark. The walls are stark, but with group seating and delicious food I don't care what the art on the walls consists of. The seating is three or four tables of six and one long table of maybe 10-14 people so the talking never gets too loud. The group seating and byob opens your night up into a friend making experience as well. Menus at revolver are typically five courses and pre set, so if you are picky, stop being picky and prepare your taste buds for a journey. The Thai menu was one of my favorite dinners in years, this was not your standard Thai fare, but had familiar flavors with a twist that knocked my socks off. The vegan menu was the best vegetarian meal I've ever had (better than om, inn season, cacao tree, etc.). I am not usually easily impressed, but both dinners made me want to find these chefs next endeavor. My advice is get on their mailing list so you know what menus are upcoming and pick one that sounds tasty, find a good wine pairing and enjoy!
(5)Bruno V.
Experienced Revolver for the first time on Friday January 10th with chef Brad Greenhill. The food and the experience was all around great. The service was casual but great. Everyone seems knowledgeable and passionate about food. The communal seating was fun, and the setting itself is minimal but exudes just a touch of class that makes you feel part of something special. The food. We started off with a very generous portion of smoked fish that was delicious. The winter vegetables that followed were rich and intriguingly tasty (this coming from someone that generally avoids beets at all costs). The main course, a duck ragu crespelle, was incredibly delicious. The lemon semifredo was the perfect end to a great dinner.
(5)Danielle B.
Like many others I'm sure, I read about this in the Free Press (you can say I'm really on the pulse of things! ;)). I immediately booked a ticket and enlisted some friends right away. Not surprisingly, a few people I asked were hesitant because of the location - we are talking about Grosse Pointers and suburbanites here so I suppose that's not too shocking. But I'm here to write that there is NOTHING to be worried about. Parking is easy and Revolver is located on a relatively busy main street. (And this is from the girl from Miami.) The communal dining experience can be a hit or miss..but you knew that already. I think my expectation of meeting my new best friend were a bit far fetched (I'm new to town and still in the market for new friends..but seriously why do people here only care about college sports?), but as others have said, after introductions are made,,its quite easy just to speak to the people you came with. Everyone respects each other's space. The BYOB policy isn't talked about on their website, for obvious reasons I imagine, but it exists. Bring a bottle, or two. They have glassware and openers. We thought the experience was novel. It also leaves the food open to criticism as everyone has the same dishes..but I suppose the owners took this into consideration. We were there when the Executive Chef of Cliff Bells (one of my fav restaurants) - Matt Baldridge was cooking. The menu was pretty meat heavy, but we enjoyed the fish the most! It was a few weeks ago, so I don't exactly remember what it was. I think the only part which could've been improved upon would be the chef's explanation of the dishes (why they were chosen, what was his/her inspiration for choosing them), as well as a word or two about the hosting restaurant itself. Isn't that the whole premise for chefs? (I can't fault Revolver entirely here,,but I think that they should make it a policy to further enhance the experience). To host a meal at Revolver in an attempt to get people excited about the restaurant? Chef Baldridge read the menu to us but that was the extent of his explanation..I suppose not all chefs have the gift of gab. I was with two people from Sterling Heights (exciting group, I know!!) who had never heard of Cliff Bells,,and I really wish the chef would've just taken a few minutes to talk about what is undoubtedly one of the most historically significant restaurants/jazz venues in Detroit. People have told me my expectations are too high. I suppose they are right. Also, we were kind of confused as to the official ending of the evening. Music started to play, but there weren't any closing remarks like "Thank you for joining us, hope to see you again soon.." We wanted to stay longer as the music was really good,,but just ended up looking around to see when everyone else was leaving. Despite these few things, it really was a memorable experience. And I'm trying to enlist those Grosse Pointers who were at first reluctant to go. The only thing now though, is that I've gone vegan since I last ate at Revolver,..so I'm hoping that they will feature a chef who offers a vegetarian menu soon. Excited to go back.
(4)B R.
What a great concept. We had a great meal with a random table of foodies. Somehow it all works. We went based on a convenient night, not based on the chef. We will definitely try it again.
(5)