LOCAL Houston | The City Guide JULY 2015 | Page 18

DINE WRITE

Summer Squash Salad

FOR SEVERAL YEARS REVIVAL MARKET IN THE HEIGHTS HAS SOLD HOUSE-MADE
FOODS AND INGREDIENTS OF THE FINEST QUALITY, WHILE OFFERING A
CHANCE TO SIT AND SIP AND NIBBLE. IT’S OLD SCHOOL AND VERY CHARMING.
NOW THERE’S ROOM TO HAVE DINNER AS WELL. The community
wanted it, and partners RYAN PERA and MORGAN WEBER have made it so.

dered if they could do anything with it.

I stopped in recently to explore the dinner menu.

Well, that’s right up Revival’s proverbial alley. New pastry chef Alyssa
Dole uses it in her Peanut Cake, along with tamarind, sesame, coconut,
orange blossom and whipped cream.

Chef Pera has put a new spin on hummus: southern peanuts instead of garbanzo beans, with a subtle note of jalapeno. It’s a lighter color, a tad
creamier than your standard hummus, and it’s delicious.

But that’s dessert. I’m getting ahead of myself.

The farm contributing the peanuts makes a first press green peanut oil used
in several dishes. Then, as the story goes, the producer let Pera and
Weber know that a form of flour was leftover from the press, and won-

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L O C A L

| july 15

I enjoyed some of the summer squash salad with heirloom tomatoes,
beans, pecans, chilis and country ham. Tamarind gave it a nice Thai cuisine flavor.