The Revere Restaurant
This restaurant has been on River Road in the same spot for many years, but if you haven’t gone there recently, I suggest you go. They have a talented chef who prepares a wide variety of entrees, and all of them are very good. Some nights they have live entertainment, which always draws a crowd, especially in the bar room. During the pandemic, they expanded to the outside and we were very glad they did, as we would have missed their food.
Jon and I have lunch or dinner there often, since it is nearby where we live. It is friendly and I have noticed that some patrons who used to go to Freddy’s Tavern (which is sadly no more) are now regulars there. The bar room and dining areas are separate; the dining rooms are kind of quiet. The bartenders are all extremely accommodating. We are rather particular with our food and our drinks, and the bartenders will bend over backwards to ensure that the cocktails we order are to our taste.
They always supply a most delicious garlic bread to the table to start. One of my favorite meals, and I have ordered it dozens of times, is the Escarole & Beans (escarole, cannellini beans, sweet fennel sausage). It is fresh and flavorful. I have had beans with broccoli rabe at other places, but I think the cannellini beans complement the escarole much better. It is not a difficult dish to prepare, and I’ve done it, but I have to admit I had to hunt for the sausage out of the casing (crumbled sausage).
Another appetizer that I love is the clams casino (middle neck clams, bacon, Worcestershire, tabasco, lemon). It doesn’t have the breadcrumbs and the chopped vegetables, which I think interfere with the taste experience. Yet one more appetizer that I adore is the Calamari Fritto (get it with the cherry pepper glaze!). Jon always orders the Lobster Bisque, and it very delicious.
The Classic Caesar (romaine heart, pecorino Romano, crouton), which Jon also orders, is likewise first-rate. I usually enjoy the Arugula salad (fresh mozzarella, orange, toasted pine nuts, dried cranberry, shaved red onion, garlic red wine vinaigrette). I have had the superb Pork Ribs in BBQ sauce (however, it is not always available). I normally do not like BBQ sauce, but this must have been homemade because I loved it!
The Seasoned Chicken (bone in chicken, Italian seasonings, balsamic, vegetable & potato) is a must have entrée. Jon loves the Flounder Francaise (egg battered flounder filet, lemon which wine sauce, potato & vegetable). It is also not always on the menu, but when it is, he will order it. Their Vodka Rigatoni (cream, Pomodoro, prosciutto di Parma) is excellent. We have been there with friends who, the minute they tasted it, announced that they were coming back for more.
It is worth exploring the menu because I have not had anything that I did not like! For example, the Fra Diavolo (jumbo lump crab meat, shrimp, chilis, Pomodoro, linguine) is something I will soon try! In my estimation, the chef is one who understands the blending of flavors. In essence, there are many entrees you will ordinarily see at other restaurants only here, all of them, happen to be good! This is not the Revere you used to know – the food now is outstanding!
The Revere Restaurant
802 River Rd, Ewing, NJ
609 882 6365