Revival Cafe+Kitchen
Coffee shop · North Cambridge ·
House-baked pastries, coffee, and lunch fare in a relaxed spot
House-baked pastries, coffee, and lunch fare in a relaxed spot
"I noted that Revival offers Wednesday night dinners for two for pickup at its Alewife, Somerville, and Back Bay locations, with a rotating menu that includes a main, sides, and dessert (gluten‑free, dairy‑free, and vegan accommodations possible); a recent example was ancho hot smoked salmon ($45) or ancho smoked tofu ($40) with Mexican kale Caesar, cilantro‑lime black beans, and passionfruit shortbread bars. " - Rachel Leah Blumenthal
"Presented as a continuation of Crema’s neighborhood approach, Revival is already open in Alewife and is coming soon to Davis Square—Davis’s Revival was slated to open within days of Crema Cafe’s closure—and Postal and Shirazi have been working to expand the Revival concept to create more local neighborhood spots." - Dana Hatic
"I’m thrilled that Revival Alewife is working — people seem to like it. I’m pumped about the menu and love the new menu format because I can change the menu whenever I want. I made a biscuit-and-egg sandwich today and it sold fast, so I’m going to make more. Overnight oats (slightly salty, not too sweet, creamy) with almond butter and fruit are delicious and selling well. Catering has started to grow, and Revival will be built on catering like Commonwealth." - Eater
"A cafe that’s open seven days a week and can be hard to find at first, but rewards discovery: ample weekend parking for those driving and easy weekday access via the T. Early-breakfast traffic has been slow (notably with 'Pops' at 9 a.m. and 10 a.m.), but the spot experiences a strong noon lunch rush. The operation is still finding its rhythm, developing its own personality and vibe as the team adjusts to peak service." - Eater
"We're open at 125 Cambridge Park Dr. at Alewife in Cambridge, a five-minute walk from the T or right on the bike path, and we're starting slow Monday to Friday, 7 a.m. to 3 p.m., with weekends to come after July 4. The opening was hairy — refrigeration problems (electrical, ice machine, mixer, oven), and I even overflowed the sink and cleaned it up — and configuring the line and storage has been a real challenge (where do the garbages go, where are the knives, how is our bread stored, linen, break table, sandwich-wrapping, salad to-go containers, odds and ends like canola oil and cornstarch). Still, the mural by Chloe Rubenstein came out awesome and the food is evolving: pastries — especially the Danish — are big winners (our lamination is on point even though croissants remain finicky); we're doing a kimchi bowl with brown rice and quinoa (I made rhubarb kimchi and have carrot kimchi next), a smoked brisket, caramelized onion and pimento grilled cheese on our own potato bread, and a fried mortadella breakfast sandwich that people seemed to like. The space is pretty — gorgeous blues and greens with a hint of yellow and now one red seat, just like Fenway — and you can find me under the EAT sign." - Eater