Topside

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  • Topside at Hotel Revival Baltimore
  • Topside at Hotel Revival Baltimore
  • Topside at Hotel Revival Baltimore
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  • Seating at Topside, Hotel Revival's rooftop bar

Take it easy at Topside, a rooftop restaurant overlooking the historic neighborhood of Mount Vernon. Topside is rooted in Baltimore’s culture from a seafood-centric menu that features local purveyors and artisans, to special events, local collaborations, pop-ups, and seasonal celebrations, because that’s what Baltimore is all about.

  • Monday - Wednesday | 5p - 10p (Kitchen Hours 5p-9p)
  • Thursday - Saturday | 3p - 11p (Kitchen Hours 5p - 10p)
  • Sunday | 5p - 9p

Topside's private rooftop event space is available for full restaurant buyouts.

Menu

STARTERS

BREAD BASKETS (VEG) • 14 - assorted breads & butter

GREEN SALAD (VEG) • 15 - petite lettuces / tahini roasted tri color carrots / feta / pistachio / green goddess dressing

BEET & BURRATA (VEG/GF) • 18 - roasted beets/ arugula/ toasted pine nuts/burrata/ honey thyme vinaigrette

HONEYNUT SQUASH SOUP(VEG/GF) • 14 - miso roasted honeynut squash / soy glazed pepitas

CHEESE BOARD (VEG) • 17 - assorted cheeses / lavash / tomato jam / candied walnuts / raisin walnut bread

CHARCUTERIE BOARD • 18 - mustard / cornichons / lavash

RICOTTA (VEG) • 17 - aged balsamic / honey / raisin walnut bread

OCTOPUS (GF) • 20 -blistered shishito / black garlic aioli / peppadew oil

SPANISH SHRIMP (GF) • 20 - seared manchego polenta / green olives / chorizo / white wine / tomato / shallots / garlic

TUNA TAKITI (GF/DF) • 22 - ponzu / pear brûlée / wasabi aioli / crispy quinoa

MAINS

RIBEYE (GF) • 50 - bordelaise / compound butter / fries or salad

SHORT RIB (GF) • 36 - pomme puree / glazed carrots / cipollini onion

CHESAPEAKE GUMBO (GF/DF) • 36 - maryland lump crab / oysters / shrimp / smoked kielbasa / rice

TAGLIATELLE (VEG) • 30 - hand-cut pasta/ caramelized mushrooms/ leeks in creamy gruyere sauce

ROCKFISH • 42 - goan curry / coconut curry rice / crispy okra

CHICKEN (GF) • 32 -confit potato pave / sorrel sauce / charred broccolini

BRANZINO • 36 - creamy polenta / caponata

DUCK BREAST (GF) • 38 - dry brined duck / fennel puree / blackberry gastrique / asparagus tips

TOPSIDE BURGER • 25 -cracked pepper bacon / Point Reyes blue cheese / caramelized onion jam / arugula

LION'S MANE MUSHROOM (V/GF/DF) • 28 - seared mushroom / parsnip puree*/ wilted garlic / kale / balsamic red wine sauce (*contains nuts)

SNAKEHEAD • 36 - sorghum glazed snakehead filet/duck braised collard greens/white cheddar grits/ duck crackling

(v - vegan / veg - vegeterian / gf - gluten free / df - dairy free)