Topside

  • Topside at Hotel Revival Baltimore
  • Topside at Hotel Revival Baltimore
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Take it easy at Topside, a rooftop restaurant overlooking the historic neighborhood of Mount Vernon. Topside is rooted in Baltimore’s culture with a menu featuring local fare, highlighting local purveyors and artisans.

Monday| 5:00 PM–10:00 PM - Dinner

Tuesday |5:00 PM–10:00 PM - Dinner

Wednesday | 5:00 PM–10:00 PM - Dinner

Thursday |3:00 PM–11:00 PM - Cocktails |5:00 PM–10:00 PM - Dinner

Friday |3:00 PM–11:00 PM - Cocktails | 5:00 PM–10:00 PM - Dinner

Saturday |11:00 AM–2:00 PM - Brunch | 3:00 PM–11:00 PM - Cocktails |5:00 PM–10:00 PM - Dinner

Sunday |11:00 AM–2:00 PM - Brunch | 5:00 PM–9:00 PM - Dinner

Topside's private rooftop event space is available for your next special occasion!

Brunch 

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BRUNCH MENU

Features

AVOCADO TOAST • 21 - smashed avocado,pickled shallots & zucchini, lovage,cashew cream, toasted whole grain

add smoked salmon | 5 add a poached egg | 3.5

GRILLED ARTICHOKE & CHEVRE STRATA • 24 - served with melitzansalata and roasted red pepper vinaigrette

CHESAPEAKE BENNY • 26 - two poached eggs, Maryland crab on fried green tomatoes with tarragon hollandaise, grilled asparagus and J.O. home fries

CROISSANT FRENCH TOAST • 18 - poached pears, mascarpone anglaise, crushed pistachios,maple syrup

TWO EGGS • 16- any style with breakfast meat, J.O. home fries, and multigrain toast

REVIVAL OMELETTE • MKT - chef’s omelette of the day with dressed green salad

CHICKEN & WAFFLES • 26 - buttermilk fried chicken, harissa, kholrabi slaw, ginger lime maple syrup on a belgian waffle

COBB SALAD 24 -little gem lettuce, avocado,hardboiled egg, tomato, scallions, point reyes blue crumbles, smoked ham, green goddess dressing

TOPSIDE BURGER 25 -cracked pepper bacon,arugula, point reyes blue cheese,caramelized onion jam served with a dressed green salad or fries

Classics

CROQUE MADAME • 18- sunny side up eggs, spinach, rosemary bechamel, frisee salad with pommery mustard vinaigrette

CRAB CAKE SANDWICH 28 -lump Maryland crab cake, little gem lettuce,pommery mustard aioli, toasted ciabatta rollserved with J.O. home fries

REVIVAL BREAKFAST SAMMIE 16 -fried egg, cheddar, smoked ham, chipotle aioli, on an English muffin served with J.O. home fries

BUTTERMILK PANCAKES18 -two buttermilk pancakes, cannoli cream, maple syrup, seasonal berries

SIDES

FRESH BAKED - served with seasonal jam and salted butter house-made scones | 7 croissant | 7 house-made pastry of the moment | 8

BREAKFAST MEATS bacon | 5 local pork or chicken sausage | 5 smoked ham | 4

FRESH FRUIT • 10- seasonal

GREEK YOGURT • 16- fresh berries, local honey, house-made granola

HOMEFRIES• 6-fried potatoes with J.O. seasoning

MULTIGRAIN TOAST• 4-served with seasonal jam and salted butter

Dinner

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Dinner MENU

STARTERS

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

STRAWBERRY & BRIE SALAD (VEG)• 18- compressed strawberries, watercress, toasted almonds, mizuna, popcorn shoots, fried brie croutons, black pepper & tarragon vinaigrette

ASPARAGUS SOUP (VEG/GF) • 14

CHEESE BOARD (VEG) • 20 - 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

SHRIMP & GRITZ (GF) • 20 - sautéed shrimp, low country grits, tasso ham, maque choux

SMOKED CHESAPEAKE ROCKFISH • 18

MAINS

SHENANDOAH VALLEY LAMB (GF) • 42- slow-roasted lamb shoulder,celery root purée, harissa-glazed carrots,wild ramp chimichurri, puffed amaranth

CHESAPEAK CIOPPINO • 36 - virginia clams, mussels, seared rockfish, maryland crab, roasted fennel

TAGLIATELLE (VEG) • 30 - wild ramps, english peas, seasonal mushrooms, ramp purée

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

Confit Chicken

CONFIT CHICKEN (GF) • 36 -confit chicken leg and thigh, collard greens, cornbread, mustard jus, honey butter

RIBEYE • 40 - bordelaise, compound butter, served with fries or a dressed green salad

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

MAITAKE MUSHROOM (V, GF)• 28 - seared mushroom, parsnip purée,wilted garlic, kale, balsamic red wine sauce

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