Perched on the 14th floor of Hotel Revival, this glass-wrapped rooftop spot serves up the best views in Baltimore, sunny brunches, and cozy dinners.Sip on local beer, handcrafted cocktails, or bold, booze-free creations bursting with fresh flavors perfectly paired with every bite.
Valet parking available
Brunch Menu Dinner Menu Make a reservation
- Monday: 5pm–9pm
- Tuesday: 5pm–9pm
- Wednesday: 5pm–9pm
- Thursday: 3pm–10pm
- Friday: 5pm–11pm
- Saturday: 11am–2pm, 3pm–11pm
- Sunday: 11am–2pm, 5pm–9pm
Happy Hour Thursday-Saturday 3p-6p | Brunch Saturday & Sunday 11a-2p
Features
AVOCADO TOAST
smashed avocado,pickled shallots & zucchini, lovage, cashew cream, toasted whole grain - 21 add smoked salmon- 5 | add poached egg- 3.5
GRILLED ARTICHOKE & CHEVRE STRATA
served with melitzansalata and roasted red pepper vinaigrette-24
CHESAPEAKE BENNY
two poached eggs, Maryland crab on fried green tomatoes with tarragon hollandaise, grilled asparagus and J.O. home fries- 26
CROISSANT FRENCH TOAST
poached pears, mascarpone anglaise, crushed pistachios, maple syrup-18
TWO EGGS
any style with breakfast meat, J.O. home fries, and multigrain toast-16
REVIVAL OMELETTE
chef’s omelette of the day with dressed green salad-mkt price
CHICKEN & WAFFLES
buttermilk fried chicken, harissa, kholrabi slaw, ginger lime maple syrup on a belgian waffle-26
COBB SALAD
-little gem lettuce, avocado,hardboiled egg, tomato, scallions, point reyes blue crumbles, smoked ham, green goddess dressing-24
TOPSIDE BURGER
-cracked pepper bacon,arugula, point reyes blue cheese,caramelized onion jam served with a dressed green salad or fries-26
Classics
CROQUE MADAME
sunny side up eggs, spinach, rosemary bechamel, frisee salad with pommery mustard vinaigrette-18
CRAB CAKE SANDWICH
lump Maryland crab cake, little gem lettuce,pommery mustard aioli, toasted ciabatta roll, served with J.O. home fries-28
REVIVAL BREAKFAST SAMMIE
fried egg, cheddar, smoked ham, chipotle aioli, on an English muffin served with J.O. home fries-16
BUTTERMILK PANCAKES
two buttermilk pancakes, cannoli cream, maple syrup, seasonal berries-18
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
seasonal-10
GREEK YOGURT
fresh berries, local honey, house-made granola- 16
HOMEFRIES
fried potatoes with J.O. seasoning-6
MULTIGRAIN TOAST
served with seasonal jam and salted butter-4
STARTERS
BREAD BASKETS (VEG)
assorted breads & butter-14
STRAWBERRY & BRIE SALAD (VEG)
compressed strawberries, watercress, toasted almonds, mizuna, popcorn shoots, fried brie croutons, black pepper & tarragon vinaigrette-18
BEET SALAD
pickled and roasted beets, pickled fennel,cannelini bean purée, aged balsamic, crispy quinoa-18
ASPARAGUS SOUP (VEG/GF)
maryland crab salad with preserved lemon, grilled asparagus, and calabrian chili oil-14
CHEESE BOARD (VEG)
orted cheeses, raisin walnut bread ,focaccia crostinis, seasonal jam, smoked almonds- 20
CHARCUTERIE BOARD
mustard,cornichons,lavash-18
RICOTTA (VEG)
aged balsamic, honey, raisin walnut bread-17
OCTOPUS (GF)
blistered shishito, black garlic aioli, peppadew oil-20
SHRIMP & GRITS (GF)
sautéed shrimp, low country grits, tasso ham, maque choux -20
SMOKED CHESAPEAKE ROCKFISH
spring pea purée, chive gnocchi-18
MAINS
SHENANDOAH VALLEY LAMB (GF)
- slow-roasted lamb shoulder,celery root purée, harissa-glazed carrots,wild ramp chimichurri, puffed amaranth-42
CHESAPEAKE CIOPPINO
virginia clams, mussels, seared rockfish, maryland crab, roasted fennel-36
TAGLIATELLE (VEG)
wild ramps, english peas, seasonal mushrooms, ramp purée-32
ROCKFISH
goan curry ,coconut curry rice, crispy okra-42
CONFIT CHICKEN (GF)
confit chicken leg and thigh, collard greens, cornbread, mustard jus, honey butter-36
RIBEYE
bordelaise, compound butter, served with fries or a dressed green salad-50
DUCK BREAST (GF)
dry brined duck,fennel puree, blackberry gastrique, asparagus tips-38
TOPSIDE BURGER
cracked pepper bacon, arugula, blue cheese, caramelized onion jam served with your choice of fries or a dressed green salad-26
MAITAKE MUSHROOM (V, GF)
seared mushroom, parsnip purée, wilted garlic, kale, balsamic red wine sauce -28
(v - vegan / veg -vegetarian / gf - gluten free / df - dairy free)
HAPPY HOUR
SNACKS
CHEESE BOARD
artisan cheeses, raisin walnut bread, focaccia crostinis, seasonal preserves, smoked almonds-20
MARINATED OLIVES
assorted warm olives-8
MIXED NUTS
seasoned nut blend-6
POPCORN
duck fat & J.O. seasoning-7
HUMMUS & MAHAMMARA
garlic hummus & spicy walnut & red pepper dip with focaccia crisps-14
DRINKS
HUGO SPRITZ
elderflower liqueur, brut bubbles, club soda and fresh mint-10
BRUTO NEGRONI
gin, bruto americano, sweet vermouth-10
PALOMA
plata tequila, grapefruit, agave, lime-10
RED WINE SUPERNOVA
red wine, giffard vanille de madagascar, fever tree distiller’s cola, lemon-10
THAT FEEL OLD FASHIONED
redemption high rye, citrus oleo, bitters-12
NATTY BOH
throw down like a local, baltimore boh can -3
CRAFT CAN OF THE DAY
rotation of a local craf can- 5
HOUSE WINE BY THE GLASS
sparkling, white, red-10
ZERO PROOF COCKTAIL OF THE DAY
a buzz-free cocktail, made fresh- 8