Topside Rooftop Restaurant & Bar
A Rooftop Restaurant & Bar in Mount Vernon, Baltimore
Perched on the 14th floor of Hotel Revival in historic Mount Vernon, Baltimore, Maryland, Topside is one of the city’s most scenic rooftop restaurants, offering panoramic views of the Washington Monument and Baltimore skyline. Whether you’re visiting for weekend brunch, happy hour, or a romantic dinner, Topside combines elevated American cuisine with handcrafted cocktails, local beers, and booze‑free creations highlighting regional flavors.
Valet parking available for Topside guests.
Topside Hours of Operation
Topside is open for dinner Monday through Saturday from 5:00p - 10:00p and Sunday from 5:00p - 11:00p. Happy hour available Thursday through Saturday from 3:00p - 6:00p. Join us for weekend brunch Saturdays and Sundays from 10:00a - 2:00p. Valet parking is available at Hotel Revival, and walk‑ins are welcomed based on availability.
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
ROASTED TOMATO SOUP (VEG/GF)
grilled corn, avocado, crab -14
CHEESE BOARD (VEG)
assorted 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)
braised pork belly, peach mostarda, pickled watermelon rind
SHRIMP & GRITS (GF)
sautéed shrimp, low country grits, tasso ham, maque choux -20
SMOKED CHESAPEAKE ROCKFISH
spring pea purée, chive gnocchi-18
SERRANO & MELON
compressed summer melon, 18 month aged serrano ham, celery root cream, hazelnuts- 21
MAINS
SHENANDOAH VALLEY LAMB (GF)
slow-roasted lamb shoulder,celery root purée, harissa-glazed carrots,chimichurri, puffed amaranth-42
CHESAPEAKE CIOPPINO
virginia clams, mussels, seared rockfish, maryland crab, roasted fennel-36
TAGLIATELLE (VEG)
english peas, garlic scapes, roasted wild mushroom cream sauce -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
Thursday- Saturday 3p-6p | Dine in only
SNACKS
CHEESE BOARD
artisan breads and accompaniments -20
MARINATED OLIVES
assorted warm olives-8
MIXED NUTS
seasoned nut blend-6
TRUFFLE FRIES
served with rosemary aioli-10
WAGYGU BEEF SLIDERS
two wagygu beef sliders, arugula, cheddar, chipotle aoli, potato roll-12
MINI CRAB CAKE DUO
mini maryland crab cakes, fried green tomato, pommery mustard aioli, toasted ciabatta rolls-15
MUSSELS ESCABECHE
steamed with thyme, shallots and sherry vinegar served with toasted baguette-15
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 craft can- 5
HOUSE WINE BY THE GLASS
sparkling, white, red-10
ZERO PROOF COCKTAIL OF THE DAY
a buzz-free cocktail, made fresh- 8
