Fall Comforts: Revel’s Lamb Reuben

Revel's . Photo by Charlie Ainslie.

Revel takes conventional Celtic swell toward a Korean direction.

Revel's Lamb Reuben. Photo by Charlie Ainslie.

The Scoop: Husband and wife power couple, Rachel Yang and Seif Chirchi, started their love for each other and eclectic cuisine when they met while cooking at New York’s Essex House hotel restaurant, Alain Ducasse. Once in the Northwest, the two opened their first restaurant, Joule, in Wallingford and after a few years of blockbuster results and copious amounts of media love, they took their show to Fremont.

Revel, which took over an empty warehouse space once housed by a catering business, is “urban-style Korean street food.”Quoin, Revel’s bar adjacent to the restaurant and yet a completely separate world, brings a cocktail spirit that has been missing in the neighborhood for years.

Keeping it street with affordable and authentic fare, Yang and Chirchi bring a fresh and flavorful offering to Fremont. Although newcomers might be standoffish, Revel’s menu ranges from corned lamb salads to pork belly pancakes and cauliflower ricotta dumplings to textbook noodle and rice bowls with regional flare.

Crave Factor: More often than not, a reuben sandwich is served hot, with layers of meat (corned beef or pastrami), Swiss cheese and a dressing (1000 Island) to soak into the rye bread.

Despite St. Patrick’s Day backers popular beliefs, Reuben sandwiches are not Irish. A Lithuanian immigrant of Omaha, Nebraska, named Reuben, claimed to invent the dish in the early 1920’s while German owner, Arnold Reuben, of the now closed Reuben’s Delicatessen in New York also claims the fame.

Neither Yang nor Chirchi are Irish, Lithuanian or German, but they do know how to construct a mint condition reuben. Revel corns their own lamb and makes the sauerkraut (and anything pickled) in house. Green curry aioli seamlessly ties in an Asian influence with a melding flavor to a uniformly orthodox sandwich.

Fun Fact: Sourcing from the Northwest’s best pastures, Revel humanely butchers all of their meat in-house from chicken to seven-foot long pigs.

Revel | 403 N 36th St., Seattle | (206) 547-2040