Revival Public House

Published On March 20, 2016 | March/April 2016

Downtown Austin’s Revival Public House Offers Savory And Swimsuit-Friendly Cuisine

Chef Frank Johnson knows sinful Southern specialties as well as wholesome healthy dishes

By: Nicole Carbon

A stone’s throw from lakeside fun, Revival Public House serves savory Southern cuisine with a twist alongside a list of locally-focused beer. The beer is not the only locally-sourced thing on the menu. Produce, cheeses, and meats are all sourced from within the Texas region.

“In a city like Austin that takes such pride in remaining local, it was important to me to keep a focus on that notion from the carefully selected beer list to the ingredients in each dish,” says Chef Johnson.

Chef Frank Johnson has been honing his kitchen skills for 18 years. While the menu ranges from their version of Texas classics such as Frito Pie and beef short ribs, you can also find healthier menu options equally as delicious such as the Soy-Glazed Cedar Plank Salmon and the Farmers Salad. One of our favorite dishes – other than the sinful “Damn Good” burger and Warm Buttermilk Biscuits with bacon jam – is Chef Johnson’s Redfish with roasted corn salsa and Sriracha-maple sweet potatoes. See the recipe below, and have a deliciously happy start to spring.


Redfish with roasted corn salsa and Sriracha-maple sweet potatoes

For the fish:
1 filet Gulf Redfish
2 Tablespoon blackening seasoning (Paul Prudhommes’ if in a hurry)
2 Tablespoon olive oil blend

For the salsa:
½ cup roasted corn kernels
2 oz. each of red bell pepper, poblano pepper, and red onion
1 Tablespoon chopped cilantro
2 Teaspoons blackening seasoning
2 Tablespoon lime juice (juice of one lime)

For the sweet potato puree:
1lb of sweet potatoes
2 oz. unsalted butter
1 oz. heavy cream
1 tsp. Srirachi
1 tsp. maple syrup
Season to taste with salt and pepper

Method of preparation:
1/ Peel and boil sweet potatoes.
2/ Once fork tender, drain water, and add all other ingredients. Season to taste.
3/ Roast corn in a 350 degree oven for 10 minutes.
4/ Once corn is cool, add all other ingredients for the salsa.
5/ Season fish with blackening and then place fish in a preheated cast iron pan with the oil blend.
6/ Roast fish for approximately four minutes on the non-skin side first, and then flip fish and cook for an additional four minutes.
7/ To plate, spoon reserved sweet potato puree onto plate, place fish on top, then top with corn salsa, and enjoy.

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photos courtesy of Cultivate PR

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