Revival Market to Open Monday, Offer Texas Products, Produce and Meat

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Photos by Katharine Shilcutt
Ryan Pera (L) and Morgan Weber (R) relax for a brief moment in their new shop.
"This thing was a wreck last night," laughed Morgan Weber as he gestured toward the now-spotless interior of Revival Market this morning. The long-awaited butcher shop / grocery store / coffee bar is scheduled to open this Monday, March 21, at 6:30 a.m.

Weber is one of the partners in the store along with Ryan Pera, former chef at The Grove and one of Houston's leading charcutiers.

The two men seemed giddy with relief as they showed off the store's gleaming white subway tiles behind a long butcher counter, its wooden boxes that will soon stock local produce and the city's first dry curing room. Four hams hung inside it, a row of spindly soppressatas and salamis dangling like dark red icicles beneath them.

"I just hope people get it," Weber said. Because although a local foods-lover might swoon over the store's vast selection of Texas products and produce, the casual grocery shopper might do a double-take at being unable to find, say, Imperial sugar or a loaf of Wonderbread.

That's not Revival Market's game.

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Housemade strawberry preserves.
Pera and Weber are dedicated to stocking almost exclusively locally grown foods, locally raised meats and locally sourced ingredients. Those products will also make up the bulk of what goes into their prepared foods as well, in what Pera calls "something more important in my career than just cooking."

"We want to change the way food is perceived, eaten and sold," Weber chimed in.

Pera added, "I still want to use my training as a chef," as he spoke of the areas of the shop that would be dedicated to prepared foods and small meals, "but I want to make this food and these sandwiches with really quality ingredients."

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Weber's wife was on hand along with Pera's mother to help spruce up the place and fill out the chalkboards.
Along with prepared food and sandwiches, patrons can expect to find a wide variety of "regular" grocery store items at Revival Market: strawberry jam made in-house with berries from Atkinson Farms; fresh yard eggs from Weber's cousin; pork from Weber's own farm in Yoakum; cheese from the Houston Dairymaids; pastries from Rebecca Masson; bread from Slow Dough; milk and buttermilk from Way Back When Dairy; cornmeal from Elm Mott; sorghum from Sweet Home; olive oils from the Hill Country; pickles and kimchee and vinegars that Weber and Pera make themselves on-site.

Even the coffee bar is stocked with local ingredients: beans from local roasters like Amaya and Katz along with milk from Way Back When and sodas that head barista Frank Freeman is making himself behind the bar. A sunny strawberry soda this morning matched Freeman's cheerful attitude as he cleaned and stocked his station.

"People are upset about the Walmart going in down the street," he said with a smile. "Not me."

"It's an even trade. It balances out the universe."

For more photos and more information on Revival Market, check out our slideshow.



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Location Info

Revival Market

550 Heights Blvd, Houston, TX

Category: Restaurant


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29 comments
Pmcclard
Pmcclard

Been waiting patiently (maybe not so patiently) for it to open...now I have two broken legs and can't get there! I want a ban minh and to stroll through the market and get fresh meat, eggs and cheese!

LJ
LJ

So glad this place is finally open. Morgan is a great guy and has always been very happy to take the time to talk to me about his offerings. Ask him to tell you about his killer whiskey barrel aged sorghum syrup.

Christina Uticone
Christina Uticone

Excited to see the public's reaction to this place. I think the quality is going to more than make up for the slightly higher prices (as compared to grocery stores).

Mr. Blonde
Mr. Blonde

Why did the writer never state the address of the place? Shoddy "journalism".

Mike Kruep
Mike Kruep

I am fortunate to have The Webers relatives next door! I have had the ribs, blade steaks, pan pork sausage, pork chops, etc. I have not tasted anything close in taste to this since I helped my grandpa on butchering days back in southern illinois. you have to taste for yourself, nothing coming out of krogers, randalls, etc can even come close to the all natural flavors of their meats.

Mike

ML
ML

This news is nearly enough to make me want to move back to Houston. I know the first place I am going the next time I am town...congrats guys!

Jodie E
Jodie E

Cannot wait!!! Not only Ryan's charcuterie, bread from Slow Dough but Becky Masson's fluffernutters available on a daily basis ... this could be trouble of the best kind!

EMME
EMME

any beef?

Matthew
Matthew

this sounds really cool. my question would be how expensive is this stuff? will it be affrodable enough to be anything other than a once in a while, special treat kind of place? i modest markup over mega-mart prices is completely understandable and expected, but i really wonder how expensive locally sourced everything ends up being. maybe not much at all, but that would be a pleasant surprise.

Kyle
Kyle

I want Texan mangalitsa guanciale!

Ali
Ali

FINALLY! I'm so excited! I've been waiting (not so) patiently for this.

eatTX
eatTX

Oh my! The food bloggers at the Houston Press are irritatingly notorious for leaving out the most important information. What is the address and phone number? It opens at 6:30am. What time does it close? Are the hours different on the weekend? Is there any day of the week they are completely closed?

Jim Ayres
Jim Ayres

I am very excited about this place opening and can't wait to visit, and to buy! But for me, the true test will be just how regular those "regular" grocery items are. Will I be able to drop in for that milk at any reasonable given time, and count on finding it there? The eggs? The bread? Or will be it more of a limited supply, limited times type of thing? I understand these local products are created with love and kindness, may take longer to produce, and may get to market in more limited quantities. But if Pera and Weber can avoid empty shelf syndrome more often than not, I may not ever be content buying these staples at Whole Foods again.

csoakley
csoakley

Does this store have an address or do I just look for it somewhere down the street from the new Walmart?

csoakley
csoakley

Let's not reopen old wounds, Mr. Blonde.

Katharine Shilcutt
Katharine Shilcutt

Weber said they're still setting prices on certain things, like the eggs. They're expecting them to cost $5 to $6 a dozen (as an example).

Prices for the prepared foods, however, are more or less set. For example:

**Revival Dog: $8 (Smoked mangalitsa hot dog, green tomato relish, chicharrones and slow dough pretzel bun)

Andouille Ban Minh: $8 (Jalapeño, cukes, carrots and nam pla sauce on slow dough baguette)**

Those came straight from the press release, to give you an idea of the prices. Hope this helps!

Eric Henao
Eric Henao

Sheesh...while I commend Katharine to finally answering your questions, you could, like, google it, ya know?

Katharine Shilcutt
Katharine Shilcutt

The store is located at 550 Heights Boulevard, on the corner of 6th. The website is http://www.revivalmarket.com/ and I'm unaware of a phone number at this time. The hours are Monday through Saturday from 6:30 a.m. to 7 p.m. and on Sunday from 10 a.m. to6 p.m. All of this information will be updated on our site ASAP, but it wasn't available earlier today.

Katharine Shilcutt
Katharine Shilcutt

Very good question. Weber seemed to have taken that under great consideration, and has "backup" suppliers for a lot of the store's products so that the shelves don't ever go bare.

Joe
Joe

8 dollars for a Vietnamese sandwich? It's still 2.31 at Cali. Not Slough Dough baked, but still baked in the city.

Matthew
Matthew

good deal, thanks for the info. the eggs are definitely a big mark-up relative to mega-mart prices, but that's expected. i wager those super-orange farm raised yolks look nice on a plate, though.

csoakley
csoakley

Thnaks, Katherine. You're the best (though part of me was hoping you would reply "Just drive around by the new Walmart. You'll find it." You know, becuase you're sassy like that).

JBG
JBG

People never seem to understand how business works. They have no reason to take into account "mega-mart" pricing in their structure, other than after everything is set. Their prices are based on what they can purchase items for, then labor to make them or stock and sell them, then overhead to keep the place going, plus I'm sure a modest profit as they should, plus the bank note if not already accounted for, then the price comes out. They can only adjust so much. I think they will do very well, considering the amounts people pay at regular grocery stores for supposed high end items, these are not any more expensive if you're comparing same to same. $5 a dozen isn't bad for very high quality organic free range eggs.

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