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The two owners of the Heights’ celebrated locavore mecca Revival Market announced plans Monday to open a rustic Italian restaurant not far away on White Oak.
Ryan Pera and Morgan Weber hope to have Coltivare up and running by next spring at 3320 White Oak. According to a news release, they’ll “showcase and extend the Revival Group’s commitment to seasonal, regional ingredients,” featuring a 3,000-square-foot garden that will service both the restaurant and Revival Market with seasonal produce and herbs. In the “dry” part of the Heights, the owners plan to offer memberships to serve wine and liquor.
“This project has grown very naturally out of the dining events we’ve held at the Market and the unique community of food lovers that have supported Revival’s growth. Our goal is to provide our neighborhood with a family-friendly gathering space where the food and wine taste incredible, and the diners can trust the integrity of the ingredients and the menu,” said co-owner Morgan Weber, in the release.
Chef Ryan Pera will draw on his Italian heritage in creating the menu for the eatery, which will be located at the former site of Aunt Mike’s, a novelty gift store. Chef de Cuisine Vincent Huynh, who has spent the last year cooking in Revival Market’s kitchen, will oversee the day-to-day kitchen operations.
“The Italian cooking philosophy is all about using the seasonal ingredients on hand and keeping the preparation pure and simple,” says Pera. “At Revival Market, we’ve cultivated an environment in which our diners come to experience the purest essence or presentation of a given dish, whether it be the perfect cup of coffee, the best BLT sandwich, the kolache that gets you up in the morning. I cannot wait to get at the challenge of making a pizza worthy of the Revival name.”
More from the release:
“Revival Market’s philosophy and relationships with local farmers and purveyors of Texas beef, dairy and Gulf Coast seafood will underlie each dish on the menu, which will continue Pera’s preference for family style dining. The small plates, salads, house made pastas and wood-oven fired pizzas will feature Revival salumi and cheese selections. Dishes like Garganelli with Slow Braised beef Ragu; pizza with smoked eggplant, ricotta and peppers from the Wood Burning Oven, and Revival Pork Roast with Clams and Chorizo over Heirloom Polenta are on the test kitchen list.”
The restaurant plans to open in spring of 2013, with dinner and weekend brunch service. It already has a Twitter account, @coltivareHTX, for future diners to follow its progress toward opening.