Earlier this summer, Tempe said goodbye to long-standing Mexican restaurant Mucho Gusto to make room for a new concept from well-known local chef Kelly Fletcher. After closing down for a month of renovations, the restaurant re-opened as The Revival, a neighborhood spot with an eclectic menu of internationally inspired fare.
Now, less than four months later, the chef has pivoted his plan for The Revival -- and he's going in a direction that might feel familiar to Mucho Gusto fans. As of this week, The Revival will serve lunch and dinner menus of Mexican fare.
See also: Kelly Fletcher of The Revival on Why He's Playing It Safe
About a month into The Revival, we spoke to Fletcher, who had built a name and reputation not far from the restaurant at Tempe's House of Tricks. Prior to breaking out on his own, the chef had worked in the kitchen at House of Tricks for about a decade.
Back in July, Fletcher admitted he was "playing it safe" with the menu at The Revival, in part because he was still trying to train the Mucho Gusto kitchen staff, many of whom stayed on board when the restaurant changed concepts, and in part because he didn't feel his audience understood "playful, esoteric food."
Now, the chef's changed his tune and has decided not to let his ego get in the way of the restaurant's success.
"Since opening, I've made daily specials that leaned heavy on the Mexican influence," Fletcher says. "They were the bestselling items, so that's the direction we're going."
Starting tomorrow, guests can expect to see completely new lunch and dinner menus at The Revival. A new drink menu should debut within the next couple of weeks.
But don't get too excited, Mucho Gusto fans. The Revival spokesperson Ty Largo says "there is absolutely nothing from Mucho Gusto" on The Revival's new Mexican menus, reiterating that "this is Kelly's food."
You can view a PDF of The Revival's new dinner menu below. The restaurant will aim to bring Fletcher's unique take on Mexican fare to Tempe with dishes such as Green Chile Pork Stew ($10) with asadero, red onion, scallion and a flour tortilla and Braised Duck Taquitos with tomatillo sauce, poblano crema, cilantro, shaved lettuce, and cotija cheese.
