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  • I stopped by here this past Friday night with my wife and her parents for dinner. We had made reservations for 6:15 PM earlier in the day and arrived to the restaurant a few minutes early. That didn't matter as it wasn't really full and we were immediately taken upstairs to our table. You see Revel and Roost is actually a two restaurant in the same building concept. Revel is a little more casual and bar like and sits on the first floor while Roost is a little fancier and sits on the second floor. Since it was after Thanksgiving the restaurants were decorated for Christmas and looked quite nice. For dinner on this evening our table decided to start out with the artisan cheese. The appetizer consisted of four different cheeses including a blue, a Brie, a cheese made with Porter and a white cheese all along with some cherry compote and crostinis. Overall it was pretty good and I enjoyed all of the cheeses with my only complaint being that they could have given us some more crostinis. Then for my dinner I ended up ordering the cavatelli with duck confit with a side of the braised red cabbage. The cavatelli came out with a big piece of crispy duck skin in the top and a cream sauce. It was very enjoyable as the somewhat salty cream sauce paired nicely with the duck and pasta while the duck skin gave the dish some nice and crunchy texture. After I had finished with my pasta I dug into the red cabbage. For some reason I had it in my mind that it was going to be a German sweet and sour red cabbage, however that wasn't the case. Instead it was a nicely braised red cabbage that had some bacon in it as well. Even though it wasn't as expected it still tasted quite good. The bottom line for me is that I would head to Roost again in the future. All of the food that I had here was pretty good and I enjoyed the ambience as well.
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