Revolution Taproom and Grill
New Hampshire has no shortage of good food and locally brewed beers, and our next stop has plenty of both on tap. So let’s get a taste of Revolution Taproom and Grill in Rochester.
This place offers guests more than just a good meal. Revolution Taproom boasts 44 artisan beers on draft, along with pool tables, dart boards, and games for guests to play while they sip and eat. Executive Chef Walter Leffler says there is something for everyone.
“We’re very specific and very particular in the ingredients that we use. I think if you start with really good ingredients, and every element of every plate is executed 100%, 100% of the time, you put out a fantastic and pretty consistent product. We have plenty of folks that are foodies and come here for dining. We also have people that love artisan craft beers, and we cater to them as well.”
“People come here to celebrate everything from first dates to wedding anniversaries.”
The menu here offers as much variety as the beers on tap, starting with appetizers that pack a punch right out of the gate. The chicken tenders here are not just for kids. Revolution coats them in an IPA batter before frying them up and serving them with what they call an angry mustard sauce, their spicier version of honey mustard. Or you can get a Thai-spiced glaze that’s sweet with a little kick.
The voodoo cauliflower brings some serious heat as well. After being flash-fried, the cauliflower is covered in what they call voodoo sauce — sort of an Asian-inspired version of buffalo sauce. But for something totally out of this world, Chef Walter says the dragon tongue dumplings are the way to go.
“They’re made with lemongrass chicken and some pork. It has cabbage, scallions, and ginger oil folded into a dumpling wrapper. They’re finished with a spicy-sweet fermented Indonesian soy sauce, then topped with scallions, sesame, and cilantro. It really is a special dish.”
Revolution Taproom’s handheld menu continues those interesting flavor combinations with the Foghorn Chicken Sandwich. Chef Walter brines the chicken for two full days before frying it up and topping it with a pile of red cabbage and jalapeño slaw, then smothering it in spicy ranch sauce. That little bit of heat from the slaw and the sauce pairs perfectly with the juiciness of the chicken.
Or check out the Lumberjack Burger, a blend of chuck, rib, and brisket cooked over an open flame and topped with melty Muenster cheese, smoked bacon, and a fried egg. You get the crispy char from the burger, the smoothness of the cheese, and just the right amount of richness from the egg.
Revolution also churns out some pretty impressive pies from their pizza oven, and these slices are practically a science experiment thanks to Chef Walter.
“I went down to Brewster, New York, to a dough laboratory and studied dough for three days. That’s where I developed the recipe we use today. So we make the dough, the sauce, and the mozzarella ourselves.”
“The dough has local Stoneface Ale in it, and it kind of ties everything together with the beer, the atmosphere, and the theme of the restaurant. Our Hancock Pizza is our top-selling pizza. It’s made with California tomato sauce, spicy cup-and-char pepperoni, and our homemade mozzarella. After it’s baked, we finish it with hot honey and micro basil on top. It really is a fantastic product.”
The pasta dishes run the gamut from Asian cuisine to comfort classics. The pulled pork mac and cheese combines cavatappi pasta tossed in a five-cheese sauce that perfectly coats those spiral noodles, along with slow-braised pork shoulder. They top it all off with toasted Japanese panko breadcrumbs that create a golden brown, bubbly crust.
But Chef Walter does play favorites, and his favorite is the chicken katsu ramen bowl.
“I really adore Asian food. Our katsu ramen features a six-ounce pounded chicken breast that’s breaded in coarse panko crumbs and fried. We serve it with ramen noodles, spinach, cabbage, and bean sprouts. The broth comes in a little teapot and is poured tableside.”
“It’s a lot of fun. When it comes into the dining room, not only can you smell it, but people see it too. All of a sudden, when you sell one, you’re selling five or six. It is my favorite dish.”
So from American classics to Asian-inspired delicacies, Revolution Taproom and Grill in Rochester, New Hampshire, is revolutionizing what a restaurant and bar can be.
“When you come to Revolution Taproom and Grill, you get the whole package. You get top-notch service, top-notch food, and a top-notch atmosphere with fun things to do. We have a strong crew putting out a world-class product for world-class customers, and I dare anybody to compete with us.”
