Theatergoers and empty-nesters spread across the spacious, plainly decorated dining room at Revival, while hipsters flock to the bar for the artisanal cocktails. Chef Amy Murray, dividing her time between here and Venus down the street, spearheads a menu that is bold on flavor and robust on portions. The mixed pig plate is a case in point (while also showing off the kitchen’s “snout to tail” philosophy). Stuffed pork tenderloin, tender pork shoulder, pork belly, and sausage are served with scalloped potatoes, green beans, and pickled peaches. Wild halibut was overcooked on our visit, but the side of chanterelles, corn, grilled basil, and potato puree with watercress sauce was delicate and creative. The chocolate cherry parfait, with cherry liqueur–soaked devil’s food cake, thick cream, and a dusting of chocolate “dirt” was outstanding. Lunch and dinner Tues–Sat.