This is the second “Week O’ Charlottesville Lunches” article. Yesterday we covered Eppie’s, today, Rev Soup!
Sure, we may have made fun of the small apples at Revolutionary Soup, but if you’ve been living in Charlottesville for longer than 3 weeks, you should know about this place. Sure, its underground location on 2nd Street across from the movie theater may dissuade you from a visit, but have no fear, my friend. Also, you shouldn’t call it Revolutionary Soup… you should call it Rev Soup, because if you don’t, everyone will know you are a dummy.
Rev Soup makes a serious effort to fill its menu with local items. It’s hard to go in there and anonymously report on this stuff, but if you look on the pillar on the main counter, you will be amazed at how much of the menu is actually produced nearby. Now we all know Charlottesville residents are suckers for local food items (and should be), but when I go to a restaurant, my first thought is the food. Service, Ambiance, Local Food, etc., are a close second.
So, how is the lunch?
Rev Soup’s menu is divided between 10 or so odd soups and a bunch of sandwich and salad options. It’s quite intimidating and takes an experienced eater to really know the great from the not so great. Don’t be fooled by the “Soup” name because this places sandwiches rival the soups. I am not a big soup eater in the summer and even in the winter I focus on my favorites, the Spicy Senegalese Peanut Tofu and the Tomato (with a grilled cheese). I do have to complain about the Miso, because you can buy little packets of Miso from a few places in town and make stuff that tastes the same for about 25 cents.
Now, my favorite part of Rev Soup are the sandwiches and quesadillas. The Steak and Cheese, holy smokes, Batman. I love it. It’s spicy, on good bread, has peppers and is well melted into a little old hogie of love and joy. The quesadillas (both the BEST and Lisa) have a place in my heart when I need something cheesey and unhealthy.
Honestly, I have not tried the salads, but the ladies seem to love them. I was hoping the other Villains could let us know their favorites at Rev Soup.
Again, like Eppie’s, Rev Soup gets really busy during the standard lunch hours, but as someone mentioned, busy is a good indication of good food. This place is a little on the pricey side, but you can do it for between $9 and $12. Dinner options are the same as lunch.
Happy Lunching!
Related posts:
- Dish of the Week: Spicy Senegalese Peanut Tofu Soup at Revolutionary Soup
- Week O' Charlottesville Lunches: Thursday at Bodo's
- Week O’ Charlottesville Lunches: Monday at Eppie’s
First Eppies, now Rev Soup – is Thor stalking sdigga?
is Thor stalking sdigga?
If he is, I bet you and he are running into each other a lot. Do you ever share the same hiding spots?
as a steak and cheese expert, i can say on authority that the steak and cheese is ok. above average, below ‘good’ on my scale. not something i’d go out of my way to get.
they do get bonus points though for not having the gall to call it a philly cheesesteak. that really bothers me. if i can’t get cheez whiz on it, it’s not a philly cheesesteak.
wait, so cheez whiz makes you a steak and cheeze expert.. SERIOUSLY!?!?!?!?!
@3: I’ve been wondering this for a while, and since you’re the expert, who better to ask. Where is the best steak and cheese in cville?
@4: Go to Philly, have a cheesesteak the way it is supposed to be and you will understand.
@5 – I’m working on just such an article
yes.
the vast majority of the people who are appalled by cheez whiz have never had a true philly cheesesteak and are simply reacting to a preconceived notion.
Hey, that’s like saying a real hamburger is made at McDonald’s because we have so many of them here.
/just cause it’s old and accepted doesn’t mean it’s the “right way” Cheeze wiz is disgusting, period.
//need poll!
You can make a poll if you want, but unless you have actually tried it you cannot honestly know.
ive tried it!
@5 i have yet to have a steak and cheese here that i would put in the ‘good’ category. mellow’s is ok as well, but i’d rather eat the pizza instead since it’s better.
mario’s up in ballston is the best i’ve had around the DC area.
@11 then you should get your taste buds checked out.
if you stand in line at any sub shop in philly for a few minutes, you’ll see that 95% of people will get cheez whiz on the steak. hell, it’s the default cheez unless you say something.
yeah, I’ve had “real” Philly cheesesteaks *in* Philly, guided by a native.
SteakUm’s wit’ Cheeze Whiz.
Nothing special folks, sorry.
@14 where did you go?
in my opinion, the reason pat’s steaks are so good is the bread. it is simply perfect. you take the steak and whiz and throw it in another roll, and it’s not half as good.
/pizza wit-out
Um, their miso soup is nothing like the crap you buy powdered at the store. Last time I tried it, it had yummy sliced shiitake mushrooms in it and a glistening consommé-like broth. So STFU.
Maybe I can’t taste the difference, but the soybean paste used for Miso has always tasted similar to me no matter if I spend a few cents or $5 bucks.
It’s not just soybean paste dude. It’s also about the size and texture of the tofu and the seaweed. And if there are scallions and mushrooms, that’s deluxe.
@ 15 – i am so happy you said pat’s and not geno’s. that bread IS perfect – and anyone who thinks that anything other than cheez whiz belongs on a philly cheesesteak needs their head examined.
/dammit, now i want one. road trip, anyone?
@19 that’s because geno’s is shit and i know better.
my friends and I used to road trip from DC to philly in the middle of the night just to get a cheesesteak and return home. also a cheesesteak at 8am after a gambling binge in atlantic city is also good times.
/mmm breakfast cheesesteak
Enough with the cheesesteak talk, we’re talking about a soup shop for crying out loud. The only thing I don’t like about Rev Soup is the fact that it’s in a basement. I would eat there way more if it were in a better location.
they sold bbq sandwiches at the monticello wine festival in fall ‘06. from what i remember, they were great.
I wish Rev. Soup had actual plates and bowls instead of all paper.
I heart Rev Soup’s nice wine selection, at or about regular retail prices. Wish more restaurants would do that.
I agree with Thor, cheese whiz or however TF you spell it sucks. Those philly cheese steaks are all made with crap ingredients. Bobby Flay had an awesome Throwdown show versus the Philly Cheese Steak King…here is a link to more:
http://www.foodnetwork.com/food/show_bt/episode/0,2857,FOOD_26696_45484,00.html
And here is the recipe he created (nothing special, just good ingedients):
http://www.foodnetwork.com/recipes/bobby-flay/philly-cheese-steak-recipe/index.html
2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
Provolone Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
Caramelized Onions:
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper
Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
NUT out.
Damn spam filter is not working.
mmmm…tomato soup and grilled cheese (I usually do the provolone with bacon and tomato on the grilled cheese because my cholesterol isn’t quite as high as it should be….) But that tends to be more of a cold weather thing for me. I also like their mushroom soup and potato soup when it’s chilly out (tho cold potato leek a.k.a. vichyssoises is way yummy.) I’m also partial to the mozzarella and roasted red pepper wrap and wild mushroom wrap. And since I’ve had the salads (why yes, I am female…) I will add that both the spinach salads on the menu are very very good.
The 90’s club sandwich is so delicious. Amazing how much food goes out of that small kitchen.
@21, there is a way bigger, nicer Rev. Soup on 14th st, at the corner, but I know this is a ‘downtown lunch spot’ review. But from what I hear the food is better too, but I’m not a big soup person so I’ve never actually been.
I’d give my brand new iPod (thanks, Spicy Bear!) for a shop around here to truck in some Amoroso rolls for cheesesteaks (Lee’s Hoagie House, on the Main Line/Ardmore-RIP, with provolone) and hoagies.
/Please don’t get them from Sysco in H’Burg. Use the Lynchburg guy instead.
//Offer of iPod was a rhetorical device. Get yer own, bitches!
///Love Rev Soup and its proprietor. He was also profiled in one of those WaPo articles.
thanks for picking rev soup, i love the adam’s apple sandwich (possibly only at the corner location):
“Turkey, Chevre, Local Apple Slices, Bacon, Garlic Aioli, Housemade Apple Butter, and Arugula on Sunflour Wheat Bread.” $7.00
worth every dollar
and Chad Day, i wouldn’t cal you a PCS expert, i would gladly dub you the philly cheese police instead. definitely hit the nail on the head about the bread rolls! the restaurant that preceded eppie’s would import bread from philly just to have the real deal PCS on the menu.
@30 — I grew up in Ardmore and used to eat at Lee’s all the time. Nice to hear someone give it a nice plug, though its a damn shame that Lee’s closed. I was unaware (and, admittedly, it has been about 16 years since I last ate there).
@20 — Someone needs to stick up for Chad, here. As a native of the area, wiz makes the cheese steak. Wash that down with a cold root beer, do the “Pat’s lean” to avoid getting grease on your shirt, and you’ll be a happy camper. Don’t let cocoNUT get away with pretending that he knows about all of “those Philly cheese steaks … made with crap ingredients” Flay lost, the Philly guy won. Might be a nice steak sandwich, but it sure as fuck wasn’t a Philly cheese steak. So NUT, get your shit straight before promoting Food Network’s golden boy over the real thing. I know, I know — taste is subjective. That’s fine. Just don’t pretend to know what a Philly steak is and isn’t. It’s clear that you haven’t the foggiest.
Gino’s in shit, and they’re xenophobic to boot. My dad always preferred Jim’s on South Street, though. Good steaks, but I remember Jim getting busted for heroin back in the early 90s. Is he still around, or has ownership changed?
BusRider’s BACK!
a few notes about philly cheesesteaks. i, too, have made several hour pilgrimages to the corner of passyunk, wharton, and 9th just for some pats deliciousocity. i have also had both pats and genos within 15 minutes of each other and i can objectively say that genos is garbage on a bun.
best philly cheesesteaks in town (in no particular order):
- tubbys
- sheetz (this is another way of saying we dont have many places that do it well)
- rev soup (a good steak and cheese sandwich, but no PCS)
acceptable toppings:
- cheese whiz or american cheese or provalone cheese
- onions
- ketchup
that is all. no mayo, no lettuce, no tomatoes, no mushrooms, no green peppers. nothing else. the fact that i have to order “philly cheese steaks” in VA and specify that i dont want those things make me die a little each time.
anecdote:
my dad grew up in philly. there was a place in his neighborhood that was widely regarded as one of the top 5 PCS joints in the world. then the health inspector revealed that they were using horse meat in their sandwiches. they changed their recipe to beef to conform with health regulations, but within 6 months the place was out of business.
genos: going there at night is like walking onto the las vegas strip. compared to humbly lit pats, they are clearly trying to compensate for their inferior steaks with neon and strobe lights. that only works for their moronic, xenophobic, death penalty loving clientele.
@34: You just said ketchup. But no peppers. I smell a fraud.
@34: you just said they went out of business, but you didn’t specify whether it was because they stopped using horse meat, or because people found out that they’d used it in the first place.
i’ll take the crab juice.
xenophobic
Right. The owner Joe Vento infamously posted a sign saying “This Is AMERICA: WHEN ORDERING `SPEAK ENGLISH.”‘
Were I not a vegetarian, I would be so tempted to go there just to order in Navajo. What an asshat.
Spicy Senegalese Peanut all the way. It’s the first soup I tried there and it’s so good I can’t seem to try anything else.
What? No Lys in this thread? Conspicuously quiet.
The hidden truth of the whole inane Philly cheesesteak debate is that the cheesesteak is a distant second to the real Philly foodie treasure, roast pork sandwich with sharp provolone and greens. Dinic’s in the Reading Market, cue drooling.
/not from Philly, but play a foodie on TV
The hidden truth of the whole inane Philly cheesesteak debate…
…is that we don’t live in Philly?
@39, she’s in Philly eatin’ a cheezwhizzzz
/preggo muchies
@37 i don’t see the problem.
Fabio’s has the Philly Cieaze Steak 4u. I heard ‘em talking about it. E. High St. across from Cosner’s wreck yard (near light at Bypass).
@32, 34, 44
Lee’s still has 16 locations in the greater Philly area, but the one in Ardmore is closed. My usual was a place called Eagle Pizza which I could walk/stagger to after $0.25 beers at the Rusty Nail and didn’t have to get in the car to stagger home. I think a cheesesteak hoagie is acceptable, but only before 10pm.
Fabio’s is good, I think Tubby’s is better, Rev Soup has a good steam sammich, but there’s room for improvement at all three.
@39, 42. Isn’t Lys from Jersey? Doesn’t that weigh against her in this being from the wrong side of the Delaware River?
Cheese steak & philly? What’s next -a discussion of blue eyed soul and the songbook of Hall and Oates?
I can’t go for that, no can do.
/still, it burns
@39: can’t a girl lurk every once in a while ; )
@42: what I’m really craving is an italian hoagie, but that’s on the no-no list these days (listeria be damned), and I honestly don’t know where I’d get one worthy of the magnitude of this craving, so I may have to wait until my next trip up north, post partum, before I bury my face in a pile of salami. Mmmm, cured meat…
@45: I honestly can’t remember the last time I had one of the renowned PCSs from the AOC houses, so to speak, but there was a place just outside of Trenton that worked in a pinch, would never dare put mayo, lettuce or tomato on the sandwich, and was only 3 minutes from where I grew up, so it’s part of any trip home (along with pizza, cannoli, good old american-italian style pasta like baked ziti, bagels galore, and the aforementioned hoagie). I have too much bias to indulge in the local debate, although I am glad you can at least get a cheese steak sandwich in town, regardless of it’s philly-worthiness.
But fighting about your favorite cheese steak place is like fighting about your favorite BBQ joint – just slightly more heated than debating religion or politics but a lot more delicious.
I love their spicy senegalese and their shrimp and grits – oh, so yummy………(I go to the 14th street location, way closer to work)
spicy senegalese peanut tofu…though over the past six odd years that i have been eating it, it has changed slightly from owner to owner…though i love the fact that they use twin oaks tofu, i think the best was with silken tofu. but this place rocks. love pretty much everything they make.
try the cheese steak at fabio’s. no cheese wiz, but otherwise very well done.