BORN OUT OF A
CENTERED ON LOCALLY
SOURCED AND CAREFULLY CRAFTED CUISINE
- THE REVIVAL -
CENTRE DAILY TIMES 2.1.19
- LOCAL FLAVOR -
STATE COLLEGE MAGAZINE 7.22.16
- SUMMER COCKTAILS -
RECOGNIZING A NEED
Revival Kitchen was born out of a desire to create a dining experience centered on locally sourced ingredients carefully crafted using both classical and modern cooking methods. Chef Quintin Wicks and his wife Liz saw a need for a restaurant in the area that utilized the high-quality produce and artisan products offered by the surrounding area. Revival has, along with the community of farmers who help make it possible, turned Reedsville into a dining destination, where people flock to taste a creative, ever-changing, and seasonally fresh menu.
PAST BECOMES PRESENT
Wicks, a Lewistown native, has always had a fascination with the surrounding forests, fields, and farms as well as an ever-growing appreciation for Amish culture. However, he never imagined opening up a restaurant in the area. It was only after years of traveling and cooking elsewhere, that he and Liz saw how conducive the area could be for opening a restaurant.
SUPPORT THE COMMUNITY THAT SUPPORTS YOU
From the outset community involvement has been an integral part of Revival’s philosophy. Hoffner and Wicks have participated in numerous proceed nights including Burger Night that raised over $3,000 to fund the creation of a park across the street from the restaurant, and farm dinners that have raised money for Hostetler’s Naturals. Their community involvement supports their belief that whatever you take out of the community you must put back in.