Revival’s fried chicken was born from chef Thomas Boemer’s warmest taste memories. What followed was a renewed dedication to the dish that swept the region.
His restaurant will once again dip into food nostalgia, and we’re primed for an era of Chicago’s best sandwich — and tavern-style pizzas — getting its due at Bar Revival, the refreshed version of Revival St. Paul that opens Thursday.
Only this time it was Nick Rancone with the nostalgic food cravings. Having honed his fine-dining service skills during his formative years in Chicago, Rancone also loved a South Side dive bar with square-cut pizzas. Days and late-night recoveries were fueled by juice-saturated slices of beef stuffed into fluffy Italian rolls. It’s the kind of eating that soaks into a food lover’s soul and lingers no matter how many years pass.
“I think people just get fatigued of doing all the serious things,” said Rancone. “I mean, we’re still Nick and Thomas. There’s going to be a certain level of execution, but where we’re aiming is for a bit of fun.”
For them to do any dish justice, including Revival’s now-revered fried chicken, they first had to study what makes a great hot beef sandwich, and how a super-thin crust pizza can still impart a ton of flavor. After extensive eating missions through the Windy City, the two went deep to crack the code. Now, they’re ready to share.

“Whether you want it dipped, wet or dry — these are all different things,” said Boemer. “There might be a bit of a learning curve on how to order. Like, getting it dipped is just impossible to eat with your hands.”
Boemer zeroed in on making an exceptional hot beef sandwich, starting with the beef seasoning, roasting method and even the ideal way veggies are chopped for the giardiniera. “It can’t be like antipasta hunks, small slices of vegetables,” said Boemer.
For somewhere around $16, diners can order a hot beef sandwich any way they like: with hot or sweet peppers, cheese, cheese sauce and varying degrees of juice involvement.