When you pull up a seat at our table, you’re not just enjoying a meal, you’re savoring a true farm-to-table experience. Every bite tells a story of farmers, artisans, and producers who pour their passion into every harvest, every batch, and every cut.

Sourcing With Purpose

"We love to use local products when possible, especially produce," shares Executive Chef Shavandy. "Produce that has to travel a long way is usually picked well before it is ripe! Local sourcing allows the product to ripen naturally, and that makes it taste so much better!"

It's not only about taste but also about supporting our community's agricultural backbone: our local farmers and suppliers. By partnering with producers from both our immediate surroundings and the featured regions on our seasonal menus, we’re investing in people, traditions, and sustainability. "Local sourcing helps keep the dollars in our own community and allows us to get to know our sources," our chef adds.

Regional Delights

Each quarter, we highlight a different part of the country through our regional menus, ensuring our ingredients reflect the best offerings of both the region and the season. For example, when we featured Massachusetts, we sourced a special cheese from High Lawn Farm. This unique dairy producer offers pure Jersey milk and cheeses from cows that graze on fresh grass, local corn and hay and sleep on waterbeds in heated barns in the winter! This guarantees only the highest quality dairy and it showed up on our menu in our Beer Cheese Dip.

From the local farms down the road to the regional artisans whose craft defines their state, we take pride in bringing their hard work to your plate. Because at American Revelry, farm-to-table isn’t just a trend—it’s our promise.

A Taste of Texas: Our Local Partners

Closer to home, our menu proudly features an impressive array of Texas-sourced ingredients, each bringing its own unique character to our dishes. Curious to know who’s bringing all that delectable goodness to your plate?

From the Garden

My Epicurean Farm provides us with vibrant microgreens weekly, custom-growing varieties to our specifications. Their dedication to freshness means our plates are garnished with healthy greens harvested just hours before service.

Southern Grains

The stone-ground grits from Homestead Gristmill in Waco, Texas, bring authentic Southern comfort to our breakfast and dinner offerings, with a texture and flavor that mass-produced alternatives simply can't match.

Bold Flavors

DJ's Original Boudin out of Beaumont supplies the andouille and spicy boudin that infuse our Cajun-inspired dishes with authentic Louisiana heat and depth.

Natural Sweetness

Sabine Creek Honey Farm provides the liquid gold that sweetens our desserts, dressings, and specialty cocktails—and as our chef notes, "Local honey is also known to help with seasonal allergies!"

Premium Proteins

Our commitment to quality meat is evident in our partnerships with Nolan Ryan Beef for prime ribeyes, tenderloins, and impressive tomahawks, while 44 Farms supplies the richly marbled short ribs that become fork-tender after hours of careful preparation.

Artisan Oils, Nuts & Finishing Touches

J Welch Farms' olive oil brings Mediterranean sophistication with Lone Star roots, while Texas Pecan Company provides the nuts and dried fruits that add crunch and sweetness to our salads and desserts.

Texas Spirits & Local Distillers

Our bar program showcases the best of Texas spirits, featuring TX Whiskey, from Fort Worth—crafted just down the road and served with pride. We also pour Garrison Brothers, a small-batch Texas straight bourbon, along with another Fort Worth standout, Blackland Distillery, known for its vodka, gin, and distinctive brown sugar pecan whiskey. Rounding out our Lone Star selections is the smooth, refreshing Deep Eddy Vodka.

Beer enthusiasts aren’t left out on Texas-crafted beverages. Three of our four draft options are Texas-brewed, including St. Arnold's Art Car IPA, Karbach Brewing’s ZeigenBock and Love Street Pale Ale.

Seasonal Sensibility

Seasonality is at the heart of our menu, with featured items changing to showcase ingredients at their peak. "Everything tastes better when it's in season!" Chef Shavandy explains. "It grows naturally instead of in hothouses. And when we can source locally, it isn’t picked unripe and shipped hundreds of miles, sometimes exposed to gas to help ripen."

Our commitment to freshness extends beyond the farm to the sea, with seafood deliveries arriving twice weekly and undergoing rigorous quality inspections. Gulf Coast specialties like Texas redfish feature prominently, connecting our menu to the nearby waters while supporting regional fishing operations.

More than a meal, it's about making a connection.

At American Revelry, we believe food is the language of our communities. Every dish we serve is a testament to the hard work and passion of our local and regional partners, from the rich flavors of Texas honey to the robust taste of Nolan Ryan Beef. When you join us, you're not just a guest; you're writing a part of the story, savoring the dedication, craftsmanship, and the vibrant tapestry of Texas flavors.

Come taste the difference local makes. Your palate—and our local producers—will thank you.

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