Revival House is a Flagship Restaurant Group tiki bar concept that started in Des Moines, Iowa, just after the pandemic. Earlier this year, the concept opened in The Blackstone District, and just a couple weeks ago, tropical drinks replaced English-inspired ambiance when they took over the former Parliament Pub in the Shops of Legacy. It might be a theme bar, but it’s more a deliberate statement of good cocktails done with restraint.
The cocktail program is focused on classically inspired tropical drinks heavily influenced by foundational figures of tiki culture like Don the Beachcomber and Trader Vic. Revival House presents original versions of tropical classics by using authentic recipes and ingredients as intended. Half of the menu consists of cocktails created by bar manager Dustin Fox, beverage director Shannon Saulsbury and their team. Fox said Revival House intentionally includes cocktails that are a little less tiki to make the bar more welcoming to a broader audience.
Faith with the Peach Fuzzy and Saturn
Photo by Jennifer Corey
“We were inspired by a number of really cool cocktail bars doing tropical and exotic drinks in a modern way,” Fox said. “We wanted to bring something fun to the table that was more approachable and accessible for some of our markets here in the Midwest.”
That focus on balance and restraint is shaped in part by Fox’s own path through kitchens and bars. His culinary career began while still in school, starting in fast-service restaurants at age 17. He later attended Metropolitan Community College’s culinary program, where he developed his cooking skills before moving into professional kitchens in Omaha. Those kitchens include the former Vivace and M’s Pub.
Kyla making drinks
Photo by Jennifer Corey
“I think the thing that I was most proud of in my culinary career was working as a chef at The Grey Plume under really great chefs and working my way up through that system,” Fox recalled.
Revival House features a lush, modern tiki decor. It’s layered and textured with dark stone walls, rattan furniture and a mix of Island-inspired greenery. It carries just the right amount of transportive polish – immersive, not overbearing.
Revival House interior
Photo by Jennifer Corey
The cocktail program anchors Revival House; hospitality is what Fox and his team prize most.
“Our cocktail program is really what we’re selling there,” Fox said. “But the hospitality that comes with that is what we really hang our hat on.”
This is a consistent theme within Flagship Restaurant Group. In all the reviews I’ve done, this stands out beyond the food—I’ve yet to see anyone who doesn’t enjoy working for them.
In our Revival journey, Jennifer and I sampled a broad selection of the menu.
Prickly Patron Slushie
Photo by Jennifer Corey
The Prickly Patron slushie is made with Patron Blanco Tequila, prickly pear, triple sec and lime. This fruity cocktail leans into prickly pear sweetness, balanced by bright citrus from the lime and triple sec. The agave from the tequila shows up at the finish, giving the drink a warm, boozy edge.
Suffering Bastard
Photo by Jennifer Corey
The Suffering Bastard, which I chose for the name alone, is made with cucumber gin, brandy, lime, turbinado, Fever Tree Ginger Beer and mint. I don’t know who the suffering bastard is, but he won’t be one for long after a few sips. Think of it as a Moscow mule, reworked with gin and brandy. The ginger beer takes center stage, slightly overpowering the gin, though hints of juniper still add an herbaceous note.
Pinky Gonzales
Photo by Jennifer Corey
Pinky Gonzales is a mix of Cazadores Blanco Tequila, Cazadores Reposado Tequila, Liquid Alchemist Orgeat, Pierre Farrand Dry Curaçao, fresh-squeezed orange juice and lime. The tequila blend works in harmony with the citrus from the curaçao, while the orgeat adds subtle nutty and floral notes. The orange juice adds freshness, brightening the lime’s tartness.
Zombie, Dr. Funk and Exotic Bird
Photo by Jennifer Corey
Revival’s Zombie is made with Planteray Original Dark Rum, Goslings Black Seal Rum, Bacardi Superior Rum, Velvet Falernum, grenadine, cinnamon, fresh-squeezed orange juice and lime. It’s a classic tropical cocktail in which the blend of rums delivers a deep, unapologetic booziness. The grenadine and lime bring tartness, while the orange juice keeps everything fresh. The cinnamon, combined with the spiced almond flavors of the Velvet Falernum, takes it over the top. It’s playful but layered, with more complexity than the name lets on.
Doctor Funk is a dark rum blend with absinthe, grenadine, turbinado, lemon, lime and bubbles. The distinct, slightly bitter nature of absinthe sits gently at the forefront of this sipper and politely lingers through each sip. Notes of black licorice pair naturally with the tart pomegranate profile of the grenadine. Paging Dr. Funk!
Exotic Bird is Rumhaven Coconut Rum, Aperol, pineapple and lime. It’s coconut forward, something both Jennifer and I immediately appreciated. The coconut is prominent without overpowering the rum’s caramelized sugar notes. The Aperol adds a touch of bitterness, while the pineapple-lime combination gives it a clean, tropical edge.
Espresso Martini
Photo by Jennifer Corey
The espresso martini is Haku Vodka, Grind Espresso Liqueur, coconut and garnished with a coffee bean. What works best here is the prominence of strong coffee as it blends with the coconut. These are two flavors that belong together. Fans of coconut and coffee will find this a welcome, playful take on tradition.
Envy old fashioned
Photo by Jennifer Corey
Envy old fashioned is Angel’s Envy bourbon, Planteray Pineapple Rum, turbinado and tiki bitters. It’s a well-made old fashioned, edging toward the sweeter side. The rum adds subtle pineapple notes, giving it a slight tropical flair. While the bar can certainly make a traditional old fashioned, I recommend giving this playful take a try.
Peach Fuzzy
Photo by Jennifer Corey
Peach Fuzzy is Haku Vodka, peach, cranberry, lime and prosecco. Peach is the hero here—subtle, tart and slightly bitter. The cranberry is prominent, the lime brings refreshing citrus and the prosecco deepens the drink’s booziness. It’s the kind of sipper you’ll want to drink faster than you probably should.
Saturn
Photo by Jennifer Corey
Saturn is made with Bombay Sapphire Gin, Chinola, passion fruit, Liquid Alchemist Orgeat, Velvet Falernum and lime. It strikes a delicate balance, equally fruity, bitter and sweet. It leans tropically herbaceous, as the gin’s botanicals cut through the fruit.
The Green Tea
Photo by Jennifer Corey
The Green Tea cocktail is Jameson, peach schnapps, house-made sour mix and lemon-lime soda. This is a peach-forward cocktail with just a hint of whiskey. The lemon-lime soda adds a clean, tart citrus finish.
Taken together, the drinks hit all the marks a great tiki bar should. Of everything we tried, Jennifer and I both agreed the Exotic Bird was our favorite. She also appreciated the Peach Fuzzy, and I kept coming back to the espresso martini.
Revival House strives to adapt to the neighborhoods it serves, shaping the menu around what guests want. Fox and Flagship are focused on building neighborhood regulars.
Revival House Bar
Photo by Jennifer Corey
“It’s a big group of like-minded individuals who all work really hard to bring the best product to the table that we can each day and strive to give the best service that we can,” Fox said.
Providing high-quality food at Revival is on the radar at both Blackstone and Legacy, but nothing has been finalized. Meanwhile, Fox and team encourage guests to bring to-go orders from nearby restaurants. Jennifer and I brought a healthy portion of maki sushi rolls with us from Blue Sushi next door.
Blue Sushi to-go order
Photo by Jennifer Corey
A good tropical drink doesn’t need a beach. It needs balance, flavor and intent. That’s something Flagship knows well, as proven with recent concepts like Clio and Memoir. Here, it’s a transformative experience that doesn’t throw you overboard. I’m willing to bet if you take a sip of your Zombie, lean back as you savor the complex, fruity profile and take a moment to yourself—you might just hear the faint sound of an ocean wave. To me, that’s what tiki is all about.
