While the “market” in Revival Market still exists, it has lost some of its designated square footage to make room for more seating, as the eatery has transitioned into a full-service, sit-down restaurant. And as of May 15, the restaurant has also introduced dinner service.

The glass cases of meats and charcuterie that welcome you when walking into Revival still stand, but the right side of the store, which once served as a mini market, has been converted to accommodate tables and banquet seating. The coffee bar — and soon-to-be spirits bar — has been moved behind the main counter and has also been replaced with more tables and banquet seating.

The shop opens at 7 am (8 am on Sundays) for daily breakfast and lunch service, and the newly-launched dinner — served Tuesday through Sunday —  begins at 4 pm. It’s BYOB for now.

Revival is calling themselves a “preservation kitchen” pushing out modern American food, created by chef Ryan Pera and chef de cuisine Vincent Huynh, with a focus on local and Gulf Coast flare. As guests of the restaurant, we sampled the new dinner menu, which consists of small plates, charcuterie plates and boards, salads, larger plates and dessert.

The small plates — small enough to order a few to share — include dishes like crispy chicharron with a zataar-chive sour cream ($5), peanut and jalapeño hummus with sour carrots ($6, photo above), buttermilk biscuits with whipped lardo ($6) and crispy potatoes served with corn and andouille ($8, photo below).

The bountiful charcuterie board might be the best deal on the menu (photo below). For just $15, you receive slices of head cheese, pepperoni, Genoa salami, country ham, chicharron, whipped lardo, sour cream and buttermilk ricotta. For something a little less lavish, the Red Wattle coppa with green peanut oil and cheddar ($8) will also satiate cravings for salty cured things.

The salads soar here. Example: the chef’s-style local lettuce salad with smoked ham, Maytag cheese, egg, herbs and yolk dressing ($10). The pickled shrimp salad ($14, photo below) is tangy and sweet with Texas peaches while also packing heat and creamy texture from serranos, queso fresco and avocado.

As for the large plates, you would be doing yourself a disservice if you didn’t order the 44 Farms sirloin stroganoff ($16, photo below). Made with hand-cut noodles, mushrooms, sour cream and chives, this pasta is simply done with fresh, quality ingredients. Another standout is the half-chicken roasted with thyme and served with caramelized lemon ($16). A full order could easily be shared between two, as could the 20-ounce 44 Farms beef strip loin ($45), served with spring vegetable kimchi and brown miso butter. It’s big, it’s juicy, and it’s best shared. You’ll want to save room for desserts.

Pastry chef Alyssa Dole has created a dessert menu that is fun and inspired. Take the lightly-sweetened lemon vanilla panna cotta ($8, photo below), which is served with cold-brewed espresso topped with a twirl of lemon rind and sprinkling of cacao nibs. Or the peanut cake with tamarind, sesame, coconut, orange blossom and whipped cream ($8). One of Dole’s favorites is the cheese plate with Tea Hive cheddar, marmalade, Wisconsin gouda and Houston honey.

And in our opinion, one of the best features of Revival Market’s new dinner menu is the neighorbood-friendly prices. It is fine dining flavors with a local, budget-friendly approach.

Revival Market, 550 Heights Blvd., 713-880-8463, revivalmarket.com