Joey Sergentakis knows he was taking a bit of a chance by opening a semi-fine dining restaurant in Burlington.
The Philadelphia suburb is hardly a hot food town — it won’t be confused with Jersey City or Asbury Park any time soon. But with years of experience running high-end eateries throughout Europe and Asia, the Michelin-starred chef saw potential in the city situated on the banks of the Delaware River.
Sergentakis opened Revell Hall last December with a strong belief that his work would motivate guests to travel to South Jersey.
He fell in love with the Burlington County building upon, which is close to the riverfront, while scouting potential landing spots for Revell Hall.
“At the end of the day we are a destination restaurant,” Sergentakis said. “We want to be special and I know that I can do that with my background.”
As a co-owner of upscale farm-to-table restaurant Allendale Social in Allendale and Italian eatery Boschetto in Montclair, Sergentakis is no stranger to the New Jersey dining scene. But his experience goes far beyond the Garden State.
Joseph Sergentakis, chef/owner, serves a smokes salmon dish to a table at his restaurant Revell Hall in Burlington, Wednesday, Feb. 11, 2026Joe Warner | For NJ.com
Born in Brooklyn and raised in Manalapan, he spent 14 years overseas learning under the likes of chefs such as Gray Kunz, Philippe Rochat and Alain Ducasse. Sergentakis cheffed at the three-Michelin-starred L’Hôtel de Ville in Switzerland, CÉ LA VI in Singapore and Café Gray Deluxe in Hong Kong.
Sergentakis’ international experience is on full display at Revell Hall, which serves a globally-influenced menu highlighted by koji fried chicken, Spanish grilled octopus, Iberian Duroc pork chops and more.
Burlington is best known for its Italian and classic American fare offerings, making Revell Hall’s globally influenced menu an anomaly. And the city is far from a haute cuisine hotbed. Fratelli’s Italian Restaurant and Il Portico Ristorante are popular, but aren’t as ambitious as Revell Hall.
Let’s dig in.
Chef/owner Joseph Sergentakis plates a salmon dish in the kitchen of his restaurant, Revell Hall in Burlington, Wednesday, Feb. 11, 2026Joe Warner | For NJ.comThe good
A great dining experience is nothing without some good appetizers to start the show. Thankfully, Revell Hall’s apps did not disappoint.
Winter harvest salad from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
The winter harvest salad ($15) — mixed greens, dried cranberries and candied pecans with a cranberry-pear vinaigrette — was a medley of seasonal flavors. The salad was a harmonious balance of sweet and tart, with a touch of crunch from the pecans. The delectable dressing tied everything together.
Sergentakis credits his father, who worked as a chef and at a produce company, as inspiration for the seasonal menu items.
“Growing up, my father always had access to really great products and he would bring home fruits and vegetables right at the peak of every season,” Sergentakis said. “It was inspiring to see him take these products and use it in the kitchen in my home.”
Hokkaido milk bun from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
The salad was followed by the Hokkaido milk bun ($7). The pull-apart quartet of fluffy Japanese-style bread was warm, subtle sweet and paired with a rosemary-infused butter that added a savory element. This was the first international note of the meal, but hardly the last.
Spanish grilled octopus from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
Revell Hall’s Spanish grilled octopus ($22) is poached, grilled and then tossed in a Romesco vinaigrette. The dressing provides a Latin flair with a smokiness similar to chorizo. The octopus was intense in flavor and tender in texture — the perfect balance for the seafood delicacy.
Koji fried chicken from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
The K.F.C. (Koji fried chicken, $15) quickly charmed my taste buds and captured my heart. The bite-sized fried chicken pieces were finished with a touch of togarashi (a Japanese spice mix red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seeds, ground ginger and more) and brought a surprising amount of heat. I wasn’t expecting the spice but it was impressive. The crispy, incredibly tender chicken bites were paired with the eatery’s yuzu kosho ranch, a citrusy, creamy Japanese-inspired sauce made from fermented citrus chili.
“We spend a lot of time on every dish that we make,” Sergentakis said. “Just to make sure that we are super happy with it before it touches the menu.”
Braised short rib from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
Revell Hall has plenty of hits but the menu’s headliner has to be the braised short rib ($48). The slow-cooked, hearty cut of beef could have been a bit more tender but the taste was undeniable. The dish was savory and warm, with a slight sweetness from a maple glaze that blended harmoniously with the potato puree bedded below the beef.
Savoy cabbage from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
A side of savoy cabbage ($9) made for a perfect accompaniment to the short rib. The cabbage is braised with apples and onions before being finished with chestnuts roasted in brown butter that aid the overall texture. The cabbage was soft but not mushy, comforting like a good soup on a cold day.
Squid ink pasta with lobster from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
The squid ink pasta with lobster ($34) was another highlight. The unique, rich flavor of miso butter sauce and dark-colored, lobster broth-bathed noodles with succulent lobster meat made for a wild flavor combination. A slight touch of umami was present, and went well with the mild creaminess of the sauce.
Panna cotta from Revell Hall in Burlington. (Christopher Burch | NJ.com)Christopher Burch
I went back to Italy for dessert, a roasted white chocolate and chestnut panna cotta ($13). The delicate treat, which is similar to flan, was silky smooth, sweet and creamy.
The bad
Chef/owner Joseph Sergentakis prepares dishes in the kitchen of his restaurant, Revell Hall in Burlington, Wednesday, Feb. 11, 2026Joe Warner | For NJ.com
Revell Hall’s dining experience is undoubtedly astonishing, but there were still a few areas to improve upon.
The Spanish grilled octopus taste and flavor was perfect but the temperature threw me off just a bit. The octopus pieces were not cold and not hot, closer to room temperature. Maybe that was the intention, but this dish would have been better if served hot.
The braised short rib could have been slightly more tender, as well. Being that short rib is a fatty cut of meat, it benefits from low-and-slow cooking techniques. But if the short rib was just a bit more delicate, that would be amazing.
The dining area at Revell Hall in Burlington, Wednesday, Feb. 11, 2026Joe Warner | For NJ.comThe vibe
Revell Hall is a clear culmination of Sergentakis’ travels and the management team’s vision to stand out in Burlington.
The restaurant boasts a stylish interior design, large bar and windows that allow guests to feel connected to the neighborhood instead of trapped inside the restaurant while dining.
Dim lighting, classical music, checkered tile flooring and large windows providing a view of Burlington City’s High Street all set the mood at Revell Hall.
“Chef says it all the time,” general manager Andrew Moreno told NJ.com. “(This is) him putting down a culinary flag out here in Burlington and setting the tone for the type of food we’re doing and service here at the restaurant.”
Situated near the riverfront, Revell Hall’s location is prime — and its vibe is unmatched in Burlington. There are good restaurants that aren’t located near the water. And there are waterfront eateries that are nowhere near as good as the new spot on the block.
Revell Hall is the best of both worlds.
Revell Hall in Burlington, Wednesday, Feb. 11, 2026Joe Warner | For NJ.comThe bottom line
What Revell Hall is doing in Burlington is no simple task. A world-traveled, Michelin-starred chef planting roots in an area that has been void of high-end eats is audacious and impressive.
Chefs of Sergentakis’ caliber so often decide to set up shop in foodie towns like Hoboken, Princeton or Atlantic City. Sergentakis picking Burlington as the landing spot for Revell Hall is a huge win for the city of Burlington.
A strong menu that reflects Sergentakis’ international experience served in an upscale but not stuffy dining room makes Revell Hall not just the top dining destination in this South Jersey town.
It’s further proof that South Jersey’s dining scene doesn’t get the respect it deserves.
Dining and Cooking