All we wanted was great-tasting food that we could feel good about eating.

Quite honestly, if that existed, we might not have created ReViVer. And so we set out to build the restaurant we couldn’t find: the perfect union of culinary art and nutrition science, with food so good that you’d want to eat it every day— and so good for you that you could.

The first step was to define what “healthy” means. What should we be eating for overall lifelong health? With all the fads, marketing, and misinformation out there, eating well had just gotten too confusing. We decided to turn to science for proven answers. We enlisted a licensed nutritionist to help us mine data from the most respected institutions and universities around the world for the most progressive, up-to-date nutrition information. With this knowledge, we crafted a comprehensive set of specific, evidence-based guidelines—the Four Food Principles that apply to every single item on our menu.

Next, we set out to change how “healthy” tastes. Why is it always just a basic salad or a turkey wrap? Or egg whites and steamed vegetables? We refused to accept that healthy = boring. Instead, we assembled a diverse group of creative culinary experts from every corner of the country. We worked tirelessly to create our unique and exciting menu. We took no shortcuts and accepted no compromises: If it didn’t deliver exceptional flavor and optimal nutrition, it didn’t make it onto the menu.

We’re proud of what we’ve created and are ready to cook for you. Order whatever looks good— you can’t make a mistake here.

The Four Food Principles

Balanced:

Every item on our menu provides a balance of the three primary macronutrients. Specifically, carbohydrates make up 35-50%, fats contribute 25-40%, and protein is 20 to 35% of total calories.

Although more extreme diets also have their proponents, they are more likely to result in nutrient shortfalls, imbalances, and other undesirable effects. Diets that are extremely low in carbs or fats, for example, are often deficient in key nutrients. Diets that are very high in protein or fat, on the other hand, can lead to elevated blood fats, stress hormones, or inflammatory markers.

At ReViVer, we believe a balanced approach, not excessively high or low in any one macronutrient, offers the best solution for the most people. Each meal is a carefully calibrated ratio of unrefined carbohydrates, healthy fats, and lean proteins—a combination designed to promote optimal health and well-being.

For a more complete discussion of the research on which our nutritional principles are based, please see our Nutrition Charter.

Nutritious:

Every meal features whole, nutrient-dense foods, including fresh fruits and vegetables, legumes, nuts, seeds, lean protein, and whole, intact grains. We’ve also set specific targets for important food groups and nutrients that are typically lacking in American diets:

Fresh fruits and vegetables deliver more nutrition per calorie than any other food group and yet the average adult gets just over two servings per day instead of the recommended nine. Every item on our menu incorporates fruits and/or vegetables in quantities proportionate to an optimal intake of 9 servings per day.

Omega-3 Fats promote heart and brain health and are naturally anti-inflammatory. Each meal provides omega-3 consistent with an intake of 2 grams per day, from whole food sources including fish, flax, and walnuts. Some research suggests that the high ratio of omega-6 fats relative to omega-3 fats in the typical American diet is cause for concern. As part of our commitment to balanced nutrition, we also limit the use of omega-6-rich oils.

Fiber protects against disease, promotes digestive health, and supports a healthy body weight. Americans, however, consume just half of the recommended amount of fiber on average. Each meal provides fiber consistent with an intake of 30 grams per day, roughly double the typical American intake.

Clean:

At ReViVer, you’ll get food that is expertly prepared—but never processed. We use only whole grains and whole grain flours, pure, unadulterated oils, and natural sweeteners, such as honey, molasses and agave nectar. Our kitchen never uses hydrogenated vegetable oils, refined flour or sugars.

Americans currently consume upwards of 88 grams (22 teaspoons) of added sugars every day, empty, excess calories that contribute to obesity, heart disease, and type 2 diabetes in both adults and children. Experts have declared that reducing our intake of added sugars to be an urgent public health priority. At ReViVer, added sugar (even from natural sources) never accounts for more than 5% of total calories in a meal.

Scientists also agree that the trans fatty acids in artificially hydrogenated vegetable oils are the most dangerous form of fat and that no amount can really be considered healthful. Lawmakers are now considering legislation to remove this ingredient from the food supply, rules that would take months or years to go into effect. We see no reason to wait. Our food has always been and will always be 100% free of hydrogenated oils.

Pure:

At ReViVer, we also believe in the importance of clean, nutritious food and healthy conditions for the animals that become our food. All of our meat, poultry and fish are produced without antibiotics or added hormones. Experts agree that reducing antibiotic use in livestock (which now accounts for 80% of antibiotic use in the US), is the most important step we can take to slow the growth of antibiotic resistance. It’s also the fastest way to reduce antibiotic and hormone residue and contamination of the environment.

In addition, our tofu is organic and GMO free! Soybeans are the second largest field crop in America. By choosing organic, non-GMO tofu, we help reduce the amount of herbicides, pesticides, and synthetic fertilizer applied to our land and running off into our waterways, where it affects wildlife and the wider environment.

Healthy food, healthy people, healthy planet: You can’t have one without the others. Our commitment to hormone- and antibiotic-free meats and organic tofu makes our meals healthier for you—but it also makes our planet a safer, cleaner place for all its inhabitants.

Sure, calories matter. But eating right isn’t just about counting calories–it’s about making every calorie count.

In addition to making sure every meal provides a balance of carbs, proteins, and fats, we also guarantee that it’s packed with the essential nutrients your body needs. A ReViVer Score is included on every menu item. This unique equation reflects the meal’s nutrient density. As you can see, ReViVer meals deliver a lot more nutrition per calorie.

Whether you’re looking for a lighter meal or something to power you through a workout, every calorie on our menu pulls its weight–not just in terms of flavor and satisfaction but in terms of optimizing your nutrient intake for the day.

What goes into the ReViVer Score?

The ReViVer Score is based on the 10 key nutrients listed below, which represent a broad range of nutrient types and functions, including vitamins (both fat- and water-soluble), minerals, antioxidants, electrolytes, methylating agents, essential fatty acids, and prebiotics. These nutrients all work together to optimize health and function. Accordingly, a meal must be high in a broad range of nutrients and low in added sugars and other empty calories in order to score well.

The Calculation

  • Targets are set for each nutrient based on the recommended daily intake for that nutrient and the number of calories in the meal. We use 2,000 calories/day as our benchmark. If a meal has 500 calories, the target for each nutrient is 25% of the daily value.

  • Each nutrient is then given a score, based on how much of that nutrient the meal provides compared to the target (100% = 10).

  • The scores for all ten nutrients are added, for a maximum score of 100.

Nutrients included in the ReViVer Score

VITAMIN A This fat-soluble antioxidant helps protect your vision, nerve cells, and boosts immune function. Target: 5000 IU/day

VITAMIN C A water-soluble vitamin that works with vitamin E to protect cells from free radical damage and aging. Target: 60mg/day

VITAMIN E Vitamin E is a fat-soluble nutrient that protects cell membranes and prevents oxidative damage. Target: 30 IU/day

FOLATE Found in leafy greens, legumes, and whole grains, folate protects the heart and brain by helping recycle toxic metabolic by-products. Target: 400 mcg/day

CALCIUM This mineral does far more than just build strong bones and teeth. Calcium is also involved in nerve signaling, muscle contractions, and heart health. Target: 1000 mg/day

MAGNESIUM Magnesium serves essential functions throughout every cell of the body, including cellular energy metabolism and protein synthesis. Target: 500 mg/day

POTASSIUM Potassium helps maintain the body’s “electrochemical” charge and balance the effects of sodium in the body. Target: 3500 mg/day

IRON This essential mineral transports oxygen throughout the body, is critical for energy metabolism and also acts as an antioxidant. Target: 18 mg/day

OMEGA-3 FATS Healthy fats that help reduce inflammation and balance the immune system, omega-3s are particularly important to heart and brain health. Target: 2,000 mg/day

FIBER Diets high in fiber are associated with healthy body weight, cholesterol, and blood sugar levels. Target: 25 g/day

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Contact

ReViVer

Mon-Sat: 11AM – 10PM

934 8th Ave, New York City, 10019

(917) 475-1711

info@revivernyc.com

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The Team

Todd Horowitz

Todd is a native New Yorker whose interest in nutrition is both personal and professional. With a family history of heart disease, Todd recognized at an early age the positive (as well as negative) impact that eating habits have on health and longevity. His commitment to a healthy lifestyle eventually led Todd to Johnson and Wales University, where he studied Hospitality Management.

After a successful career as an entrepreneur in wholesale and online food distribution (he is the founder of Greensbury Market, a leading purveyor of organic meats), Todd decided to return to the hospitality industry, where he could enjoy more direct contact with his customers. Specifically, he envisioned an entirely new kind of casual restaurant: a restaurant where every dish is as beneficial as it is enjoyable.

Todd partnered with two life-long friends, Chef Scott Leibfried and businessman Bill McDermond, to bring this unprecedented idea to life.

“The idea was to have a place where everything on the menu was equally nutritious—and to create a menu with enough creativity and variety that you could eat there every day.”

Scott Leibfried

Chef Scott Leibfried began his training at the culinary program at Johnson and Wales University. Following graduation, Scott refined his skills in restaurants around the country. He ultimately landed in LA, where he joined the Four Seasons Hotel in Beverly Hills, eventually advancing to Executive Sous Chef. He then assumed the Executive Chef position at the Napa Valley Grille in Westwood, California.

Scott worked alongside Chef Gordon Ramsey on Fox’s hit television show “Hell’s Kitchen” for 10 seasons. He was also the Lead Chef Advisor for the “Kitchen Nightmares” series. In 2009, Scott partnered with the Santa Monica Seafood Company to launch the tremendously popular seafood café and oyster bar within the newly renovated Santa Monica Seafood retail store. The following year, Mick Fleetwood of Fleetwood Mac tapped Chef Leibfried to create Fleetwood’s, a restaurant and entertainment venue in Maui, Hawaii.

Throughout his career, Scott has always gravitated toward fresh, flavorful ingredients, simply but expertly prepared—a culinary style that naturally produces high quality nutrition. As a member of the ReViVer team, Scott has worked to ensure that our menu and kitchen uphold the culinary standards of the finest restaurants.

“I’ve always tried to cook honestly, using clean, wholesome ingredients. As we worked on the ReViVer menu, I realized that this is as important for good nutrition as it is for good cooking.”

Bill McDermond

As a linebacker at Vanderbilt University, Bill developed a great appreciation and understanding for sound nutrition. That knowledge has served him well as he and business partner Todd Horowitz collaborated to create the future of casual dining with ReViVer.

Bill’s experience as an SEC athlete was fundamental in his transition to the business world, where he played an integral role in launching the global performance athletic brand Under Armour. At Under Armour, Bill headed up the operations team that announced the brand’s global presence by opening up the Europe, Middle East, and Africa headquarters in Amsterdam. He held multiple executive positions throughout his career at UA.

Bill received his M.B.A from Johns Hopkins University and is a member of the Board at the University of Maryland Medical Center.

“The days of not knowing or caring what you are putting into your body are over, and I’m proud of the fact that ReViVer is at the forefront of this cultural migration to a healthier lifestyle. The great thing about ReViVer is that we’re providing a wide variety of nutritious, reasonably priced options cooked to order within minutes.”

Monica Reinagel

Monica is a board-certified licensed nutritionist who knows the fundamental role of nutrition in fostering optimal health and longevity, but who also has a love of fine food and cooking. Prior to earning a Master’s of Science in Human Nutrition from University of Bridgeport, she also pursued culinary training at L’Academie de Cuisine in Washington DC. Her “sane and scientific” and “foodie friendly” advice is regularly featured on the TODAY show, Dr. Oz, NPR’s Morning Edition, and in the nation’s leading newspapers and magazines.

Monica has been a part of the ReViVer team since the beginning, helping to shape the nutritional principles upon which the menu is based and then ensuring that every menu item fulfills these promises.

“Many nutrition and policy experts believe that we’d all be healthier if we just ate out less. ReViVer is exception to that rule! The meals you enjoy at our restaurant will probably be the most nutritious and balanced meals you’ll eat all week.”