On a bluebird day, while skiing, three close friends decided to create what they couldn’t find: A restaurant with enough variety and flavor that you’d want to eat there every day — and so good for you that you could.

The Nutrient Score is a measurement of a meal’s nutrient density. It tells you how much nutrition you’re getting per calorie. It’s based on 10 key nutrients that all work together to optimize health and well-being. A meal must be high in all of these nutrients and low in added sugars and other empty calories to score well. You no longer have to guess if your meal is good for you!

View our menu’s nutritional information
Menu Item Calories Nutrient
ReViVer Carolina BBQ Chicken 510 94
ReViVer Steak and Fig Salad 540 94
ReViVer Mahi Fish Tacos 530 94
ReViVer Apricot Dijon Salad 540 90
ReViVer Backyard Burger 665 89
Menu Item Calories Nutrient
Chipotle Chicken Bowl 635 61
CHOPT Chopt Cobb Salad 800 76
Chipotle Chicken Burrito 920 59
Panera Bread Fuji Apple Chicken Salad 540 72
Shake Shack ShackBurger Double 920 59

The Nutrients in The Nutrient Score

VITAMIN A helps protect your vision, nerve cells, and boosts immune function.

VITAMIN E protects cell membranes and prevents oxidative damage.

VITAMIN C works with vitamin E to protect cells from free radical damage and aging.

CALCIUM strengthens bones and teeth and is involved in nerve signaling, muscle contractions, and heart health.

MAGNESIUM serves essential functions throughout every cell of the body, including cellular energy metabolism and protein synthesis.

POTASSIUM helps maintain the body’s “electrochemical” charge and balance the effects of sodium in the body.

FOLATE protects the heart and brain

IRON transports oxygen throughout the body, is critical for energy metabolism and also acts as an antioxidant.

OMEGA-3 FATS help reduce inflammation, balance the immune system and are particularly important to heart and brain health.

FIBER helps maintain healthy body weight, cholesterol, and blood sugar levels.

The four food principles

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

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.

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.

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.
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.

Here’s the story…

…of three lifelong friends who wondered why great tasting food that’s actually good for you was so hard to find. On a bluebird day, while skiing, these close friends decided to create what they couldn’t find: A restaurant with enough variety and flavor that you’d want to eat there every day — and so good for you that you could.

They had different backgrounds and together they created a perfect, well balanced, driven team. Billy is an original partner of Under Armour. Chef Scott, from Hell’s Kitchen, is the culinary creator. And Todd, is the entrepreneurial spirit.

The first step was to define “healthy eating”. What should we be eating for overall lifelong health? With all the fads, marketing, and misinformation out there, eating well had gotten confusing. They decided to turn to science for proven answers. They partnered with licensed nutritionist, Monica Reinagel, to mine data from the most respected institutions and universities around the world for the most progressive, up-to-date nutrition information. With this knowledge, they created The Nutrient Score and Four Food Principles.

Next, they set out to change how “healthy food” tastes. Why was it seemingly always a basic salad or dry wrap? They refused to accept that healthy = boring. Instead, Chef Scott and the team found inspiration from every corner of the globe. They took no shortcuts and accepted no compromises: If it didn’t deliver exceptional flavor and optimal nutrition, it didn’t make it on the menu. That simple!

Our Team

  • Todd Horowitz
  • Todd Horowitz
    Founder & CEO
    “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.”
    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.

  • Scott Leibfried
  • Scott Leibfried
    Co founder & Executive Chef
    “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.”

    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.

  • Monica Reinagel
  • Monica Reinagel
    Nutritionist MS, LDN
    “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.”

    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.

  • Thomas Kaylor
  • Thomas Kaylor
    Commissary Manager
    “Throughout my career the culinary landscape has undergone dramatic changes. As people shift away from mainstream fast food and expensive fine dining, ReViVer offers a nutritious and flavorful alternative”

    Growing up on the Eastern Shore of Maryland Thomas began his culinary career cooking at a countryside Inn that combined classic French techniques with local produce and its own herb and vegetable garden. Moving to Los Angeles in 2007 provided the opportunity to work for Chef Mark Peel at Campanile. At Campanile, Thomas would make regular trips to the local farmers markets with the chefs, gaining inspiration from the seasonal California produce. After two years at Campanile, Thomas left to refine his craft and work for Chef Rory Herrmann, opening Thomas Keller’s Bouchon Beverly Hills.

    Thomas met Chef Scott Leibfried while working for Gordon Ramsay on “Hell’s Kitchen” and they traveled together on “Kitchen Nightmares”. Returning to the east coast to work for Chef Eli Kaimeh at Per Se, Thomas was able to explore the New York food scene and to renew his friendship with Chef Scott and join the opening Reviver team.

    This foundation in the latest food science and kitchen technologies inspires Thomas to explore innovative recipes and bold flavors and marry them with the latest nutritional science.

  • Bill McDermond
  • Bill McDermond
    Co founder & Chairman
    “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.”

    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.

303 Park Avenue South, New York NY
Monday through Wednesday 8AM to 10:30AM
Thursday & Friday 8AM to 10AM
Saturday & Sunday 11AM to 4PMLunch & Dinner:
Monday through Thursday 11AM to 10:30PM
Friday 11AM to 10PM
Saturday 11AM to 9PM
Sunday 11AM to 10PM

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