Revel
Whether one is an athlete, looking for healthy food options, or just in the mood to try something new, Revel is the place to go eat. Revel formerly known as Athlete Eats offers a plethora of gluten-free, vegetarian and paleo dishes at their food truck and at their two restaurant locations. A Paleo diet consists of meat, fish, vegetables, and fruit, and excludes dairy and processed food.
There are two Revel restaurant locations, one is located on Cherokee Street, and Revel recently opened a second location in Brentwood. The newest location is small and contemporary with just a few tables providing and urban appeal. Small outdoor seating area provides additional spots for those that want to eat in. If customers are in a hurry they have an option of choosing fresh packaged food options to go. The owner, Simon Lusky is chef for the St. Louis Cardinals players.
The menu is made up of wraps, quinoa bowls, salads and different types of proteins can be added to your meal. Revel serves breakfast, lunch and dinner. The breakfast menu is filled with numerous reasons for customers to wake up early in the morning.
The main appeal of Revel is the big push to spotlight local ingredients and flavors. The food is fresh and a customer can see the food being prepared in front of them. Filled with creative and catchy names the menu offers dishes like Gotta Try Thai, Bip n’ Bop, and the Pit Master. One can also find more traditional items on the menu like the Kale Caesar salad or the Grass-Fed Burger. Theses options are good, but are nothing to write home about. The chef is able to make cauliflower taste like a savory tater tot with simple healthy ingredients. The Moroccan Mix, which has butternut squash, beets, mixed greens, romaine, pistachio, goat cheese, and harissa vinaigrette, is the perfect mixture and blend of tangy, sweet and savory. Looking for somewhere new to eat? Revel is definitely worth a try.
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Sophie is a junior at Clayton High School. This is her third year on the Globe staff, and she is currently a page editor. She joined the Globe staff to continue her passion for...