Our family discovered Revival Bar & Kitchen in Berkeley a few months ago. The food was not only delicious, but NONE of our five gluten free family members got sick from cross contamination. I have since returned a couple more times with the same positive results. With this success, I knew I had to interview the chef/owner Amy Murray.
Chef Amy’s mother was a traditional style cook. While growing up, Chef Amy had a lot of stomach issues. When she finished college, she spent a year in Rome and then five years in Asia, three of which in Japan. She was blown away by the healthy foods she was exposed to in Japan. More importantly, she noticed that her stomach issues completely disappeared while living there. This experience inspired her to re-create the foods she loved using lots of herbs.
Her friends talked her into opening her first restaurant. She opened Happy Belly in 1994. It was a personal odyssey because of all the stomach issues she had. She was able to use her Asian influences to create delicious dishes for her diners.
Revival Bar & Kitchen opened in 2010. Chef Amy moved away from her fusion roots, choosing a farm to table style of foods that focuses on natural grass fed meats. The restaurant butchers all of its own meats. Chef Amy considers the restaurant a unique whole animal restaurant. The meat is fresh and never touches any plastic. Chef Amy likes to describe the butchery as “vitalitarian”, meaning vitality of the meat as a lifestyle. Almost all of their meats and produce from local farms. The menu changes as the seasons and produce available change.
It isn’t often a restaurant has gluten free desserts on the menu. I can’t say enough about one of their best selling desserts, the gluten free baked Alaska. This is not your typical baked Alaska. Prepare your taste buds for huckleberry and Myer lemon under that meringue. I will go into mourning if this ever leaves their menu :-). (And stay tuned because I will be posting the recipe for the gluten free almond cookie that sits under that baked Alaska.)
Gluten Free at Revival
- Once the waitperson is notified, the ticket is marked to alert the kitchen.
- There is not much gluten in the line, but chef makes sure surfaces are cleaned.
- Hands are washed and food is prepped on separate cutting board, and cooked in clean pans with clean utensils.
- One well in fryer is dedicated gluten free.
- There is always at least one gluten free dessert on the menu.
Would you like to learn how to make that yummy paleo cookie that is the base under that Baked Alaska picture above? Here is their special recipe for Paleo Lemon Thyme Almond Sable.