REV'S is an upscale-casual place open for lunch and dinner. The Ribeye Burger is the star of the show here, with a half-pound patty with Choice Ribeye, ground in house and blended with Smoked Bacon and Chef's mix of spices. In fact, just about everything is made in house here, from the fresh fish coming in whole and being filleted at the restaurant as well our Harris Ranch beef options cut in house for our Ribeye's and Filet's.

What makes this restaurant especially interesting is the people behind it. Husband and wife Brian and Renee Velasquez run REV'S. The restaurant name is her initials - Renee Elaine Velasquez. Brian is a Le Cordon Bleu trained Chef who worked all over the East and West coasts. But before that, he was a Marine. The Visalia native served as a radio operator in the first Gulf War. The couple value family and they have a big one. Each has three children from previous relationships- three boys, three girls, in addition to their little boy they have together. 


That sense of family carried into the restaurant itself. Children are welcome in the restaurant, as there is even a kids menu for them to order from. Diners can sit at two 10-foot family style tables in front of the open kitchen and watch Chef Brian and his culinary team work. "With an open kitchen, you get to see the full experience," Brian says. "We want people to enjoy and ask questions." The food is as local when possible and so is the team.

Sous Chef, Scott Deans

Scott's first memory of wanting to cook was from his grandma. When he joined the United Stated Marines Corp, he went into Food Service. After getting out of the Marines, he worked at a number of restaurants before moving to the Bay Area to work in an Apprenticeship Program where he worked at a Country Club in Menlo Park outside of Stanford University. Scott left the industry for a while but soon realized that he wanted to get back into the kitchen so he enrolled at the Institute of Technology to regain his passion for cooking. Scott has found his true calling working at REV'S.


Chef Nathan Lewis-Copeland

Inspired by his grandmother's family dinners, Nathan fell in love with food and cooking at an early age. His career began at Jon's Bear Club, Max's, Elbow Room and Upstair's Downtown. After obtaining his degree from the California Culinary Academy in San Francisco, he moved to Washington D.C. to sharpen his culinary skills working at the Caucus Room, Hooked and various other restaurants. His time on the East Coast helped fuel his passion for local produce and regional cuisine.