Revel - Kombucha Bar and Acai - Ojai, California

Camilo S.

comfy familiar spot with endearing friendly staff. 'booch is great. they change the flavours up often enough to keep things fresh. Acai bowls are reasonably priced, large and yums.

Joel L.

Really good açaí, generous portions and good kombucha. Cool vibes—definitely worth a visit.

Marco V. I.

A cult classic pit stop each and every visit in Ojai. Kombucha is amazing, and the açai bowls are some of the best I’ve ever had. Always lovely staff and atmosphere. Flights and Libbey bowl are always my go to.

Braadyn P.

Me and my husband LOVED this place. Amazing customer service. So friendly and kind! And their kombucha drinks are SO GOOD. My favorite was the harmonious blend and blue moon. My husband loved the eclipse. It was fun to be able to try them all. If we ever find our way back to Ojai we will definitely be stopping there again!

Tina C.

My kombucha was tasty af (ohm?) and the mini acai was great. I love having a little mini acai on a hot day.

Rene M.

Love Revel. Kombucha is brewed on site from fresh, organic and local (when possible) ingredients. The owners and employees are wonderful. My favorite is the Kickflip with a shot of ginger. For a sweet treat, I get the Eclipse with a scoop of cocunut bliss ice cream and make a float. Everyone knows that Revel is a MUST for both tourists and locals.

James K.

A must-visit for foodies! (5/5 Green Stars)
I really liked the kombucha flight experience here. The place was relaxing haven on a rainy day, with friendly staff, board games to try and magazines to read. The Pink Moment was a favorite – it’s made from green tea, raw honey, ginger, hibiscus, orange zest and the jun culture. Technically, the culture is known as “jun” rather than a kombucha “SCOBY”. Kombucha is usually made by fermenting black tea and refined sugar while jun is made from green tea and raw honey. I learned something new today – two things, actaully! The other is that SCOBY stands for “symbiotic culture of bacteria and yeast.” Anyway, even without strong flavors added (for example, the Om, which had just a little blackberry and lavender) Revel’s kombucha (jun!) tastes amazing.

Perhaps even more enjoyable was the vegan charcuterie plate – vegan cheese and salami with crackers, olives and apricots. The vegan cheese was from Conscious Cultures in NY and the salami was from Renegade Foods. Honesty, I’ve never had better vegan cheese, and I’ve tried quite a few. There were two pretty sizeable chunks of cheese, in the styles of brie and blue, and each did really taste like the dairy equivalent. Another microbiology side-note: both brie and blue cheeses get a lot of their flavor from the Penicillium fungi that they are inoculated with, rather than the milk itself. So congrats to Conscious Cultures for figuring that out, and thanks to Revel for introducing them to me! I hope that charcuterie plate is still available as I don’t see it on the current webpage.

I’m giving Revel Kombucha 5/5 Green Stars for social and environmental impact, for these reasons:
• The kombucha is made from organic green tea and organic honey and various additions such as organic ginger, blackberry, orange zest, etc., depending on the flavor.
• Besides being almost always organic, many ingredients are local too – like the oranges, of course!
• The food on offer was great – the vegan charcuterie board introduced us to new products like amazing brie and blue cheeses from Conscious Cultures.
• I appreciate that they let me purchase a liter of kombucha by refilling my Sigg flask. They also provide re-useable glass bottles for buying kombucha to-go.

Analis A.

Got a tasting flight of kombucha and a mini-açai bowl. The bowl 2as delicious and the toppings were great. The kombucha flight was also really good. My favorite is the Amethyst kombucha.