Featured Press
SF GATE
Santa Barbara is known for a lot of things, but pizza is not one of them. Revolver is here to change that.
Andrew Pridgen
SANTA BARBARA INDEPENDENT
Eating the weirdly brilliant worlds of winemaker Scott Sampler and Chef Nick Bodden.
Matt Kettman
SF GATE
“I feel like it’s a Dadaistic rebellion.”
Meaghan Clark Tiernan
THE CHANNELS
Opening a restaurant during a global pandemic sounds like a recipe for disaster. But for owner and head chef Nick Bodden of Revolver, it was an opportunity to realize a dream that he had been planning for years.
Ryan P. Cruz
SITELINE SANTA BARBARA
Westside pizza joint/vinyl bar Revolver opened yesterday. We tried four of the pizzas on Wednesday night, and they were legitimately excellent—even after the 15-minute drive home, and taking into account my extremely high standards for pizza.
Erik Torkells
VOYAGE LA
“The restaurant space was too small and located in an obscure part of town, lodged between a neighborhood dive bar and karate dojo. It was perfect.”
NOOZHAWK
New Yorker Nick Bodden has opened Revolver to bring New York-style pizza to Santa Barbara’s Westside.
Joshua Molina
MONTECITO JOURNAL
Proprietors Nick Bodden and Ronald Allen are the quintessential do-it-yourselfers of Santa Barbara’s food scene with an approach not unlike early rock ‘n’ roll musicians like Elvis who made their own recordings in order to get their sound noticed.
Claudia Schou
SANTA BARBARA INDEPENDENT
Nick Bodden, Nick Gebhardt, and Ron Allen combine vibe and pie on San Andres Street.
Rebecca Horrigan