LYFE Kitchen

The revolution will not be televised.

It will, however, be gourmandized.

Welcome to LYFE (a.k.a. Love Your Food Everyday), a burgeoning Cali-based enterprise poised to move the needle on America’s eating habits.

The brainchild of former McDonald’s COO Mike Roberts, the restaurant uses supply-chain science to serve nutritious, reasonably priced grub while boosting socially responsible farming on the back end.

Step up to the counter at the new ecofriendly space (recycled bamboo tabletops, a living wall) and order from an expansive menu devised by Southern comfort food maestro Art Smith and vegan chef Tal Ronnen. Breakfast brings fluffy farmers market frittatas and carrot-zucchini-walnut muffins; salads (beets and farro), flatbreads (barbecue chicken), and entrees such as grilled barramundi and kabocha squash risotto pick up the lunch and dinner shifts. Beverages range from kale-banana smoothies to biodynamic wines.

Did we mention every dish is less than 600 calories?

We’re lovin’ it.