Riva is our go-to neighborhood restaurant. We got there at 6:00 and they were very busy – surprise on a Saturday night when LA tends to be a late night town. Obviously the small plate menu is a big hit, even minus the pizzas.



BYO Champagne



Sea Bass, pink peppercorns, lemon oil – sushi quality fish with great punch from the pink peppercorns



Tonno di Tonnato, big eye tuna, tonnato sauce


tuna with sauce

What makes this dish superb is the tonnato sauce – tremendous!



BYO White Wine



Hamachi Parfait, cucumber, avocado, basil gelee and I am guessing creme friache dollop on top – another winner and I am so impressed by the quality of the fish.


hamachi mixed up

The Hamachi parfait mixed up – 



Hokkaido Scallop, Santa Rosa Plums, Basil Oil – again superb quality scallops, but still too much basil oil



Spiedini alla Piastra – Octopus, lemon zest, bread crumbs, parlsey – The octopus was so tender and the opposite of chewy and tough – delicious


red wine

BYO Red wine

tartare presented

Hand Cut Beef Tartare, chives, bacon sabayon – presented with toasted croutons on top of the tartare


tartare open

Tartare uncovered – the bacon sabayon should be bottled and sold along with the tonnato sauce.




Risotto, Balsamic Braied Radicchio, Bacon Confit, Smoked Mozzarella Cheese – good



Sorbet (I think) – I stopped taking notes


Riva is the perfect, casual, good food spot. The service is warm and friendly plus the crudo is extraordinary and it is obvious that ingredient quality is of extreme importance. What a pleasure.


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