Riva

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.

 

champagne

BYO Champagne

 

seabass

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

 

tuna

Tonno di Tonnato, big eye tuna, tonnato sauce

 

tuna with sauce

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

 

redwine

BYO White Wine

 

hamachi

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 – 

 

scallops

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

 

octopus

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

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

 

dessert

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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