For an evening of splendid ambiance, colorful flavor, and engaging presentation, plan a date at RivaBella.
|Chef's Choice Pizza (Truffle Pizza)|
|Poached Lobster - Ricotta, Candied Cashew, Peach|
|Farmer's Market Salad|
|Strozzapreti - Langostine, Wild Mushroom, Brown Butter|
|Scallops - Carrot Puree, Asparagus, Aged Balsamic|
|Porcini Risotto with Truffles - Finished Tableside with 24 Month Aged Parmigiano Reggiano|
|Ice Cream Made Tableside Using Liquid Nitrogen (see video)|
RivaBella sits on the famous Sunset Strip, with vast, elevated windows lining the street for an open, airy setting. The majority of the restaurant lies under the open sky, but it would be unnoticeable to the guest because of the lush greenery surrounding the patio room and trees reaching the wooden beams above. I was remarkably excited to dine at RivaBella under new executive chef, Luigi Fineo, who has created menus in some of my favorite Italian places such as Andrea in Pelican Hill Resort.
We were seated in front of a large, brick fireplace in the patio room (perfect for the chilly breeze rolling through) and we were off to the culinary adventure we weren't prepared for. Each dish we ordered had diverse ingredients that seamlessly blended into a flavor explosion with every bite. My personal favorites were the poached lobster appetizer, the Strozzapreti pasta, and of course the porcini risotto with fresh truffles. The server's enthusiastic and educational presentation made the porcini risotto that much tastier! And that's not the only thing they do tableside - for desert, we had to call over the homemade ice cream cart we saw running around the dining room. They used a huge stand mixer, liquid nitrogen, and lots of muscle power to get us that small bowl of delicious creamy heaven (see video above and excuse my vapid "omg").
Overall, Kyle and I ended an incredibly special evening with smiles, happy bellies, and an urge to come back again. I give RivaBella a thumbs up experience worth trying!
9201 W Sunset Blvd