Rivea Awards

Rivea Restaurant Review:

Revered chef Alain Ducasse may have transitioned his former miX into a more approachable Mediterranean tapas restaurant, but the incredible view from the 64th floor of the Delano hotel is unchanged. Also retained is the centerpiece custom-designed chandelier composed of 15,000 hand-blown glass spheres. A chic casual atmosphere prevails, with illusions of the sea via a palette of maritime blues and yellow accents, and the restaurant's "Wave Wall" containing hundreds of glass pieces that mimic lapping water. While every seat in the dining room delivers optimal vistas, the best ones can be found in the adjoining Skyfall Lounge, which includes an outdoor patio, and the private dining room, both with 180-degree views through floor-to-ceiling windows. The menu, executed by executive chef Bruno Riou, highlights simple Italian and French cooking utilizing seasonal ingredients and focusing on fresh Mediterranean flavors. Small plates include marinated sea bass with bright citrus notes, Provençal caponata with olives and pine nuts, asparagus and ricotta ravioli, and sautéed prawns and calamari. Among indulgent main courses are veal chop tomahawk with celery and carrots, line-caught striped bass with a minestrone reduction, and roasted duck breast sweetened with cherry, beet and pistachio. Finish with tiramisu accented by cold-brewed coffee, or the traditional chocolate soufflé. Your meal can be complemented by one of more than 1,300 wines, with varietals hailing from the French and Italian Rivieras to the West Coast of the U.S.