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New Rivers Restaurant Review: The world is a small place these days, and the menu at New Rivers is proof. Chef-owner Bruce Tillinghast tap dances from one cuisine to another, adding some Asian spice here, some Latin funk there --- and why not some Cajun soul and New England heartiness as well? The multi-ethnic approach works --- as duck confit and caramelized fennel crêpes or steamed pork shu mai with sweet chili sauce attest. Seafood lovers will sing to the tune of the grilled trout with mixed citrus salad, while omnivores will devour the charcuterie and offal, offered à la carte or as a dégustation menu. The extensive wine list is full of bargains. And we can never get enough of the black-floored dining room. It's like supping in a dapper country home.