Rivera Restaurant, a new favorite

Wednesday, September 23rd, 2009 by Jancy | Uncategorized

Though $$$, its genuinely a fantastic beautiful place.  The drink-ologists along with the drinks are superb, service was fantastic and polite, and the food… definitely top tier and superbly crafted.

I had a ‘Brooklyn’ which was so me.  Whiskey-like but with a softer touch.  Not sweet but not harsh. (Buourbon or Rye with DRY VERMOUTH, AMER, MARSCHINO)

The flower tortilla was very good.  Though not as different as you may expect, very very hardy and gorgeous looking.  We had the (chile pasilla relleno  PICKLED MILD CHILE, BURRATA CHEESE, SERVED CHILLED), cordorniz cubana  GRILLED QUAIL, BLACK BEANS, pato al vino  DUCK CONFIT, RIOJA REDUCTION, CASCABEL CHILE, and for dessert — estudio en flan  THREE DIFFERENT STYLES OF THE CLASSIC DESSERT, WITH THREE COMPLEMENTARY SAUCES.

The barrata, always a favorite food item, was solid, not as soft as I prefer it but with the chile relleno, slightly sweet, textured and cheesy in that mozzerlla kind of way.  My other favorite was the quail.  Cooked perfectly and soft, it was placed ontop of oyster mushrooms which was a nice delight as I LOVE mushrooms and it wasn’t listed on the menu.  The duck was solid, a little salty but i definitely wiped up the plate.  Thought I maybe bias, the flan really won me over.  It made me realize how creative the chef is in the way he made these three flavors.  I’ve never had flan such as this, one extremely creamy but with the four sauces to compliment, it was perfect and refreshing.  The middle, though the most traditional and non-unique solid and flavorful.  The last, the most rich was the closest to my heart.  YUM.  It was love at first touch.

Here are some photos I found online as I didn’t realize I didn’t save the photos I saved on my cell.  Enjoy and I hope we can all go together and try the food together.  I know I’m down to try the pork, mole, the cod, spanish creme brulee…and the jamón ibérico!

Flower Tortilla

Duck

caution!

2 Comments to Rivera Restaurant, a new favorite

Bryan
September 25, 2009

does someone have to cut those caution things out individually with an xacto? crazy
o wait is there a mold or something

Erin
September 30, 2009

a stencil you lay on the plate, add the powder, take off the plate, then add food.

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