2001 - 2002 Winner of Continental Gold Award - The Southern California Restaurant Writers

"Just as with all the classic food, this is unfettered fare that rises to the highest occasion, and like the artwork, does it without the frenetic fanfare of nouvelle or creative cuisine. In fact, it's a rare place indeed where we can still find so much tableside preparation of our dishes."

"If you're missing Riviera, you're missing a wonderful slice of life."

"I can tell you that the fettucine with white wine sauce - a mixture of olive oil, pancetta, mushrooms, sun-dried tomatoes and walnuts- is wonderful."

"I give them the highest marks for the Riviera Bowl salad comprised of fresh string beans, diced tomato and red onion in a delicate house dressing. If you can't find a traditional Cobb salad as it should be prepared, look no further."

Fifi Chao

"The draw for them, and me, are wonderfully prepared dishes including the pepper steak in creamy peppercorn sauce, while the steak Diane flambé is a museum quality original."

Elizabeth Evans, The Orange County Register. click for full text

"The men at work include tuxedo-clad waiters Patricio and David, who have, between them, set more fires in their 20-year-plus careers than anybody you'll ever meet. Watching David mix a steak tartare or Patricio flame a bowl of Bibb lettuce is simply great theater. Even if the food were not good (and it generally is), I would come back for the show.
The best of the appetizers is steak tartare, served for two or more. Here's what happens: A cart stocked with raw sirloin and a host of other ingredients is wheeled to your table. The waiter mixes the beef with Dijon mustard, Worcestershire sauce, capers, chopped onions and spices, binding it all with a coddled egg. Served on crisp rye bread toast points, this concoction, for sheer flavor, puts most sashimi to shame."

Max Jacobson, Los Angeles Times. click for full text