Ristorante Riva

Ristorante Riva (Italian for "restaurant on the shore") is The Mirage's answer to fine Italian dining. "Di Prima Forza" ("first rate"), the key phrase, may be the initial impression of guests as they enter this upscale, panache restaurant that transcends the image of Italian eateries.

Located in the area of the other fine Mirage restaurants (and away from casino activities), Riva has a comfortable and relaxing ambiance with eclectic Italian decor accented in modern overtones.  The main dining room is completely surrounded with an upper tier dining area (total seating 150) and is enhanced by a warm mix of earth tones and well-coordinated hues of mauve, tan and brown that create an attractive medley of colors. Art work, mirrored strips, and softly light lamp sconces compliment the decor.

Affable Gino Bordonaro, Maitre d' at the Riva since opening in 1989, warmly and courteously greets guests upon entering, the first impression of a pleasant dining experience to follow.  Gino is visible moving about the room to ensure proper service that guests expect when "magiere fuori di casa" ("dining away from home").  The intensive and attentive service of the wait staff reflects the years of experience and training required to meet the needs of patrons in a willing and polite manner.

Riva specializes in northern Italian cuisine that is replete with flavor and color, emphasizing quality that is never compromised and is unsurpassed in its class. The ala carte menu lists a variety of selections designed to please the palate of the most discriminating guest, as well as the uninitiated, in authentic northern Italian cuisine.

The finest of pasta selections include Penne, Fusilli, Farfalle, Agnolottie, Linguine, Ravioli, Fettuccine, and Lasagna.  Seafood aficionados will delight in the flavorful Cioppino, delectable Branzino, large live Maine Lobster, and Lobster Tails, Salmon, and Shrimp.

For non-pasta and non-seafood diners, quality veal, beef, and chicken selections are available. All entrees are paired with flavorful sauces, including wine, cream, tomato, olive oil, garlic, shallots, and seafood, that are well-balanced and complement the entrees.

I highly recommend the Cioppino, an abundance of shrimp, scallops, lobster, mussels, clams, and squid simmered in a light fish tomato broth that tantalizes the palate from beginning to end.  I challenge a diner to completely consume this abundant meal. The Veal Loin, which is breaded, pan fried and topped with prosciutto and asagio cheese and sautéed fresh tomatoes, olive oil and garlic, is also an excellent choice.

Entree prices range from moderate to expensive--pasta $16 - $22, seafood $25 - $35 (lobster $36 - $55), meat $21 - $34--and is well worth the price to the discerning epicurean.

The menu is the creation of Thomas Jannarone, Chef de Cuisine. Jannarone, a graduate of the Culinary Institute of America with an AOS in culinary arts, began his cooking career at the age of 5.  Born and raised on a farm, the chef realized the importance of fresh ingredients to capture the flavor of his cuisine.  Jannarone has worked and trained with chefs in fine restaurants in the Italian cities of Trentino, Lucca, Florence, Chicianno, and Montava. He maintains his skill in authentic Italian cuisine by frequent visits to Italy, and this speaks loud and clear as to the authenticity and quality of Riva's cuisine.

This reviewer rates Ristorante Riva excellent for overall ambiance, food, service, and price value, and highly recommends repeat visits to enjoy all it has to offer.