. "Rivea has worthy potential but it's decor, view, and theme overplay the quality of the food. I'm not really sure where this place is going with the menu items but the direction is confusing (as are the outfits/uniforms of jeans and suspenders for the staff, which usually doesn't bother me but it was a bit distracting from the beauty of the restaurant). Service is SPECTACULAR. They hold their standards of service to an all-time high here. \n\nBack to food, I found that many of the menu items are made with quality ingredients but there is a \"je ne sais quoi\" about the success of Rivea's overall hierarchy when it comes to rating a restaurant. PROS ON THE MENU:\nCHICKPEA FRIES or Roasted Panisse, just try them! Nothing more to explain because I couldn't analyze the conception of them at all. PROVEN\u00C7AL CAPONATA, tangy and chopped with love, not labor. The MAINE LOBSTER entree, excellent claw meat portions with an emulsion sauce. SAUTERNES wine selection, nice honey finish. And the TRADITIONAL ZUCCOTO dessert, please please TRY THIS!! It's like a Ferrero Rocher meets milk cake meets chocolate bomb. It's simply delectable but it definitely feeds 6 people, minimum. Some not-so-noteworthy items were: Beef Carpaccio, the texture was too thick for carpaccio and the meet was browning at the edges, but that is a sign of freshness. The bread basket was less than outstanding and that's upsetting since bread is hard to \"mess up.\" Marinated Sea Bass, just kind of meh and the grapefruit outshines the fish which is not great. Seared Sea Scallops, this is something that I ordered as my meal and was less than satisfied, especially for a Southern France/Italian-inspired restaurant. \n\nThe view and ambience of Rivea is simply beautiful, but I wish the food would be met with as high standards as the look of this place. I would definitely visit again but avoid some menu items."^^ . "0"^^ . . "0"^^ . "4"^^ . "0"^^ . "2017-06-13T00:00:00"^^ . .