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For a hotel restaurant, La Riviera is surprisingly chic. Red glasses, zebra print chairs, and white drapes and fixtures speak to its modernity, a style that is also reflected in its dishes. Executive Chef Pierre Sudre, who hails from a small village in the south of France, is as adept at creating a lobster bisque with Pernod ($9) as sea scallops pan-seared and served with saffron risotto, balsamic glaze, snow peas, and roasted red pepper coulis ($26). Do yourself a favor, and don't forget to order wine. The list comprises an assortment of by-the-glass options, ranging from $9 Merlots, Chardonnays, and Cabernet Sauvignons to $23 reds. Fortunately for you oenophiles, La Riviera also hosts regularly scheduled wine-pairing dinners (at press time they were being held the fourth Thursday of each month). The restaurant's breakfast menu serves as inspiration to crawl out of bed no matter how hungover; the thought of orange-blossom French toast ($12), Nutella crêpes with strawberries ($13), eggs Benedict with smoked salmon, spinach, and hollandaise sauce ($15), and a cup of Lavazza is enough to make nearly anyone rise and shine.
Miami Spice is over for 2012, Fort Lauderdale's Dine Out is still available until November 10 but frankly, it's a schlep to drive there if you live in Miami. Now, if you're looking to treat yourselv... More »
Feeling French after reading parts one and two of our interview with Chef Pierre Sudre from the Sofitel's La Riviera? Give this recipe a go!Seared Roasted Chilean Sea Bass with Espelette Pepper and Gr... More »
Here is Part 2 of our interview with La Riviera's chef, Pierre Sudre. You can read Part 1 of the interview here.New Times: So why do French chefs always think they are the best??Pierre Sudre: We are.W... More »
There's something to be said for knowing a French chef is preparing your meal. You can generally -- though certainly not always -- trust the flavors will be pure and the presentation simple. That's wh... More »
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