For seductive, sensual stimulation, there is no other restaurant that adds such spice to an evening than the downtown hotspot, Rivera. Celebrating the spirit of Latin culture, acclaimed Chef John Rivera Sedlar pushes culinary boundaries by creating an innovative pan-Latin experience, abundant with the fragrant aromas of sweet, spicy and earthy foods.
The menu may seem overwhelming at first, as there are four different rooms each representing the various roots of Latin cuisine. The “Conexiones” menu, connects historic Latin roots to the modern Californian table, offering dishes such as the Maize— an heirloom corn posole, foie gras, truffle, and oregano leaf. The “Playa Room” places a spin on Mexican dishes, such as the Cabeza de Oro— foie gras, lobster, scallop, truffle, jamon Iberico and caviar. South America is represented in the Samba Room, with hearty dishes like the Brazilian Feijoida and Peruvian quechua. And the Sangre Room, where it all began, emphasizes the traditional tastes of Spain, with a Gazpacho blanco to die for.
Rivera raises the appreciation of tequila to an art form. Aside from the wide range of premium and seasonal tequilas, there are even custom-made tequila armchairs. If tequila is not your drink, then sample one of mixologist Julian Cox’s inventive artisanal cocktails.
No meal is complete without taking a bite (or two) out of the Xochimilco— an ancho chile chocolate cake with avocado mousse and lime pepper sauce.
1050 S Flower St. (213) 749-1460