Riviera75 Montgomery Dr.
Santa Rosa
(707) 579-2682
Italian Cuisine
Dinner nightly; lunch Mon.-Fri.
Entrées (dinner): $13-$27
Nice wine list
Riviera is all about authentic, fresh Italian food made with local ingredients—and the result is delicious. Formerly known as Fabiani, the name changed when long-time employee, Gianpaulo Pesce, along with his brother and sister-in-law, purchased it in 2006. Diners can enjoy the main dining room, the more intimate “garden” dining room or eating al fresco on the small front patio. The interior walls feature large murals as well as framed photos and bicycling jerseys (even some menu items are named after popular bicyclists and races).
The wine list features a nice selection of both local and Italian choices. We opted for the lush, full-bodied 2011 La Crema Sonoma Coast Chardonnay to enjoy with our meal.
First up was burrata with prosciutto di Parma, served with crisp flat bread. The fist-sized ball of creamy, dreamy, melt-in-your mouth cheese was light and lovely along with the paper-thin slices of fresh prosciutto.
For salads, we chose organic Sonoma mixed greens with sliced, candied almonds and dried cranberries, lightly dressed with honey Dijon mustard vinaigrette, and a chopped Caesar salad with shaved parmesan and traditional dressing. Both were plentiful, light, tasty and fresh.
Our first entrée was the special of tender, mild petrale sole topped with lemon butter sauce and accompanied by blanched and crisp asparagus and pan-fried gold potatoes (perfectly cooked with crisp edges). Next up was trofie from Recco, a Ligurian, gnocchi-like pasta made with flour and water (no eggs), hand-twisted and served with thick, lovely and garlicky basil pesto. The dish also had chunks of potatoes and fresh cut green beans—altogether a rich and comforting choice that we very much enjoyed.
For dessert, the restaurant offers a “tart of the day” as well as choices for chocolate lovers, tiramisu and seasonal sorbets. We opted for a combination of mango, passionfruit and raspberry sorbets, covered in a white chocolate shell, drizzled with dark chocolate and surrounded with thin-sliced, fresh strawberries and powdered sugar. It was the perfect summer dessert—light and creamy (even the sorbet had a creamy rather than icy consistency).
Top that with friendly, knowledgeable service and it’s easy to see why, after 25 years, Riviera keeps the crowds coming back for more.
