Cooking
Usually I don't write about restaurant openings because really, what can you say? An opening is just a chance to get a sneak peek and a bite and that's usually it. But last Friday's opening of Riva Cucina in Berkeley was a little different, for me anyway.
Chef Massimiliano Boldrini is from Emilia Romagna and there were lots of signs that his new restaurant will be a taste of that region, which is known for luscious cuisine. Starting off on the right foot, they served a sparkling red Lambrusco instead of Prosecco or Asti. If you haven't tried this lovely and refreshing wine you're in for a treat. On a warm day like Friday it was just perfect.
The chef was serving up a delicious creamy pasta with prosciutto and asparagus. The pasta was al dente, flavorful and reminded me more of pasta I've eaten in Italy than pasta I've eaten in the US. The other bites were tasty as well, some citrusy salmon, savory crostini with a sausage topping, a skewered version of salad Caprese and crisp crema fritta, a dessert I have never seen on any menus in the Bay Area. In a word, yum.
The regular menu features inexpensive pastas, panini and a few roasted items. I was pleased to see they will be serving Snake River Farms beef (the same beef I had at the French Laundry) and Kurobata pork. Both are great Japanese style, produced-in-America ingredients but will undoubtedly be cooked with a true Italian sensibility. While it's too soon for a real review, I have to admit my hopes are high for Riva Cucina.
FOOD
- Sea Urchin Spaghetti Recipe
Sea urchin or uni is rich and creamy. It tastes very briny and yet sweet. Emulsified with some extra virgin olive oil and lemon juice, it makes a wonderful sauce for pasta. The type of pasta you use is up to you of course, but isn't it gorgeous on...
- Americano Restaurant Review
I've eaten at Americano three times in the past couple of months, and each time it was better than the last. Located on the ground floor of the Hotel Vitale, it's main architectural feature is a large patio that runs the length of the restaurant...
- Off The Menu Curry Dinner
Last night I got to attend an Asia Society Off the Menu dinner, and what fun it was. This series explores favorite dishes that chefs have not been able to keep on their restaurant menus. A ticket to one of these events means you get to taste some very...
- La Ciccia: Restaurant
Late last year I got a chance to eat at La Ciccia restaurant in Noe Valley. La Ciccia is the only restaurant I know of that specializes in the food of Sardinia. I like to think I know a bit about Italian food, having lived and studied in Italy but when...
- Lemony Smoked Salmon Pasta Recipe
Our box of fresh produce was delivered today and in it was a real prize. Green garlic. Green garlic is a fresh, young, green onion-like vegetable. It is very mild and just epitomizes spring. It is only available for a short time, like many other spring...
Cooking
Riva Cucina
Usually I don't write about restaurant openings because really, what can you say? An opening is just a chance to get a sneak peek and a bite and that's usually it. But last Friday's opening of Riva Cucina in Berkeley was a little different, for me anyway.
Chef Massimiliano Boldrini is from Emilia Romagna and there were lots of signs that his new restaurant will be a taste of that region, which is known for luscious cuisine. Starting off on the right foot, they served a sparkling red Lambrusco instead of Prosecco or Asti. If you haven't tried this lovely and refreshing wine you're in for a treat. On a warm day like Friday it was just perfect.
The chef was serving up a delicious creamy pasta with prosciutto and asparagus. The pasta was al dente, flavorful and reminded me more of pasta I've eaten in Italy than pasta I've eaten in the US. The other bites were tasty as well, some citrusy salmon, savory crostini with a sausage topping, a skewered version of salad Caprese and crisp crema fritta, a dessert I have never seen on any menus in the Bay Area. In a word, yum.
The regular menu features inexpensive pastas, panini and a few roasted items. I was pleased to see they will be serving Snake River Farms beef (the same beef I had at the French Laundry) and Kurobata pork. Both are great Japanese style, produced-in-America ingredients but will undoubtedly be cooked with a true Italian sensibility. While it's too soon for a real review, I have to admit my hopes are high for Riva Cucina.
FOOD
- Sea Urchin Spaghetti Recipe
Sea urchin or uni is rich and creamy. It tastes very briny and yet sweet. Emulsified with some extra virgin olive oil and lemon juice, it makes a wonderful sauce for pasta. The type of pasta you use is up to you of course, but isn't it gorgeous on...
- Americano Restaurant Review
I've eaten at Americano three times in the past couple of months, and each time it was better than the last. Located on the ground floor of the Hotel Vitale, it's main architectural feature is a large patio that runs the length of the restaurant...
- Off The Menu Curry Dinner
Last night I got to attend an Asia Society Off the Menu dinner, and what fun it was. This series explores favorite dishes that chefs have not been able to keep on their restaurant menus. A ticket to one of these events means you get to taste some very...
- La Ciccia: Restaurant
Late last year I got a chance to eat at La Ciccia restaurant in Noe Valley. La Ciccia is the only restaurant I know of that specializes in the food of Sardinia. I like to think I know a bit about Italian food, having lived and studied in Italy but when...
- Lemony Smoked Salmon Pasta Recipe
Our box of fresh produce was delivered today and in it was a real prize. Green garlic. Green garlic is a fresh, young, green onion-like vegetable. It is very mild and just epitomizes spring. It is only available for a short time, like many other spring...