RivaBella
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Jonathan Gold restaurant review: RivaBella

RivaBella
Scallops with heirloom carrot puree, asparagus, and aged balsamic vinegar.  (Gary Friedman / Los Angeles Times)
RivaBella
Spinach pappardelle with lamb ragu and mint.  (Gary Friedman / Los Angeles Times)
RivaBella
Porcini mushroom and gorgonzola pizza.  (Gary Friedman / Los Angeles Times)
RivaBella
Lunchtime customers leave RivaBella.  (Gary Friedman / Los Angeles Times)
RivaBella
Grilled branzino with Sciilian style sauce.  (Gary Friedman / Los Angeles Times)
RivaBella
Lunchtime at RivaBella.  (Gary Friedman / Los Angeles Times)
RivaBella
Pranzo Completo is made up of the following 4 components: Chopped salad with humbolt fog goat cheese, bresaola, quail egg and asparagus; key lime tort with toasted meringue; butternut squash tortelli with tomato sauce and Parmesan; grilled branzino with Sicilian style sauce  (Gary Friedman / Los Angeles Times)
RivaBella
Porcini mushroom and gorgonzola pizza.  (Gary Friedman / Los Angeles Times)
RivaBella
Renee Gingold (middle front) and Jodi Galen (right front) dine during lunchtime.  (Gary Friedman / Los Angeles Times)
1/9