Dishing it out: Riverhouse
December 16, 2003
The two-story space has benefitted from an extensive remodel, which included taking the cavernous upstairs bar and making it a bit cozier while still airy. The space is dominated by an 18-seat community table that just may become the social mecca of downvalley. Tony G. rolls in for “The Last Set,” late-night jazz, adding to the festive atmosphere punctuated by clinking of glasses and laughter.
A friend and I met after work for cocktails and appetizers, always a winning combination. I can say definitively the mojitos are minty, tasty and pack a punch. I had two.
Executive Chef Mark Chmielewski has honed his focus on fresh seasonal ingredients rather than a cuisine style. Therefore, asparagus risotto ($9) topped with a trio of crispy sweetbreads, isn’t too far away from the prawn spring roll ($8.50), complete with a lettuce, cilantro and mint wrap. We took a real shine to the chilled calamari, white bean and edamame salad ($8.50), doused with a subtle shallot and sherry vinaigrette.
The pizzas ($9) are served on an ultra-thin cornmeal crust, allowing the diner to get right to the heart of the matter – the toppings, such as tomatoes, goat cheese, portobellos and red peppers – without filling up too quickly.
Entrees run from $15-$31, and run the gamut from rack of lamb to sauteed cod to pad Thai. For more information call them at 926-0444.