Riviera Scratch Kitchen
The Riviera Scratch Kitchen is known for creating handcrafted, locally sourced dishes that are elevated from a simple meal to an unforgettable experience even the most refined palates appreciate.
Everything from the original hardwood flooring — the same floor guests danced on during the restaurant’s previous life as a go-go club — to the extensive list of homegrown and locally sourced ingredients add to a night of rich historic ambience, authenticity and timeless magic at the Riviera.
“I want people to come in here and not just have a good dinner, I want them to walk out having had an experience, something that they're going to look back on a year later, five years later,” Owen said.
While the Riviera’s cuisine is often labeled “New American,” the original recipes featured on the menu were created by the restaurant’s dedicated chefs, including Owen and Chef de Cuisine Dillon Moore, who tweaked and refined dishes inspired by childhood memories, recent adventures and newfound flavor combinations. The menu rotates seasonally, transitioning from hardy, rich dishes in the winter to filling, light and fresh bites in the warmer months, but a few local favorites — like the Riviera’s signature Colorado Beef Stroganoff — remain constant.
“We focus on local first and (the cuisine) is something we're going to have fun with, trying eclectic stuff, trying new techniques,” Executive Chef Travis Owen said. “Everybody in the kitchen is a bunch of food nerds — if somebody’s into trying out something or comes in with a new ingredient we haven't tried before, we’re going to try and incorporate that into the dishes.”
Known to cater to a variety of dietary restrictions, the Riviera ensures every guest can enjoy its lovingly crafted culinary wonders. This summer, the restaurant even rolled out an extensive new menu of mocktails and non-alcoholic drinks, including a non-alcoholic whiskey sour, gini basil fizz and lavender lemonade.
The Riviera offers numerous appetizers perfect for whetting the palate before diving into a main course, including beloved classics like burrata, sweet and spicy brussel sprouts and white truffle fries. The Jumbo Roasted Garlic is a particularly savory start to a meal at the Riviera.
Standout main courses this summer include the Pan Seared Salmon with White Wine and Butter Sauce. The Atlantic salmon, flaky yet still moist, is perfectly paired with a selection of local vegetables, a rich carrot puree and an arcadian greens salad, adding a fresh, summery flair to the iconic dish.
“There's Italian influence in there. There is some heat, and some spice in there as well. We want it to be lively,” Owen said.
The Farmers’ Market Pasta is another seasonal favorite, offering a light, colorful twist on a classic pesto dish with fresh local vegetables and a roasted red pepper pesto sauce.
A longtime prep cook at the Riviera, Nikki Collofello recently took charge of the dessert selection, which changes weekly. The Riviera's everchanging desserts are much like the restaurant’s main menu — inventive, flavorful and oh-so memorable.
“I grew up here, I was born and raised here, and so it’s been an honor of mine to be able to cook for this community and to be able to give back,” Owen said. "It's been really cool to be part of this community. I think it’s amazing.”
