The SOMM Journal

August/September 2014

Issue link:

Contents of this Issue


Page 53 of 119

54 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2014 { deconstructing dishes } RIVABELLA SITS ON L.A.'S SUNSET STRIP, AT THE CUSP OF WEST HOLLYWOOD and Beverly Hills, drawing a stylish and well-heeled crowd from both directions. It's the sort of trendy Italian restaurant where everyone looks like a star or a supermodel—and very probably is. And along with the human show, the restaurant puts on an impressive show with its signature dish: a porcini and truffle risotto finished and served tableside in a massive wheel of Parmigiano-Reggiano. It draws gasps from the seen-everything-been- everywhere crowd—and it tastes pretty impressive as well. And it all began with Executive Chef Luigi Fineo reminiscing about a dish he used to eat . . . "Worth All the Effort" AT RIVABELLA IN LOS ANGELES, EXECUTIVE CHEF LUIGI FINEO'S PORCINI RISOTTO WITH TRUFFLES, FINISHED TABLESIDE, IS PART OF THE SHOW by Merrill Shindler RivaBella Executive Chef Luigi Fineo puts the finishing touches on the restaurant's porcini risotto with truffles, served tableside.

Articles in this issue

Archives of this issue

view archives of The SOMM Journal - August/September 2014