RivaBella in West Hollywood is a collaboration between Gino Angelini and Innovative Dining Group. The Italian restaurant has a farmhouse feel and boasts one of the most impressive indoor-outdoor spaces in town. We recommend the risotto, served in an 80-pound wheel of two-year aged Parmigiano Reggiano with the hole carved into the center. That's where the risotto's aged organic Acquerello rice goes, still steaming from its slow cook in the kitchen. For a final decadent punch, funky black truffles can be shaved directly on top of the risotto al funghi porcini finito al tavolo — for an equally audacious price, of course.
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