Local eats: Riviera Supper Club | PostIndependent.com
Susie Jimenez
susiespiceitup@gmail.com

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Local eats: Riviera Supper Club

The Riviera Supper Club, 702 Grand Ave., is certainly not your pink walls and old-school kind of a place anymore.

Between Chef Mitch Levy and general manager Missy Sickels, who have managed to change the look, the menu and the bar program over the past six months, you can expect to see some modern dishes along with their wine on tap. Sickels keeps the boys in line and has her hands in everything else at the Riviera, as well.

When you walk in, you can see the personalities of the folks running the place and how much fun your experience is going to be.

Susie Jimenez: What style is your menu?

Mitch Levy: When I get inspired, that's what goes on the menu. It's a world cuisine with wine-inspired food. The Riviera has been serving prime rib since 1947, but there is something for everyone here.

SJ: Who pairs the wines, and why did you decide to place that on your menu?

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ML: Both Missy and I did, but we wanted to make it easier to have an experience. You don't need to think — we do it for you, and you just need to enjoy your courses. I make the flavors come out in the wine by inspired dishes.

SJ: What should people try when they come dine?

ML: Anything with our soft cheese is amazing, as it's made in-house. Fresh mozzarella and mascarpone are a must. We just changed our menu for the season and wanting to get feedback from our guests.

SJ: Who decided on the fun names for your menus? There is Fun Funky Whiteness and Lady and the Tramp.

Missy Sickels: Both Mitch and I like to have fun and thought it would take away the stiffness of diners and make it fun for them. This is what we do together, and it makes the experience fun. We have Winesdays every Wednesday because our wine reps come and do tastings with us, and we figured we might as well have a whole day of fun with this and extended this 50 percent discount to our friends to get in on the action.

SJ: What is the one ingredient you can't live without? What is the one utensil you can't function in your kitchen without?

ML: I am garlic-centric; it's in everything, and I love it. Everyone must also have Julio [Levy's sous chef] — he makes everything easier.

Susie's insight: When I look at the menu, it seems like there is just something for everyone on there: carpaccio, spring rolls, paella, polenta. I know bringing friends who all have their do's and don't's will find something to enjoy. You can also do flights and do a tasting so you can have some fun with flavors, textures and find a wine that you normally wouldn't try that can be your next favorite.