Restaurant
Aqua Riva
October 8, 2009
Sweeping sightlines wow at this waterfront room. The kitchen makes ample use of its signature wood oven. Decent appetizers include ahi tuna and scallop sashimi ($14.50) and bison carpaccio ($15.50). Mains get points for experimentation: the sablefish comes in an orange star-anise vinaigrette ($31.50). A sesame barbecued rack of lamb ($37.50) makes us cheer. The extensive wine list has strong B.C. and Californian showings. Service is restrained enough for the business crowd.
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