The food IS wonderful as Olivia says, (and different), but, without getting too lyrical, I found it rewarding on a number of levels. I went at least once a week for many years - the experience is careful & considerate, yet witty; delicious & different, yet reliable & familiar. Talking to Mr Riva I always felt more amusing than I really am! I once said to Mr Riva 'Why don't you write a Cookbook to go with the Restaurant?' And he said, obliquely, that this is what he wants to do. - presiding over what he thinks is the best way to do things. And he does that in fab style.
I ask myself - who keeps his staff from the year he opens till now? What does that say about a restauranteur?