Chef John Rivera Sedlar is opening a pan-Latin restaurant, Rivera, downtown tomorrow. For inspiration for the menu, the chef looks to a list of destinations: Mexico, Central America, South America, the Caribbean, the American Southwest, Spain, and Portugal. Also on offer are Rivera's own brand of extra-aged tequila plus seasonal tequilas, which Sedlar infuses with fruit, blossoms, herbs, and spices, and serves in flights.
The space is visually separated into several areas: The entrance features a glass-enclosed cave with wines on display; the Samba Lounge has a 40-foot-long video art instillation, and the bar decor is inspired by the Pacific and Caribbean coasts.
The venue features an Iberian-inspired private dining area for 30, and is available for full buyout with a capacity of 300 for receptions. In addition, there is an adjacent courtyard that holds 250. The restaurant also offers off-site catering for special events.
