The River Cafe

About The River Cafe

The Italianate menu’s wonderfully evocative, conjuring up vague but heady fantasies of a new life in rural Tuscany. This is a kitchen with the confidence not to over-complicate dishes, like green-flecked nettle tagliarini with butter and parmesan, or wood-roasted turbot with flowering oregano, anchovy, and capers. It’s fiercely expensive, but everything’s the very best, from the peppery green olive oil (Tuscan, of course) to the Scottish scallops, served with a crunchy fritto misto of violetta artichokes and herbs. For dessert, it has to be the chocolate nemesis—unchanging through the seasons, and unfailingly rich and sumptuous.

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