RIVIERA in Ottawa opens with a confident, immediate sense of occasion. Step through the doors and you enter a restored bank building where 25-foot ceilings and marble details frame a lively dining room. As an Ottawa Contemporary Canadian restaurant, Riviera places local ingredients and precise technique at the center of every course. In the first 100 words you learn it is both a destination for special nights and a place to taste inventive cocktails and freshly made pastas. The bar draws crowds early; many diners book specifically for those brass-bar seats to watch the kitchen and the cocktail program in action.

Chef Jordan Holley has shaped Riviera’s culinary viewpoint since opening in 2016, combining classic technique with seasonal Canadian sourcing and clear, modern flavors. The team approaches produce, seafood, and dry-aged beef with restraint and clarity, producing dishes that highlight provenance and texture. Riviera earned national recognition with a place in Canada’s 100 Best Restaurants in 2024, a clear signal of consistent quality and industry acclaim. The restaurant attracts politicians, business leaders, visiting NHL teams, and locals seeking a refined, celebratory meal, which reinforces its reputation in Ottawa’s dining scene.

The culinary journey at Riviera focuses on a handful of memorable signatures. Tartares & Crudos arrive with careful knife work and clean seasoning to let the seafood sing. Spaghetti with Lobster pairs freshly extruded pasta and sweet lobster meat with restrained, butter-forward sauces that emphasize brine and shell richness. Mushrooms on Toast with shaved black truffle layers earthy mushrooms over crisp bread with a faint garlic finish. The Wedge Salad with bagna càuda and Nordic shrimp combines anchovy-forward dressing and cool, briny shrimp for contrasting textures. The Dry-aged Striploin Steak Frites comes with a reduced bordelaise and hand-cut fries, showcasing controlled aging and robust beef flavor. Menus rotate seasonally to highlight local farmers and Ontario waters, so regulars discover new small-plate experiments alongside those core dishes.

Riviera’s beverage program is a full partner to the food, anchored by a long brass bar and the work of top mixologists. The list includes an expansive spirits selection and ten Negroni variations that showcase bitter, citrus, and oak-driven profiles. Wine pairings are selected to support texture and regional identity, and zero-proof options are available for deliberate, alcohol-free choices. Bar seating offers up-close views of cocktail technique and kitchen rhythm, making the counter a coveted spot for a dynamic, social experience.

The interior balances grandeur with comfort. High ceilings, marble surfaces, and art-deco flourishes recall the bank’s past while warm lighting and polished service keep the room lively without overwhelming conversation. An open kitchen adds theatrical energy and transparency; servers time courses so pacing feels relaxed yet attentive. The dining room shifts from animated on busy nights to more intimate energy later in the evening. Dress is upscale casual; guests most often choose tailored separates or smart jackets for an evening out.

Best times to visit are Thursday through Saturday evenings for the full cocktail-and-dinner experience, or Sundays for a leisurely brunch service. Reservations are recommended year-round and essential for bar seats; book at least one to two weeks ahead for prime weekend slots. If you want the bar, request it when you call; seats at the brass counter are limited and in high demand.

RIVIERA offers a reliably modern take on Canadian hospitality: thoughtful, ingredient-driven food in a dramatic setting with an ambitious drinks list. Whether you seek a late-night cocktail, a celebratory steak, or freshly extruded pasta made to order, Riviera delivers an energized, carefully prepared meal. Reserve a table at RIVIERA in Ottawa to experience seasonal dishes, precise cooking, and the kind of service that turns a night out into an occasion.