Chef Lloyd Taganahan now leads the kitchen here at Riley’s and their corporate Chef Dennis Peckham had recently changed up many of the dishes. The menu is in the evolving stages, the experience of delicious food and drink remains the same.

We started off with the Riley’s showstopper house-baked Brioche with garlic & gruyère. Wine Director Sarah chose the Le Mortelle Vivia, 2021, Maremma Toscana for me to go with the appetizers. Bar Manager Kevin Lim made a refreshing cocktail for Lawrence.

Both the Salt & Pepper Calamari and Chef Dennis signature Crab Cake were winners in taste.

The Radicchio Waldorf Salad was unique and tasty.

Sarah then poured the Tenuta Le Machi, Chianti Classico Riserva 2020 to accompany the mains for me. Bar Manager Kevin made another cocktail for Lawrence, this one with citrus and housemade ginger syrup.

The Spring Salmon Wellington was a stunner with crisp puff pastry, spinach, mushroom duxelles, petite salad, chive beurre blanc; as was the 16oz Canadian Ribeye, we had the chimichurri sauce.

The Brussel sprouts and the baby carrots were great enhancements.

For dessert we had the Basque cheesecake and Lemon tart; Sarah poured the Hungarian Tokaji for us both to pair and it did perfectly.

The restaurant features live music a few nights a week including the night we were in which adds to the ambience of the room.

By: Richard Wolak