Tony Riviera hosted a red carpet preview of TONYS on February 5, to benefit Children’s Hospital Los Angeles. Now, the Italian steakhouse he owns with Primo Hospitality Group partner Charlton E. Lui at the Sunset Millennium complex is going full-blast.
The menu tops out at $25 and features starters like Garlic Saffron Mussels ($11), and Arancine ($7). You’ll find a dozen pastas, including Red Crab Sauce ($19) with linguini and Dungeness crab in red seafood sauce; Classic Meatballs ($14) teaming spaghetti with meatballs made with veal, prosciutto, pork and beef; and Frutta di Mare ($18) featuring fedelini with shrimp, mussels, clams and red saffron sauce. Prosciutto and Fig ($10) with pecans, heart of palm, Reggiano and balsamic vinaigrette highlights the Salad section.
From the Land & Sea, expect five different cuts of Midwest Corn Fed USDA Prime, all six ounces, plus pork and lamb chops, market-driven fish and Tuscan chicken ($19) baked in TONYS’ wood stone oven. No matter what you order, you’re welcome to select $5 Sides like wild mushroom polenta, glazed carrots and truffle Reggiano potato chips.
Riviera offers seven desserts, such as lemon tart ($5), butterscotch pudding ($) and Primo gelato and sorbet ($4 per flavor).