How's the Food at Rivea and Salute?

Al Mancini says the view at Alain Ducasse’s Rivea at the Delano is "merely the icing on the cake." He checks out the new small plates menu and declares the octopus salad "some of the most tender octopus I’ve ever had with rich, meaty coco beans." He says the mushroom risotto is "don’t miss," but the linguine and clams "struck me as bitter." He recommends making a meal out of five of the dishes that fall in the $8 to $16 range. "For the level of quality Ducasse and [Bruno] Riou are putting out, that’s a pretty amazing deal." [VS]

Salute. [Photo: Amelinda B Lee]

Brock Radke heads out to Red Rock Resort to check out Salute. He recommends starting with crispy zucchini flowers and albacore crudo to start. For pastas, he suggests the "showy" fettucine in vodka sauce and spinach pasta lasagna. For entrees, risotto stocked with shrimp, clams and sea bass or the whole branzino. [LVW]