Ducasse in Point

Ducasse in Point

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He offered you bison tenderloin.

And oxcheek pasta.

But no, that wasn’t good enough.

You had to have your encyclopedia of cocktails and 180-degree skyline views, too.

And lo, chef Alain Ducasse’s Rivea and Skyfall Lounge were born. They’re both open now in the Delano, and you should be very pleased about that.

The first has things like lobster and purple artichokes, the second has things like chamomile-infused brandy drinks, and both have things like you’ll find in this slideshow.

Let’s cut to your night out:

First: Dinner at Rivea (pictured left)
You might recognize the name from its sister locations in Saint-Tropez and London. You might not. Either way, the place is awash in maritime whites and blues. And they’ve got this whole Provence-meets-Italy thing going on. In other words: pepper-crusted bison tenderloin, eggplant caviar and sage-and-parmesan gnocchi. In other other words: hot damn.

Then: Drinks at Skyfall Lounge
Expect the tempo of the music to increase as your evening progresses. So before graduating to (here it comes) bottle service, start with the champagne, rum and pisco concoction known as Climbin’ High. Or better yet, a dry martini—shaken, not stirred.

Skyfall. Bond. You get it.

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