The garden setting; attentive service; seasonal food sourced from local markets; line-caught fish and naturally raised meats. These are the building blocks of a great restaurant.   But for Rivoli we mean to provide a bit more. Our inspiration comes from the root source of the word restaurant – to restore. To dine at Rivoli is to come away with a renewed faith in good works and life. 

For a generation, Rivoli has promoted the singular talents of our Chef. The frequently changing menu is inspired by the bounty of the seasons and composed with a basic love of good food. Our Mid-Century Modern décor will slow the pace of your evening. Our intuitive service will indulge you. Enjoy a little respite from your day.  We hope to see you soon at Rivoli.


WENDY BRUCKER | Executive Chef, Owner

Chef/Owner Wendy Brucker trained extensively in the Bay Area and Los Angeles.  After earning her Associates Degree at the California Culinary Academy in 1980, she cooked at the famous and influential Ernie’s, Square One and Stars.  She became Chef at City Restaurant in Los Angeles in 1990, and then the Executive Chef at the Shattuck Hotel’s The Dining Room in 1992.  The next year, Wendy was recognized in the inaugural “Rising Star Chef” Class 1993 in the San Francisco Chronicle.  She opened Rivoli in 1994.  Her food has been featured in Gourmet, Bon Appétit, The New York Times and The L.A. Times and currently has a 28/30 rating in Zagat, 4 1/2 stars with Yelp and “Recommended” and “Bib Gourmand” in the Michelin Guide.



Owner/General Manager Roscoe Skipper oversees service and the wine program.  His training includes Masa’s, Square One, Stars, Chaya Venice in Los Angeles and Nikolai’s Roof in Atlanta. He is currently ranked a Certified Sommelier with the Court of Master Sommeliers.