We had several small plates including the Aji Tostada, Duck confit, Arugula Salad, Cured Salmon and grilled Avocado. The Aji Tostada needed some salt and some acid - maybe a bit of ponzu and sea salt. It was also a bit difficult to eat. The duck confit was good, but the whole dish needed more salt. The arugula salad needed more dressing, and again more salt. My husband very much liked the bacon on the salad though - maybe making that into a warm bacon dressing would be nice. The cured salmon was our least favorite dish. What I thought were going to be wasabi mashed potatoes were really a very mayonnaise-y potato salad with a hint of wasabi. I've made wasabi smashed potatoes with green onions & rice wine vinegar which are much better than these. Again, just a general lack of seasoning overall. The grilled avocado was a nice dish and the saltiness of the chips worked well.
The service was excellent. My husband is a big fan of cider as he's not a beer drinker. When he didn't like the only cider on offer, because it had a hoppy flavor, the server readily offered to take it off the menu. Just a note: we couldn't fathom why a restaurant would only offer a cider that would appeal to people who like beer as cider is such a great alternative for people who don't like beer. Also things just came and went at a good pace, the server was pleasant and efficient but not intrusive or overbearing, and we felt at ease and well looked after.
The atmosphere is very nice, although it was very drafty, and therefore a bit chilly in the "sunroom". As we could see the deterioration of the weather stripping , it seems an easy issue to improve upon.
All in all we enjoyed the experience and will certainly add Riff's to our happy hour repertoire, but not sure if we'll be rushing back for a full dinner.
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