The Italian Riviera
A delectable proposal
The Italian Riviera, in Depoe Bay
By NIKI PRICE
It’s a scene right out of a romantic movie.
A fine ravioli, a bottle of wine. A piano bar, a dance floor. A couple walks to the dance floor and, beneath the twinkly lights, he proposes. She says yes as the piano player croons their favorite song.
It may sound like a black-and-white classic, but these moments happen all the time at the Italian Riviera Restaurant and Piano Bar.
Owners Valerie and Ric DiBlasi, and Valerie’s mother Anna Lancelotti, have seen many proposals, as well as anniversaries, weddings, prom dates and birthdays. They aren’t surprised: the family crew at the Italian Riviera strives to make every night at the Italian Riviera something out of the ordinary, starting with the food.
“We’re very proud of our attention to detail. We make our own Tuscan-style bread, our own herb-infused olive oil and all our own sauces and dressings,” said Ric, relaxing one afternoon before opening. “We make desserts from scratch, like the Grand Marnier crème brulee and the tiramisu. Valerie’s in the back making the cheesecake right now.”
The minestrone, marinara, alfredo sauce, meatballs, pizza dough, manicotti shells and cannelloni crepes are all made in house. Each recipe has a history, culled from the Lancelotti, Vanti and DiBlasi family traditions, and has been tasted and hotly debated by Valerie, Ric, Anna, kitchen manager Roberto Vega and renaissance-restaurant man Bob Fast. Vega and Fast have been part of the restaurant since it opened 14 years ago.
The result, says Ric, is a menu of unusual, and unusually tasty, Italian food.
“Like our creamy gorgonzola – you can’t find that anywhere else – and our Caesar dressing. We went through at least a dozen recipes before we wound up with the one we liked, with anchovies, parmesan and garlic. We pay attention to details,” he said.
“Right down to the croutons,” added Valerie.
The Italian Riviera, in Depoe Bay
By NIKI PRICE
It’s a scene right out of a romantic movie.
A fine ravioli, a bottle of wine. A piano bar, a dance floor. A couple walks to the dance floor and, beneath the twinkly lights, he proposes. She says yes as the piano player croons their favorite song.
It may sound like a black-and-white classic, but these moments happen all the time at the Italian Riviera Restaurant and Piano Bar.
Owners Valerie and Ric DiBlasi, and Valerie’s mother Anna Lancelotti, have seen many proposals, as well as anniversaries, weddings, prom dates and birthdays. They aren’t surprised: the family crew at the Italian Riviera strives to make every night at the Italian Riviera something out of the ordinary, starting with the food.
“We’re very proud of our attention to detail. We make our own Tuscan-style bread, our own herb-infused olive oil and all our own sauces and dressings,” said Ric, relaxing one afternoon before opening. “We make desserts from scratch, like the Grand Marnier crème brulee and the tiramisu. Valerie’s in the back making the cheesecake right now.”
The minestrone, marinara, alfredo sauce, meatballs, pizza dough, manicotti shells and cannelloni crepes are all made in house. Each recipe has a history, culled from the Lancelotti, Vanti and DiBlasi family traditions, and has been tasted and hotly debated by Valerie, Ric, Anna, kitchen manager Roberto Vega and renaissance-restaurant man Bob Fast. Vega and Fast have been part of the restaurant since it opened 14 years ago.
The result, says Ric, is a menu of unusual, and unusually tasty, Italian food.
“Like our creamy gorgonzola – you can’t find that anywhere else – and our Caesar dressing. We went through at least a dozen recipes before we wound up with the one we liked, with anchovies, parmesan and garlic. We pay attention to details,” he said.
“Right down to the croutons,” added Valerie.
Since they opened at their present location in 1997, they’ve come upon some popular creations, including the Lobster and Crab Cannelloni, with housemade crepe shells, Dungeness crab, green onions and riotta cheese, and smothered in cream sauce, topped with mozzarella and oven-baked. A delicious dish of chicken, sausage, tomatoes and penne is named for the DiBlasis’ 11-year-old daughter, Cesarina.
“Most larger restaurants with 100 or more seats can’t afford to prepare meals the way we do. The ones that do charge for it … a lot,” said Valerie. “We wanted the Italian Riviera to have the best quality food and entertainment, but for regular people like us, who appreciate good value, quality, ambience, cleanliness and fun.”
The entertainment begins when you walk past the hanging grapevine into the foyer, where you’ll be seated by Anna, who founded the first Italian Riviera restaurant location in 1985 with her husband, Jerry. At 95, Anna is still going strong and, according to Valerie, has “her own fan club. People come here just to see her.”
Don’t be surprised if you’re also greeted by Cesarina, who likes to chat up the customers and proves that children are welcome throughout the restaurant and piano bar.
Dive into the basket of warm bread and whatever salad, pasta, seafood, veal or beef entrée sounds most inviting. If it suits your fancy, order a special concoction from the full bar, a bottle of wine or a Northwest beer.
Most nights, however, the meal is just the beginning. Starting at 7 p.m., Ric takes a seat behind the piano. A singer, songwriter and pianist who has been performing for nearly 30 years, he’s found a groove playing standards, jazz, swing and blues at the Riviera, where music lovers are invited for dinner or just a drink, grouped in booths or at the piano bar itself.
Ric said that when he played in Seattle in the 1980s, he had to learn whatever trendy pop songs he thought the audience might want to hear. Today, he only plays the best, from Frank Sinatra to Billy Joel.
“I just do what I do best. It’s more honest, more real. I must know 1,000 songs, at least. I’m a big fan of Diana Krall, Nat King Cole and Michael Buble,” he said.
Locals mark their calendars for the last Saturday of the month, when Ric plays with sax man Victor Sharpe, drummer Rick LeDoux, bassist Larry Burnett and vocalist Patty George (plus a lot of special guests) for Torch & Swing Night. They gleefully play sultry swing and classic ballads from the 1930s, 40s, 50s and 60s, a must-see event with no drink minimum or cover.
Be careful, though. Warm smiles, a martini, crab cannelloni, homemade dessert and a torch singer? Plus twinkly lights? Sounds like a great night to propose.
The Italian Riviera Restaurant and Piano Bar is located two miles north of Depoe Bay, on the east side of Hwy. 101. They open for dinner every day at 4 p.m.; Ric DiBlasi plays starting at 7 p.m. every night except Monday and Thursday. Lunch is served Fridays, Saturdays and Sundays starting at 11 a.m.. For reservations, call 541-764-3400 or log on to italriv.com.
TideTables is an advertiser-sponsored feature of the Oregon Coast Today. To include your restaurant in an upcoming edition, contact us.
“Most larger restaurants with 100 or more seats can’t afford to prepare meals the way we do. The ones that do charge for it … a lot,” said Valerie. “We wanted the Italian Riviera to have the best quality food and entertainment, but for regular people like us, who appreciate good value, quality, ambience, cleanliness and fun.”
The entertainment begins when you walk past the hanging grapevine into the foyer, where you’ll be seated by Anna, who founded the first Italian Riviera restaurant location in 1985 with her husband, Jerry. At 95, Anna is still going strong and, according to Valerie, has “her own fan club. People come here just to see her.”
Don’t be surprised if you’re also greeted by Cesarina, who likes to chat up the customers and proves that children are welcome throughout the restaurant and piano bar.
Dive into the basket of warm bread and whatever salad, pasta, seafood, veal or beef entrée sounds most inviting. If it suits your fancy, order a special concoction from the full bar, a bottle of wine or a Northwest beer.
Most nights, however, the meal is just the beginning. Starting at 7 p.m., Ric takes a seat behind the piano. A singer, songwriter and pianist who has been performing for nearly 30 years, he’s found a groove playing standards, jazz, swing and blues at the Riviera, where music lovers are invited for dinner or just a drink, grouped in booths or at the piano bar itself.
Ric said that when he played in Seattle in the 1980s, he had to learn whatever trendy pop songs he thought the audience might want to hear. Today, he only plays the best, from Frank Sinatra to Billy Joel.
“I just do what I do best. It’s more honest, more real. I must know 1,000 songs, at least. I’m a big fan of Diana Krall, Nat King Cole and Michael Buble,” he said.
Locals mark their calendars for the last Saturday of the month, when Ric plays with sax man Victor Sharpe, drummer Rick LeDoux, bassist Larry Burnett and vocalist Patty George (plus a lot of special guests) for Torch & Swing Night. They gleefully play sultry swing and classic ballads from the 1930s, 40s, 50s and 60s, a must-see event with no drink minimum or cover.
Be careful, though. Warm smiles, a martini, crab cannelloni, homemade dessert and a torch singer? Plus twinkly lights? Sounds like a great night to propose.
The Italian Riviera Restaurant and Piano Bar is located two miles north of Depoe Bay, on the east side of Hwy. 101. They open for dinner every day at 4 p.m.; Ric DiBlasi plays starting at 7 p.m. every night except Monday and Thursday. Lunch is served Fridays, Saturdays and Sundays starting at 11 a.m.. For reservations, call 541-764-3400 or log on to italriv.com.
TideTables is an advertiser-sponsored feature of the Oregon Coast Today. To include your restaurant in an upcoming edition, contact us.
