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Inspired by the sights, sounds and flavours of the French Riviera, Rivière offers a fresh, modern menu in a convivial atmosphere on the hotel’s seventh-floor pool deck. The picturesque riverfront and city views will be enhanced with colourful, vibrant dishes, refreshing hand-crafted cocktails and juices, and intuitive Four Seasons service.

Please note

Rivière Rooftop will open for lunch service, also providing outdoor lawn access to Hotel guests, beginning April 4, 2024. The hours of operation will be 10:00 am to 7:00 pm. As part of our continued commitment to enhance our property, service and guest experience, we are currently undertaking seasonal maintenance at the pool on our seventh floor, with an anticipated completion date of May 2, 2024. Due to this enhancement, the pool will not be accessible to guests.

Hours

Monday – Wednesday
11:00 am – 8:00 pm
Thursday – Sunday
11:00 am – 10:00 pm

Signature Dishes

  • Oysters on a large grey plate.
    Oyster Selection

    Cucumber Granita, Mignonette Pearls, Lime Zest

  • A salad of carrots on a grey plate.
    Carrot Salad

    Charred Carrots and Parsnips, Whipped Ricotta, Peanuts, Toasted Pistachios, Sesame Seeds, Smoked Honey, Calabrian Salsa

  • A garden salad with tomatoes in a grey bowl.
    House Garden Salad

    Bibb and Frisée, Blood Orange, Pepitas, Watermelon Radish, Heirloom Cherry Tomato, French Vinaigrette

  • Short rib tots with a brown sauce on a grey plate.
    Short Rib Tots

    Gruyere, Fried Shallots, Demi-Glace, Chive

  • A large fish grilled with asparagus.
    Grilled Branzino

    Tomato Olive Relish, Asparagus

Events

  • HAPPY HOUR AT Rivière ROOFTOP

    Unwind after work with a spirit of joie de vivre at the French Riviera-inspired rooftop bar and restaurant, Rivière. Each Monday through Thursday from 4:00 pm to 6:00 pm enjoy special pricing on Veuve Clicquot by the glass (USD 25) or the bottle (USD 140) along with USD 3 oysters. Available for a limited time only, with reservations highly recommended.

The Team

A chef in a light grey or beige chefs coat.

Patrick Hodge

Banquet Chef
Patrick Hodge spent 10 years in various culinary capacities, perfecting his ability to serve the masses and catering to national politicos in lavish event spaces. In 2017, Patrick officially joined Four Seasons Hotel Washington, DC as a Sous Chef at the onsite restaurant Bourbon Steak, then as Senior Sous Chef at its in-house restaurant. His menu draws on various influences from Asian to Italian to local southern infusions. Prioritizing technique, Patrick and his team provide an elevated experience that treats each guest as the best of the best through the art of proper service and great food.

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