Rivera

John Rivera Sedlar, the Santa Fe–born chef who pioneered Southwestern cuisine two decades ago, makes his long-awaited return to the kitchen at Rivera. The sleekly designed space—shades of 90’s dot-com boom—is a bit too faithful to Sedlar’s heyday, but the cooking is reassuringly earthy: the juicy puerco pibil (sous vide–cooked pork shoulder) is so meltingly tender you could cut it with a sheaf of lettuce, while the house-made tortillas—still warm from the griddle—have sage leaves, fresh chervil, dill, tarragon, and edible flowers pressed into their centers.