Situated along the New River in Downtown Fort Lauderdale, Breakwater Hospitality Group’s Rivertail has unveiled its new brunch and dinner menus, expanding its seafood-driven selection of creative and bold flavors that have earned the restaurant its reputation as one of the best in town. Under the direction of five-time James Beard-nominated Jose Mendin, Chef Partner at Rivertail, the eatery draws inspiration from international cuisines, combining diverse flavors and offering a unique array of dishes for those with seafood indulgence in mind.

Garlic Parmesan Crusted Trout. Credit: Breakwater Hospitality Group.

Named “Best Restaurant Fort Lauderdale 2020” by Miami New Times, the vibrant neighborhood eatery offers both indoor and patio seating located just steps away from the sister concept, The Wharf Fort Lauderdale. “We’re thrilled to expand Rivertail’s fresh seafood offerings and give diners more of the dishes they crave at our beloved restaurant with unbeatable waterfront views in the heart of Fort Lauderdale along Downtown’s iconic Riverwalk,” said Emi Guerra, co-founder of Breakwater Hospitality, the visionary firm known for its smash-hit entertainment venues throughout South Florida including The Wharf Miami and The Wharf Fort Lauderdale, as well as Carousel Club in Hallandale Beach.

Grilled Octopus. Credit: Breakwater Hospitality Group.

The new brunch and dinner menus at Rivertail include a variety of different items such as Passion Fruit Ceviche with blue cobia, bay scallops, tiger shrimp, passion fruit, heirloom tomatoes, pearl onions, crispy tostones; Seafood Nachos with blackened tiger shrimp, pickled onions, guacamole, pico de gallo, crab queso, shredded lettuce, and lime crema; Crispy Chicken Sandwich with breaded chicken breast, gruyere cheese, brioche, butter lettuce, tomato, Rivertail sauce, and fries; Spicy Tuna Toast with yellowfin tuna, spicy aioli on brioche toast with sriracha; Tuna Tataki Salad with yellowfin tuna, spring mix greens, heirloom tomatoes, crispy malanga, and miso ginger dressing; Honey Kimchi Wings dipped in sweet chili ranch and sesame; Mussels Maria with PEI mussels, tomatoes, Bermuda onions, and lemon caper butter; Yellowtail Ceviche Taquitos with ginger, soy, jalapeño and miso; Blue Cobia with piquillo sauce, bamboo leaf, and grilled lemon; Branzino a La Grenobloise with capers, lemon, parsley, and butter; Garlic Parmesan Crusted Trout rainbow trout, garlic lemon, grilled artichokes, and a special monthly featured “Taco of the Month.” Highlights from the brunch menu include the Lobster Benedict with poached organic eggs, brioche toast, and yuzu hollandaise, the Chicken N’ Waffles with Korean BBQ syrup and spicy ranch, and the Rivertail Powerbowl with either salmon poke or grilled salmon, chopped kale, cashews, quinoa, avocado, baby heirloom tomatoes, cucumber, and miso dressing.

Rivertail is located at 4 W Las Olas Blvd Ste. 120, Fort Lauderdale, FL 33301. It is open for dinner Tuesday through Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 11 p.m., and Sunday from 5 to 9 p.m. Rivertail is open for brunch on Saturday from 12 p.m. to 4 p.m. and Sunday from 11 a.m. to 4 p.m