Appropriately named The House on the River, the food establishment is disguised in a colonial- style home on the well-known river. “With the rich history of the property, our goal was to preserve that history while modernizing the experience,” says Steven D’Apuzzo of Society 8 Hospitality., the company behind the restaurant.
Originally built as two homes (they are now connected) in 1903 for brothers Tom and Reed Bryan, the place is indeed teeming with history. The only older building in the city is The Stranahan House, built just two years before.
D’Apuzzo says the restaurant’s main goal for its diners, besides the culinary experience, is “to embrace the history of The House in true Southern fashion that’s symbolic of Florida hospitality and the picturesque ambiance of old Florida on the New River.
“Today, each room in The House has its own personality, charm and identity — The Swing Room, The Trophy Room, The President’s Room and many more,” he says. “Situated along the bank of New River in downtown Fort Lauderdale, The House on the River offers a pleasant outdoor dining atmosphere to watch boats and people pass by or enjoy dinner under the stars. The property is a mini-oasis and an escape from the hustle and bustle of busy city life.”
While the ambiance may pique your interest, the food will make you want to stay. “Menu items feature a modern twist on classic dishes and include unique food combinations that delight the palate while remaining light, flavorful and always fresh,” says D’Apuzzo.
Popular menu items include the Pita Crusted Salmon with arugula, couscous, dill, yogurt and cucumber; Chianti Braised Short Rib with orange zest and garlic whipped potato; and Shrimp and Crab Squid Ink Tagliatelle with roasted tomato and garlic.
“We source local as much as possible to enhance our made-to-order menu offerings,” D’Apuzzo says. When he says local, he means it. Executive chef Aedian Reid’s passion for locally sourced food is rooted in his family. His mother (a former baker) maintains a two-acre farm in Palm Beach County with a variety of fruits and vegetables.
To complement the fresh food and unique dishes, enjoy one of The House’s specialty cocktails. Must-try drinks are the Hibiscus Paloma made with Casa Noble Blanco Tequila, Aperol, hibiscus syrup, grapefruit juice, lime juice and candied hibiscus; Tequila on the River featuring 21 Seeds Grapefruit Hibiscus Tequila, lavender, lemon, lime juice, pineapple juice and dehydrated fruit rim; and the Fly Like a Butterfly infused with butterfly tea-infused rose gin, lavender, lemon and edible flowers.
In addition to the property’s unique history, it also offers one-of-a-kind culinary events like the TITANIC dinner series. This series consists of a modernized re-creation of the last meal served to first-class passengers on the ill-fated Titanic during its maiden voyage. The House also hosts high-tea parties every Saturday.
With its charming history, irresistible food and drink options and lively events, The House on the River will welcome you with open arms: “We like to say, and believe, that our house is now your house.”
The Dish: Salmon Tartare with Wasabi Creme Fraiche
Ingredients:
- 3.5 oz large salmon, diced
- 1 oz large Haas avocado, diced
- 1 tsp lemon oil
- Salt, to taste
- 1 Tbs medium red onion, diced
- 2 Tbs medium mango, diced
For the Wasabi Creme Fraiche:
- 1/4 cup creme fraiche
- 1/4 cup wasabi powder
- 2 oz water
- 1 tsp kosher salt
Method:
Mix together ingredients for the Wasabi Creme Fraiche. Set aside. Mix together the diced salmon, avocado, lemon oil, red onion and mango. Add salt to taste. Add in the Wasabi Creme Fraiche mixture. Mix it all together.
