South Florida has always known how to dine by the water. It’s part of the culture. Boats pull into marinas instead of parking spaces, lunches have a habit of lasting well into the afternoon while the view changes every few minutes as another yacht drifts along the Intracoastal. Some restaurants simply happen to sit beside the water. Others are built around it. Lola’s on the Water is a part of that second group.
At Sands Harbor Resort & Marina in Pompano Beach, the restaurant feels connected to its surroundings from the moment guests arrive. The patio stretches toward the marina, boats ease into the docks throughout the day and nearly every table looks toward the Intracoastal. Whether guests arrive by car or tie up a boat just steps away, everyone settles into the same setting, where the water quietly becomes part of the meal.
That sense of place was the starting point long before the first dish appeared on the menu. “Lola’s on the Water was inspired by the feeling of dining at restaurants along the French Riviera and in St. Tropez—beautiful, effortless, lively and transportive. We wanted to bring that same sense of European elegance and leisure to the Intracoastal: a place where guests could enjoy incredible food, beautiful cocktails, waterfront views and a lively yet relaxed atmosphere. The vision was to create something that feels special, but never stiff—refined, fun and distinctly Lola’s.”
Rather than trying to recreate another destination, Lola’s takes inspiration from the French Riviera while embracing its location. The restaurant doesn’t ask guests to escape South Florida. It reminds them why they live here in the first place.
“Before guests ever look at the menu, we hope they feel transported. From the waterfront setting to the design, the music, the colors and the energy of the space, we want people to immediately feel relaxed, excited and taken care of. Lola’s was designed to make an impression the moment you arrive.”
The menu follows that same uncomplicated approach. Mediterranean influences appear throughout, built around fresh seafood, handmade pasta and ingredients that feel right at home beside the water. There is no need to overwork the dishes when the setting already does so much of the talking.
The Snapper Marechiara has become one of the restaurant’s signature plates, pairing fresh local fish with bright Mediterranean flavors. Whole branzino offers another expression of the menu’s connection to the sea, while the braised short rib provides something slower and more comforting without feeling out of place. Together, they reflect a kitchen that isn’t trying to impress with complexity as much as consistency.
For someone visiting Lola’s for the first time, the recommendation is already mapped out. “We would start with the tuna crudo, because it is fresh, light and a perfect way to begin a waterfront meal. For entrées, the branzino and short rib show two sides of our menu. The branzino is bright, coastal and Mediterranean, while the short rib is rich, comforting and beautifully prepared. To drink, Lola’s Bathtub is a must.”
The Lola’s Bathtub has quickly become one of those drinks that catches your attention before it reaches your own table. Served in a miniature bathtub with a floating rubber duck, it arrives with a sense of humor that matches the restaurant’s personality.
“It is playful, memorable and very Lola’s. We would encourage them to sit outside, take in the Intracoastal views and enjoy the full atmosphere.”
Still, food and cocktails only tell part of the story. Ask anyone behind the scenes what matters most, and the conversation quickly shifts away from the menu and toward the people sitting around it.
“Exceptional hospitality means making guests feel recognized, remembered and genuinely cared for. For our team, it is in the small details—remembering a regular guest’s favorite drink, knowing what they like to order, remembering the server who took care of them and even having guests request that same server on their next visit. Great hospitality is about creating a connection, not just providing service.”
Those small moments are difficult to photograph and impossible to list on a menu, yet they often become the memories people take home. They are what encourage neighbors to return after work, boaters to dock for lunch and visitors to recommend the restaurant before they’ve even left town.
Lola’s is already looking ahead, with plans for a rooftop concept in New York City and a boutique hotel at Sands Harbor. But the restaurant’s identity still comes back to the same simple idea that inspired it from the beginning: creating a place where great food, the water and good company naturally belong together.
“We hope guests are talking about how the entire experience made them feel—the food, the cocktails, the view, the music, the service and the atmosphere all coming together. We want them to say, ‘That was great and different. When are we coming back?’”
By the time the last plates have been cleared, boats are still making their way down the Intracoastal, conversations linger around the tables and the afternoon has stretched a little longer than anyone expected. Somehow, that feels exactly the way a meal at Lola’s should end.
The Dish: Mediterranean Branzino
Lola’s Mediterranean Branzino is simple, refined, and full of bright flavor. Butterflied and roasted with lemon, fennel, celery, and thyme, the fish is finished with warm cherry tomatoes, Mediterranean olives, capers, garlic, olive oil, fresh lemon, and parsley.
Ingredients
- 1 whole branzino, butterflied open
- 1 celery stick, sliced
- 3 slices fresh fennel
- 1 sprig fresh thyme
- 2 slices fresh lemon
- Salt and pepper, to taste
- 6 cherry tomatoes
- 6–10 mixed Mediterranean olives
- 1 tablespoon capers
- 2 whole garlic cloves
- 2 tablespoons extra virgin olive oil
- Fresh parsley, chopped, for garnish
- 1/2 lemon, for finishing
Method
1. Preheat the oven to 400°F on broil.
2. In a cold pan, add two tablespoons of extra virgin olive oil and warm over medium heat.
3. Prepare the butterflied branzino with sliced lemon, celery, fennel, thyme, salt, and pepper.
4. Place the fish in the pan and transfer it to the oven. Broil for approximately 6 minutes, being careful not to overcook the fish, as branzino can become dry quickly.
5. While the fish cooks, heat a separate pan with olive oil and add the whole garlic cloves.
6. Once the garlic turns golden brown, add the cherry tomatoes, Mediterranean olives, capers, and a small sprig of thyme. Warm gently for about one minute. Do not add additional salt or pepper, as the olives and capers already bring natural seasoning.
7. Place the branzino on a plate. Spoon the warm tomatoes, olives, capers, garlic-infused olive oil, and pan juices over the fish.
8. Finish with a squeeze of fresh lemon and garnish with chopped parsley.
Chef’s Tip:
Do not overheat the extra virgin olive oil when warming the garlic, olives, and capers. The goal is to gently release the flavors without burning the oil or overpowering the fish.
Suggested Pairing:
Pinot Grigio
