The dining and hospitality landscape of South Florida is undergoing a significant evolution as family-owned enterprise Specialty Restaurants makes its official expansion into Broward County. On October 12, the renowned hospitality group—celebrated for managing Miami’s iconic waterfront destination, the Rusty Pelican—will open its newest concept, Sweetwaters. Situated directly at the intersection of Las Olas Boulevard and Andrews Avenue along the scenic New River, the nearly 10,000-square-foot indoor-outdoor establishment occupies a prominent footprint within the newly revitalized $15 million Huizenga Park. Following the initial opening, an official ribbon-cutting ceremony is scheduled for October 13, featuring Fort Lauderdale Mayor Dean Trantalis alongside various city officials, local chamber members, and members of the public.
This debut marks a major milestone for Specialty Restaurants, representing the company’s first permanent venture outside of its Key Biscayne footprint in decades. With a portfolio encompassing 17 destination dining concepts nationwide, the family-run enterprise is applying its decades-long expertise in waterfront hospitality to the heart of downtown Fort Lauderdale’s commercial and residential district.
Architectural Design and Spatial Layout
Spanning roughly 10,000 square feet, Sweetwaters has been meticulously designed to bridge urban downtown life with the natural waterfront ecosystem of the New River and Huizenga Park. The architectural framework was conceptualized by JVB Architect, while the interior environments were brought to life by ICRAVE, a Journey studio. Construction responsibilities were managed by RCC Associates, resulting in a cohesive 292-seat venue that blends dramatic structural heights with organic textures.
The indoor dining room accommodates 121 guests, anchored by soaring ceilings and oversized woven pendant light fixtures. These striking elements are balanced by understated finishes, including pale woods, richly veined natural stone, warm metallic accents, and abundant interior greenery. A luminous 12-seat central bar serves as a primary focal point, while an open kitchen and a four-seat raw bar introduce culinary theater to the guest experience.
Outdoors, the spatial layout capitalizes on South Florida’s climate through two distinct terrace areas. A 90-seat riverfront patio extends toward the water’s edge, allowing diners to watch marine traffic traverse the New River. Simultaneously, a 44-seat secondary terrace faces the newly redesigned Huizenga Park, directly linking the restaurant’s social atmosphere with the pedestrian pathways of the public green space.
Culinary Leadership and Executive Roster
The culinary program at Sweetwaters is spearheaded by Executive Chef Nicco V. Salanitro, who collaborates closely with Corporate Culinary Director Matthieu Godard. Chef Salanitro brings 13 years of specialized experience within high-end South Florida kitchens. His creative partnership with Godard—whose distinguished 30-year career includes an eight-year tenure working alongside renowned chef Daniel Boulud—establishes a menu deeply rooted in modern coastal flavors and meticulous technique.
Operational oversight is managed by General Manager Ashley Ermus, a Miami native with nearly two decades of regional hospitality experience, most recently serving as the director of special event operations at the Rusty Pelican. The leadership team is further bolstered by David Arbital, director of operations for the Southeast, whose 16-year career includes senior leadership roles with prominent hospitality portfolios such as Tribeca Hospitality Group, Bagatelle Group, and Riviera Dining Group. Together, the management team aims to balance elevated dining standards with the approachable warmth of a neighborhood gathering place.
Menus and Gastronomic Offerings
The menu at Sweetwaters reflects a distinct emphasis on seafood, shared plates, and interactive tableside presentations designed to encourage communal dining. Starters include delicate selections such as the Yellowfin Tuna Crudo, priced at $18, which pairs fish with sweet mango, tangerine, ponzu, pickled Fresno chilies, and scallions. Hand-rolled sushi options feature items like the Castaway Roll at $19, incorporating tempura shrimp, a sashimi trio, avocado, yuzu aioli, and marinated salmon roe.
For larger groups, the menu offers expansive tableside spectacles. The Grand Seafood Tower, priced at $98 and intended for two to three guests, features East and West Coast oysters, chilled shrimp, mussels, clams, tuna tartare, crab salad, and half a Maine lobster. Alternatively, the Chef’s Sushi Tower, priced at $125, presents a stack of three signature rolls, spicy tuna crispy rice, nigiri, sashimi, tuna crudo, and marinated salmon roe. Traditional starters also receive upscale interpretations, such as the Tableside Caesar salad for three to four guests at $30, prepared tableside with baby romaine, garlic croutons, Parmesan crisps, capers, and aged Parmesan.
Entrées span a diverse spectrum of land and sea preparations. The Whole Crispy Local Snapper ($46) is served alongside coconut-cilantro rice, aji verde, pickled red onion, and lemon. The Lobster Spaghetti ($59) features a whole Maine lobster tossed in a spicy tomato vodka sauce with sugar bomb cherry tomatoes. Meat selections include the Pink Brick ($36), a Wagyu flat iron steak served with black truffle butter, chimichurri, and roasted garlic scorched tableside, as well as the shareable Steak Progressive ($130), which presents a comprehensive platter of New York strip, filet mignon, Black Angus skirt steak, and Wagyu flat iron with complementary sauces. In a playful nod to high-low culinary trends, the menu also features Nuggets & Caviar ($19), topping free-range chicken nuggets with yuzu crème fraîche, Osetra caviar, gold flakes, and lime zest.
Vegetarian offerings receive equal attention through dishes like the Crispy Mushroom Roll ($16)—layered with enoki tempura, charred broccolini, roasted bell pepper, avocado, cilantro-mint aioli, and pickled fennel—and inventive side dishes such as Thai Chili Brussels ($15) and a refined creamed spinach preparation entitled Spinach, But Sexy ($13).
Desserts and Beverage Programs
The dessert menu maintains a whimsical and indulgent tone with items like Going Bananas ($19), a shareable sundae featuring bruléeed banana, hazelnut milk chocolate, strawberry and vanilla bean gelato, salted caramel, candied pecans, and cherries. Nostalgic options include the 11-layer Miss Trunchbull chocolate cake ($16). The bar program merges dessert and nightcap traditions with the Affogato Martini ($16), combining Pegasus Vodka, J.F. Haden’s Espresso Liqueur, and fresh espresso with a scoop of Madagascar vanilla bean gelato.
Behind the bar, mixologists have curated a cocktail list centered on unexpected flavor pairings. Highlights include the Tiffany ($17), which blends Patrón Silver Tequila, Italicus Bergamot Liqueur, citrus, and coconut, finished with limoncello sorbet and white pearls; the Paid Vacation ($16), uniting passion fruit- and tarragon-infused Ketel One Vodka with purple basil and Szechuan flower; and Cloud Nine ($15), featuring ginger-infused Pegasus Vodka, Joto Yuzu Sake, Kleos Mastiha Liqueur, lemon, and orange-ginger tea, topped with lychee caviar and citrus-aloe foam. A curated selection of zero-proof cocktails, a robust international wine list, and local craft beers complete the beverage offerings, complemented by a weekday happy hour held Monday through Friday from 4:00 p.m. to 6:30 p.m. at the bar.
Private Events and Urban Integration
Beyond regular daily operations, Sweetwaters is designed to function as a premier private event facility within downtown Fort Lauderdale. The venue’s flexible architecture allows the interior dining room and outdoor patios to configure for private and semiprivate functions. The indoor space can accommodate up to 120 guests for seated dinners and 220 guests for standing cocktail receptions, while the open-air riverfront and parkside terraces provide scenic backdrops for corporate gatherings, weddings, and social milestones.
The restaurant’s debut is closely tied to the broader revitalization of Huizenga Park, a central public amenity located at the convergence of Las Olas Boulevard, the historic Riverwalk, and Fort Lauderdale’s expanding residential core. Positioned within walking distance of the central business district and the Brightline Fort Lauderdale station, Sweetwaters is strategically located to capture foot traffic from local residents, corporate professionals, and tourists.
Operational Details
Sweetwaters is located at 58 E. Las Olas Blvd., Fort Lauderdale, FL 33301. Regular dinner service will operate Sunday through Thursday from 4:00 p.m. to 10:00 p.m., and Friday and Saturday from 4:00 p.m. to 11:00 p.m. Valet parking services will be available on-site, supplemented by nearby public parking garages and street lots. Reservations for dining experiences beginning October 12 are currently open and available for booking via OpenTable.
