On October 12, Specialty Restaurants, the family-owned hospitality group behind Miami’s iconic Rusty Pelican, will open its first Fort Lauderdale concept, Sweetwaters, at the newly reimagined Huizenga Park. Located at the corner of Las Olas Boulevard and Andrews Avenue along the New River, the nearly 10,000-square-foot indoor-outdoor restaurant pairs chef-driven coastal cuisine and creative cocktails with an inviting waterfront setting at the heart of the park’s $15 million transformation. To celebrate the opening, Sweetwaters will welcome Mayor Dean Trantalis alongside city officials, chamber members and the public to host an official ribbon-cutting ceremony on October 13.
“For our family, hospitality has always been about creating spaces that become part of the communities they serve,” said John Tallichet, president and CEO of Specialty Restaurants. “With Sweetwaters, we saw an opportunity to bring that same spirit to Fort Lauderdale, welcoming guests to a restaurant that genuinely feels at home along the New River.”
Designed by JVB Architect, with interiors by ICRAVE, a Journey studio and construction by RCC Associates, the 292-seat restaurant unfolds across a series of distinct yet seamlessly connected spaces. Sweetwaters’ interior dining room seats 121, drawing guests in with soaring ceilings and oversized woven pendants that create a sense of drama, balanced by pale woods, richly veined stone, warm metallic finishes and abundant greenery. A luminous 12-seat bar anchors the room, while the open kitchen and four-seat raw bar bring energy and theater to the dining experience. Outdoors, a 90-seat riverfront patio flows toward the water, while a 44-seat second terrace faces Huizenga Park, connecting the restaurant to both sides of downtown life.
Executive Chef Nicco V. Salanitro leads a menu rooted in fresh ingredients and coastal flavors, developed with Culinary Director Matthieu Godard. Salanitro brings 13 years of experience in South Florida kitchens, while Godard’s nearly three-decade career includes eight years working alongside Daniel Boulud. Overseeing the guest experience is General Manager Ashley Ermus, a Miami native whose 19 years in South Florida hospitality include serving as director of special event operations at the Rusty Pelican. Also joining the leadership team is David Arbital, director of operations for the Southeast, whose 16 years of hospitality experience span senior operations roles with Tribeca Hospitality Group, Bagatelle Group and Riviera Dining Group. Arbital’s experience across restaurant openings and multi-unit operations brings a deeply personal approach to Sweetwaters that pairs elevated service with the warmth and familiarity of a neighborhood restaurant.
“Sweetwaters was designed to feel woven into Huizenga Park and the New River, capturing the ease and energy of life in the neighborhood,” said Salanitro. “We want guests to arrive after a walk through the park, settle in for oysters and cocktails as boats pass by, and stay for dinner after sunset. Whether it’s a spontaneous weeknight gathering or a milestone celebration, Sweetwaters offers a new way to experience Downtown Fort Lauderdale.”
The menu takes its cues from South Florida’s coastal setting, with plenty designed for passing around the table. Guests can start with seafood-forward selections like the Yellowfin Tuna Crudo ($18) with sweet mango, tangerine, ponzu, pickled Fresno and scallion, alongside hand-rolled sushi such as the Castaway Roll ($19) with shrimp tempura, sashimi trio, avocado, yuzu aioli and marinated salmon roe. Shareable platters and tableside presentations bring a more interactive element to the meal, including the Grand Seafood Tower ($98), made for two to three people, with East and West Coast oysters, chilled shrimp, mussels, clams, tuna tartare, crab salad and half a Maine lobster and the Chef’s Sushi Tower ($125), stacked with three signature rolls, spicy tuna crispy rice, nigiri, sashimi, tuna crudo and marinated salmon roe. Even salads like the Caesar get a little ceremony: the signature Tableside Caesar ($30), made for three to four, arrives with baby romaine, garlic croutons, Parmesan crisps, capers and aged Parmesan.
Entrées range from the Whole Crispy Local Snapper ($46) with coconut-cilantro rice, aji verde, pickled red onion and lemon to Lobster Spaghetti ($59), pairing a whole Maine lobster with spicy tomato vodka sauce and sugar bomb cherry tomatoes. The Pink Brick ($36) brings wagyu flat iron to the table with black truffle butter, chimichurri and roasted garlic, scorched tableside, while the Steak Progressive ($130) is made for sharing, featuring a platter of New York strip, filet mignon, Black Angus skirt steak and wagyu flat iron accompanied by sauces and savory accompaniments. For a playful high-low bite, Nuggets & Caviar ($19) tops free-range chicken nuggets with yuzu crème fraîche, Osetra caviar, gold flakes and lime zest.
Vegetables get their moment, too, with the Crispy Mushroom Roll ($16), layered with enoki tempura, charred broccolini, roasted bell pepper, avocado, cilantro-mint aioli and pickled fennel, alongside sides like Thai Chili Brussels ($15) tossed with coconut, pickled Fresno, crispy shallot, basil and mint and Spinach, But Sexy ($13), a comforting take on creamed spinach with garlic and Parmesan.
Dessert keeps things playful with Going Bananas ($19), a shareable sundae layered with brûléed banana, hazelnut milk chocolate, strawberry and vanilla bean gelato, salted caramel, candied pecans and cherries, alongside nostalgic sweets like the 11-layer Miss Trunchbull ($16) chocolate cake. The Affogato Martini ($16) blurs the line between dessert and nightcap, combining Pegasus Vodka, J.F. Haden’s Espresso Liqueur and espresso with a scoop of Madagascar vanilla bean gelato.
Behind the bar, the same spirited approach carries into a cocktail program built around unexpected flavors. Tiffany ($17) combines Patrón Silver Tequila and Italicus Bergamot Liqueur with citrus and coconut, finished with limoncello sorbet and white pearls, while Paid Vacation ($16) brings together Ketel One Vodka infused with passion fruit and tarragon, purple basil and Szechuan flower. Cloud Nine ($15) layers ginger-infused Pegasus Vodka with Joto Yuzu Sake, Kleos Mastiha Liqueur, lemon and orange-ginger tea, finished with lychee caviar and citrus-aloe foam. Inventive zero-proof cocktails, a robust wine list and local craft beers round out the beverage program, while weekday happy hour runs Monday through Friday from 4–6:30 p.m. at the bar.
Beyond daily dining, Sweetwaters is poised to become one of the area’s most distinctive event destinations, offering flexible private and semiprivate spaces that flow between the dining room and two outdoor patios. The interior can host 120 guests for seated dining and up to 220 guests for a standing reception, while the open-air terraces frame the river and park for cocktail parties, corporate gatherings and milestone celebrations.
Anchoring the reimagined Huizenga Park, Sweetwaters is part of a broader new chapter for one of Fort Lauderdale’s most prominent public spaces. The park sits at the convergence of Las Olas Boulevard, the Riverwalk and the city’s growing residential core. Steps from the central business district and within easy reach of the Brightline station, the restaurant is positioned as a gathering place for residents, professionals and visitors alike.
Sweetwaters marks Specialty Restaurants’ first expansion in Florida beyond Key Biscayne, where the company has operated Rusty Pelican for decades. With 17 restaurants nationwide, the family-owned hospitality group brings its longstanding approach to destination dining to one of Fort Lauderdale’s most popular gathering places.
Located at 58 E. Las Olas Blvd. in Downtown Fort Lauderdale, Sweetwaters will offer dinner service Sunday through Thursday from 4–10 p.m. and Friday and Saturday from 4–11 p.m. Valet parking will be available, alongside easily-accessible public garage and lot parking. Reservations for dines beginning on October 12 are available to pre-book on OpenTable.
