Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.
River Roast Restaurant Review
:
About the restaurant: Chef Tony Mantuano (Spiaggia, Terzo Piano) is behind River Roast, which offers American fare with tableside service. Outdoor riverside seating allows guests to savor summer days and river views; indoors, one can watch the crew at work through the open kitchen and see into the wood-burning oven.
Food & Drinks: Start off by nibbling on shrimp and crab toast, oysters or a Scotch egg. The entrée list is simple but sufficient, with whole roasted chicken, fish and roast beef carved tableside. While the fish and beef are more than adequate, the juicy chicken is the real star of the show. Vegetables and sides, such as carrots and "dirt" (pumpernickel crumbs with goat cheese and balsamic), are served à la carte. Dessert options include a seasonal cobbler, carrot cake, soft serve and Key lime pie. There are about a dozen wines available by the glass, plus craft beers and intriguing cocktails. |
Send to Phone 
Facebook
Twitter
Instagram