Table Hopping

By Michelle Payer | Photographs by Ricardo Mejia

A Mix from the Med

Lamb Porterhouse

Dock and dine or drive, but somehow find your way to Boathouse at the Riverhouse and get your fill of truly authentic Mediterranean goodness.


Along the serene banks of the New River, where rum runners would soundlessly carry liquid contraband during the Prohibition Era, a new restaurant has emerged at the storied Riverside Hotel. Dubbed Boathouse for its historical ties and ability for patrons to dock-and-dine, the bright, airy indoor/outdoor eatery takes full advantage of its riverside locale and has eschewed a heavy menu in favor of light, shareable Mediterranean tapas.

“Mediterranean cuisine is more than hummus and gyros; it’s food from Spain, Italy, Southern France, Greece, Morocco, Israel and so on,” says Executive Chef Toby Joseph. “For this menu, I’m incorporating all the coastal areas and really showing people what this cuisine is all about using fresh ingredients and unique bold flavors you can’t get anywhere else in the area,” adds Chef Joseph, who works alongside culinary sister team Chef de Cuisine Alia Asher and Pastry Chef Annabel Asher Solly.

The impressive Boathouse Board ($16) features such recognizable choices as Serrano Ham, Duck Prosciutto, Spanish Chorizo, Emmental, Feta and Manchego cheeses, plus lesser-known charcuterie options including Guanciale (an Italian cured meat made from pork cheeks), Labneh (a tangy, thick yogurt cheese) and Haloumi cheese, which, Joseph points out, aren’t your typical charcuterie options.

Executive Chef Toby Joseph

Kale Guacamole with housemade flatbread crisps

Compressed Cantaloupe with Serrano Ham


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